Daily Thoughts

different drinks, different limes

As anyone who’s ever drunk a mojito or dipped a Dorito in homemade guacamole knows, fresh lime juice can be a game changer. A couple of months back, Easton and Fernando from our Fruit Team travelled over to Mexico & Honduras in search of the best tasting limes for our drinks. We use limes to add a fresh, tasty citrus kick to quite a few of our drinks (11 to be exact), including these ones:

We only source our limes from three different farms. At one of those farms, the limes are hand washed which means it takes about twelve days to produce one container of lime juice.


Limes from Honduras have a very different flavour to limes from Mexico. Limes from Honduras are sharp and sour, whereas limes from Mexico are less intense and easier to drink. Both have their time to shine when it comes to adding a kick to our drinks, though.


There are only two varieties of lime– Persian limes and Key limes. We only source Persian limes as they taste much better in our drinks. Key limes are more bitter. Sub-lime in pies, though. We’ll give them that.

sustainability a-z, part 1

The Earth is pretty great. That lovely sunset you posted on Instagram? That was The Earth, #NoFilter. Those ducklings you spotted, waddling along like fluffy little lemons? The Earth again. Mashed potato? That was The Earth, with a bit of help from your mashing muscles.

With so much wonder in the world, it's important we all look after it. We've signed up with Do Nation, to make pledges to help us live our lives on the green side. Inspired by this, we've made an a-z of little changes that add up to make a big difference. 

ants in your pants

Doing a bit of exercise is a great way to be more sustainable. Instead of driving you could walk, cycle, or invest in a fancy pair of rollers blades. Good for you, good for the planet.

boil under

Kettles are pretty inefficient. Cutting down the number of times you boil yours a day will reduce your energy consumption and give you an excuse to pull out the teapot more often.


greg's shoebox

Greg ordered two pairs of shoes the other day. They came in a really small box – you might need a magnifying glass to spot it.

An unnecessarily big box, with four shoes taking up very little room. 

It only took 5 Danish Krone to be bursting at the seams.  A gigantic box with one tiny little coin in it.

Three calculators, as snug as a bug in a really, really, small shoebox. The three calculators actually have loads of room.

 The box was so small, we only managed to fit in half of Rich T- Rich is wearing the box on his head, not for the first time.

 -and most of Rochana.  Rochana fitted in the box.

Could only squeeze in a couple of smoothies though. There are so many smoothies in the box.



how to pronounce baobab

Most people go to the library or a local book shop to browse reading material, but a few trend-defiers out there prefer the chilled drinks section. Whilst flicking through the fruitiest titles on the market, you may have spotted a central character in our gorgeous greens smoothie goes by the name of ‘baobab’.

The humble baobab fruit.

Baobabs come from Africa, and they're probably the biggest pods we’ve ever seen. 

Bigger than an ipod classic. Bigger than an ipod nano if you blow in the headphone socket and inflate it like a balloon. Bigger than a pod-racer in cinematic masterpiece The Phantom Menace. Maybe.

Trouble is, we've never quite figured out how to pronounce baobab.

Is it baa-oh-bab? Bay-oh-bab? Bow-bab? Bay-ob-ab? Bow-o-bab? Bow-ob-ab? Ba-oh-ba-ab?

Not a clue.

eating in season

The other day, we shared our guide to which fruits and veg are in season in January. A couple of you asked if we could share the info for the rest of the year. 

So, Kerry, Juno and Natasha – this one’s for you:

There are five great reasons to eat in season - it's good for you, as you get a real mix of nutrients. It's good for the planet, as there's less air-freighted food. It's more natural - stuff grows in season for a reason. It's cheaper, because it's easier to source locally and naturally. And, if you don't spend all winter and spring scoffing strawberries, it means you can really enjoy the first one of the summer.

First up, it's January. No surprises there, really. This month is perfect for stews and soups. 

In season in January: apples, beetroots, brussels sprouts, cabbage, cauliflower, celeriac, celery, cooking apples, kale, leeks, parsnips, swede, turnips

February is a lot like January, but with rhubarb as well as cooking apples so your in-season crumble options are doubled.

In season in February: apples, beetroots, brussels sprouts, cabbage, cauliflower, celeriac, celery, cooking apples, kale, leeks, purple sprouting broccoli, swede, turnips, rhubarb, red cabbage 

To see what's in store for March, just say the magic word and hey presto