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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.
Rich in complex carbohydrates and fibre, purple sweet potatoes (also known as Satsuma-imo) trump their orange-hued counterparts with superior antioxidant and anti-inflammatory properties.
Purple sweet potatoes or Satsuma-imo are a great source of beta-carotene and vitamin A, which boost your immunity and help preserve your eyesight. They have also been found to improve blood sugar regulation, even in people with type 2 diabetes. But what makes them truly stand apart from their orange counterparts is the fact that purple sweet potatoes have significant antioxidant and anti-inflammatory properties. They have 150 per cent more antioxidants than blueberries. And the antioxidants they contain may reduce your risk of cardiovascular disease and cancer.
Choose medium size purple sweet potatoes that are firm and heavy for their size. Avoid sweet potatoes with wrinkled skin or soft spots. They should not be stored for too long and are best kept in a cool, dry, well-ventilated space (ideally not in the refrigerator). If possible, store them in a brown paper bag with holes punched into it. Purple sweet potatoes can be boiled, steamed, baked, roasted, grilled or fried. To enjoy the full antioxidant and anti-inflammatory qualities of purple sweet potatoes, it is best to eat them boiled or steamed. A small quantity of fat (3 to 5 grams per meal) consumed with the sweet potatoes will also help your body better absorb the beta-carotene in them.
Organic purple sweet potatoes are available at SuperNature Forum and on 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.
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.