Glowing All Over Strawberry Protein Powder - Nuzest - 250g

There’s a common myth that you need meat to build muscle or stay energised. But in 2026, the science is clearer than ever: plant-based protein isn't just a "substitute"—it's a high-performance fuel source that can transform your long-term health. Whether you’re a lifelong vegan or a "flexitarian" looking to cut down on meat, incorporating more plant proteins into your diet is one of the best moves you can make for your body and the planet. Why Choose Plant-Based Protein? Unlike animal proteins, which often come packaged with saturated fats and cholesterol, plant proteins are nutritional powerhouses. When you choose plants, you aren't just getting protein; you’re getting a "package deal" of health benefits: Heart Health: Plant proteins are naturally cholesterol-free and low in saturated fat, helping to maintain healthy blood pressure and clear arteries. High in Fibre: One of the biggest perks! Fibre supports a healthy gut microbiome, aids digestion, and keeps you feeling fuller for longer—a secret weapon for weight management. Disease Prevention: Research consistently links plant-rich diets with a lower risk of Type 2 diabetes, heart disease, and certain cancers. Faster Recovery: Rich in antioxidants and phytonutrients, plant proteins help reduce inflammation, which can lead to quicker recovery times after exercise. Top 10 Plant-Based Protein Sources You don’t need fancy supplements to hit your protein goals. Some of the best sources are whole foods you can find right in our Stock & Prep and Stock & Bite ranges. Food Source Protein Content (approx.) Best For... Tempeh 20g per 100g Stir-fries and "bacon" alternatives Seitan 18g per 100g Hearty, meaty textures in stews Tofu 16g per 1/2 block Scrambles, curries, and smoothies Lentils 9g per 100g (cooked) Dhal, soups, salads Chickpeas 8g per 100g Hummus, salads, and roasting Quinoa 8g per cup (cooked) A "complete" protein base for bowls and salads, rice alternative Pumpkin Seeds 7g per handful Topping porridge or salads, baking goods Peanuts 7g per 28g serving On-the-go snacking, spreads, baking goods Chia Seeds 5g per 2 tbsp Over-night oats and puddings Oats 5g per 1/2 cup The ultimate high-protein breakfast Is Plant Protein Enough? Common questions about plant-based protein. 1. Are plant proteins "complete"? Some plants, like quinoa, soya, and chia seeds, are "complete" proteins, meaning they contain all nine essential amino acids. For others, simply eating a variety of foods throughout the day—like beans with rice or peanut butter on wholegrain toast—ensures your body gets everything it needs. 2. Can I build muscle with plants? Absolutely. Modern studies show that as long as you hit your total protein targets, plant-based sources are just as effective as whey or meat for muscle repair and growth. 3. Will it make me bloated? If you're new to high-fibre plant proteins (like beans and lentils), start small. Let your gut bacteria adjust by gradually increasing your intake and drinking plenty of water. Practical Tips for Your Plant-Based Journey Swap your Mince: Use brown lentils or a plant-based mince for your next Shepherd’s Pie or Bolognese. Boost your Breakfast: Stir a spoonful of hemp seeds or nut butter into your morning porridge. The "Half-and-Half" Rule: Not ready to go 100% vegan? Try replacing half the meat in your recipes with chickpeas or black beans. It saves money and boosts nutrition! Shop our plant-based protein and fibre collection - Click here. Stock Up and Save Ready to power your week with plants? Our new Stock & Prep range offers high-quality lentils, grains, and seeds in convenient small-bulk sizes—perfect for stocking your larder with affordable, protein-packed essentials.

Protein is obviously one of the most important types of nutrient the body needs, playing countless vital roles in staying healthy, but it can also be hard to get enough to really maximise the benefits, particularly if you're on a plant based diet. Seeds are a severely underrated, but incredible source of protein, but the amounts do vary from seed to seed. In this article we'll explain exactly why protein is so important, what seeds contain the most, and some of their other surprising health benefits. Why protein is so important Protein is a massively important nutrient, and it would be impossible to mention everything it does, but here we'll focus on some of its most important functions. Arguably the most important reason to make sure you're getting enough protein, is because of its importance in building and repairing tissues in the body. As protein helps to build tissue and muscle, it is absolutely vital for growth and development, as well as recovery from injuries. Not having enough protein in your diet can have serious effects on your health, such as muscle loss, fatigue and a massively weakened immune system. The British Heart Foundation recommends the average adult should consume roughly 0.75g of protein per kilo of body weight, placing a particular emphasis on consuming plant based proteins (like seeds) in place of red meat and poultry. The 6 highest protein seeds While most seeds do contain protein, these are our picks for the top 6 — here we'll cover their protein content, additional health benefits and how to use them. 6. Sesame seeds — 4.8g of protein per 28g Sesame seeds are a staple ingredient in Asian and Middle Eastern cuisine, and with their protein content they should be a staple in your pantry too. While sesame seeds may not have the most protein on this list, they are incredibly easy to use in your cooking, and have a range of other health benefits that make them worth including in your diet. Sesame seeds are not only high in protein, but also zinc, which is hugely important for maintaining a healthy immune system, wound healing and crucially the synthesis of protein. 5. Flaxseed/Linseed — 5g of protein per 28g Flaxseed (also known as linseed) can come in two varieties — brown or gold — and their nutritional content is typically the same or incredibly similar. Flaxseed is often used as a gluten free substitute for wheat, and contains even more protein. Flaxseed can be ground and turned into flour, sprinkled into smoothies and salads or mixed with water and drank for a quick burst of nutrition. Flaxseed contains a great deal of omega 6 fatty acids, which most seeds do, but it is uniquely high in linoleic acid. Linoleic acid is a type of fatty acid that is vital for maintaining healthy skin, while also helping to keep your immune system healthy and lowering cholesterol. It's important as you add flaxseed into your diet that you increase your water consumption too, otherwise you could suffer from some digestive discomfort and dehydration as a result of their high fibre content. 4. Chia seeds — 5g of protein per 28g Chia seeds are one of the most popular superfoods in the world, partly due to their high protein content, but also a variety of other nutrients each with their own health benefits. In particular chia seeds are so highly valued because of their status as a complete protein. The term complete protein refers to an ingredient that contains all nine essential amino acids that the body needs but can't produce itself, and obviously comes with countless health benefits because of this. In particular chia seeds are an amazing way to improve your digestion because of their incredibly high fibre content. Similarly chia seeds are surging in popularity as a tool to assist with weight management — this is because when eaten, the fibre forms a gel like texture in your stomach that leaves you feeling fuller for longer. Chia seeds can be soaked in water or sprinkled directly into food, depending on the texture you would like from them; however for optimal nutritional content it is best to soak your chia seeds in order to speed up the rate of digestion and absorption. 3. Sunflower seeds — 7g of protein per 28g Sunflower seeds contain a whopping 7 grams of protein per 28 grams, making them one of the best seeds in terms of protein content, while also remaining incredibly convenient to cook with and snack on. Sunflower seeds can be roasted to really bring out their nutty flavour, and make them a perfect addition to almost any savoury recipe that could do with some additional texture. Sunflower seeds are also high in healthy fats, vitamin E and selenium. Selenium plays a vital role in antioxidant protection, thyroid health and helps to maintain a strong immune system. 2. Pumpkin seeds — 8.5g of protein per 28g Pumpkin seeds contain a huge amount of protein, and are arguably the most convenient seed to incorporate in your diet. Pumpkin seeds are a great snack on their own, but they really start to thrive when used in salads and soups, particularly when combined with other autumnal vegetables. Pumpkin seeds don't just contain a vast amount of protein, but also a great deal of vitamin E. Vitamin E is a massively important part of a healthy lifestyle, primarily for its role in keeping our skin healthy and maintaining strong eyesight. 1. Hemp seeds — 9.5g of protein per 28g Without a doubt hemp seeds are one of the best seeds in terms of protein content alone. Not only do hemp seeds contain a colossal 9.5 grams of protein (per 28 grams), they are also a complete protein, and so they share a lot of the benefits of chia seeds but with even more protein on top. For those that haven't cooked with hemp seeds before they may sound a little intimidating, but this is not the case at all. In reality hemp seeds are quite similar to pumpkin seeds, arguably with even more versatility. Hemp seeds can be added raw into smoothies or porridges, or toasted and added into salads, soups and stews. Dive into the world of seeds now This list mainly focused on which seeds you should eat in regard to protein intake, but the health benefits of seeds don't stop there, and you shouldn't limit yourself to the ones we've mentioned here. To avoid getting bored of the same flavours again and again, it's best to mix up the type of seed you're eating, and how you're using them. If you're stumped and looking for some inspiration, we have a large array of seeds available, and countless recipes that will show you how to use them. Frequently asked questions Which seed has the most protein? Hemp seeds top the list with 9.5g of protein per 28g serving — the highest of any common edible seed. Pumpkin seeds come second at 8.5g, followed by sunflower (7g), chia (5g), flaxseed (5g) and sesame (4.8g). How much protein is in chia seeds vs hemp seeds? Hemp seeds contain 9.5g of protein per 28g, while chia seeds contain 5g per 28g — so hemp has almost double the protein. Both are complete proteins, meaning both contain all nine essential amino acids. Are seeds a complete protein? Two seeds are complete proteins: chia and hemp. Both contain all nine essential amino acids your body needs but can't produce. Other seeds like pumpkin and sunflower are high in protein but not complete on their own — combine them with grains or legumes to fill the gap. Can seeds replace meat as a protein source? Yes, seeds can be a meaningful protein source in a plant-based diet, but you'll need variety. Hemp and chia are complete proteins, and combining seeds with legumes, grains and nuts ensures you hit your daily protein needs without relying on meat. How many seeds should I eat per day for protein? Most adults benefit from 1–2 tablespoons (15–28g) of mixed seeds per day. The British Heart Foundation recommends 0.75g of protein per kilo of body weight daily; seeds can comfortably contribute a third of that target in a balanced diet.

Here at Wholefood Earth, we believe that no question is a silly question. For anyone wanting to know if there is any difference between soy and soya then we have the answer you seek! The short but sweet answer is NO – Soy and Soya are exactly the same thing. Both terms mainly refer to the bean (from which all soya products originate) which can also be called a soybean or soya bean. However, the only real difference is in the spelling. It tends to be referred to more as soy in the US, while here in Europe it is more widely known as soya. No wonder it can get confusing! But we’re happy to set the record straight 😊 So now you have your answer, how about finding out Why Soya is a Great Meat Substitute?

Did you know that soya is the cheapest and most widely eaten supply of plant protein on the planet? Soya is an excellent source of protein, providing all nine of the essential amino acids we need for growth, repair and functions like immunity. It is also low in saturated fats and rich in fibre, it contains vital fatty acids plus a wide range of important vitamins and minerals. Plus, dishes that use soy as a substitute for meat often have fewer calories and less fat. No wonder soya is a perfect meat replacement for vegetarians, vegans or anyone wanting a healthier alternative, or to eat more sustainably! What is Soya? Soya foods are made from the soya bean plant, which is native to China, it’s been a staple part of Asian diets for many years and is becoming increasingly popular in the UK. The beans extremely versatile texture makes it easy to be processed into a variety of foods including milk, soya protein, plus fermented foods such as tofu, miso and tempeh. But we’re here today to talk to you about the wonderful world of soya meat replacements! You may have heard soya meat substitutes referred to in many ways - Textured Vegetable Protein (TVP), Textured Soy Protein (TSP), Soya chunks and sometimes Soy meat. They are made the same way, from defatted soya flour which is created by removing the oil from the soybeans. The soybeans are ground into a fine flour, mixed with water, and then moulded into the preferred form - usually either mince or chunks. As your one stop shop for organic wholefoods, we currently sell a range of soya products for you to peruse. Let’s take you through the main types of meat substitutes, and the best ways to use them - TVP/Soya Mince Soya Mince, also known as textured vegetable protein (TVP) or textured soy protein (TSP), has been textured and shaped to resemble mince, or ground beef. TVP was created back in the 1960s by Archer Daniels Midland, a multinational American company, who still hold the trademark name for the product today. Soya mince can come unflavoured or flavoured, but it’s generally seasoned and coloured so that the look and taste is similar to that of mince beef. Due to soya mince being a dehydrated product, it needs to be soaked in hot water or broth for around 10 minutes (depending on the amount) for it to become appetizing. Being an immensely versatile food, soya mince can be used in any recipe that calls for mince or any other type of ground meat. This makes it the perfect meat replacement to make classic favourites such as spaghetti Bolognese, chilli con carne, cottage pie, lasagne or even tacos! Soya Chunks Soya Chunks are another version or TVP or TSP, the soy is just moulded into bigger cubes or chunks – hence the name. Much like the mince, the soya chunks will need to be soaked before using. As with all soya products, they’re pretty much flavourless so tend to take on the flavour and taste of whatever they’re cooked with making them incredibly adaptable. Given their bigger size, they’re a great meat alternative in curries, stir fries, stews, pies and salads, or how about adding a batter and turning them into a vegan version of popcorn chicken! Soya chunks boast numerous health benefits, it can enable quicker muscle building and may aid in a faster metabolism. Soya is full of polyunsaturated fats, proteins and omega 3 fatty acids. They are rich in calcium and iron while containing no extra sodium or sugar, additionally, they’re lower in calories and fat than meat. Soya chunks are packed with fibre, which promotes food passing more slowly through the system and keeping you fuller for longer, whilst aiding digestive health.

Meat Alternatives What are Meat alternatives? A meat alternative, substitute or analogue is a food that may have a similar taste, texture, or appearance to that of meat but does not contain meat. People may eat meat substitutes for several reasons, a new diet such as going veggie or vegan or one for health concerns there’s something for everyone. Whatever the reason for choosing a meat substitute may be, it is vital to know which ones can provide the essential nutrients a person needs. Most meat-like substances are made from vegan or vegetarian ingredients. Other common terms for meat alternatives are plant-based meat, vegan meat, mock meat, meat alternative, imitation meat, or vegetarian meat. The Different Meat Alternatives The most popular forms of plant-based meat are Tofu, Seitan, Tempeh and TVP. Tofu Tofu is a form of curdled soy milk, also known as bean curd. It is a food prepared by coagulating soy milk, then pressing all the resulting soy curds into solid blocks. These blocks vary in softness from extra soft, silken, soft, and firm to super firm or extra firm. Further to these specifications on texture, there are many more varieties of tofu. Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu amongst them seasoned and smoked. Legend has it that the recipe for tofu was actually discovered by accident. It's rumoured that a Chinese cook discovered tofu more than 2,000 years ago when they accidentally mixed a batch of fresh soy milk with nigari. Nigari contains magnesium chloride as the main component is a salt solution that is formed when seawater is evaporated. It is a mineral-rich coagulant used to help tofu keep its form and solidify. Tofu is held highly due to its high protein profile and complete amino acid profile whilst still providing a wide variety of vitamins and minerals along with carbs and fats. Tofu's nutritional profile includes manganese, calcium, selenium, phosphorus, copper, magnesium, iron, and zinc. Another positive aspect of tofu is it contains a natural plant compound called isoflavones. These function as phytoestrogens, by getting attached to and activating estrogen receptors in your body. Seitan Seitan pronounced ‘SAY-tan’ also known as wheat meat is regarded as a different type of plant-based meat. This is because, unlike tofu, seitan is not made out of soy but vital wheat gluten. I know what you’re thinking, wheat? Is this some type of bread? No. Although seitan is made from wheat it has very little to do with bread or flour. Surprisingly seitan acquires a very similar colour and texture to meat when cooked. Seitan is produced by combining and kneading wheat flour with water. This develops a sticky mixture that creates sticky strands of gluten protein. The dough strands are then rinsed to wash away all of the wheat starch leaving behind the high-protein gluten. This sticky gluten mass can be seasoned, cooked and used as a base ingredient in vegan or vegetarian dishes as a meat substitute. If you don’t want to incur the labour of making seitan from scratch, seitan can be purchased pre-made from the refrigerated/frozen sections of most supermarkets. Although it is mainly made out of gluten, seitan is still nutritious, high in protein yet low in fat and carbs. Seitan’s nutritional profile includes selenium, iron, copper, phosphorus and calcium. Please note that store-bought seitan’s nutritional profiles may vary to that of its homemade variations as these products may contain additional ingredients, including high sodium levels. While seitan’s nutritional profile deems it high in protein, it does not contain enough of the essential amino acid lysine to meet your body’s needs. As seitan is low in lysine, it is considered an incomplete protein. This can be resolved however by supplementing your vegan or vegetarian diet with sufficient beans, a lysine-rich food. One of seitan greatest advantages is its naturally neutral flavour. This makes seitan especially versatile for taking on the flavour of different sauces, seasonings and being easily blended into any recipe. Seitan can be cut up into strips and used as fajitas, cooked in broth, grilled on skewers, breaded and deep-fried, chopped and used in stir-fries, used as burger ‘meat’ and as a chicken or ground beef substitute. Another great aspect about seitan is it’s a viable option for the soy averse or allergic. Please note that all who experience gluten intolerances or have the coeliac disease should stay well away from seitan as its main ingredients are purely water and gluten and would bring about violent allergic reactions. Tempeh Another meat substitute gaining more and more popularity recently is tempeh. Like tofu, tempeh is also made out of soybeans; however, where tofu is made from soy curds, tempeh is made from the whole soybean. This makes tempeh blocks less refined and purer than tofu although flavourings and whole grains are often added as well. It is worth noting that soy-free versions of tempeh also exist. To make tempeh, soybeans are often cooked and fermented to then be packed into a brick-like cake shape. The fermentation process helps break down the phytic acid content in soybeans making it easier for the body to break down its starches and digest. This process comes about when, okay don’t freak out, a certain type of mold known as Rhizopus oligosporus is added to the bean mix. Much like other fermented foods out there the mold used in tempeh is beneficial to our health and what arguably makes it so tasty. Tempeh can be added into all kinds of dishes, sub tofu for tempeh in a stir fry. Chop, crumble and grate it into stews or meatless chilli as a ground beef substitute. Bake it into casseroles, pan fry it, steam it, skewer and grill. Whatever your choice in terms of cooking maybe it is sure to be sufficiently delicious however, be sure to always cook your tempeh (unless your packaging states your tempeh has been pre-cooked). As it is a fermented food and has been sitting around in warm temperatures whilst culturing the Rhizopus oligosporus, there might be other things that might have grown as well. Just to be on the safe side, make sure your tempeh is cooked throughout! Tempeh, much like seitan, is quite versatile when being added to recipes. Tempehs flavour is mildly savoury with nutty and earthy hints that are usually compared to the likes of mushrooms. It has a distinct tang to it, some would go so far as to say that tempeh is the sourdough of plant-based proteins. Tempeh is able to absorb the flavours of any food or sauce it's added to. From stir-fries, soups, and stews to chilis tacos and sandwiches, you can even make tempeh taste like bacon or sausage! Apart from being incredibly versatile food to be used in cooking it also has a very promising nutritional profile. The most impressive part about the tempehs nutrient profile is its high protein content with minerals and vitamins whilst being low in sodium and carbs. It includes iron, calcium, riboflavin, niacin, magnesium, phosphorus, manganese and prebiotics (prebiotics are a type of fibre that promote the growth of beneficial bacteria in your gut). Finally, tempeh is also abundant in antioxidative properties which may help reduce oxidative stress! Textured Vegetable Protein (TVP) Our final meat alternative product is known as textured vegetable protein or TVP. TVP was invented in the 1960s by the multinational American company Archer Daniels Midland who still hold the trademark name for the product today. Textured vegetable protein is a meat substitute made from soy flour but is also known to be made out of wheat, oats and cotton seeds. The soy version of TVP is made with dehulled and ground-up soybeans that have had their oil content extracted. This process makes TVP both fat and cholesterol-free. It is available in different sizes ranging from mince to pieces to chunks, it even has flavoured and unflavoured varieties. It is a widely available and popular meat alternative for both vegans and vegetarians alike, further its celebrity has a lot to do with TVP being cheap. Perfect for cooking on a budget. AS it is a dehydrated product TVP must be reconstituted in broth or hot water for about 10 minutes (depending on the amount) for it to become appetizing. TVP has a very similar texture to ground beef once cooked making it the perfect plant-based alternative for chilis, stews, casseroles and bakes. Much like tofu, tempeh and seitan, TVP on its own essentially has no taste but can readily absorb flavourings from any sauces and spices it is added to. Making it perfect for ‘meaty pasta sauces, taco fillings, veggie lasagnas and shepherd’s pies, burgers, ‘meatballs the list goes on. Similarly to its other metal-alternative relatives, TVP is popularly made out of soy making it a reliable source for a complete amino acid profile. Its nutritional profile also includes several minerals and vitamins such as; calcium, magnesium, phosphorus, potassium, selenium, sodium and zinc. It also contains a notable amount of iron delivering about 15% of the recommended daily value along with good amounts of fibre, no fats and a low carb count. It is important to note that TVP can be a highly processed food item, as such always ensure to check the labelling for more accurate information on nutrition content as well as sodium and fat levels. There you have it four different choices of plant-based meat alternatives for your perusal, go on give one of them a try, we dare you!

Organic Red Kidney Beans, these dried red beauties have been in high demand from yourselves!Most weeks we have had customers come into the shop to request them.Well look no further! We take all feedback seriously and value our customers dearly so ta da!Soak and boil these beans, once cooked you can add to Salads, Mexican Dishes, Chilli, Wraps. You can even make sweet desserts, cakes with them too! Red kidney beans are densely packed with nutrients that are critical to our health which explains why they are a staple food in many cultural cuisines. Red kidney beans are major source of protein and fibre Rich in various Vitamins and Minerals Wash and Cook before use - Soak for 8-12 hours. Drain and rinse. Boil for 10 minutes and then simmer for 1 hour. They should be soft when ready Certified Organic By Organic Farmers & Growers See the range in various sizes in store and online!