This oil has a stronger nuttier flavour.

This oil has a stronger nuttier flavour.

 
This oil has a stronger nuttier flavour.

Lúcuma (Loo-Ku-Mah) whole fruit powder is our favourite gourmet addition to all raw sweeties! It's got a rich, creamy texture and will turn your raw food creations into gourmet heavenly delights. Lúcuma powder is really versatile and tasty, blending easily and well with ice-creams, baby food, yogurts, pies, cakes, cookies, smoothies, chocolate bars and desserts of all kinds.

Lúcuma is a nutrient dense fruit from Peru. We are NZ's only certified organic importers of lúcuma. Lúcuma's posh title is lúcuma obovata or pouteria obovata. The tree is long lived, evergreen, and belongs to the Sapotaceae family -- so it's similar to the canistel and sapote. It smells divine, and tastes like maple syrup flavoured ice-cream! In Peru, the yellowy-orange fruit pulp is added to ice-cream and is Peru's favourite flavour.

Lúcuma fruit is an excellent source of carbohydrates, fibre, vitamins and minerals. It has lots of beta-carotene, niacin (B3) and iron.

This exotic Peruvian fruit is also known as the "Gold of the Incas", and is also one of the lost crops of the Incas. Peruvian culture is steeped in traditions rich in fine foods and cultural culinary delights. The Lúcuma name has been honored both spiritually and culinary since ancient times. Today, this fruit is still prominent in contemporary celebrations.

The Lúcuma tree was first seen and reported by Europeans in Ecuador in 1531. Archaeologists have found it frequently depicted on ceramics at burial sites of the indigenous people of coastal Peru. It is native and cultivated in the highlands of western Chile and Peru and possibly southeastern Ecuador where it is known to have been cultivated since ancient times. It is grown also, to a limited extent, in the Andes of eastern Bolivia and the fruit is sold in the markets of La Paz. It is most popular in central Chile, less so in Ecuador. In 1776, it was reported as planted only in the warmest parts of northern Chile. In 1912, there were a few trees growing in gardens around San José, Costa Rica where the lucmo was introduced by returning exiles in the first half of the 19th Century. In 1915, O.F. Cook collected seeds at Ollantaytambo, Peru, for the United States Department of Agriculture (S.P.I. #41332). In January of 1922, Wilson Popenoe introduced seeds from Santiago, Chile (S.P.I. #54653). There have been several attempts to grow the tree in southern Florida. It has not lived long. One specimen actually bore fruit at the Fairchild Tropical Garden, developed galls, and eventually succumbed. Lúcuma grows well in parts of Mexico and Hawaii but the fruit is not widely favoured.

How to use

Just add a spoonful to your favourite raw desserts, bars or smoothies. Make a coulis from lúcuma and raw agave nectar. Yummy!!!

Nutritional information

*  Treating menopausal symptoms, such as hot flashes, vaginal dryness, and depression, as an alternative to hormone replacement therapy [HRT]

*  Stimulating and regulating the endocrine system

*   Regulating and normalizing menstrual cycles
   
*  Stimulating fertility in both men and women
   
*  Supporting the immune system

*  Increasing energy, stamina and endurance, reducing chronic fatigue
   
*  Enhancing libido, treating impotence

*  Revitalizing seniors, mentally and physically

Dosage

For the ancient Incans and modern day Peruvians, especially in the Junin district of the Andes, maca is a staple food. So you can eat as much as you like, the more you eat the more energy and overall vigour you will experience. Maca is non-toxic, has no dangerous side affects and no withdrawal symptoms. So the quantity you can take really depends on what you want to achieve. This is why we do not put Maca into capsules and why we make it available at an affordable price so that people can consume it in appropriate quantities and experience the full benefit.

To start off with we recommend 1 teaspoon (if you feel a little queazy in the stomach reduce it to 1/2 a teaspoon for several days until your body adjusts to it). Then you can build up to 25g a day or approximately 5 teaspoons.

The only warning we have is that if you have a partner and you are taking lots of maca we recommend that your partner also take maca as it is a potent aphrodisiac - if you are concerned about this then just reduce the amount you are taking.

Serving Suggestions

Maca has a distinctive malt like flavour. Some people like eating it straight as it is by the spoonful. As maca dissolves easily you can mix it into juices, smoothies and other recipes

How does Maca Work?

Maca, like Ginseng, is an adaptogen and therefore adapts to your bodies metabolism and particular needs to achieve an overall sense of wellbeing and optimal functioning. Through balancing and optimizing the functioning of the hypothalamus and pituitary master glands it also balances and optimizes the functioning of the adrenal glands, the thyroid and the pancreas. Because the levels of oestrogen, progesterone and testosterone are optimized this in turn helps regulate ovarian function and enables the adrenals to produce enough hormones to avoid symptoms during menopause.

Due to this overall affect of maca on the hormonal system and high level of protein it also acts as an effective whole food mucsle building agent.

Maca also remineralizes the body, due to its high mineral content, making up for the lack of minerals in modern diets and conventionally grown fruit and vegetables. Maca has such a high mineral content due to the soils and environment in which it is grown. The cooperative of indigenous maca growers who grow our maca leave the soil fallow for 5 years after each maca crop so that the soils regenerate completely with minerals.

In stock now!

Algorroba (Prosopis juliflora) is a leguminous plant found in South America that was spread to arid zones around the world, including the southwestern U.S., where it is known as mesquite. Algorroba trees growing wild in desert areas of northern Peru are extremely well adapted to adverse weather and soil conditions. This particular characteristic of all Prosopis spp. makes them a suitable plant to fight desertification, and the extension of its cultivation is recommended to stop desertification in semiarid regions and to promote development of drylands.

Mesquite meal is a traditional Native American food used as a staple food for centuries by desert dwellers, this high protein meal contains good quantities of calcium, magnesium, potassium, iron and zinc, and is rich in the amino acid lysine as well. It has a sweet, rich, molasses-like flavor with a hint of caramel which blends well into smoothies or other drinks, especially those made with cacao and maca.

The pods have traditionally been dried and ground into flours or processed into a sweetener, sweet beverage, or fermented into an alcoholic beverage.  

About Mesquite and Diabetes:

Researchers report that mesquite is highly effective in balancing blood sugar. The natural sweetness in the pods comes from fructose. Fructose doesn't require insulin to be metabolised -- making it safe for diabetics. The high rate of dietary fibre, pods are 25% fibre, causes the nutrients in mesquite to be absorbed slowly preventing the spikes and valleys in blood sugar. With a low glycemic index of 25, mesquite requires a longer time to digest then many grains. The digestive time for mesquite is to 4 to 6 hours unlike wheat that digests in 1 to 2 hours. These factors result in a food that maintains a constant blood sugar for a sustained time and as a result prevents hunger. Here is a food that supports the diabetic's diet and helps maintain a healthy insulin system in those not affected with blood sugar problem.

Approximate Nutritional Value of 100g Mesquite Meal:

    *  Protein 16 g
    *  Fat 3.4 g
    *  Calories 380
    *  Fibre 36 g Minerals
    *  Barium 3.7 mg
    *  Boron 3.2 mg
    *  Calcium 520 mg
    *  Chromium 0.12 mg
    *  Cobalt 0.03 mg
    *  Copper 0.8 mg
    *   Iron 18 mg
    *   Magnesium 140 mg
    *   Manganese 2.3 mg
    *   Molybdenum 0.05 mg
    *   Phosphorus 215 mg
    *   Potassium 1712 mg
    *   Sodium 12 mg
    *   Sulfur 222 mg
    *   Zinc 3.0 mg

Nopal Cactus (Opunita Ficus Indica) has been used as a medicinal food for thousands of years by the Indigenous people of Mexico. Our organic nopal powder is grown by an indigenous grower association in the Sierra Madres in the state of Morelos, Mexico. It's unique phytochemical, vitamin and mineral profile make it highly nutritious and extremely beneficial for maintaining the bodies systems in optimal condition i.e. supports pancreatic, insulin and blood sugar functions; lower cholesterol function; enhanced bowel function/removal of bowel toxicity; immune system function; and the timed-release of nutrients.

Blood sugar regulation for Hypoglycemia and Diabetes

Nopal has been shown in studies* to stabilize and regulate blood sugar by increasing the bodies levels and sensitivity to insulin. It has an extremely low Glycemic Index (GI) of 7. This low GI score along with the fact that it is high in mucilaginous fibre means that it also assists the slow, gentle absorption of other foods, herbs and supplements taken with it into the blood stream. This also means that unhealthy foods, like high GI foods, will also be absorbed into the blood stream at a slower rate, giving the body more time to deal with the toxicity.

Weight Loss

Nopal is often used as a slimming supplement because of its high fibre content it absorbs water when eaten giving a gentle feeling of satiety. This along with the fact that it regulates the blood sugar levels, means that it may help to reduce carbohydrate cravings and to control the appetite. Nopal's vegetable protein helps the body pull fluids from the tissues back into the bloodstream thereby helping diminish cellulite and fluid retention.

Reduces Cholestorol levels

Nopal's amino acids, fiber and B3 (niacin) help prevent excess blood sugar conversions into fats, while reducing the total cholesterol, tri glyceride and LDL cholesterol levels by metabolizing fat and fatty acids. Other research studies on B3 (niacin) show its ability to convert LDL (bad) to HDL (good) forms of cholesterol and help decrease the risk of heart disease.

Colon Cleansing

Nopal contains both soluble and insoluble dietary fibers. The insoluble dietary fiber in Nopal, absorbs water and gently hastens food through the digestive track, contributing to regular bowel movements. In addition the presence of insoluble fibers in the colon help to dilute the concentration of potential carcinogens that may be present. Soluble fibers also contribute to regularity. Nopal is a gentle alternative to psyllium for those with a sensitivity or allergy to psyllium.

Helps reduce and eliminate Gastrointestinal disorders.

Nopal vegetable fibers and mucilage’s control excess gastric acid production and protect the Gastrointestinal mucus. This pH buffering and coating has been studied for the prevention of damages that may occur from ingesting spicy foods and aspirin etc.

Purple corn, a variety of Zea mays, is an Andean crop from low valleys locally called maiz morado. Grown in South America and in particular Peru for thousands of years, it is cultivated in the coast, as well as in lands almost ten thousand feet high. There are different varieties of purple corn, and all of them originated from an ancestral line called “Kculli”, still cultivated in Peru. The Kculli line is very old, and ancient objects in the shape of these particular ears of corn have been found in archeological sites at least 2,500 years old in places in the central coast, as well as among the ceramics of the “Mochica” culture.  This purple corn has been extensively used as a staple food and a natural colouring dye. There are very few purple plants to be found in nature, and thus if you are to eat a true rainbow diet, this purple corn extract is a helpful and tasty addition.

Purple corn is one of nature’s richest sources of at least six different anthocyanin antioxidants - containing even more than blueberries. Purple corn also contains substantial amounts of phenolics, among other phytochemicals. Its main colourant is cianidin-3-b-glucosa. 

Recently, anthocyanins have been studied and reported to have antimutagenic, antimicrobial and anticarcinogenic properties.

Anthocyanins are a type of complex flavonoid that produce blue, purple or red colors. Anthocyanins encourage connective tissue regeneration and are anti-inflammatory. They promote blood flow and reduce cholesterol, in addition to being antioxidants. Anthocyanins seem to stabilize and protect capillaries from oxidative damage and have been shown to stabilize connective tissue, promote collagen formation, improve microcirculation and help protect blood vessels from oxidative damage.

People of the Andes make a refreshing drink from purple corn called "chicha morada" which is now recognized as a nutritive powerhouse due to its phenolic content. Phenolics are known to have many bioactive and functional properties. Research shows that crops with the highest total phenolic and anthocyanin content also have the highest antioxidant activity.

Purple Corn has higher antioxidant capacity and antiradical kinetics than blueberries and higher or similar anthocyanin and phenolic contents.

Purple Corn Flour

Purple corn flour is made from simply grinding the kernels of the corn into a flour. In Peru the flour is called Harina de Maiz and is used like wheat flour is used here - that is for just about everything.

Purple Corn Extract

The purple corn extract is created by juicing the purple corn then slowly, at low temperatures, evaporating off the liquid in the juice until this pure powder remains.

This product tastes like the essence of corn (a faint sweetness with a subtle hint of American whiskey with no alcohol). Purple corn extract is a wonderful addition to smoothies, cacao/chocolate parties, cacao/chocolate drinks, alchemical raw-food recipes, and dressings.

Once open, please refrigerate. One level teaspoon (approximately 1 gram) per day per person is a good dose of purple corn extract. A little goes a long way with this rare & powerful product.

All purple corn products are now in stock

It may come as a surprise to learn that dried sour cherries are richer in potent antioxidant power than fresh acai.

Free radicals in the body are key factors in aging and disease, as they promote cancer, heart disease, Alzheimer’s, arthritis … even wrinkles.

The body uses its own network of antioxidant enzymes and vitamins to control free radicals, but food-borne antioxidants can boost the body’s ability to handle cell-damaging oxygen radicals.

The anthocyanin-type antioxidants that give sour cherries their deep, rich color belong to a group of phenolic compounds called flavonoids.

And among the many flavonoids found in plant foods, anthocyanins possess the greatest antioxidant power.

Sour cherries contain more anthocyanins than most fruits and contain two to three times more than sweet cherries do (Kim 2005, Chandra 1992).

The antioxidant power of foods is measured using a scale called Oxygen Radical Absorbance Capacity (ORAC).

While this scale is often used to compare the antioxidant power of foods, it only captures part of the antioxidant picture, but for now, it is the most widely accepted standard for comparison.

Tests by the USDA and Brunswick Laboratories (using the USDA method), show the following ORAC values per 100 grams (3.5 ounces):

USDA researchers estimate that people need to consume 3,000 to 5,000 ORAC units of antioxidants a day to reach the level of antioxidant capacity in the blood associated with various health benefits.

Since sour cherries are so rich in antioxidant power, they can go a long way toward helping you meeting that goal.

The authors of a study from Norway, who used total antioxidant content as the basis for comparison, found that sour cherries ranked 14th among the top 50 foods with the highest antioxidant content per serving size, surpassing red wine, prunes, dark chocolate, and orange juice (Halvorsen 2006).

Cherries fight cancer, heart disease, and arthritis pain

Cherries have long been relied on to relieve the pain of arthritis and gout (Blau LW 1950). And there’s a good scientific reason for the fruit’s folk-medicinal reputation.

Researchers at Michigan State University tested a variety of berries and other fruits and found that sour cherries contained the highest concentrations of two unusual phenols called anthocyanins 1 and 2: compounds not found in blueberries or cranberries (Seeram NP et al 2001).

These rare anthocyanins block the same inflammation-inducing enzymes (COX-1 and COX-2) inhibited by aspirin, ibruprofen (Advil) and newer “COX-2-inhibitor” analgesics like Vioxx and Celebrex.

The presence of these and other anthocyanins also make sour cherries potent heart-health allies.

A study from the University of Michigan found sour cherry-enriched diets significantly lowered blood triglycerides and total cholesterol, fasting glucose and insulin, and a plasma marker of oxidative damage, while slightly raising HDL (“good”) cholesterol and significantly elevating blood antioxidant capacity.

The cherry-enriched diets also reduced harmful accumulation of triglycerides and cholesterol in the liver. (Seymour 2007).

Researchers believe sour cherries may have the potential to reduce the risk of several cancers, both because of its flavonoids and also because cherries are rich in a phytonutrient called perillyl alcohol (POH), related to the limonenes in citrus fruits. (Crowell PL 1996, 1997, 1999; Belanger JT 1998)

Cherries for brain power

The brain is particularly susceptible to oxidative damage from free radicals, since it accounts for about 20 percent of the total body’s oxygen consumption, but it is only about two percent of the body’s weight.

Numerous studies show that the phenols abundant in sour cherries protect brain cells from oxidative damage.

Cherries as sleep aids

Along with walnuts, cherries are one of the few good food sources of melatonin: a bodily potent antioxidant produced in the pineal gland, which regulates the body's circadian rhythms and sleep patterns. Sour cherries contain 13.5 nanograms (ng) of melatonin per gram (Burkhardt 2001).

Prominent melatonin researcher Russel J. Reiter, Ph.D. of the University of Texas speculates that eating a handful of sour cherries may help increase melatonin levels in the blood, thereby promoting restful sleep.

Melatonin may also help protect the vascular system, lessen inflammation, and reduce ischemia and reperfusion injury associated with surgery (Tan 2000 and 2003, Cuzzocrea 2001, Lissoni 1997, Reiter 2001 and 2000).

Ingredients: organic dried sour cherries, organic sunflower oil to prevent them sticking together in clumps.

Serving Suggestions: Enjoy them straight from the packet.They are also delicious in a trail mix with raw cacao nibs/beans. Add to your  cereal, juice or smoothie.  Soak in cold water in a jar in the fridge to soften & make them easier to chew.

Sizes & Packaging: 100g in standup clear resealable pouches

References

· Andriambeloson E, Magnier C, Haan-Archipoff G, Lobstein A, Anton R, Beretz A, Stoclet JC, Andriantsitohaina R. Natural dietary polyphenolic compounds cause endothelium-dependent vasorelaxation in rat thoracic aorta. J Nutr. 1998;128:2324-2333.
· Belanger JT. Perillyl alcohol: applications in oncology. Altern Med Rev. 1998 Dec;3(6):448-57. Review.
· Blau LW. Cherry diet control for gout and arthritis. Texas Reports on Biology and Medicine. 1950;8:309-311.
· Boniface R, Robert AM. Effect of anthocyanins on human connective tissue metabolism in the human. Klinische Monatsbläätter füür Augenheilkunde. 1996;209:368-372.
· Burkhardt S, Tan DX, Manchester LC, Hardeland R, Reiter RJ. Detection and quantification of the antioxidant melatonin in Montmorency and Balaton tart cherries (Prunus cerasus). J Agric Food Chem. 2001; 49: 4898- 4902.
· Crowell PL, Siar Ayoubi A, Burke YD. Antitumorigenic effects of limonene and perillyl alcohol against pancreatic and breast cancer. Adv Exp Med Biol. 1996;401:131-6. Review.
· Crowell PL. Monoterpenes in breast cancer chemoprevention. Breast Cancer Res Treat. 1997 Nov-Dec;46(2-3):191-7. Review.
· Crowell PL. Prevention and therapy of cancer by dietary monoterpenes. J Nutr. 1999 Mar;129(3):775S-778S. Review.
· Cuzzocrea S, Reiter RJ. Pharmacological action of melatonin in shock, inflammation and ischemia/reperfusion injury. European Journal of Pharmacology. 2001;426:1-10.
· Halvorsen BL, Carlsen MH, Phillips KM, Bohn SK, Holte K, Jacobs DR Jr, Blomhoff R. Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. Am J Clin Nutr. 2006 Jul;84(1):95-135.
· Huang D, Ou B, Prior RL. The chemistry behind antioxidant capacity assays. J Agric Food Chem. 2005 Mar 23;53(6):1841-56. Review.
· Ignarro LJ, Byrns RE, Sumi D, de Nigris F, Napoli C. Pomegranate juice protects nitric oxide against oxidative destruction and enhances the biological actions of nitric oxide. Nitric Oxide. 2006 Sep;15(2):93-102. Epub 2006 Apr 19.
· Kang SY, Seeram NP, Nair MG, Bourquin LD. Tart cherry anthocyanins inhibit tumor development in Apc(Min) mice and reduce proliferation of human colon cancer cells. Cancer Lett. 2003 May 8;194(1):13-9.
· Kelley DS, Rasooly R, Jacob RA, Kader AA, Mackey BE. Consumption of bing sweet cherries lowers circulating concentrations of inflammation markers in healthy men and women. J Nutr. 2006; 136:981-986.
· Kim DO, Heo HJ, Kim YJ, Yang HS, Lee CY. Sweet and sour cherry phenolics and their protective effects on neuronal cells. J Agric Food Chem. 2005; 53:9921-9927.
· Lissoni P, Rovelli F, Meregalli S, Fumagalli L, Musco F, Brivio F, Brivio O, Esposti G. Melatonin as a new possible anti-inflammatory agent. J o u rnal of Biological Regulators and Homeostatic Agents. 1997;11:157-159.
· Reiter RJ, Tan DX, Osuna C, Gitto E. Actions of melatonin in the reduction of oxidative stress. Journal of Biomedical Science. 2000;7:444-458.
· Reiter RJ, Tan DX. Melatonin in plants. Nutrition Reviews. 2001;59:286-290.
· Rozenberg O, Howell A, Aviram M. Pomegranate juice sugar fraction reduces macrophage oxidative state, whereas white grape juice sugar fraction increases it. Atherosclerosis. 2006 Sep;188(1):68-76. Epub 2005 Dec 5.
· Schauss AG, Wu X, Prior RL, Ou B, Huang D, Owens J, Agarwal A, Jensen GS, Hart AN, Shanbrom E. Antioxidant capacity and other bioactivities of the freeze-dried Amazonian palm berry, Euterpe oleraceae mart. (acai). J Agric Food Chem. 2006 Nov 1;54(22):8604-10.
· Seeram NP, Bourquin LD, Nair MG. Degradation products of cyanidin glycosides from tart cherries and their bioactivities. J Agric Food Chem. 2001 Oct;49(10):4924-9.
· Seeram NP, Momin RA, Nair MG, Bourquin LD. Cyclooxygenase inhibitory and antioxidant cyanidin glycosides in cherries and berries. Phytomedicine. 2001 Sep;8(5):362-9.
· Tan DX, Manchester LC, Hardeland R, Lopez-Burillo S, Mayo JC, Sainz RM, Reiter RJ. Melatonin: a hormone, a tissue factor, an autocoid, a paracoid, and an antioxidant vitamin. Journal of Pineal Research. 2003;34:75-78.
· Tan DX, Manchester LC, Reiter RJ, Qi WB, Karbownik M, Calvo JR. Significance of melatonin in antioxidative defence system: reactions and products. Biological Signals and Receptors. 2000; 9:137-159.
· Wang SY, Jiao H. Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen. J Agric Food Chem. 2000 Nov;48(11):5677-84.

Organic Spirulina

Spirulina, a blue-green algae, is the immortal descendent of the earth's original life form. Over 3.5 billion years ago, blue-green algae produced our oxygen atmosphere so life could evolve. Much later on, wild harvests of spirulina nourished peoples in Central America and Africa.

After decades of extensive research and testing, scientists and doctors worldwide are hailing spirulina as the greatest and most important nutritional discovery in history. This blue green algae offers the most powerful concentration of vitamins, minerals and other nutrients ever seen in any food, plant, grain or herb. Because of this high concentration of easily digestible nutrients, spirulina is preferred as a food supplement by athletes, dieters, convalescents, vegetarians, bodybuilders, health practitioners and people of all ages who are attentive to their health.

Medical research has shown that spirulina produces the following results:

Energy Enhancement & Anaemia
Spirulina markedly increases available energy - it is very rich in vitamin E and bio-chelated iron (for enriched blood/cellular oxygenation).

Slimming
Spirulina normalises weight with effective natural appetite suppressants, by stimulating glandular functions (youth/sex hormones), increasing metabolism; and by satisfying the body's real biochemical needs by optimising nutrition.

Stress/PMT Relief
Spirulina is extremely effective for stress reduction and relief restoring and enhancing our normal biological control systems. It is the world's richest source of antioxidants and GLA (the active ingredient in Evening Primrose Oil).

Cholesterol Reduction
A recent medical study has shown that spirulina, taken regularly, has the ability to reduce blood cholesterol, triglyceride and LDL undesirable fat) levels in the blood.

Antibiotic, Anti-Fungal Effects
Spirulina inhibits the growth of bacteria, yeasts, and fungi.

Cancer suppressant
A recent study has shown that daily ingestion of a small amount of spirulina maintains or accelerates normal lymphocyte (immune control cell) function to prevent generation of malignancy, such as cancer, or to inhibit its growth or recurrence.

Wound healing
Studies have shown that spirulina in creams, ointments, and taken orally, accelerates wound healing, promotes skin metabolism and reduces scarring.

HIV/AIDS
Extracts from spirulina have been shown to kill HIV - the virus associated with AIDS - in vitro.

Vitamin B12
The bioavailability of vitamin B12 in Spirulina is in dispute. Several biological assays have been used to test for the presence of vitamin B12. The most popular is the US Pharmacopeia method using the Lactobacillus leichmannii assay. Studies using this method have shown Spirulina to be a minimal source of bioavailable vitamin B12. However, this assay does not differentiate between true B12 (cobalamin) and similar compounds (corrinoids) that cannot be used in human metabolism. Cyanotech, a grower of spirulina, claims to have done a more recent assay, which has shown Spirulina to be a significant source of cobalamin. However the assay is not published for scientific review and so the existence of this assay is in doubt.

Spirulina is unsurpassed in its power to help enhance metabolism and normalise weight, makes you feel younger, stronger and sharper, give you a powerful sense of potency and aliveness, and a greater resistance to stress, tiredness and disease. Our spirulina is grown organically and spray dried at very low temperature so valuable nutrients are preserved

Our spirulina powder is certified organic by Naturland.

Naturland, Germany

The Organic Spirulina certification under Naturland, Germany is based on Naturland Organic Standards of January 2006 under 'Processing standards for the production of microalgae and microalgae products'.

Loving Earth's raw organic White Mulberries are grown in Uzbekistan, where traditional harvest methods are used. The fruit is shaken down off the tree and then laid out to dry in the sun to encapsulate all the natural sugars. White Mulberries serve to "tonify" the blood. They are a great source of protein, iron, calcium, vitamin K, C, A, B6 and E, fiber, potassium, niacin, riboflavin, folic acid, manganese, magnesium and antioxidants.

Nutrition Information

Serving Size 25g
                            Per Serve         Per 100g
Energy                    359kj               1435kj
Protein                    1.1g                  4.2g
Fat-total                  0.37g                1.5g
   - saturated          <0.1g                 0.3g
Carbohydrate-total  18.6g                 74.6g
   - sugars               9.4g                  37.7g
Sodium                  19.75mg             79mg

Certified Organic Yacón Syrup & Powder - A delicious healthy raw low GI vegan sweetener

The yacón is a distant relative of the sunflower with edible tubers & leaves. It grows in the warm, temperate Andean valleys at elevations below 3,500 m. It's delicious edible tubers, which are sweet and low in calories, hold a variety of benefits. It has a mild sweet flavour and an unusual moist, crunchy texture slightly reminiscent of fresh-picked apple, pineapple and watermelon.

The unique market potential for yacon is as a dietetic fiber due to its unique carbohydrate composition. Most other roots and tubers store carbohydrates as starch – a polymer of glucose; yacon stores carbohydrate as fructooligosacaride (FOS) – a polymer composed mainly of fructose.

Dried yacon root powder contains 50-70% (dry basis) FOS and low proportion of simple sugars (e.g., glucose, fructose and sucrose). The human body has no enzyme to hydrolyze FOS, so it passes through the digestive tract unmetabolized, providing few calories, a marketing strength for dieters and diabetics. Yacon also acts as a prebiotic. The undigested portion of yacon serves as food for “friendly” bacteria, such as Bifidobacteria and Lactobacillus species, in the colon. Clinical studies have shown that administering inulin can increase the number of these friendly bacteria in the colon which in turn enhances our immune system while simultaneously reducing the population of harmful & bacteria  & suppresses putrefactive pathogens such as Candida albicans. Yacon helps the intestines to function efficiently and eliminate toxins and waste products from the body.

Other benefits noted with FOS supplementation include increased production of beneficial short-chain fatty acids such as butyrate, increased absorption of calcium and magnesium, and improved elimination of toxic compounds. Preclinical studies indicate an increase in bone density after consumption of FOS. In addition, the beneficial effects of FOS on the presence of Bifidobacteria suggest an improved absorption of vitamins, such as the B complexes.

Yacón tuber provides an excellent balance of 20 essential amino acids. It has one of the highest levels of potassium found in any plant, and high levels of calcium, magnesium, iron, and phosphorus.

Yacón is a useful sweet food for diabetics.

Yacon is a useful food for managing weight control and obesity. It provides few calories 15-20Kcal/100g, whereas bread typically contains around 50Kcal/100g.

Yacon has proven useful in preventing & treating the following conditions:

    *  Acne
    *  Colon disease
    *  Constipation
    *   Diabetes
    *  Low immune system
    *  Poor Gastrointestinal health
    *  Obesity
    *  Osteoporosis

Yacon syrup, pressed from the tuber, has a sweet flavor, and is used as a delicious vegan, raw, low GI sweetener and prebiotic with few calories.

The taste is very rich and somewhat similar to caramel, molasses & maple syrup combined.  A little goes a very long way. Yummy!

We aim to provide you with the freshest tastiest organic raw foods available:

List of Raw Foods:

Buckola - raw organic sprouted buckwheat cereal
Cashew Nuts - Really Raw
Flackers - raw organic flaxseed (brown linseed) crackers
Karengo fronds - sea vegetable
Nori sheets (Sushi Nori)- sea vegetable
Wakame strips - sea vegetable
Sun-dried Olives

ACV Health’ Products Apple Cider Vinegar (ACV) is carefully brewed from sun drenched apples on their own organic orchard in the pristine south island of New Zealand.  It contains the same important nutrients as apples, including pectin, beta-carotene and potassium, plus enzymes and amino acids formed during the fermentation process. ACV has a high potassium content which encourages cell, tissue and organism growth and the enzymes help boost chemical reactions in the body. Low potassium levels can make us feel permanently tired. It also contains calcium, which maintains healthy bones, helps transmit nerve impulses and regulates muscle contraction. It also contains iron which is essential for healthy blood. Magnesium is another component, which has many beneficial effects on the body, especially the heart. ACV also helps balance the stomach acids and so it aids digestion.

A healthy, ageless body requires a diet rich in a wide assortment of nutrients. And the safest way to get adequate nutrients is to supply the body with a varied diet. It should meet all known nutritional requirements and be enhanced with lots of trace elements. Perhaps this is why Apple Cider Vinegar has the reputation of being an almost magical tonic – one of the most healthful, nutrient filled fluids known to mankind.  Apple Cider Vinegar contains the healthy goodness of apples, concentrated into a golden liquid. It is packed with essential amino acids and healthful enzymes. A teaspoon of ACV supplies a generous portion of the building blocks needed to be a healthy person. This potent substance is endowed with a multitude of vitamins, minerals and essential amino acids.

Through the ages Apple Cider Vinegar has been prescribed as an aid in maintaining general health, cleansing and healing, preventing disease, weight and appetite management, easing the discomfort of coughs, colds and breathing difficulties, supporting the immune system, digestion and blood circulation, cholesterol balance and settling a disturbed digestive system.

Apple Cider Vinegar enthusiasts can recite a long list of ailments it is reported to be able to cure or prevent. It is claimed vinegar can banish arthritis, forestall osteoporosis, prevent cancer, kill infection, condition the skin, aid digestion, control weight, preserve memory and protect the mind from aging. Apple Cider Vinegar works as a preventative not a cure. By having a small portion each day it will build up the immune system so if your body comes in contact with any harmful bacteria it is able to fight it.

Apple Cider Vinegar is also used for treating skin problems. One reason it is so very helpful in treating skin disorders is that it has a pH which is nearly the same as healthy skin. So applying vinegar helps to normalize the pH of the skins surface.

Some doctors suggest regular apple cider vinegar use to prevent food poisoning. They recommend its use when visiting questionable restaurants or foreign countries. The usual dose is to take one tablespoon of vinegar, 30 minutes before meals.  It can be mixed with a glass of water, vegetable juice, or any other beverage. Honey added to the vinegar and water makes the taste more palatable for most people. And if you think you have food poisoning drink 2 -3 tablespoons as soon as possible after eating.  (Michael twice prevented food poisoning by doing this many years ago in Asia when he began to feel very unwell after eating prepared meals at local restaurants.)

Promote long life and health by drinking apple cider vinegar every day. Simply add a tablespoon to a glass of water and drink it down!

Benefits of Manuka Honey

Manuka honey is unique to NZ and is renowned for its purity. It is a natural source of energy and is a highly beneficial food because of its vitamin and mineral content. It is easy to digest and has been used as a medical healing treatment for decades.

• Produced from ACV's Health Products own Organic Certified Orchard
• Double Strength - Most ACV is only 3-4% acidity - these are 8% and you can really taste & feel the difference.
• Retains the essential “mother of Vinegar” culture
• Available with Manuka Honey added at 20%
• Produced under the NZSFA food safety program
• Being used as a health tonic by many satisfied customers:
- Aiding body purification by detoxifying and mobilize fats
- Supporting a healthy digestion
- Breaking down cholesterol formations which build up on blood vessel walls
- Assisting with arthritic joints suffers by dissolving calcium buildup
- A good source of potassium.

Simply the best tasting ACV in New Zealand!

By combining red capsicums and really raw cashews, Loving Earth’s Broccoli Bites will contribute to your daily intake of Copper, Vitamin C and Beta Carotene.

Ingredients: organic broccoli, organic really raw cashews, organic red capsicum, organic olive oil, Himalayan crystal salt, organic tomato powder, organic sweet paprika, organic cayenne pepper.

The combination of really raw cashews with tumeric, cumin and coriander will contribute to your daily intake of copper, as well as being high in antioxidants it is also anti-inflammatory, anti-arthritic and contains cholesterol-lowering curcuminoids.

Ingredients: organic broccoli, organic really raw cashews, organic olive oil, Himalayan crystal salt, organic turmeric, organic cumin, organic coriander

We have 5 options to choose from:

Original:  all organic: dehydrated sprouted buckwheat, sunflower seeds, coconut, cinnamon, vanilla

Sultanas:  all organic: dehydrated sprouted buckwheat, sunflower seeds, sultanas, coconut, cinnamon, vanilla

Ginger:  all organic: dehydrated sprouted buckwheat, sunflower seeds, sultanas, coconut, ginger, vanilla

Spice:  all organic: dehydrated sprouted buckwheat, cinnamon, vanilla

Natural:  all organic: dehydrated sprouted buckwheat

500g bag - $17.90
1kg bag - $22.90

Note:  As Buckola is manufactured in small batches there may be a short delay in dispatching your Buckola.

The Best Bucking Breakfast Cereal in The Bowl World!

Gluten-free, high protein, low GI, low GL & crunchy!

Ingredients:  all organic: dehydrated sprouted buckwheat, sunflower seeds, coconut, cinnamon, vanilla

Note:  As Buckola is manufactured in small batches there may be a short delay in dispatching your Buckola.

The Best Bucking Breakfast Cereal in The Bowl World!

Gluten-free, high protein, low GI, low GL & crunchy!

Ingredients:  all organic: dehydrated sprouted buckwheat, sunflower seeds, sultanas, coconut, cinnamon, vanilla

Note:  As Buckola is manufactured in small batches there may be a short delay in dispatching your Buckola.

The Best Bucking Breakfast Cereal in The Bowl World!

Gluten-free, high protein, low GI, low GL & crunchy!

Ingredients:  all organic: dehydrated sprouted buckwheat, sunflower seeds, sultanas, coconut, ginger, vanilla

Note:  As Buckola is manufactured in small batches there may be a short delay in dispatching your Buckola.

The Best Bucking Breakfast Cereal in The Bowl World!

Gluten-free, high protein, low GI, low GL & crunchy!

Natural:  all organic: dehydrated sprouted buckwheat, cinnamon, vanilla

Note:  As Buckola is manufactured in small batches there may be a short delay in dispatching your Buckola.

The Best Bucking Breakfast Cereal in The Bowl World!

Gluten-free, high protein, low GI, low GL & crunchy!

Natural:  all organic: dehydrated sprouted buckwheat

Note:  As Buckola is manufactured in small batches there may be a short delay in dispatching your Buckola.

Loving Earth have two products in a breakfast line: Caramel Buckinis and Buckinis Deluxe.  Buckwheat, despite its name, is not actually wheat. In fact it is not even a grain, it is a fruit. It belongs to the Achene family of fruits, which includes strawberries. Buckwheat alkalises our bodies, unlike other breakfast cereal bases such as oats, rice and wheat, which are acid forming in the body.

We soak and sprout the buckwheat before it is flavoured, and then dehydrate it at low temperature under 40ºC to give it a delicious crunch. Buckwheat is a rich source of protein, rutin and manganese.

Serving Suggestions:  Enjoy raw with yoghurt or nut/seed milk & fruit.  Add spirulina, bee pollen, cat’s claw, maca, mesquite, purple corn flour/extract, camu camu, cacao beans/nibs/butter/powder for extra energy & nutrition.

Sizes & Packaging:  500g in standup clear resealable pouches

Deluxe Buckinis include our activated caramel buckinis as the base along with an exotic array of the most delicious super foods we could find.

Ingredients: organic activated caramel buckinis, organic & wildcrafted agave syrup, organic mesquite powder, organc goji berries, organic sour cherries, organic cacao nibs, organic coconut, organic activated pecans, organic activated sunflower seeds, organic activated pumpkin seeds, wildcrafted incan berries, organic cinnamon, himalayan crystal salt.

Little bird Spiced Cranberry and Almond Grawnola is the perfect start to any day. Our Grawnola is hand-made in small batches from sprouted buckwheat, sunflower and almonds, which are dehydrated and blended with locally grown south island cranberries, apples from the Hawkes Bay and a hint of winter warming spices. This seasonal blend is packed with 100% raw, nutritional goodness that might just put a skip in your step.

Ingredients: Sprouted buckwheat*, Sprouted sunflower seeds*, Sprouted almonds*, Walnuts*, Pumpkin seeds*, Linseed*, Currants*, Sultanas*, Apples*, Cranberry, Vanilla extract*, Spices* Agave*, Himalayan crystal salt.

*Certified Organic Ingredients

Allergen Information: Contains nuts

We are unable to keep up with the growing demand for flackers at the moment so we are looking for a larger manufacturing space & flacker makers.

Until then we are unable to offer flackers for sale.

Please send us an email to flackers@purewellbeing.com if you wish to be notified when we can supply you again or if you know of a licensed food manufacturing space or if you wish to be involved in making flackers.

Please accept our apologies for the delay in supply.

The Healthiest Crunchiest Cracker!

Flaxseeds (& flaxseed oil) provide therapeutic quantities of Omega-3, an essential fatty acid (EFA).  Called "essential" because EFAs must be present in our diet to experience good health, these fatty acids are strong antioxidants, strengthen the immune system and are an important nutrient for the brain.  Flaxseeds also contain plant hormones and are high in potassium, magnesium, calcium, iron, lecithin and vitamin E.  They help to build beautiful skin.

Please click here for more info on the nutritional benefits of flaxseeds

Flackers are a delicious & healthy alternative to crackers, corn chips, chippies etc which are all cooked at extremely high temperatures, causing acrylamide to form - a dangerous, carcingoenic & mutagenic chemical.  See the article on Acrylamide for further information. Flackers are dehydrated at very low temperature, to retain enzyme life, resulting in a raw cracker with a healthy crunch!

Flackers' irregular shapes create a natural & unique snack. Munch them on their own or enjoy with a dip eg, hummus, guacamole or with cheese & tomato.  They can also be crumbled and added to salads and other dishes.

Ingredients:  all organic: flaxseed (brown linseed), sundried tomato, garlic, tamari (wheat-free soy sauce), chilli, olive oil, alkaline ionised water.

200g bag - $7.90

500g bag - $17.90 

Note:  As Flackers are manufactured in small batches there may be a short delay in dispatching your Flackers. 

The tastiest ways to get your greens - Loving Earth's Yellow and Red Kale Chips are some of the healthiest and tastiest snacks you are sure to find any where! We use certified organic Kale. Kale is a mineral, antioxidant and vitamin rich leafy green vegetable that offers many health benefits. Kale is a rich source of Vitamin K, Vitamin C and beta-carotene.

Yellow and Red Kale Chips are suitable for vegans and free from gluten, soy and dairy. It takes 200g of fresh kale to make 55g of dehydrated Kale Chips. This makes them a concentrated source of nutrition.

We coat the kale with nut and vegetable and spice blends This coating gives our kale chips amazing flavours and increases the nutrient values of these healthy snacks.

Serving Suggestions: Enjoy them as a healthy and delicious snack straight from the bag.

Sizes & Packaging: 55g in standup clear resealable pouches

The Red Kale chips are a rich source of vitamin C, lycopene and caspaicin - two powerful antioxidants found in chillies.

Ingredients:  Kale, organic activated almonds, organic red capsicum, organic barbeque spice mix - organic tomato powder, organic sweet paprika and organic cayenne pepper, organic olive oil, himalayan crystal salt.

What are activated nuts?
An activated nut is a nut that has been soaked and sprouted to release its enzyme inhibitors.

Why should nuts be activated?
Enzyme inhibitors prevent nuts from sprouting at inappropriate times. This is an evolutionary mechanism that ensures nuts only sprout when environmental conditions will support the growth of young plants. Phytic acid and oxalic acid are examples of enzyme inhibitors, and are found in varying ratios depending on the nut.Of the four seasons, springtime is when we see nature come to life. Environmental conditions support the germination of seeds into seedlings. Rainfall is responsible for deactivating the enzyme inhibitors, which when coupled moderate spring temperatures supports the growth of freshly germinated seedlings into young plants.

These enzyme inhibitors also prevent the nuts from being over eaten by animals in the wild. In humans' regular consumption of nuts with enzyme inhibitors, can result in digestive distress in much the same way gluten does. Constipation, stomach cramps and bloating are examples of some issues people have eating raw, unactivated nuts. This is why nut activation is an important process.

How do we activate our nuts?
First, Loving Earth selects quality organic nuts. An activated nut is essentially a germinated nut. The activation process requires nuts to be soaked in water for a period of 12-24 hours depending on the nut variety. This deactivates the enzyme inhibitors and brings the nut to life. Once our nuts have been soaked, we then dehydrate them at low temperatures (40 degrees) over a 24-hour period. Dehydrated nuts have a similar flavour and texture to roasted nuts, however are much more nutrient dense and taste much fresher. Activating nuts makes the nutrients more digestible and easier to assimilate, they also taste delicious!

Salted activated nuts?
People tend to associate salt consumption with poor health. Loving Earth's salted nuts are soaked in premium quality Himalayan crystal salt. Standard table salt is overly processed and has little nutritional value. Himalayan crystal salt however, has up to 84 trace minerals that support the various functions of your body's systems. Crystal salt comes from the earth and is a natural state product.

Proponents of crystal salt often talk about the life force or the bio-photon energetic properties of salt. This relates to the salt's crystalline structure and how it affects the energetic systems within our bodies.

Salted nuts are one of those moreish treats that most people enjoy eating. Now that activated, organic nuts flavored with Himalayan crystal salt are available, one taste is all it takes to get you hooked.

  * sugar free
  * gluten free
  * dairy free
  * low GI
  * GE free

Try them now!

Barbeque Almonds are crunchy, savoury, spicy and delicious. We use certified organic sweet paprika, tomato powder & cayenne pepper to flavour these nuts. These nuts are mildly spicy and will appeal to both young and mature palates alike.

Ingredients: biodynamic almonds, organic coconut oil, organic sweet paprika, himalayan crystal salt, organic tomato powder, cayenne pepper

Barbeque Almonds are crunchy, savoury, spicy and delicious. We use certified organic sweet paprika, tomato powder & cayenne pepper to flavour these nuts. These nuts are mildly spicy and will appeal to both young and mature palates alike.

Ingredients: biodynamic almonds, organic coconut oil, organic sweet paprika, himalayan crystal salt, organic tomato powder, cayenne pepper

We use biodymanic apple cider vinegar and himalayan crystal salt to flavour these nuts. These ingredients have been revered by various cultures for their health giving properties.

Ingredients: biodynamic almonds, organic coconut oil, biodynamic apple cider vinegar, himalayan crystal salt

We use biodymanic apple cider vinegar and himalayan crystal salt to flavour these nuts. These ingredients have been revered by various cultures for their health giving properties.

Ingredients: biodynamic almonds, organic coconut oil, biodynamic apple cider vinegar, himalayan crystal salt

Walnuts are renowned for their fatty acid profile and high omega 3 content. They are also a significant source of protein and dietary fibre. Activated walnuts have a crisp, crunchy the texture making them a delectable treat!

Our Walnuts are harvested from the pristine forests around the Jinsixia National Park in China. This area is a 10,000-hectare reserve that has been certified organic by a European certification agency according to the USDA-NOP, EEC and JAS Organic standards. This certification also verifies that the wild harvesting is done in a sustainable way.

Health Benefits

Walnuts are reputed to be a source of antioxidants and ALA (alpha linoleic acid Ð omega 3). This is important as cellular health and metabolic processes rely on quality omega 3 fats for optimal function. Vegetarians and vegans are often deficient in this essential fat, which makes walnuts a good alternative for people who choose to avoid animal products. Studies into the benefits of omega 3 fatty acids have shown that regular consumption supports lowered blood platelette aggregation (thinner blood) reducing the risk and incidence of heart disease among study participants

In addition to heart health consumption of Omega 3's may help loose weight. Omega 3 fatty acids have been shown to lower blood triglyceride levels (fat circulating in your blood) suggesting more efficient metabolism of other fats by our livers.  Consumption of walnuts has also been shown to lower cholesterol.

In addition to healthy fats, walnuts are a good source of protein, averaging about 17%. Walnuts are rich in the amino arginine. Arginine is responsible for vasodilation which supports efficient blood flow and arterial elasticity. In Chinese medicine walnuts are considered to be a kidney tonic. They are reputed to be beneficial for the brain, skin and digestive system.

Serving Suggestions

Activated walnuts are tasty addition to your addition to your salads or trail mixes. Their unique texture and taste will zest up almost any culinary creation. Our salted walnuts are an amazing addition to savoury dishes. Our plain walnuts can be used in cakes, or eaten with bananas and honey and make an interesting addition to desserts.

Ingredients: Organic walnuts, himalayan crystal salt

Please click here for more info

Serving Suggestions

Activated walnuts are tasty addition to your addition to your salads or trail mixes. Their unique texture and taste will zest up almost any culinary creation. Our salted walnuts are an amazing addition to savoury dishes. Our plain walnuts can be used in cakes, or eaten with bananas and honey and make an interesting addition to desserts.

Ingredients: Organic walnuts, himalayan crystal salt

Please click here for more info

Serving Suggestions

Activated walnuts make a great 'on the go' snack.  They also make a tasty addition to your addition to your salads or trail mixes. Their unique texture and taste will zest up almost any culinary creation. Our salted walnuts are an amazing addition to savoury dishes.

Ingredients: organic walnuts, organic coconut oil, organic sweet paprika, himalayan crystal salt, organic tomato powder, cayenne pepper

Please click here for more info

Serving Suggestions

Activated walnuts make a great 'on the go' snack.  They also make a tasty addition to your addition to your salads or trail mixes. Their unique texture and taste will zest up almost any culinary creation. Our salted walnuts are an amazing addition to savoury dishes.

Ingredients: organic walnuts, organic coconut oil, organic sweet paprika, himalayan crystal salt, organic tomato powder, cayenne pepper

Please click here for more info

Serving Suggestions

These walnuts make a great 'pick me up snack' and can be used in sweet trail mixes, cakes, eaten with bananas and honey and also make an delicious addition to desserts.

Ingredients: Organic walnuts, organic coconut oil, organic coconut suger, organic ginger, organic cinnamon, himalayan crystal salt

Please click here for more info

Serving Suggestions

These walnuts make a great 'pick me up snack' and can be used in sweet trail mixes, cakes, eaten with bananas and honey and also make an delicious addition to desserts.

Ingredients: Organic walnuts, organic coconut oil, organic coconut suger, organic ginger, organic cinnamon, himalayan crystal salt

Please click here for more info

Often described as a "buttery" nut, pecans have a smooth texture and are a sweeter tasting in comparison to other nuts. Our pecans are NASAA certified organic and produced in Australia.

Historical Consumption

Pecans have historically been eaten by the Native Indian Americans. The first commercialized pecan plantation can be traced back to Mexico, and are documented to have taken place around 1711 by Spanish colonists. George Washington and Thomas Jefferson were reputed to have loved pecans so much that they had trees planted in their gardens. Recipes such as Pecan pie were popularized in North Americas Mid west, and Texas has even adopted the Pecan tree as its state tree.

Health Benefits

Pecans are a quality source of protein, are the richest source of antioxidants among tree nuts and contain over 19 vitamins and minerals. Agave syrup and mesquite are both Low GI, sweet tasting foods, which makes caramel pecans suitable for people with blood sugar challenges.

We source these delicious raw cashews from small-scale growers on the Island of Flores in Indonesia who have developed both ecological sustainability on these fragile volcanic lands and economic viability from this beautiful product.

Our cashews are handpicked from Organically Certified trees in Eastern Flores. The cashews are “cracked” open with traditional knives and hand-polished to remove the “kulit ari”, a thin skin protecting the kernel. The result is a truly raw cashew kernel so incredibly sweet, soft and white that you simply won’t believe your tastebuds!

Following this traditional process of hand-processing cashews is a labour of love that has nearly disappeared around the globe.

Traditional producers on average can only prepare 2 kilos of raw kernels daily! But the difference between raw and conventionally processed cashews is unmistakable.

By buying these cashews & reinvigorating the market you assist the growers keep the high value work of processing “on-farm” and greatly increase the compensation that they receive for their efforts.

More profit for growers means greater pride of product and more focus on the maintenance, harvest and post-harvest handling of these wonderful nuts…

Indirectly it also means happy eating for all our wonderful customers throughout the world!

Experience the difference in taste and quality…You’ll never look for another cashew!

Delicious new season's whole & split cashews are in stock now

 Delicious new season's whole cashews are in stock now

 Delicious new season's whole cashews are in stock now

 Delicious new season's whole cashews are in stock now.

Kelp Noodles,  are easy to prepare raw noodles.Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths, and casseroles, while their healthful content provides a rich source of trace minerals including iodine, which kelp is well known for. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles.

Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat!

Ingredients: Made of only kelp (a sea vegetable), sodium alginate - a natural thickener extracted from kelp - and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories.

Instructions for Use: Add to any dish!

Sizes: We are pleased to offer kelp noodles in 2 sizes: 340g & 453g.  Buy in bulk & save $$$.  Buy below.

Recipes

Simple Sea Vegetable salad

1 clove garlic, grated
½ teaspoon grated fresh ginger
½ avocado
Bragg's to taste, tamari, or soy sauce
2 cups greens (spring mix, buckwheat, spinach, lettuce)
3 ounces sea vegetable mix
Salt and pepper, to taste

Grate the ginger and garlic. In a small bowl, mash the avocado, ginger, garlic, and Bragg's together. Toss all ingredients thoroughly.

Kelp Noodle Salad

Kelp Noodles
Honey Mustard Dressing
Cucumbers, sliced
Carrots, sliced
Apples, thinly sliced
Salt, to taste

Combine all ingredients and mix well. Salt to taste.

Kelp Noodle & Vegetable Stir Fry

12 ounces Kelp Noodles
½ cup onion
½ cup bean sprouts
½ cup carrots
½ cup red bell pepper
½ cup mushrooms
1 tsp garlic, minced
1 Tbsp olive oil
Tamari or soy sauce, to taste
Dash of sugar or sugar alternative, to taste
Dash of salt and pepper
½ cup vegetable broth or water

Sautee the garlic in the olive oil. Add the vegetables and sautee until cooked. Add the rinsed Kelp Noodles along with the soy sauce, sugar, and broth and mix. Sautee until the noodles have softened. Add salt and pepper to taste.

Sea Tangle have added organic green tea to their Kelp Noodles, a sea vegetable in the form of an easy-to-eat noodle.

Not only do you get a great noodle that's raw, gluten-free, rice-free, and full of trace minerals, you also get the added benefits of the powerful anti-oxidants found in green tea.

Kelp Noodles are so easy to prepare and great-tasting, you'll be amazed with just how many ways you can prepare them.

No cooking is required. Just rinse and add to any dish and they're ready to enjoy!

Sea Vegetables - What Are They?

Sea vegetables grow in coastal sea water without roots or flowers. They have anchors called holdfasts that help them attach to rocks or other sea plants. There are about 15,000 species of seaweed around the globe. They are classified into three main groups according to colour: reds, browns and greens. Of the thousands of species of sea vegetables, only a small fraction is used for human consumption. On average, they contain 50% carbohydrate, 35% protein, many vitamins (incl. B12), fibre and a maximum of 2% fat.

Sea Vegetables - Why Eat Them?

Although many people resist trying seaweed, sea vegetable connoisseurs are often made, not born. Many of us have acquired the taste already because of the popularity of Japanese sushi. The reality is that sea vegetables can be an unsurpassed complement to most meals for both taste and nutritional value even in Western cuisine. The secret is to know what other foods complement the taste of a particular sea vegetable. Different varieties of sea vegetables, like land vegetables, have widely different tastes and characteristics.

Because they are hydroscopic, sea vegetables can be used as a nutritious and flavourful binder in fritters, pancakes, soups and gravies. Kelp also acts as a natural tenderizer and flavour enhancer for meats and in marinades.

Nutritional Value

Sea water and the fluids in a healthy human body contain many of the same minerals in very similar concentrations. As a result, sea vegetables have been treasured throughout centuries for their ability to restore, nourish and strengthen the body. One does not have to eat great quantities of sea vegetables in order to enjoy their benefits. Used dried as a seasoning, many varieties of sea vegetables add a delicate hint of the sea. When used in cooking, they add a slight salty taste and a lot of texture to the dish. Roasted, they sometimes have a delicious nutty taste.

Sea vegetables are rich in vitamins, contain all fifty-six minerals and trace elements identified as health requirements, plus they have other nutrients, many of which are known to offer protection against radiation or chemical pollutants. For that reason they are known as a great promoter of glandular health. Minerals in sea vegetables are assimilated more easily than minerals in most supplements because they are made available in an organic chelated form.

Sea vegetables contain iodine, sodium, potassium, calcium, magnesium, phosphates, sulphates, chlorides, bromides and other nutrients in a well balanced form. Moreover, many natural nutrients are easier to assimilate than ones that are artificially produced.

Virtually all sea vegetables contain an abundance of the trace elements, including zinc and magnesium. Sea vegetables are easily prepared and are widely available in natural foods stores. You do not have to eat great quantities of sea vegetables in order to enjoy their benefits.

Sea  vegetables have an alkalising and normalising effect, making them ideal for an often over acidic Western diet. They have a diuretic action in our body which means that sea plants help release excess body fluids and dissolves fatty wastes through the skin.

Sea Vegetables in History

It seems that sea vegetables have always been used by humans, with centuries-old recipes still used today. Past use is attributed to the people of South Africa, China, Japan, Hawaii, Burma, Philippines, Chile, Peru, the North American Indians, Aztecs, Eskimos, Germans, French, Scottish, Welsh, Irish, British, Channel Islands and Maoris. Maoris used seaweed extensively in soups, steamed, roasted, raw and often mixed into a jelly with tutu juice to be eaten or used medicinally. The wide blades of Rimurapa were split to form a pouch for packing and preserving mutton birds, or to cook fish in. In China each family member was given a slice of seaweed jelly daily as a tonic, while seaweed harvesting in Jersey was time of singing, dancing, feasting and storytelling. Commercialisation started in the 1800's in Britain mainly with alginates.

Chinese physicians used sea vegetables as long ago as 3000 BC to treat human maladies. The Babylonians used extracts and whole plants for cosmetics and skin care preparations. The ancient Egyptians treated what we now call goitre with sea vegetables. East Coast American Indians dipped sea vegetables in clam juice, sun-dried them and used them effectively against influenza, a custom still followed on the coast of Maine.

Detoxification Properties

There is no family of foods more protective against radiation and environmental pollutants than sea vegetables. All sea vegetables contain radio-protective properties. One of the more powerful protective elements in sea vegetables is sodium alginate. The alginic acid found in sea vegetation acts as a binding or chelating agent in the body for the radioactive strontium 90 which is now found in our vegetables, milk and meat. Not only does alginic acid flush out strontium 90 from the digestive tract, but it also extracts and chelates it from the bone marrow and bloodstream. Researchers at McGill University (Canada) are finding that this extends to all heavy metals including lead, cadmium and mercury.

Another benefit of eating sea vegetables is that they help dissolve fat and mucus deposits. The body frequently stores environmental contaminants in fat or adipose tissue because they are not essential to life. By helping to dissolve fat deposits and by pulling some contaminants out of the body, sea vegetables can help detoxify from different types of radiation and industrial pollutants.

KARENGO (Porphyra species)

Karengo is a dark purplish and green cellophane- textured sea vegetable found on rocky shores. It is a cousin of Japanese nori and contains lots of fiber and protein.  It is harvested in clean, pure water off the coast from Kaikoura off the east coast of the South Island of New Zealand, dried and then packaged in easy to use ziplock bags.

Raw, it has a mild, pleasant flavour, tastes nutty and slightly salty, and can be eaten as a snack straight out of the bag. Karengo goes very well with almost anything - grains, potatoes, eggs, vegetables and seafood. It doubles in size when fully hydrated. We add it to salads - sometimes straight from the packet and sometimes after being soaked in a very small amount of water for a couple of minutes.

Karengo fronds will keep indefinitely if kept in a cool, dark, dry place

Raw Untoasted Nori (Sushi Nori)- Porphyra Yezoensis - Certified Organic

The toasted Nori sheets usually found in most shops and always in normal commercial sushi is green coloured and cooked at very high temperature and known to contain carcinogens caused by the high temperatures used in processing. We suggest you avoid this toasted nori. Instead, we suggest you use our Raw Nori Sheets which have been dried under 40° C and do not contain carcinogens.  This raw nori is the best available and is prized by raw and living food eaters. It has a delicious flavour, a dark brown/black colour and are of a stronger consistency which make them harder to tear than the toasted nori sheets.

This organically grown nori from China is certified through OCIA (Organic Crop Improvement Association) International, one of the world's oldest, largest and most trusted leaders in the organic certification industry. No chemicals or artificial fertilizers were used to raise this seaweed. They are regularly tested for toxins, fuel oil and pesticides. The nori farmers are also paid living wages and share in the profits.

Nutritional Benefits

Nori seaweed is high in fibre, protein, vitamins and minerals. Compared with dairy products, seaweed provides up to ten times more calcium and iron by weight, and an extremely high amount of important trace minerals. Nori is traditionally eaten to strengthen the circulatory system and help lower cholesterol. 

Nori also contains Vitamin A and C.

Use this delicious low-fat, nutrient-dense food wrap to make raw nori rolls (wraps). See one of our favourite recipes below.

Nori can also be torn into small pieces to season salads or other delights.

Kali & Parvati, our raw food pussies, love to eat this raw nori torn into small pieces & their fur has become even glossier!  

Size: 19cm x 21 cm

Nutritional Information:

1 sheet (2.5g)

Calories 8
Fat 0g
Sugars 0g
Total Carbs 1g
Fiber 1g
Protein 1g
Sodium 10mg
Potassium 8mg

Vitamin A 5% Daily Value
Vitamin C 1% Daily Value
Calcium 1% Daily Value
Iron 2% Daily Value

Daily Values based on a 2,000 calorie diet & USDA figures

Raw Nori Rolls (Wraps)

Basically you can fill the rolls with whatever takes your fancy.

Suggestions:

Avocado (or guacamole mix)
Hummus
Finely shredded raw fish (snapper is fab or terakihi)
Sprouts, shredded lettuce, cabbage
Grated beetroot, carrot, zuchinni
Sundried tomatos, pitted olives
Finely chopped onion, crushed garlic

We often mix all of the above (or whatever is in the fridge, garden etc.) in a large bowl & add some tahini to help bind everything.

On a dry chopping board, place one sheet of nori horizontally facing you & then spread a couple of spoons of your mix onto the horizontal half of the nori sheet closest to you. Spread evenly. If you`ve not done rolls before you'll soon discover how much is the right amount. Roll the nori like a cigar or you can use a bamboo sushi mat. To seal, put a little water on the edge just before you finish rolling it. You can cut into bite sized pieces if you want (clean your knife between each cut & cut very slowly to avoid tearing the nori) or just serve as one long roll - 1 or 2 x per person. Great for picnics & a fun way to get the high minerals of the seaweed into kids as they can help you make them.

The scientific name for wakame is Undaria.

This seaweed is well known because it is used in Japanese Miso soup. Wakame was introduced in NZ from the commercial boats and is considered a pest. As a result it can’t be harvested commercially at this stage because of the risks that it might endanger native seaweeds habitat if it is allowed to propagate.

This sea vegetable has a long black or dark-green color, feather-like leaf and it thrives in a wide variety of environments, which makes it very resilient.

It is one of the sweeter tasting sea vegetables, which requires little preparation. It has a silky, visually appealing texture and its delicate taste makes it easy to include in a variety of dishes. The black colour of the dried wakame will turn green when re-hydrating.

Mostly wakame is sold in crispy dry strips; Pacific Harvest wakame is prepared in convenient bite-size fronds that are ready to use.

It can be added directly to soups or stews at the ends of the cooking and will soak up some of the broth to get back to its original softness. When used for salads or as a vegetable, it should be soaked in cold water for 10 minutes or warm water for 3 minutes. It can also be marinated, blanched, steamed or quick roasted to be enjoyed as 'chips'.

Wakame sea vegetable is highly recommended in the Macrobiotic diet because of its highly alkaline qualities. In Japanese folk medecine, wakame is known as a cleanser and a strengthener of the blood; miso soup has been used for generations to aid in recovering from the effects of childbirth & illness & to protect from sickness.  More recently it has been discovered to help protect from the effects of radiation.

Wakame is also a good source of iodine and fiber. It is also high in calcium and iron, and is a good source of vitamin A, B12 and K.

Olives are quite possibly the world's most perfect food! David Wolfe has written in his book The Sunfood Diet Success System if he had to pick one fruit to live on for the rest of his life, it would be the olive. The Romans believed the olive to be an incredibly sexual fruit, an aphrodisiac, especially when eaten in large quantities. Once you delve into the olive, you will become privy to the great Mediterranean secret of health, happiness, and longevity.

The olive is a magical fruit. Consider the power and benefits of the olive. The raw olive is:

• The highest fruit in minerals!
• The highest fruit in calcium. Olives contain twice as much calcium as oranges by weight.
• High in magnesium.
• High in amino acids, including: leucine, aspartic acid, and glutaminic acid
• An alkaline fruit.
• A fatty fruit (mostly monounsaturated fat).
• An alkaline fat source.
• Loaded with beneficial omega 3 and omega 6 fatty acids.
• High in vitamins A and E.
• In possession of many antioxidant properties. Antioxidants deactivate free radicals allowing us to live longer, overcome illness, and maintain more acute mental and muscular faculties.
• Available in different varieties, which fruit all year around.
• Pressable into a powerful oil, usable in a limitless number of ways all year around. (13) Able to soothe the mucous membranes with its oil.

In addition to all this, olives have the greatest propensity of any fruit to dissolve toxic mucus in the system!

These delicious sundried olives have been prepared for us by award-winning olivery Telegraph Hill.  They are alkalising and a great source of oil and antioxidants.

They were picked in July when they began to wrinkle.  They are then graded and washed. All olives with any blemishes are taken out (bird pecks, bruises, etc).  Also any small olives are taken out at this stage.

The olives are then put in Certified organic sea salt, kilo for kilo, and monitored for 4 months.  Over this time the bitterness is leached out of the olives by the salt.  Then the olives are given a final grade, washed and packed into 1kg bags, ready to eat.

Add them to salads as they are or you may eat by themselves - rinse the salt off if you prefer less salt. 

Raw Organic Dehydrated Red Botija Olives from Peru. Tree ripened to perfection, hand picked, cured in sea salt and pure Peruvian spring water and then dehydrated at low temperatures.

These raw organic dehydrated Red Botija Olives are grown about 100 kilometers south of Lima, Peru on a permaculture farm established by Jose Vico and his family in a desert valley. They are tree ripened to perfection, hand picked, c ured in sea salt and pure Peruvian spring water and then dehydrated at low temperatures, maintaining intact all the natural oil and juice of the olive. They have a deliciously subtle juicy olive flavour without any bitterness. They are totally unique and you need to try them for yourself. When Jose's wire Margit was asked why their olives are so special, she said there is of course Jose's amazing compost and special organic sprays but above all else it is the love that Jose puts into every one of the trees.

Ingredients
Raw organic red olives pitted.

Raw Organic Dehydrated Black Botija Olives from Peru with pips and without pips. Tree ripened to perfection, hand picked, cured in sea salt and pure Peruvian spring water and then dehydrated at low temperatures.

These raw organic dehydrated Black Botija Olives are grown about 100 kilometers south of Lima, Peru on a permaculture farm established by Jose Vico and his family in a desert valley. They are tree ripened to perfection, hand picked, cured in sea salt and pure Peruvian spring water and then dehydrated at low temperatures, maintaining intact all the natural oil and juice of the olive. They have a deliciously subtle juicy olive flavour without any bitterness. They are totally unique and you need to try them for yourself. When Jose's wire Margit was asked why their olives are so special, she said there is of course Jose's amazing compost and special organic sprays but above all else it is the love that Jose puts into every one of the trees.

Ingredients
Raw organic black botija olives with pits

Raw Organic Jumbo Green Ascolana Olives in Brine, from Peru. They are hand picked, cured in sea salt and pure Peruvian spring water.

These raw organic Green Ascolana Olives are grown about 100 kilometers south of Lima, Peru, on a permaculture farm established by Jose Vico and his family in the desert. They are hand picked, cured in sea salt and pure Peruvian spring water. They have a deliciously surprising olive flavour without any bitterness. They are totally unique and you need to try them for yourself. When Jose's wife Margit was asked why their olives are so special, she said there is of course Jose's amazing compost and special organic sprays but above all else it is the love that Jose puts into every one of the trees.

Little bird Almond & Flax Crackers are made with activated almonds and golden flax seeds, which are blended together and dehydrated to create the perfect savoury snack. These little crackers are naturally packed with organic goodness, including an abundance of omega 3’s, vitamin E, B vitamins and fibre.

Not only do they make a smart nutrition filled addition to your ‘cheese’ platter, you can also break them up over your salad to add a tasty raw organic, gluten free crouton crunch.

Ingredients: Activated Almonds, Golden Flax Seed*, Thyme*, Nutritional Yeast, Himalayan Crystal Salt.

*Certified Organic Ingredients

Little Bird Mexican Sundried Tomato Flax Crackers are made with activated almonds and golden flax seeds, which are blended together with sundried tomatoes and Mexican spices to create an exceptionally tasty savoury snack. These little crackers are naturally packed with organic goodness, including an abundance of omega 3’s, vitamin E, B vitamins and fibre. 

Our Mexican inspired crackers are the perfect accompaniment to your guacamole or chilli. You can also break them up over your salad to add a tasty raw organic, gluten free crouton crunch.

Ingredients: Activated Almonds*, Golden Flax Seed* Sundried Tomato*, Lime*, Garlic*, Onion, Spices*, Nutritional Yeast, Himalayan Crystal Salt.

*Certified Organic Ingredients 

NEW! Winter Warming Grawnola

Little Bird Fig & Ginger Grawnola is the perfect start to any day. Our Grawnola is hand-made in small batches from sprouted buckwheat, sunflower and almonds, blended with apple, fig and ginger with a hint of maple, this makes a wonderful addition to any breakfast. This seasonal blend of fruits, nuts and ginger is packed with 100% raw, nutritional goodness to warm you from the inside out.

Ingredients: Sprouted buckwheat*, Sprouted sunflower seeds*, Sprouted almonds*, Walnuts*, Pumpkin seeds*, Linseed*, Sultanas*, Apples*, Figs* Vanilla extract*, Spices* Coconut Crystals*, Maple syrup* Himalayan crystal salt.

*Certified Organic Ingredients

Allergen Information: Contains nuts

Little Bird Organics Cacao & Superfoods Grawnola is the ultimate start to the day. Who said you couldn’t have chocolate for breakfast? Our Grawnola is hand-made in small batches from sprouted buckwheat, cashew, brazil nut, chia and coconut which is dehydrated and blended with some of natures finest superfoods, including goji berries, cacao and maca. This action-packed blend will provide you with a 100% raw bounding nutritional goodness.

Grawnola is packed with nutrition so a little goes a long way. Start small - you can always have a second, or third bowl. We suggest a serving size of 50g. Best served with your favourite nut milk, or any other that you enjoy. You can also eat it like a trail mix, to be snacked on anytime of day you need a superfoods boost or just want some.    

We believe you should be able to recognise all the ingredients in your food, if you don’t recognise one of ours, let us know and we can tell you about it.

Ingredients: Sprouted buckwheat*, Sprouted sunflower seeds*, Cashew*, Brazil nut*,Coconut*, Goji*, Date, Chia seeds*, Cacao*,Agavae* Maca*, Mesquite*, Orange* Vanilla Extract* Himalayan crystal salt. 

*Certified Organic Ingredients

Allergen Information: Contains nuts

Little Bird Organics Macadamia and Berries Grawnola is the perfect antioxidising start to the day. Our Grawnola is hand-made in small batches from sprouted buckwheat, sunflower and macadamia which is dehydrated and blended with some of nature’s finest and tastiest antioxidisers, including blueberries, strawberries and currants. This synergistic blend will provide you and your taste buds with a 100% raw, nutritional goodness.

Grawnola is packed with nutrition so a little goes a long. Start small, you can always have a second, or third bowl. We suggest a serving size of 50g. Best served with your favourite nut milk, or any other that you enjoy. You can also eat it like a trail mix, to be snacked on anytime of day your heart desires.    

We believe you should be able to recognise all the ingredients in your food, if you don’t recognise one of ours, let us know and we can tell you about it.

Ingredients: Sprouted buckwheat*, Macadamia nuts*, Sprouted sunflower seeds*, Coconut*, Linseed*, Currants*, Strawberry*, Blackberry* Blueberry*, Pineapple*, Lemon*, Agave*,  Himalayan crystal salt. 

*Certified Organic Ingredients

Allergen Information: Contains nuts