Aldovi
Services Catalogue — 9 Active Modules

The Aldovi Range.

A structured set of nutrition frameworks, consultation services, and reference tools developed for professionals whose weekly schedule demands efficiency without compositional compromise.

01 — Core Frameworks
Overhead flat-lay of a fully prepared batch cooking session with labelled glass containers filled with cooked quinoa, lentils, roasted chickpeas and seasonal vegetables on a dark kitchen counter
Module 01
~2 hrs / week

Batch Cooking Architecture

A complete weekly preparation system covering eight ingredient categories. Designed around a two-hour Sunday session that yields five to six ready-composition components, each with storage parameters and cross-reference meal pairings.

  • —— Grain and legume base preparation
  • —— Roasted vegetable component
  • —— Fermented addition integration
  • —— Raw salad base and dressings
Colourful seasonal produce arranged on a wooden chopping board including heritage tomatoes, courgettes, fennel and fresh herbs representing summer Mediterranean-style meal preparation
Module 02
Seasonal rotation

Mediterranean-Style Composition

Dietary composition patterns documented across Mediterranean food traditions — olive oil as primary fat, legume-forward protein sourcing, high vegetable diversity, and fermented dairy integration — adapted to UK seasonal availability and mainstream retailer access.

  • —— Olive oil sourcing documentation
  • —— Legume-protein rotation schedule
  • —— Seasonal vegetable diversity index
  • —— Herb and spice composition notes
Close-up photograph of various fermented food products including kefir, miso paste, kimchi and live-culture yoghurt arranged on a slate surface in a clean home kitchen
Module 03
Weekly integration

Fermented Food Integration

A practical framework for incorporating live-culture and fermented foods as consistent weekly staples — kefir, miso, sauerkraut, and live-culture yoghurt — including sourcing documentation, storage windows, and recommended serving compositions within the broader batch-cook system.

  • —— Kefir and yoghurt sourcing notes
  • —— Miso and tamari composition data
  • —— Sauerkraut preparation timeline
  • —— Gut-friendly recipe archive reference
Detailed close-up photograph of nutritional information labels on packaged food products displayed on a supermarket shelf, illustrating a systematic approach to reading food composition declarations
Module 04
Reference tool

Label Reading Framework

A systematic approach to interpreting UK food labelling declarations — nutritional composition panels, ingredient sequence analysis, additive classification, and fibre-density thresholds. Reduces the cognitive load of supermarket navigation for time-pressed professionals.

  • —— Refined vs. whole-grain identification
  • —— Additive classification index
  • —— Fibre and protein density thresholds
  • —— UK traffic-light system reference
02 — Extended Practice Areas
Module 05

Slow-Cook Methodology

Extended low-temperature preparation across pulses, root vegetables, and broth compositions. Front-loaded effort on a single weekly session yields four to five ready meals across the working week.

Module 06

Plant-Forward Composition

Incrementally increasing plant-derived ingredient proportions across daily meals using micronutrient complementarity data and seasonal UK availability indices. No instructive dietary category is required.

Module 07

Seasonal Calendar System

Month-by-month UK produce index cross-referenced with the recipe archive. Each entry includes peak-availability ingredients, complementary grain pairings, and a two-week rotating meal composition template.

Module 08

Pantry Staple Index

A curated reference catalogue of forty foundational ingredients with sourcing notes, storage parameters, and compositional data. Updated quarterly to reflect seasonal UK availability and retailer supply chain changes.

Module 09

Mindful Eating Calibration

Portion awareness through hunger-satiety observation rather than rigid measurement. Structured eating windows and meal pacing within the context of a professional daily schedule, with attention to distraction-reduction strategies.

Consultation

One-to-One Session

A structured one-hour consultation translating the Aldovi framework into an individual weekly structure. Covers pantry audit, batch-cook schedule design, and seasonal ingredient rotation planning for your specific schedule.

Schedule Session →
03 — Engagement Process
01

Initial Enquiry

Submit a contact form or call the London studio. State your schedule constraints and primary areas of interest within the Aldovi catalogue.

02

Module Selection

Together, identify the two to three modules most relevant to your current eating patterns and time constraints. No commitment to all nine modules is required.

03

Framework Design

A documented weekly structure is prepared based on your schedule, household size, and selected modules — including a pantry audit checklist and first seasonal ingredient rotation.

04

Ongoing Review

Optional follow-up sessions at four to eight week intervals to review preparation outcomes, adjust ingredient rotations, and incorporate the next seasonal calendar period.

04 — Visual Archive
Close-up of freshly prepared anti-inflammatory grain bowl with turmeric-spiced lentils, roasted cauliflower and leafy greens on a dark ceramic plate
Overhead view of a slow-cooked root vegetable and pearl barley pot on a wooden surface with fresh herbs and a worn recipe notebook beside it
Seasonal plant-based lunch spread with hummus, roasted peppers, spiced chickpeas and fresh flatbread arranged on a linen tablecloth in natural afternoon light
Nutrition professional reviewing a printed seasonal ingredient calendar and annotated batch-cook schedule on a well-lit studio desk with a selection of whole food samples
05 — Consultation

Structured nutrition frameworks adapted to your schedule.

Schedule a Consultation