That organic living is a conscious health choice
Introducing the best of what's in season.
Organic, natural, no GMO, antibiotics-hormone free
All you need to nourish both mother and child.
For an eco-friendly, non-toxic and green home.
Holistic offerings for 100% natural beauty.
Gluten, vegan, dairy, wheat and egg-free.
The Supernature Christmas Collection 2018
Vitamin-loaded juices for the family.
Simple and delicious starters.
Memorable meals with these gourmet, healthy ideas.
Complement your main course with these delights.
End your meal with these less sinful sweet nothings.
Six reasons to help you understand why Alaskan seafood is the best seafood in the world.
The quality of seafood pulled from Alaska’s waters are of the highest quality and second to none. The icy cold waters of the North Pacific Ocean and the Bering Sea are thousands of miles away from large sources of pollution that contaminate other fishing grounds. A combination of these great distances and the earth’s natural air and water circulation patterns keep Alaska’s waters among the cleanest in the world.
IQF (Individually Quick Frozen)
IQF means Alaskan seafood is flash frozen as soon as it is pulled from the water. The freshness, flavour, and texture are locked in allowing you to keep your seafood fresh for many months. ‘Fresh’ fish can take days to get from the water to your dinner plate. Unless you sling the fish onto the grill while it's still on the hook you cannot guarantee its freshness. IQF maintains the quality of the fish once it has been pulled from the water.
Alaskan salmon, black cod, a wide variety of whitefish and crab from Alaska are loaded with high levels of Omega-3. Not only is this essential oil beneficial to your heart and brain, it has also proven to strengthen your immune system, vision, nerve cells and your gums. Simply observe the extraordinary health and longevity of people from countries who consume seafood as a mainstay of their diet to convince yourself of the benefits.
Wild-caught vs. farmed? This is an issue that has become more and more prevalent in recent years, especially within health and environmentally conscious communities. Much has been written about the toxins found in farmed salmon and fish. Fish farms were banned in Alaska in 1989 to help preserve wild stocks and protect the commercial fishing industry.
While not all fish farms are at fault, a large number of fish are being farmed irresponsibly in Vietnam, Canada, and Norway. Toxins, pesticides, and other chemicals are used to raise the farmed fish. These farms pollute the waters with chemicals, diseases, and viruses destroying the wild fish population. It is well documented that open-net fish farms create ocean dead zones and kill wild salmon.
Alaska is world renowned for its fisheries management. According to the latest yearly ‘Report on the Status of the US Fisheries,’ published by the National Marine Fisheries Service, no Alaska salmon or bottom fish (ground fish) is classified as over fished. An example of this effective management is evident with the salmon harvest being well beyond historical levels for more than three decades. Alaska’s fisheries will ensure abundant fish for generations to come.
With an earthy, sweet flavour and long tuberous root, it comes as no surprise that the parsnip is closely related to the carrot. This fleshy tuber is chock-full of vitamins, essential minerals and dietary fibre.
Ditch the saltshaker without depriving your taste buds. These low or no sodium seasonings give your dishes that extra dash of flavour while helping to keep your salt intake and blood pressure in check.
A sweet alternative to the regular Russet or Yukon gold, this humble root lends itself to a plethora of different cooking methods. Great as a casserole dish or simply steamed, this spud is no dud when it comes to health-boosting benefits.
The Whole Kitchen! Fuelled by a passion for real food and a desire to help people maintain well-balanced diets, The Whole Kitchen has a deliciously healthful range of snacks that makes you glow from the inside out.
Organic chicken today tastes like chicken used to in the good old days before intensive farming became the norm. They live longer than conventional chickens and have better muscle tone, which means the flesh is firmer. Additionally, the meat is not irradi
Chilli is also known as chilli peppers. The substances that give chilli their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.
An apple cucumber gets its name because of its resemblance to a green apple. It has a crispy, juicy flesh, very sweet taste, and can be eaten without peeling the skin off. After it ripens, it develops soft prickles or spines that are white.
Black Knight carrots are readily distinguishable by their ink stained skin with variegations of orange and ivory blushing through from the root's core. The flesh's colour is a contrasting warm yellow.
Higher in beta carotene, and vitamins C and A than its green counterpart, red oak lettuce also provides a good proportion of fibre, folate and minerals. Enjoy this attractive, frilly leaf in salads, sandwiches and side dishes.
Outstanding French producer of organic oils BioPlanete combines state-of-the-art technology with traditional production methods to deliver premium-quality oils derived solely from organic farming methods.