That organic living is a conscious health choice
Introducing the best organic products
FairTrade and organic coffees and teas
Certified organic eggs and dairy
The sustainable, wild-caught and organic farmed
Grown without synthetic pesticides and fertilizers
Everything for your pantry made organically
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.
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.
In Season: Throughout the year.
Health Benefits: Red oak boasts the highest amount of iron among all lettuces. It’s also higher in beta-carotene as well as vitamins C and A than its green counterpart. This butter lettuce adds a good proportion of fibre, folate and minerals to your meals.
How to Prepare: Remove the leaves from the lettuce base and wash them. Ideally, dry them well in a salad spinner. The mildly nutty tasting leaves pair well with vinaigrettes and savoury dressings, and are perfect tossed into a salad or stuffed into a sandwich. Shred it and use it as a garnish or sprinkle it into a vegetable soup.
What to Look For: Select heads with curly, crisp and firm leaves. Avoid lettuce heads with wilted leaves. A mature lettuce should have leaves that are between 10 to 25 centimetres long.
How to Store: This delicate lettuce cannot be stored for long. Place it in a perforated plastic bag and keep it in the vegetable compartment of your refrigerator. Enjoy it as soon as you possibly can.
Available at SuperNature Forum and online.
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.