Organic

Organic Dried Sour Cherries are a dark red colour and have a perfect taste combination of sweet and sour.  If you addicted to sweets then these are a perfect healthy substitute as they are rich in nutrients are wonderfully moreish.  One 28g serving of these tasty cherries is high in Vitamin A (beta-carotene).

Ingredients: Organic Morello Cherries.

May contain some pit fragments

Giant couscous, also known as Israeli couscous, is not a grain at all. It is small balls of pasta made from different types of flour. Giant couscous is low in fat and high in protein. And – with its lovely, bouncy texture – it's a brilliant go-to ingredient for wholesome salads.

Giant couscous is twice as big as the more common small, yellow, semolina-based couscous from North Africa. It is toasted, rather than dried, which gives it a nutty flavour and a light yet hearty texture. Like pasta, it has a chewy bite, can stand up to a good sauce and is great mixed into salads. It has a toasted, nutty flavour with a subtle tang, so it goes perfectly with Middle Eastern foods like tagines.

We love this jewelled giant couscous from Pinch of Nom (who definitely has the best foodie website name!)

Organic raw cacao powder stemming from cacao beans of the Cacao tree (Theobroma cacao). Cacao beans grow  within cacao pods that are a variety of beautiful reds, yellows, greens and blues, which hang from the tree. Each pod contains 20-60 beans surrounded by the tart-sweet sticky cacao flesh, or 'fruit.' 

'Is this not the same as cocoa powder?!' we hear you say...

No they are not. Both raw cacao powder and cocoa powder originate from the same beans, however differences come from the taste, nutritional value and texture - all to do with how the cacao bean is processes. 

Cacao is lighter in colour, more fruity in flavour, and closer to its natural state than cocoa powder. 

Cocoa is darker in colour, and has an extra processing step of roasting at high temperatures, which also decreases its nutritional value.

Health benefits of cacao include a rich source of antioxidant, a huge amount of magnesium, along with many other essential vitamins and minerals.

FUN FACT: It has so many health supporting properties and is highly valued, so it was before used as a form of currency, and there are actually vaults of raw cacao buried all over the world. 

Unless otherwise stated, we always get this product supplied from The Raw Chocolate Company, who source their ingredients ethically and 'prioritise making a positive impact on the world'. 

Crafted from a special blend of organically grown dessert and cyder apples, this vinegar is a versatile British gem with a myriad of uses, from healthy living to great cooking.

Aspall Organic Cyder Vinegar is matured over time and bottled unpasteurised to produce a beautifully delicate apple flavour and a pleasant, clean finish.

For a simple vinaigrette, thicken 2tbsp of Aspall Cyder Vinegar with 6tbsp of olive oil, add 1tsp of honey with a dollop of wholegrain mustard and season to taste.

Suitable for coeliacs, vegetarians & vegans.

Pearl barley is harvested from ears of barley, and is polished or 'pearled' which removes the outer bran to give the grain a shiny appearance. (If only the hull is removed, and is not pearled, it is known as 'hulled barley')

Pearl barley has a neutral-cereal taste. The grains also thicken soups and stews, imparting a creaminess which means that the liquid coats the back of a spoon.

How to cook: Rinse the pearl barley, then cook at a gentle simmer for around 30 minutes. Cooking can be accelerated by using a pressure cooker. 

Try this delicious mediterranean roasted vegetables barley recipe by themediterraneandish.com

Top tip: If you don't want the barley to thicken the soup or stew, boil it in water first for 20-30 mins, and rinse first before using. 

Allergens: gluten, barley

Allergens: soya

A versatile dairy free nut roast with fruit and seeds. Packed full of nutritious nuts and delicious flavours, great for lunch, dinner or as a savoury snack and of course Sunday lunch, or with all the trimmings during the festive period. Great as a sandwich filling too.

This product is Vegan.

To make two servings, add 170g of mix to 100ml of water, mix thoroughly and leave to stand for 20 minutes. Place in a small oiled tray, press down and cook for a 20 minutes at 190--C or gas mark 5. Leave to stand for 5 minutes and then serve.

Organic Matcha Green Tea Ceremonial Grade is the coveted king of green tea.

Our organic match green tea is made from shade grown tea leaves. The shade increases the amount of chlorophyll content in the leaves, which is what makes them bright green and full of nutrients. Only the finest tea buds are then picked by hand and dried to create this fine milled green powder. Ceremonial grade organic matcha green tea is the highest quality grade of matcha. It tends to be slightly more subtle and sweet and less bitter than other grades of matcha.

Our organic match green tea comes from Japan, where it has been grown for centuries and forms part of the traditional Japanese tea ceremony.

By using Matcha tea instead of green tea leaves you are drinking the whole leaf instead of throwing away the best bits.

How to use matcha green tea
Sift 5g (1 teaspoon) into a cup/mug.
Add a small amount of hot water (wait for 5 minutes after boiling) and then stir/whisk until smooth.
Fill your cup/mug with hot water and whisk until frothy.
You don't have to use matcha powder in tea, you can use in smoothies and desserts as well.
Matcha green tea has been reported to have a host of nutritional benefits. Matcha is rich in catechins, a class of plant compounds in tea that act as natural antioxidants.

Ingredients: 100% Organic Matcha Green Tea (Ceremonial Grade). Origin: Japan. Allergen Information: Packed on premises that handle gluten, tree nuts, sesame, soya, peanuts. Contains caffeine.

Buckwheat groats are the hulled seeds of the buckwheat plant, and their taste is quite mild. Gluten free and delicious!

They can be used in breakfast, to make energy bars and are a great gluten free alternative to oats. 

We love them in granola!

Contain: buckwheat

Please note a price increase on these products: the cost prices have doubled and we have tried to absorb as much as possible to stay competitive. 

Ingredients: organic durum wheat semolina, water

Butter beans, also known as lima beans, are large creamy-coloured beans with a slightly floury texture when cooked.

Great in a vegetarian pâté and work well in bean salads or rich and wintry stews.

Need some recipe ideas?

Try this awesome butter bean mash from Yotam Ottolenghi, which he pairs with Muhumamara, a Levantine dip made from red peppers and walnuts. We've also tried using this mash with vegan sausages, as a nuttery and flavourful alternative to the classic 'bangers and mash.'

Also try using butter beans in your dips as an alternative to chickpeas. We reccomend this super creamy butter bean hummus. Or this strikingly bright beetroot and butterbean dip to impress your mates. Both are super creamy and awesomely delicious! 

Ingredients: Butter Beans (100%)

How to prepare: Soak the beans for 8-10 hours, or overnight. Soak for no longer than 12 hours as this can decrease nutritional value and flavour. Cook for around an hour or until soft. Beans will cook more quickly and be easier to digest if they are soaked first.

Quick-soaking tip: Put the beans in a pan of water, bring to the boil and simmer for 2 minutes. Take off the heat, cover and stand for 1 hour. At the end of the hour, discard the water and cook the beans as per your recipe.

Please note: Undercooked beans can cause intestinal distress so make sure that the beans are all the way cooked before you serve them

The most flavourful lentil, packed full of protein. Try a braised lentil recipe, or add them to stews, casseroles and pies. Lentils are extremley versitile! 

Organic unhulled black sesame seeds. A characteristic nutty flavour, these are great to top on salads, stir fries, noodle dishes and tofu. 

Organic Spirulina Powder is a blue-green algae which has a vibrant green colour. Spirulina is amazingly high in protein (about 60-70%) and is also high in iron which makes it a nice addition to a vegetarian/vegan diet.

Spirulina really is a true power food with an impressive range of nutrients.  A 12g serving is high in vitamin B2, Vitamin B12, Copper and a source of Vitamin B1, Protein and Fibre.

If you want dense nutrition but don’t want to take supplements then spirulina powder is a great addition to a whole food diet. This product is raw, pure and has minimal processing.  It is non-GMO,  vegan, vegetarian and completely natural.

Organic spirulina is grown on an island in the South China sea.  The farm is surrounded by pristine natural forests and is completely isolated from urban areas and sources of agricultural pollution.  It is routinely tested for the presence of lead, mercury and other contaminants to ensure the finished product is completely pure and poses no risk of heavy metal poisoning.

Daily Serving: It is recommended to take Spirulina gradually (1tsp=4g). Start with a serving of ½ teaspoon (2g) a day building up to as much as 3 teaspoons daily (12g) maximum. Spirulina is nutritionally rich therefore a gradual intake can allow the body to adjust to it.

Organic Hemp Seed Powder is a simple, natural way to add protein to your day.  This nutty, light brown powder can be sprinkled as a topping or added to recipes.  Organic hemp powder is a great addition to vegetarian and vegan diets as a source of protein and fat.

Organic hemp powder is made by cold pressing hemp seeds. The oil is then extracted and the resulting cold press cake is mechanically ground resulting in this high quality organic hemp powder.

Hemp contains omega 3, 6 and 9 essentials fats in a perfect balance so this powder makes a great addition to any recipe.  The protein in hemp powder is highly digestible and its dense nutrient profile makes it a complete protein containing all the essential amino acids as well as a host of other vital nutrients.

Hemp is one of the most widely used crops in the world and is used to make textiles, building materials, body products, cleaning products and of course health foods.

t.

Organic acai powder is an antioxidant packed, nutrient dense powder which is ground down from the low-sugar acai berry. The powder has a sweet berry flavour that some describe as chocolatey.

Our organic acai powder is always frozen within a day of picking and uses no preservatives or chemicals in the freezing process.  The berries are ground down to a fine powder and packaged tightly to retain freshness.  The freezing process is done carefully to avoid damage which retains its nutrient status and bright purple colour.

Acai has an impressive antioxidant status due to its polyphenols – you only need to look at its deep purple tones to know its got some serious plant power.  It boasts about 20 times the anthocyanins of red wine and has an ORAC rating of 102,700 μ mol TE/100g (oxygen radical absorbance capacity).

Our organic acai powder contains a wide range of important nutrients including vitamins, minerals and amino acids.  This nutrient dense fruit powder is non-GMO, vegan, vegetarian and completely natural.

Mung Beans aka green/ golden gram, originating from India. Cooked, their creamy taste suits soups, casseroles and mixed grain dishes. Can also be ground into a flour.

Haricot beans, also known as navy beans, are small, oval, plump and creamy-white with a mild flavour and smooth, buttery texture.

They absorb other aromas and flavours easily, which makes them popular beans to use in bean salads, vegetable soups, slow-cooked dishes such as cassoulet or bean purées.

These beans are rich in protein, folate, iron, thiamin, and magnesium, so they are an excellent addition to a healthy diet.

Alternatives to haricot beans include butter beans, or cannellini beans.

Ingredients: 100% Haricot beans

How to prepare: Soak the beans for 8-10 hours, or overnight. Soak for no longer than 12 hours as this can decrease nutritional value and flavour. Cook for around an hour or until soft. Beans will cook more quickly and be easier to digest if they are soaked first.

Quick-soaking tip: Put the beans in a pan of water, bring to the boil and simmer for 2 minutes. Take off the heat, cover and stand for 1 hour. At the end of the hour, discard the water and cook the beans as per your recipe.

Please note: Undercooked beans can cause intestinal distress so make sure that the beans are all the way cooked before you serve them