How to Make Healthy Eating Convenient This Winter
It's no secret that we're thinking about wellness more than ever, with 35% of New Zealanders indicating they are more concerned about health and wellbeing in 2020, so Naked Kitchen's convenient, 100% plant-based meals are like gold - delicious gold - to busy Kiwis.
Summer veges are easy. Throwing together a salad can be as easy as opening a couple of packets - but in winter, the roasted, boiled and grilled veges we eat tend to take more work. And to make it harder, ready-made meals for those looking to eat-more plant-based in general are few, far between.
Local brand Naked Kitchen has put thought into that problem and come to the rescue. They've created a range of healthy, nutritious, plant-based chilled meals made to restore, comfort, nourish and calm.
The meals are 100% plant-based, gluten-free and made with premium ingredients. They've even thought of sustainability and the meals are packaged in recyclable soft-plastic.
Comprising four delicious flavours – 'Restore' Green Pea, Broccoli, Spinach & Mint Soup; 'Comfort' Tomato, Aubergine & Chickpea Bowl; 'Calm' Cauliflower, Coconut & Turmeric Dahl; and 'Nourish' Mushroom, Quinoa & Puy Lentil Risotto – the meals are packed with nutritious ingredients designed to help Kiwis feel healthier and happier.
The launch of the range comes as new research continues to reveal that Kiwis are embracing plant-based eating, with the parent company of Naked Kitchen, Life Health Foods, revealing that one in three Kiwis are reducing their meat intake, citing health as the number one reason for making the switch.
And, great news, they only take a few minutes to heat over the stovetop or microwave then they are ready to serve.
RRP $5.99 in supermarkets nationwide.
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.