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.
Nutrient-rich and packed with live lactobacilli (if unpasteurized), miso has been found to reduce the risk of some cancers and other health conditions.
Miso, a fermented soybean paste, has been part of Japanese diets for millennia and has its origins in Chinese doujiang. Nutrient-rich in part because the fermentation process it goes through breaks down the oils, proteins and carbohydrates in soybeans and makes it easier for the body to digest, miso is high in fibre and all the essential amino acids, making it a complete protein. It is an excellent source of minerals and is high in manganese, zinc, iron, calcium, copper and phosphorus. In addition, miso is a significant source of phytonutrient antioxidants that remove cell-destroying free radicals from the body. The levels of some of these antioxidants have even been found to increase when it is fermented for a longer time. Furthermore, live enzyme-rich unpasteurised miso restores beneficial probiotics to the intestines and aids digestion. While high in sodium, the impact of the salt content in miso on blood pressure is very different from that of table salt. Although high-salt diets derived from table salt raise blood pressure, those derived from miso do not.
There is a wide spectrum of miso available, but they are broadly divided between light and dark varieties. They all add a kick of umami to your dishes and can be used in marinades and dressings, as well as stir-fries, soups and stews. Light or white miso is usually mellow tasting, sweeter and less salty. Add it to potato and daikon gratin for a delightfully sweet and savoury east-west creation. White miso pairs well with tahini and tastes great glazed over fish or blended into a salad dressing. Dark or red miso is saltier and more pungent. It is often the basis of miso soup and gives depth and complexity to stews and slow-cooked dishes. When stored tightly sealed in a glass jar or plastic container placed in the refrigerator, miso can last for a very long time.
At SuperNature, we carry the following from South River, a family owned, artisan miso company located at South River Farm in the foothills of the Berkshire Mountains in Conway, Massachusetts. They have been making hand crafted, wood fired, certified organic miso for over thirty years according to a centuries-old, Japanese farmhouse tradition. This is miso making practiced in a time-honored way in an atmosphere where careful food preparation is considered fundamental to the healing arts.
Organic miso is available at SuperNature Forum.
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.