Sodium Bicarbonate (Baking Soda)

Tabbouleh di quinoa

Pancakes con banana e fragole

Porridge di avena con banana per la colazione

Uova strapazzate di ceci

Ceci greci su toast

Vegan Chocolate Brownies

A metà gennaio ci si può sentire un po' persi, ma è ora di tornare alla routine! Ora che il periodo festivo è finito, è tempo di riprendere il ritmo delle cose. Il che potrebbe significare concentrarsi su un'alimentazione sana, mantenersi attivi, ridurre il consumo di alcol, intraprendere i buoni propositi per il nuovo anno! Con tutto questo in mente, volevamo consigliarti la nostra gamma Detox di gennaio! In evidenza: Clipper Teas – Detox/Ortica/Tarassaco Questi tè alle erbe sono ottimi per gonfiore, indigestione, ritenzione idrica e per calmare lo stomaco dopo un Natale ricco di eccessi. 3 tazze al giorno tra i pasti.https://wholefoodearth.com/pages/search-results-page?q=tea&page=2 Together Vitamina D – Questa vitamina del sole è difficile da trovare in questo periodo dell'anno, quindi integrarla durante i mesi invernali è fondamentale. La vitamina D è straordinaria per i livelli di energia, la salute delle ossa, il tono dell'umore basso, i denti, i capelli, la pelle e le unghie. Vitalità generale e ti mette davvero il vento in poppa! Questo prodotto è anche adatto ai vegani! (Consulta il tuo medico o professionista sanitario in caso di dubbi o se stai assumendo farmaci) https://wholefoodearth.com/products/together-health-vegan-vitamin-d3-food-supplement-30-capsules Willy's Kombucha Il kombucha è fantastico per la digestione. La versione con aceto di mele è una potente bevanda detox, ricca di probiotici naturali. I clienti dicono di sentirsi energici e rinvigoriti con una migliore digestione. Ottimo anche per raffreddori, mal di gola, capelli, pelle e unghie, disturbi gastrici e molto altro ancora! L'edizione con aceto di mele è disponibile in tre gusti: mela, ribes nero e lampone. Scopri anche la Willy's Ginger Beer – senza alcol! Lo zenzero è ottimo per nausea, vomito, disturbi gastrici e indigestione. (Consulta il tuo medico o professionista sanitario in caso di dubbi o se soffri di condizioni mediche)https://wholefoodearth.com/products/willys-ginger-kombucha-beer-250ml Acqua Donat Donat è di nuovo disponibile! Molto richiesta, questa acqua al magnesio è straordinaria. Non solo ottima per indigestione, bruciore di stomaco, stitichezza e molto altro ancora! È anche ottima per chi soffre di crampi muscolari, sindrome delle gambe senza riposo, rigidità, spasmi muscolari, dolori, tono dell'umore basso e stress, livelli di energia e può persino aiutarti a dormire! Il magnesio è un adattogeno e si adatta a ciò di cui il tuo corpo ha bisogno. Assumi quotidianamente per la massima efficacia. https://wholefoodearth.com/products/donat-mg-magnesium-water Wholefood Earth Soia Macinata/a Bocconcini In molti, a inizio anno, cerchiamo di ridurre i cibi processati e ricchi. Sostituendo la carne con alternative vegetali, ridurrai l'apporto di grassi e colesterolo e aumenterai quello di proteine e fibre. Due nutrienti fondamentali per aiutarti a sentirti sazio, energico, per il recupero muscolare e la salute generale. Perché non provare la nostra soia macinata nel bolognese, nelle cottage pie, nel chili ecc., e i bocconcini nei piatti saltati in padella, negli stufati, nei curry, nelle insalate e molto altro! Basta reidratarla in acqua bollente per 15 minuti fino a un'ora, a seconda della consistenza desiderata, e mescolarla nella tua cucina! Superalimentare, versatile, povera di grassi, ricca di proteine… Fantastico! https://wholefoodearth.com/pages/search-results-page?q=soya+mince Passa nel nostro negozio di Ramsgate per scoprire la gamma completa o acquista online!

Vi presentiamo il nuovo prodotto di Whole Food Earth - il glutine vitale di frumento.Famoso per la creazione del seitan, l'alternativa vegana alla carne!Il glutine vitale di frumento è una fonte proteica naturale presente nel grano. È una farina potente che è quasi puro glutine. Si ottiene dalla farina di frumento il cui glutine viene attivato durante un processo di disidratazione, eliminando tutti gli altri componenti ad eccezione del glutine. Il glutine di frumento ha un contenuto di amido molto basso ed è un modo fantastico per rendere l'impasto elastico. Il glutine vitale di frumento è ottimo per la panificazione, poiché aumenta il contenuto di glutine del prodotto da forno. È altrettanto adatto per muffin, torte e altri prodotti da forno come crostate e pasta sfoglia in cui si lavora con ingredienti lievitanti. Una piccola quantità aggiunta alle ricette con lievito migliora la consistenza e l'elasticità dell'impasto. Combinato con l'acqua diventa altamente elastico e ha una consistenza appiccicosa. Il glutine vitale di frumento è un agente lievitante naturale e molto efficace, che aiuta il pane a gonfiarsi perfettamente e uniformemente, dandogli più volume. Può essere particolarmente utile per la panificazione con farine integrali e cereali grossolani. Il glutine vitale di frumento può garantire che le ricette che richiedono frutta, noci, semi, gocce di cioccolato, ecc. rimangano ben unite, fungendo da ottimo legante! Ideale per legare polpette vegane, burger, tofu e altro ancora. Per preparare il seitan: mescolate il glutine vitale di frumento con le spezie e aggiungete acqua per formare un impasto. Quando l'impasto di glutine viene cotto, al vapore, al forno o bollito, diventa gommoso e acquista una consistenza simile alla carne! Scoprite la gamma di formati online e in negozio oggi stesso!Vendiamo all'ingrosso, quindi è perfetto sia per bar e ristoranti che per i cuochi appassionati!

Buon Halloween! Benvenuti ad ottobre,L'aria si sta lentamente rinfrescando, le foglie cadono dagli alberi, il paesaggio si tinge di arancione, rosso e marrone, il profumo caratteristico dei falò solletica le narici, i nostri frutti e le nostre verdure preferite entrano in stagione e poi c'è l'evento per cui ottobre è più famoso... Halloween!Halloween è uno degli eventi annuali preferiti da decenni, con origini nelle feste celtiche del raccolto.Oggi festeggiamo Halloween in vari modi: il più comune è una grande festa, travestirsi con costumi comici e spaventosi, intagliare zucche, bussare alla porta dei vicini per chiedere dolciumi — il tradizionale «dolcetto o scherzetto».Con questo in mente abbiamo pensato di condividere consigli e suggerimenti sani per un Halloween alternativo. Forse vuoi ridurre gli zuccheri aggiunti nella tua dieta o in quella della tua famiglia? O semplicemente provare qualcosa di nuovo ed entusiasmante?1. Semi — Semi di zucca, di girasole, di sesamo neroI semi sono facili da sgranocchiare, hanno un sapore saporito e i semi di sesamo nero donano un aspetto inquietante perfetto per il tema. Puoi tostare i semi con un goccio di salsa di soia o tamari, sale e pepe, spezie come paprika o fiocchi di chili.Ricchi di fibra, grassi essenziali e minerali per la salute generale.2. Frutta — Datteri secchi, albicocche, banana, fichi, mirtilli rossi, uvettaLa frutta secca contiene zuccheri naturali dolci, ottima per una sferzata di energia naturale e apprezzata da tutte le età! Senza zuccheri aggiunti, ricca di fibra, ferro e vitamina C!3. Frutta secca — Arachidi, noci del Brasile, macadamia, pecan, anacardiSappiamo che la frutta secca potrebbe essere un NO per gli snack dei bambini. Tuttavia, per chi sceglie di mangiarla, è un concentrato di proteine, grassi essenziali e minerali, che aiuta a sentirsi sazi senza mangiare di più. Dal sapore ricco e cremoso; anche i burri di frutta secca come il burro di arachidi, di mandorle o di anacardi sono ottimi da abbinare a bastoncini di carota o spalmare su crackers, grissini, ecc.4. Cioccolato/dolciumi senza latticiniPer uno sfizio goloso, marchi come Moo Free si rivolgono a chi è allergico o sceglie di evitare latticini, soia e glutine. Vendiamo Mini Moo Bars, perfetti come piccolo snack per chi ama i dolci!Caramelle gommose senza gelatina — Fruttate o alla cola: vendiamo bustine di caramelle vegane da condividere.5. Barrette di frutta e frutta seccaMarchi come Nakd, Beond Organic, Trek, Cliff, Meridianproducono barrette snack sane che danno energia on the go. Possono essere piccole, ma offrono un'energia a lento rilascio davvero potente!6. Dip e chipsAbbiamo un'ampia scelta di patatine e dip senza glutine e vegani.Tantissimi gusti deliziosi di chips fatte con lenticchie, quinoa, hummus, mais anziché le classiche patatine di patate, considerate meno sane per l'alto contenuto di grassi.Dip e salse senza zuccheri aggiunti per stuzzicare il palato!Speriamo che questi consigli siano utili e che possiate trascorrere un Halloween felice e sicuro!Tutti i prodotti elencati sono disponibili online e nel nostro NUOVO negozio di Ramsgate!Whole Food Earth22, Leigh RoadHaine Industrial EstateRamsgateCT12 5EU

Stand in front of a shelf of salt these days and it can be baffling. Pink, grey, black, fine, coarse, flaky, cheap and expensive, all promising something a little different. The truth is that most salts are chemically very similar, but they vary in crystal size, mineral traces, how they are made and, above all, what they are best used for. Here is a clear guide to the main kinds of salt and which one to reach for depending on the job. First, a quick reality check Almost all edible salt is mostly sodium chloride. The differences between them, the trace minerals and subtle flavours, are real but small, especially given that we use salt in tiny amounts. So while the fancier salts have genuine charms, it is worth choosing them for their flavour, texture and how they suit a particular task, rather than expecting big health differences. Whatever salt you choose, health guidance is the same: keep your total salt intake within sensible limits. Everyday table and cooking salt Standard table salt is fine-grained, inexpensive and dissolves quickly, which makes it a practical all-rounder for cooking. It is usually heavily refined and often contains anti-caking agents to keep it free-flowing, and in some countries it is fortified with iodine. Its fine, even grains make it reliable for baking, where precise, consistent seasoning matters. If you prefer something less processed, a fine natural salt does the same everyday job without the additives. Himalayan pink salt Himalayan pink salt is a rock salt, mined rather than harvested from the sea, and its pretty pink hue comes from traces of minerals such as iron. It is unrefined and additive-free, with a clean flavour, which makes it a lovely everyday choice. The fine version is ideal for general seasoning and cooking, so our Fine Himalayan Salt works as a natural everyday salt. The Coarse Himalayan Salt is perfect for salt grinders and for brining, where you want larger crystals. Celtic and grey sea salt Celtic sea salt, traditionally hand-harvested along the coast of Brittany, is unrefined and keeps its natural moisture, giving it a soft, greyish colour and a gentle, mineral-rich flavour. It is a beautiful salt for cooking and, especially, for finishing, sprinkled over a dish just before serving to add flavour and a little texture. Our Celtic Grey Sea Salt from Guérande is a classic example, sun-dried and additive-free. Many people find its moist, mineral character means a little goes a long way. Flaky finishing salt Flaky sea salt has large, delicate, pyramid-shaped crystals that are made for finishing rather than cooking. Scattered over a finished dish, a caramel, a piece of roasted meat or even chocolate, it delivers little bursts of salinity and a satisfying crunch. It would be wasted stirred into a pot, where it simply dissolves, so keep it for the final flourish. Smoked salt for a barbecue depth If you love a savoury, smoky flavour, smoked salt is a wonderful thing to keep in the cupboard. It is made by slowly cold-smoking sea salt over wood, so the smokiness is entirely natural rather than a bottled flavouring. Hickory is a classic choice, giving a rich, mellow, barbecue-like character. Our Hickory Smoked Sea Salt Pyramid Flakes combine that smoky depth with delicate, hollow pyramid crystals that melt quickly, making them brilliant for finishing. Sprinkle them over roasted vegetables, grilled corn, chips, eggs, popcorn or even a rich chocolate dessert to add a moreish, savoury smokiness. Like other finishing salts, they are best added at the end so the flavour and texture really come through. Black salt (Kala Namak) Black salt, or kala namak, is a special case with a very particular use. It is a sulphurous rock salt with a distinctly egg-like aroma, and it is prized in Indian cooking and, increasingly, in plant-based kitchens. A pinch gives vegan dishes like tofu scramble a remarkably egg-like flavour. Our Kala Namak Fine Black Salt is the one to reach for when you want that savoury, eggy note. It is a seasoning for specific dishes rather than an everyday salt. Rock salt for grinders and brining Coarse rock salt and other large-crystal salts are the workhorses for specific tasks. Their big crystals are ideal for topping up a salt grinder, for making brines to flavour and tenderise, and for salt crusts and preserving. You would not usually season a finished plate with them, but for these jobs they are exactly right. One salt that is not for eating: Epsom salt It is worth clearing up a common source of confusion. Epsom salt is not a culinary salt at all. It is magnesium sulphate, a completely different compound, traditionally dissolved in a warm bath to soak tired muscles and aid relaxation. Our Epsom Bath Salts are for the bathroom, not the kitchen, so never use them for cooking. If a recipe calls for salt, it never means Epsom salt. Which salt for which need? To pull it all together: for everyday cooking and baking, a fine table or fine Himalayan salt is your reliable choice. For finishing a dish with flavour and texture, reach for a flaky or moist grey Celtic salt. For salt grinders and brining, use coarse Himalayan or rock salt. For vegan cooking that wants an eggy flavour, keep some black salt to hand. And for a relaxing soak rather than the dinner plate, that is where Epsom salt comes in. Different salt for different needs There is no single best salt, only the right salt for the job. Once you know that fine salts are for cooking, coarse salts are for grinders and brines, flaky and grey salts are for finishing, black salt is for that special eggy note, and Epsom salt is strictly for the bath, the shelf stops being confusing. Keep a couple that suit how you cook, use them thoughtfully and in moderation, and you will get the best from each.

Those golden flakes of nutritional yeast, or nooch as it is affectionately known, are one of the most useful things you can keep in a plant-based kitchen. With a savoury, cheesy, umami flavour and no dairy at all, they can add depth to all sorts of dishes, if you know how to use them. If you already have a tub and are wondering what to do with it, this guide is packed with ways to make the most of it. A quick reminder of what it is - versatile, savoury seasoning In short, nutritional yeast is a deactivated yeast, grown as a food and dried into flakes to be used as a savoury seasoning rather than to make bread rise. If you would like the full story on what it is and how it is made, our guide to what nutritional yeast is covers it in detail. Here, we are focusing on the fun part: how to cook with it. Why does everyone love the flavour? The big appeal of nutritional yeast is its taste. It has a naturally savoury, nutty, cheesy quality with a satisfying umami depth, which is remarkable given that it contains no dairy at all. That is exactly why it has become such a favourite in plant-based cooking: it delivers a cheesy, moreish flavour without cheese, making it invaluable for anyone who is vegan, dairy-free or simply cutting down on cheese. It is a big part of why nutritional yeast has remained popular rather than fading as a passing fad. Is nutritional yeast good for you? Nutritional yeast has a genuinely useful nutritional profile. It is a source of plant protein and contains fibre, and it naturally provides B vitamins. Many versions, including ours, are also fortified with vitamin B12, which is particularly valuable because B12 is difficult to obtain from a purely plant-based diet and is important for normal energy and nervous system function. This makes fortified nutritional yeast a handy addition for vegans and vegetarians. One thing to check is the label, because not all nutritional yeast is fortified with B12. If B12 is a reason you are buying it, look for a product that specifically states it is added. Our Nutritional Yeast Flakes with B12 are fortified, so you get that benefit alongside the flavour. As with any food, it is best enjoyed as part of a varied, balanced diet rather than relied on alone. How to use nutritional yeast This is where nooch really shines, because it is wonderfully easy to use. The simplest approach is to sprinkle it, like a savoury, cheesy seasoning, straight onto finished food. Try it over pasta in place of grated parmesan, shaken onto popcorn for an addictive snack, or scattered over roasted vegetables, soups, salads and jacket potatoes. It also works beautifully stirred into cooking. It is the key ingredient in most vegan cheese sauces, giving that classic cheesy flavour to a mac and cheese made without dairy. Add it to risottos, scrambled tofu, mashed potato, gravies and dressings for extra savoury depth, or stir a spoonful into soups and stews. A little brings a lovely richness, so start modestly and add to taste. Nutritional yeast versus other yeasts It is worth clearing up a common confusion. Nutritional yeast is not the same as baker's yeast, which is alive and used to make dough rise, so the two cannot be swapped. It is also different from brewer's yeast, which is a by-product of beer making and tends to taste more bitter. Nutritional yeast is grown specifically as a food, deactivated, and valued for its pleasant, savoury flavour rather than any rising or brewing power. Strong trend Nutritional yeast is far more than a passing health trend. It is a versatile, savoury seasoning with a genuinely useful nutritional profile, especially when fortified with B12, and its cheesy, umami flavour has earned it a lasting place in kitchens well beyond the vegan community. Keep a tub to hand, sprinkle it generously, and you will quickly see why nooch has such a devoted following.

Carob has quietly been a favourite in health food shops for decades, often described as a natural alternative to chocolate. But what exactly is it, how does it compare to cocoa, and is it any good? If you have spotted carob powder on the shelf and wondered whether it is worth a try, here is a complete, honest guide to this naturally sweet ingredient. What is carob? Carob comes from the pod of the carob tree, an evergreen native to the Mediterranean. The long, leathery pods are dried, roasted and ground into a fine powder that looks a little like cocoa. Carob has been eaten for thousands of years around the Mediterranean and Middle East, both as a food and as a natural sweetener. The powder has a warm, malty, naturally sweet flavour with caramel notes, which is why it is so often compared to chocolate. How is carob different from cocoa? Although carob and cocoa look similar and are used in similar ways, they are quite different. The most important distinction is that carob is naturally sweet, whereas cocoa is naturally bitter, so recipes using carob often need less added sugar. Carob is also naturally free from caffeine and theobromine, the stimulant compounds found in chocolate, which makes it popular with people who are sensitive to caffeine or who want something to enjoy in the evening. Carob is lower in fat than cocoa too, and it brings its own fibre. The honest caveat is that carob does not taste exactly like chocolate. It is delicious in its own right, but it has a distinct malty, fruity character, so it is best appreciated as its own ingredient rather than expected to be an identical swap for cocoa. Is carob good for you? Carob has some genuinely appealing qualities. It is a source of fibre, contains various minerals, and is naturally caffeine-free, which sets it apart from chocolate. Because it is naturally sweet, it can help you cut back on added sugar in baking and drinks. That said, it is best thought of as a wholesome, enjoyable ingredient rather than a superfood or a health cure. As with anything, the benefits come from using it as part of a varied, balanced diet. How to use carob powder Carob powder is wonderfully versatile and can be used much like cocoa. Stir it into warm milk or a plant-based alternative for a naturally sweet, caffeine-free hot drink, a lovely bedtime option. Add it to smoothies, porridge and yoghurt for a mellow, chocolatey sweetness. In baking, use it in cakes, brownies, biscuits, flapjacks and energy balls, remembering to reduce the sugar a little because carob is already sweet. It also works beautifully alongside ingredients like banana, dates, orange and nut butter. Our Organic Carob Powder has no added sugar and is an easy way to start experimenting. Can you swap carob for cocoa in recipes? Yes, with a couple of tweaks. As a rough guide, carob powder can replace cocoa powder in roughly equal amounts, but because carob is sweeter and less bitter, it is worth cutting back on the sugar in the recipe and tasting as you go. The flavour will be gentler and maltier rather than deep and bitter, so it suits recipes where you want a softer, sweeter result. It is well worth a little experimentation to find the balance you like. Who might especially enjoy carob? Carob is a natural fit for several people. Anyone avoiding caffeine, including those cutting back in the evenings, will appreciate that it has none. It is naturally vegan and suits plant-based diets. And because it is sweet and mellow, it is often popular with children and with anyone who finds dark chocolate too bitter. It is also a useful cupboard ingredient for lower-sugar baking. A versatile & healthy ingredient Carob is a naturally sweet, caffeine-free, fibre-rich powder made from Mediterranean carob pods, and it deserves a place on the shelf in its own right. It is not a perfect chocolate impersonator, but as a wholesome, versatile ingredient for drinks, baking and snacks, it has plenty to offer. Give it a try, adjust the sugar to suit its natural sweetness, and enjoy carob for exactly what it is.