That organic living is a conscious health choice
Introducing the best organic products
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.
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.
Used for healing purposes for millennia, garlic has now been proven beneficial to health with anti-bacterial benefits and the potential to lower the risk of some diseases.
One of the most important benefits of garlic comes from allicin, a sulphur compound that is released when the cloves are crushed, cut or chewed. So it is important that you cut or crush your garlic and set it aside for 10 to 15 minutes before you use it to get the most health benefits from it. The allicin in raw garlic is reportedly more powerful than penicillin and tetracycline. While heavy pharmaceutical antibiotic use diminishes the immune system, garlic stimulates and enhances it. Garlic has also been found to contribute towards tumor shrinkage in stomach, colon, breast and prostate cancers; and promote cardiovascular health. In addition, garlic is a good source of vitamins B6 and C, and contains saponins, phosphorus, potassium, zinc, selenium, polyphenols and arginine. Combined with allicin, they give garlic superior antioxidant and anti inflammatory qualities.
Garlic is best stored in a well-ventilated container (such as a basket) at room temperature. To get the most out of its health benefits, incorporate freshly crushed or cut raw garlic into your daily diet. Toss it into a salad dressing, spread it on sandwich bread, or chew a clove or two a day with some fresh coriander or parsley.
Organic garlic is available at SuperNature Forum and online.
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.
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.
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.