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.
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.
In Season: Throughout the year.
Health Benefits: Chilli contains up to seven times the vitamin C level of an orange and can help fight sinus congestion, aid digestion and relieve migraines and muscle, joint and nerve pain. It is also a good source of vitamins A and E, beta-carotene, folic acid and potassium. Chilli is considered a potential metabolism booster for weight loss.
How to Prepare: The membrane around the chilli seeds gives them most of their heat. You can scrape out the middle of the chilli with a teaspoon to control the heat. Make sure you wash your hands well after touching them and be sure not to put your fingers near your eyes as chillies can irritate the eyes and skin.
What to Look For: Fresh chillies should have a firm, smooth, glossy skin with green stems. There should be no blemishes - no brown marks, shrivelled skin, bruises, slashes, black spots or soft, sunken areas. Avoid limp or dry chillies (unless of course you are buying them as properly dried chillies!). They should be bright but deep in colour - if dull it could mean the fruit is over-matured.
How to Store: Fresh unwashed chillies may be stored for up to three weeks, either wrapped in paper towels or kept in a ventilated plastic bag in the fridge. If the bag is not ventilated, any trapped moisture will cause the chillies to go off more quickly.
Available at SuperNature Forum.
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.
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.