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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. Black Knight carrots are typical in shape with a conical form, tapering at the root end to a point. Their texture is crunchy and firm. Black Knight carrot's flavor is memorably spicy, with notes of celery and parsley.
In Season: Winter and early Spring.
Health Benefits: Black Knight carrots contain high levels of anthocyanins, which are potent antioxidants that are being heavily researched for their potential health benefits, including anti-cancer, anti-inflammation and pain reduction as well as the potential for treating neurological dysfunctions. Black Knight carrots display more flavor because of their high content of anthocyanins, terpenoids and low sugar content.
How to Prepare: Black Knight carrots are utilized primarily as a fresh eating table carrot. Excess carrots can also be canned, juiced, frozen. They can be used for any recipe, raw or cooked. They make a quintessential salad, crudite and soup ingredient. Black Knight carrots pair well with parsnip, dill and fennel. They also pair well with bacon, butter, radishes, hazelnuts, olive oil, cheeses, especially cheddar, parmesan and pecorino, cream, ginger, cardamon, potatoes, mushrooms, garlic, shallots, tomatoes, red wine and balsamic vinegar. Black Knight carrots’ coloring is water soluble, so cooking will pale its intense coloring.
What to Look For: Select Young Black Knight carrots if you have little time as they require no peeling. Look out for carrots that still have greens attached, as these tend to keep better and taste fresher.
How to Store: Black Knight carrots have an inherently lower shelf life than Western carrot varieties, thus they cannot be treated like a winter cellar vegetable. Never store fruit along with Black Knight carrots. Fruit expels ethylene gas that is readily absorbed by carrots. Carrots exposed to ethylene turn very bitter making them unsuitable for eating.
Available at SuperNature Forum or online at $10.00 per bunch.
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.
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.