Food

A lovely tahini full of essential fatty acids, calcium and fibre. Use it to make houmus, tahini dressing or add to miso paste and lemon for a rich dressing.

A great way to start your day. Just toss 1tbl into a smoothie with some fruit, rice milk and honey or agave. It contains flax meal, licorice root, rice bran and so much more. Breakfast Booster will keep your blood sugar stable and you intestines clean.

A delicious combination of almonds, brazil nuts and cashews. Add a teaspoon to hot chocolate or soy milk or spread on toast with honey for breakfast. Or thin down with olive oil and lemon juice for a gorgeous dressing over fish, chicken and tofu. ABC is packed with calcium, protein, iron and fibre.

Is a deep sea kelp with thick wide leaves, that grows best in clean, cool deep waters. A seaweed containing around 500 times the iodine of shellfish. Kombu is high in protein, iron and calcium. Use in soups, pickles, salads and bean dishes to increase digestibility.

Is a black sea vegetable with a mild flavour. Harvested in spring then hand selected to be cured. Arame is cooked for seven hours then sun dried. Originally a wide leaf which is then slice into thin strands. It contains about 10 times the calcium of milk & 500 times the iodine than shellfish.

Instant dashi powder" is a multi-purpose stock for soups, stews and sauces. It contains Bonito (fish) and shitake mushrooms.

Traditionally brewed (gluten-free) soy sauce, tamari differs from shoyu (containing gluten) in that it's made from 100% soybeans.

The true 'Mother Grain' of the Andes, organically grown on small family plots at over 11,000 feet in the Andes Mountains. Quinoa is small seeds rich in vitamins and nutrients, which were much prized by the Incas. It has a gorgeous texture, great flavor, potent nutrition, and convenience.

Quinoa is one of the ancient Inca grains. Quinoa Udon is a fabulous new noodle with an exciting taste and texture.

Buckwheat and sea salt only. It may strengthen digestion and improve circulation. Suitable for a gluten free diet.

Are a selected variety of plum that has been pickled in sea salt and Shiro leaves. Umeboshi have strong alkalising properties and is very high in citric acid. Different taste great effect.

Ume-su is a by-product resulting from the manufacture of Umeboshi (salted plums). It has a unique sour/salty taste. Use in dressing, soups and sauces. Take one teaspoon to reduce heartburn, nausea and bloating.

A fermented soy product used in soups and sauces. Great for balancing gut flora and any other stomach complaint. High in protein.

Hatcho Miso is made from soybean koji and sea salt. A darker coloured miso with a richer taste. More suited to the cooler months. It has a stronger taste than shiro miso.

This is a syrup from the agave cactus. Use it as a sweetener where you would honey or maple syrup. It tastes like toffee and it helpful to balance blood sugar levels. Suitable for diabetics.

Organic rice syrup has a softer sweet taste and flavour than most other sweeteners. Contains only organic brown rice.

The oldest cultivated variety of cereal in the world, an important basic foodstuff in Africa & Central Asia. Millet is highly nutritious, gluten-free and is not acid forming, so is soothing and easy to digest.. Very rich in unsaturated fatty acids and vitamins. It is a good source of protein and contains high amounts of fibre, B-complex vitamins, including niacin, thiamin and riboflavin and essential amino acids methionine lecithin and some vitamin E. It is particularly high in iron, magnesium, phosphorous and potassium. Millet is believed to lower cholesterol, fight candida and reduce the risk of miscarriage. Suitable for porridge, casseroles, stuffing, side dishes, soups and gluten-free recipes.

Since ancient times, peoples of the world have enjoyed a delicious, nutritious grain product made from roasted green wheat. Now, for the first time, a way has been discovered to produce this ancient foodstuff using Greenwheat Freekeh'sTM own, unique modern harvesting and hygienic production techniques. At the same time, modern scientific analysis and clinical trials have discovered what traditional peoples have long known: that wheat, when harvested young, retains more of its proteins, vitamins and minerals and generate great health benefits.

Since ancient times, peoples of the world have enjoyed a delicious, nutritious grain product made from roasted green wheat. Now, for the first time, a way has been discovered to produce this ancient foodstuff using Greenwheat Freekeh'sTM own, unique modern harvesting and hygienic production techniques. At the same time, modern scientific analysis and clinical trials have discovered what traditional peoples have long known: that wheat, when harvested young, retains more of its proteins, vitamins and minerals and generate great health benefits.