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You may be wondering why we don't have our delicious carob bananas in stock right now...
We have discovered that the carob coating contains palm oil (listed as vegetable oil - check the labels on other products you buy!). We are investigating the origins of this palm oil. We believe it may be from Malaysia where large-scale deforestation is causing the orangutans habitat to be disappearing fast - along with the orangutans.
We are researching what our options are and will let you know what's decided.
Keep posted here for updates...
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Peanuts are in fact a legume rather than a nut and one of the most common food allergens. For those who can eat them without problems they are great as a snack eaten out of your hand or sprinkled through a salad, cooked into dishes such as Gado Gado or made into peanut butter.
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Quinoa (pronounced keen'wa) is called the mother plant by
the Incas and is considered sacred by them. It thrives in cold climates at very
high altitudes up to 4000m or more. Archaelogical studies in Ayacucho in Peru
discovered a domestic variety of quinoa that has been grown for over 6000
years.
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Tahini is a paste made from ground sesame seeds. It comes in hulled and unhulled varieties, depending on your taste. For a great source of good fats, minerals and antioxidants Tahini is a very useful addition to cooking. What's more, it is easier for your body to access the goodness when sesame seeds are ground.
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Some people who have mild wheat sensitivity can use a little organic wheat with no ill effects compared to the fertilised and pesticide laden variety. The culprit, gluten is in fact the reason why wheat has become the ubiquitous ingredient in modern food culture - because it sticks together!
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Rye is a good alternative to wheat, especially for making bread and can often be used by people who can't tolerate wheat. It is difficult to separate the germ and bran from rye so the flour contains more nutrients than refined wheat or spelt flour and has a richer, heartier flavour.
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