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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.
More than just a delicious gourmet ingredient, artichokes are a great source of antioxidants and other nutrients, and have been used as a digestive aid since ancient Egyptian times.
In Season: Spring.
Health Benefits: Artichokes have more antioxidants than any other vegetable and are good for the liver. They aid digestion, are a natural diuretic, and improve gallbladder function.
How to Prepare: There are different ways to prepare and enjoy artichokes. If you are only planning to use the hearts, trim off the top part of a large artichoke by cutting off the leaves crosswise about 4cm from the base. Place it cut side down, trim off the leaves. Using a sharp paring knife, trim off the dark green top layer of the head and stem. Trim the stem down to approximately 2.5cm. Scrape off the inedible, fuzzy choke with a spoon. Then drop it into a bowl of acidulated water or rub it with some olive oil.
Artichokes can be steamed, stewed, braised, sliced thinly and baked, sautéed, stuffed or boiled.
What to Look For: You want tight artichoke heads that have not begun to open. They should be vibrant-coloured, unblemished and feel heavy.
How to Store: Buy them as fresh as possible and don’t store them for too long. Refrigerate, in a perforated bag, in the vegetable compartment.
Available at SuperNature Forum and online at $12.00 per piece.
Celeriac has to be the unsung hero of the vegetable world, knobbly, odd-shaped and too often ignored. With a subtle, celery-like flavour and nutty overtones, you can mash and serve it with your festive roast or in soups or purees. A great alternative to s
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.
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.