Food is all about pleasure and joy. Creating nourishing, delicious food to be shared by everyone is one of life’s great pleasures.We believe that when we use conscious cooking techniques and unrefined wholefood ingredients, sourced locally, in season and organic when possible, health and happiness is the natural consequence.
About us, my family and friends
Today, we are conscious of healthy eating more than ever before. We understand the importance of cooking from scratch and that what we put into our bodies has a direct impact on how we feel, look and behave. More and more versatile and varied ingredients are becoming available; and new methods of cooking are being explored involving less meat and, instead, an abundance of vegetables, pulses and wholefoods. We are celebrating a more plant-based approach to cooking, realizing how exciting it can be, with a direct positive influence not only on our health, but animal welfare, sustainability and the environment, too. This is how we love to eat and we know our friends and family do too.
The Beginning of VEGGIEBOX FOOD LABORATORY
One of the things I love about having my own business is meeting my customers and hearing their feedback on my work. When I told them about the new ideas I had for my treats, I was met with smiles of jubilation, proving what I had hoped- that our new approach to leading healthier lives and mindful eating could be embraces art every meal.
Listening to our customers, we soon realized that most people don`t want over-sweet cake or treats. We never over-sweetened our cookery and bakes anyway, as excessively sweet foods are sticky, unnatural and not at all good for us.
Cooking with seasonal and local fruit, we loved to make these natural delights the stars of the show, letting their flavors sing without being masked by too much sugar.
We also became aware of the large number of people with allergies and intolerances or who simply prefer not to eat gluten and dairy. We didn’t want to turn customers away, we wanted my cakes to be enjoyed by everyone, so we began to research gluten, dairy and refined sugar and their effects on our well-being. At the same time, we started experimenting with gluten-free flours such as brown rice and quinoa; we started tasting unrefined sweeteners like coconut nectar sugar and date syrup, thinking of ingredients they would pair well with. Extra virgin cold pressed rapeseed oil and nut butters could be used in place of butter and refined vegetable oils. Not only were we learning about the amazing nutritional profiles of these allergy-friendly ingredients, but as we tasted each one, we realized how flavor some they all were, each with different and distinct nuances. What could be the downside to revolutionizing our pâtisserie with these exceptionally delicious and nutritious ingredients, which are also suitable for those suffering from allergies and intolerances?