Our meals are uniquely formulated to provide a holistic balance of the vitamins and nutrients you need due to the combination of water, fat, protein and complex carbs. Bonus: soup is even proven to keep you fuller longer.1
Each meal is designed to impart the most nutrients with the least calories. Slow-cooking vegetables increases the bioavailability (or, the amount that your body can use) of fat-soluble vitamins and nutrients like beta-carotene, lycopene, and Vitamins K, D, & E. Healthy fats like olive oil help your body absorbs these nutrients and more readily utilize their benefits.2,3,4
Check out this week's menu here.
- Clegg, M E et al. “Soups Increase Satiety through Delayed Gastric Emptying Yet Increased Glycaemic Response. - PubMed - NCBI.” National Center for Biotechnology Information. Web. 27 Nov. 2015.
- J Nutr. 1998 May;128(5):913-6. Bioavailability of beta-carotene is lower in raw than in processed carrots and spinach in women. Rock CL1, Lovalvo JL, Emenhiser C, Ruffin MT, Flatt SW, Schwartz SJ.
- Asia Pac J Clin Nutr. 2005;14(2):131-6. Increases in plasma lycopene concentration after consumption of tomatoes cooked with olive oil. Fielding JM1, Rowley KG, Cooper P, O' Dea K.
- BBC News. 2006. Getting the best out of your food. Fielding JM1, Rowley KG, Cooper P, O' Dea K.