We choose to cook Pulses because they are the most sustainable crop in the history of food. In Greece we grow up eating pulses at least twice to three times a week. Pulses are being cultivated in the Mediterranean since the 3.000 BC. By now, we have mastered the way of growing them, cooking them and eating them. I am here to share old knowledge that has been passed on to me by my ancestors.

Recent studies showed that the common denominator between the regions characterised as Blue Zones because people live past their 100 years of age, is simply the fact that their protein mainly derives from plant sources.

Pulses have played an important role in the preservation of humanity and in civilisation growth throughout history. With the highest protein content in the plant kingdom, pulses also have an important role in our future.

Our dishes delivered sustainably in Reusable Containers:

A few years ago we were the 1st ones to offer organic food in compostable packaging and now we are the 1st ones to offer organic food in reusable containers. Yes, for us it is all about integrity and focusing on sustainability all the way.

It is commonly known that recycling in the UK is just not working. Climate change dictates real actions towards eliminating our carbon footprint and we just cannot produce rubbish every time we drink or eat.

At Gaia, we make our delicious dishes available in reusable containers for unlimited uses. We are collaborating with other mindful local organizations and we deliver our goods in reusable containers with cargo bikes. We are all working together for developing a strong local and sustainable economy.

They say change begins from within us. Then it is happening in our home, our neighborhood and the world.

Thank you for not losing hope

I will never forget the smell of my grandmother’s Fasolada*. She was a legendary cook because she could transform the most simple of ingredients into sheer joy.

The long table glowing draped with the white tablecloth, was set in the shade of the tall trees in her garden and laid simply with pickles, olives and bread. The whole family gathered for lunch. My grandmother would serve everyone’s bowls to the brim, my grandfather would strike a joke and with a glass of the house white in hand, we would all laugh and cheer, "Yia mas! - To our health!".  We would then savour almost in silence another one of her glorious peasant foods. That's how good her food was.

My family taught me there is a lot of truth in the old knowledge. Not only that we are what we eat, but how we think and feel depends on what we eat.

When I came to London, I realised how the modern way of life has detached people from nature - particularly from eating natural, healthy, feel-good foods. I wondered how long could we last for if we keep on eating mass produced, processed meat and what is the real cost of those £1 burgers for the planet and ultimately for us.

My producer’s job suddenly felt meaningless so I quit and my passion became to do my bit and offer our world a chance.

I knew a great source of ethical, sustainable and delicious form of protein that offers long lasting energy, keeps us full, induces our brain activity and makes us and the planet feel great! - The foods that my grandmother used to cook, and the many generations of Greek grandmothers before her: Pulses! The cornerstone of the Mediterranean diet which allowed my people to eat meat only once a month and in return offered them a happy, long and healthy life. This 'food of the poor' I believe is the real ‘Food of the Gods’ and I decided  to cook it to perfection and to share it with you in the most ethical and sustainable way possible for us and for the planet.

We all deserve access to real food; we all deserve a future.