Nuts & Seeds
The crunch, the good fat, the protein — a small handful turns a snack into sustenance.
Why I love it
Almonds, walnuts, pistachios; pumpkin, sunflower, chia and flax — they add crunch and staying power to oatmeal, salads, granola, a board, or a handful on the way out the door.
Buying it
Buy raw or dry-roasted and unsalted, in amounts you'll use within a couple of months, ideally from a shop with good turnover.
Storing it
Because of their oils, nuts and seeds go rancid — keep them in the fridge or freezer, not a warm cupboard, and they stay fresh for months.
Using it
Toast them to wake up the flavor, then scatter over oats, salads and roasted vegetables, blend into pesto, or eat a small handful. Chia and flax thicken smoothies.
A little nutrition
Healthy fats, plant protein, fiber and minerals — genuinely filling. Walnuts bring omega-3s; pumpkin seeds, magnesium; chia and flax, fiber.
Store nuts in the fridge or freezer — their oils turn rancid at room temperature faster than you'd think. And toast them before using; it doubles the flavor.