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.
Celeriac, pronounce it: sell-air-e-ak
This has to be the unsung hero of the vegetable world, knobbly and odd-shaped and too often ignored.
Celeriac has a subtle, celery-like flavour, with nutty overtones. Mash it and serve with your festive roast or in soups or purees
It’s available all year round but is at its best from September to April. Choose a firm root that feels heavy for its size. Avoid those that are discoloured.
To prepare it, use a sharp knife, top and tail the celeriac, then use a potato peeler to remove the rhino-tough skin. Expect to discard about a quarter of the celeriac.
Keep in the salad draw in your fridge. It discolours quickly after cutting, to avoid immerse in a bowl of water, with a squeeze of lemon juice or a splash of white wine vinegar.A great alternative to sweet potato and butternut squash.
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.