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Introducing the best organic products
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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.
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.
Sweet potatoes are an excellent source of beta-carotene, an antioxidant that supports the immune system while lowering the risk of developing cancer and heart diseases.
This energy-rich root vegetable ranks low on the GI scale – great for diabetics as it keeps blood sugar levels in check. With its high fibre content, it regulates bowel movements and reduces bad cholesterol levels.
Types of Sweet Potatoes:
A unique sweet spud that stands out with its dramatically deep purple skin and flesh, the Stokes Purple is dryer and denser than its regular orange-fleshed counterpart. It offers a rich flavour with a well-balanced sweetness.
Steaming, boiling, roasting or frying.
You can easily recognise this tender tuber by its dusky red-skinned exterior and moist orange flesh. Often described as a cross between a sweet potato and an Idaho spud, the Jewel Beauregard is subtly sweet.
Great for: Baking, boiling, mashing or frying.
The Stokes Purple and Jewel Beauregard are available at SuperNature Forum and on our eShop.
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.
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.