Ancestral Eating: Traditional Diets and Simple Recipes to Try

For generations, traditional diets nourished communities with simple, whole, local foods. With organic, zero-waste options on the shelf, it’s easier than ever to bring a little of that ancestral wisdom into everyday meals. Here are four traditions to borrow from. (Quantities added so you can actually cook them.)

The Mediterranean: Chickpea Salad  (serves 2, 10 min)

• 1 × 400g tin chickpeas, drained

• 1 cucumber, diced

• 1 cup cherry tomatoes, halved

• 2 tbsp olive oil · juice of ½ lemon · handful parsley · salt & pepper

Toss everything together, dress with the oil and lemon, season, and finish with parsley. Fresh, quick, full of plant protein.

Māori Kai: Raw Honey-Glazed Kūmara  (serves 4, 35 min)

• 3 medium kūmara, sliced into rounds

• 1 tbsp olive oil · 1 tbsp honey · sea salt

Toss, roast at 200°C for 25–30 min until golden. The honey caramelises against the earthy kūmara.

Nordic: Simple Fermented Veg  (makes 1 jar, 3–5 days)

• ½ cabbage + 2 carrots, shredded

• 1 tbsp sea salt · dill (optional)

Massage the salt through the veg, pack tightly in a jar, leave at room temperature a few days, then refrigerate. A zesty, gut-friendly side.

Ayurvedic: Lentil & Turmeric Dhal  (serves 4, 30 min)

• 1 cup red lentils

• 1 tsp turmeric · 1 tsp cumin seeds · thumb of ginger · 2 cloves garlic

• salt & pepper

Sauté cumin, ginger and garlic until fragrant, add lentils, turmeric and water to cover, simmer until soft. Warming and balancing.

Every ingredient here is on our shelves, organic and plastic-free. → Stock your pantry