We don’t typically think about eating live bacteria. Throw in some fresh herbs and a scattering of toasted pumpkin seeds for good measure. Maybe the soft flesh of the world’s best avocado, squeezed over with lemon juice.
We imagine the unmistakable crunch of a carrot, or the bright purple stain of a beetroot. When we talk about eating healthily, our thoughts tend to turn to leafy green vegetables and plump, vine-ripened tomatoes.
