Little Lunch Organic Sauces

Foods are just like clothes. We cannot do without them and both are subject to constant change. How short-lived fashion really is can be seen from pictures which have been photographed a few years ago. But even if flares or shoulder pads are totally “out” at the moment, maybe they will already celebrate their big comeback next summer. Food products also develop and underlie trends. They are just a little longer lasting. While during the Middle Ages, a majority of the population ate porridge several times a week, it is now only to be found as a breakfast alternative or baby food. Millet porridge was an important staple food in the 13th century. However, similarly to the “Gugel” (a hood-like headgear) it is now mostly unknown. Of course, there is also food whose popularity has never decreased. Stew, pasta and rice are eaten all the time. And that people will eventually have no desire for ice cream, apple strudel or pudding is rather unlikely.

However, there are also foods with a rather inconsistent history, especially when it comes to salad. In ancient Greece, an artistically compiled salad refined with vinegar was highly valued. Many philosophers who deliberately followed a meatless diet, enjoyed a raw food salad. After all, unlike the heavy, greasy food of the upper class, lettuce did not made you so tired after eating. Many Greek philosophers were convinced that the freshness of green food would push their own ideas. Although the great thinkers enjoyed many salads on the Peloponnese, this trend ended in the late antiquity. In medieval times „green foods“ were only considered for animals and were only eaten when other foods were not available or affordable. There was no elaborate preparation of these goods though. Hildegard von Bingen usually had the knack for medicinal plants, but she did not take kindly to raw lettuce. She wrote: „When eaten unprepared salad, its juice empties the human brain and fills the stomach and the intestines with sickness.“

That good Hildegard was mistaken here is evident, not least from the fact that today hardly anything is so strongly associated with conscious nutrition as lettuce. Moreover, the people of the Middle Ages could never have imagined how international our diet would one day become. Italian, Indian, Mexican or Thai dishes are not only enjoyed in restaurants, but also cooked with enthusiasm at home. Little Lunch's Lieblings-Sauces show that you don't have to spend hours in the kitchen for a culinary trip around the world. Because the versatile organic sauces only need to be heated briefly.

The Little Lunch Organic Arrabbiata sauce is a lot more fiery than most other classic pasta sauces. Fresh tomatoes and, of course, chilli provide the unmistakable taste. For classic pasta enjoyment without meat, try the Organic Vegan Bolognese Sauce. The Organic Dal Masala sauce combines a classic spice blend from Indian cuisine with chickpeas and red lentils. Those who like it exotic will love the Organic Vegetable Curry Sauce. The ready-made curry sauce goes well with rice or quinoa as well as potatoes and vegetables. In the Mediterranean Vegetables Sauce, Mediterranean herbs meet a vegetable base with courgettes, peppers, onions, carrots and tomatoes. With Little Lunch's Sauces, you can conjure up Mediterranean, oriental or Asian dishes in no time at all.