Organic Rice Flakes

Rice is a staple in diets all over the world and with good reason, its countless varieties make it an incredibly versatile ingredient, with each type having their own taste, appearance, texture and most importantly nutritional make-ups. Across the world there are over forty thousand varieties of rice being cultivated, so for now we will focus on the most popular types of rice, how to cook them and their health benefits. Long, short or medium, know your grain In most cases rice can be assigned one of three categories, long grain, short grain or medium grain. As its name suggests, short grain rice is typically smaller and rounder with a starchier texture, making it ideal for rice puddings or sushi. Long grain rice on the other hand is longer and thinner, with a fluffier texture, making it well suited for more general recipes. Finally as expected, medium grain rice fits in between long and short grain, it has a slightly sticky starchy texture like short grain rice, but is shaped more like long grain rice, making it a great ingredient for savoury creamy dishes, like paella or risotto.v Long grain white rice Generic long grain white rice is rice that has had its husk, bran and germ removed, this makes it more easily digestible and provides it with its signature almost shiny white colour. White rice has a very neutral flavour which makes it a great base for building a meal around without overwhelming any other ingredients. However, as white rice has had its bran and germ removed it is less nutritionally well rounded than brown rice, so it is important to balance it with nutritionally complete ingredients. That is not to say that white rice isn’t healthy in its own right, it is still a good source of easily digestible carbohydrates, and if you buy enriched white rice then it can be a good way to increase your vitamin B and iron intake. While it can vary from brand to brand, generally speaking, when cooking white rice follow the ratio of 1 cup of rice to 2 cups of water. Brown rice Unlike white rice, brown rice still has its bran and germ intact, this allows it to retain its fibre, making it slightly harder to digest but much more nutritionally complete. As well as having more fibre, brown rice also provides a lot more magnesium, iron and b vitamins than generic white rice would. Being nutritionally dense is not the only reason to opt for brown rather than white rice, it also has a lower glycaemic index. The glycaemic index is a way of categorising how quickly carbohydrates raise blood sugar levels, so generally speaking the lower a food's glycaemic index is, the better it is for both energy release and heart health. The nutritional power of brown rice is the primary reason for its massive popularity, but its slightly nutty taste and chewy texture makes it much less versatile than white rice, and its cooking time is often longer. Jasmine VS Basmati Rice Both Jasmine and Basmati rice are incredibly popular long-grained and aromatic and white, but their textures and subtle differences in flavour give them very different uses. Basmati rice originates from south asia, and is most commonly used in indian and pakistani cuisines. The rich nutty flavour of basmati rice makes it a great accompaniment to intense spices, and its firm yet fluffy texture goes perfectly with creamy curries and dals. On the other hand, jasmine rice hails from thailand and cambodia, and it has a much more delicate almost floral flavour, and a sticky clumpy texture. It is in this sticky texture that jasmine rice really sets itself apart from other white rices, and is what makes it so well suited to east asian cuisine. Basmati rice has a marginally lower glycaemic index, and contains slightly more fibre making it a little bit healthier than jasmine rice overall, but it is best to use each rice according to the meal you are cooking unless you are purely focusing on their health benefits. It is also important to note that jasmine and basmati rice have different cooking instructions, as basmati rice is hardier it requires soaking before it is cooked, and often needs to be cooked for longer than jasmine rice. Wild rice - why is it so amazing? Wild rice is a type of grass originating from north america, where it was a staple part of native american diets for centuries. Much like generic brown rice, wild rice has a chewy texture and a very rich earthy taste, but it also has the benefit of being incredibly nutritionally balanced. Rich in protein, with a middling glycaemic index, and an abundance of antioxidants, wild rice is arguably more nutritionally well rounded than the majority of traditional rices. As wild rice is so chewy it can be a great help in making any meal more filling, particularly stews and soups but also as a stuffing for vegetables or meats. The two golden rules for cooking rice: ● It is always best to thoroughly wash your rice before you cook it, not just to remove any unwanted debris but also to remove excess starch. Excess starch is often what gives rice an unpleasant sludge-like texture which can derail an entire meal. ● Different ratios of water to rice can drastically alter the texture of your rice, for example when cooking white rice, a ratio of 2:1 (liquid to rice) will produce a softer rice, whereas a ratio of 1:1 will produce a tougher chewier final result. Why you should be cooking with rice more often? Once you understand the advantages and disadvantages of different types of rice, as well as their unique textures and flavour profiles, cooking with rice becomes significantly easier, and a lot more fun! Not only are there thousands of types of rice, there are also countless ways to experiment with them, so whether you’re a master chef or just looking to try new things, using different varieties of rice and cooking them in different ways is a great way to open culinary doors while staying healthy. Rice is a staple in diets all over the world and with good reason, its countless varieties make it an incredibly versatile ingredient, with each type having their own taste, appearance,texture and most importantly nutritional make-ups. Across the world there are over forty thousand varieties of rice being cultivated, so for now we will focus on the most popular types of rice, how to cook them and their health benefits. Long, short or medium, know your grain: In most cases rice can be assigned one of three categories, long grain, short grain or medium grain. As its name suggests, short grain rice is typically smaller and rounder with a starchier texture, making it ideal for rice puddings or sushi. Long grain rice on the other hand is longer and thinner, with a fluffier texture, making it well suited for more general recipes. Finally as expected, medium grain rice fits in between long and short grain, it has a slightly sticky starchy texture like short grain rice, but is shaped more like long grain rice, making it a great ingredient for savoury creamy dishes, like paella or risotto. Long grain white rice: Generic long grain white rice is rice that has had its husk, bran and germ removed, this makes it more easily digestible and provides it with its signature almost shiny white colour. White rice has a very neutral flavour which makes it a great base for building a meal around without overwhelming any other ingredients. However, as white rice has had its bran and germ removed it is less nutritionally well rounded than brown rice, so it is important to balance it with nutritionally complete ingredients. That is not to say that white rice isn’t healthy in its own right, it is still a good source of easily digestible carbohydrates, and if you buy enriched white rice then it can be a good way to increase your vitamin B and iron intake. While it can vary from brand to brand, generally speaking, when cooking white rice follow the ratio of 1 cup of rice to 2 cups of water. Brown rice: Unlike white rice, brown rice still has its bran and germ intact, this allows it to retain its fibre, making it slightly harder to digest but much more nutritionally complete. As well as having more fibre, brown rice also provides a lot more magnesium, iron and b vitamins than generic white rice would. Being nutritionally dense is not the only reason to opt for brown rather than white rice, it also has a lower glycaemic index. The glycaemic index is a way of categorising how quickly carbohydrates raise blood sugar levels, so generally speaking the lower a food's glycaemic index is, the better it is for both energy release and heart health. The nutritional power of brown rice is the primary reason for its massive popularity, but its slightly nutty taste and chewy texture makes it much less versatile than white rice, and its cooking time is often longer. Jasmine VS Basmati Rice: Both Jasmine and Basmati rice are incredibly popular long-grained and aromatic and white, but their textures and subtle differences in flavour give them very different uses. Basmati rice originates from south asia, and is most commonly used in indian and pakistani cuisines. The rich nutty flavour of basmati rice makes it a great accompaniment to intense spices, and its firm yet fluffy texture goes perfectly with creamy curries and dals. On the other hand, jasmine rice hails from thailand and cambodia, and it has a much more delicate almost floral flavour, and a sticky clumpy texture. It is in this sticky texture that jasmine rice really sets itself apart from other white rices, and is what makes it so well suited to east asian cuisine. Basmati rice has a marginally lower glycaemic index, and contains slightly more fibre making it a little bit healthier than jasmine rice overall, but it is best to use each rice according to the meal you are cooking unless you are purely focusing on their health benefits. It is also important to note that jasmine and basmati rice have different cooking instructions, as basmati rice is hardier it requires soaking before it is cooked, and often needs to be cooked for longer than jasmine rice. Wild rice, and why it’s amazing: Wild rice is a type of grass originating from north america, where it was a staple part of native american diets for centuries. Much like generic brown rice, wild rice has a chewy texture and a very rich earthy taste, but it also has the benefit of being incredibly nutritionally balanced. Rich in protein, with a middling glycaemic index, and an abundance of antioxidants, wild rice is arguably more nutritionally well rounded than the majority of traditional rices. As wild rice is so chewy it can be a great help in making any meal more filling, particularly stews and soups but also as a stuffing for vegetables or meats. The two golden rules for cooking rice: ● It is always best to thoroughly wash your rice before you cook it, not just to remove any unwanted debris but also to remove excess starch. Excess starch is often what gives rice an unpleasant sludge-like texture which can derail an entire meal. ● Different ratios of water to rice can drastically alter the texture of your rice, for example when cooking white rice, a ratio of 2:1 (liquid to rice) will produce a softer rice, whereas a ratio of 1:1 will produce a tougher chewier final result. Why you should be cooking with rice more often: Once you understand the advantages and disadvantages of different types of rice, as well as their unique textures and flavour profiles, cooking with rice becomes significantly easier, and a lot more fun! Not only are there thousands of types of rice, there are also countless ways to experiment with them, so whether you’re a master chef or just looking to try new things, using different varieties of rice and cooking them in different ways is a great way to open culinary doors while staying healthy.

Have you tried to cook rice and failed? Is your cooked rice too soft or too hard and stuck to the bottom of the pot? Do you think cooking rice is a nightmare? If you answered yes to at least one of these questions, this article it for you! Indeed, rice may be one of those problematic ingredients in the kitchen and you may think it's hard to cook it correctly. But once you learn a few tips, you will realise it's actually very easy. And pleasant - as in a maximum of twenty minutes, you will be able to enjoy beautifully cooked rice and half of your lunch or dinner ready. Tip 1 - Rinse the rice Just place the rice under the tap and wash it with cold water. Rinsing the rice will help you get rid of the starch. Starch is that dusty thing that makes rice too sticky, and we definitely don't want it here. Tip 2 - Use a good pot The best pots to cook rice are those made with stainless steel and aluminium. They allow the heat to be distributed evenly. Use a medium size pot with a lid. Tip 3. Magic ratio 1:2 You should always check the packaging of the rice for cooking instructions. But remember the ratio of 1:2. This means we need one part of rice and two parts of water (never the opposite). For Basmati rice, for example, you can use a bit less water. Tip 4 - Add salt and rice to boiling water Bring the water to boiling and add some salt depending on the amount of rice you're cooking. When you add rice, the water temperature will decrease quickly and will stop boiling. Tip 5- Keep the lid on Always keep the lid on your rice pot. Cook the rice on low heat and let it simmer. You don't want the water to cook faster than the rice gets soft. You want the steam to stay inside the pot. Tip 6 - You can add spices Now, it's a good moment to add spices. You can use whatever spices you like. You can cook rice with cardamon seeds or bay leaves for a unique flavour. You can also add a spoon of plant-based butter or olive oil (if you prefer). Tip 7 - Cooking time: 18 minutes for white rice & 30 minutes for brown rice White rice only needs 18 minutes to get tender, while brown rice needs 30 minutes to cook. Set a timer to know more or less when the rice is ready. Sometimes, it may need another 1 or 2 minutes to be cooked to perfection. There shouldn't be any water left in the pot, but if there is a lit bit left, it's not a biggie - just drain it out. Check the rice - if it is tender, then it's ready. Tip 8 - Put it aside for a few minutes Before serving, rice needs some time to cool down. Just take the pot from the stove and leave it alone for a few minutes. You can remove the lid while waiting and enjoy the view of your beautifully cooked rice :)

Navigating a modern supermarket can feel like a high-stakes obstacle course. You walk in for some basic sustenance, and suddenly you are bombarded by aisles of brightly coloured packets, all shouting about how "high protein," "low fat," or "plant-based" they are. But if you flip those packets over and read the ingredient lists, the truth is often grim. In 2026, an estimated 60% to 65% of the average British diet consists of Ultra-Processed Foods (UPFs). We are eating edible, food-like substances engineered in laboratories to be hyper-palatable and boast a long shelf life. At Whole Food Earth, we believe your kitchen should be a sanctuary for metabolic health, not a storage unit for emulsifiers and synthetic gums. It is time for a Pantry Reset. Here is your "no-nonsense" guide to escaping the supermarket minefield and restocking your shelves with real, unadulterated food. The Minefield: Spotting "Health-Washing" Before you can reset your pantry, you have to know what you are throwing out. The food industry is incredibly adept at "health-washing"—packaging highly processed junk in earthy colours and slapping a "natural" label on the front. When you look at your current pantry, watch out for these red flags: The Emulsifiers: Ingredients like soy lecithin, carrageenan, and xanthan gum. These are used to bind water and fat, but emerging research shows they can disrupt the protective mucus layer of your gut microbiome. The "Naked" Carbs: Refined flours and extruded starches that have been stripped of their natural fibre. They digest instantly, causing a massive glucose spike and the inevitable mid-afternoon energy crash. Artificial Sweeteners: Sucralose, aspartame, and erythritol. They might save you calories, but they can confuse your metabolic system and drive sugar cravings. The Golden Rule of the Reset: If you cannot pronounce an ingredient, or if you wouldn't keep it in your own kitchen cupboard (like "modified maize starch"), it belongs in the bin, not your body. How to Do the Pantry Reset A true pantry reset doesn’t mean you have to forage for your own food. It simply means returning to single-ingredient staples and building your meals from the ground up. Step 1: The Purge Be ruthless. Clear out the jarred pasta sauces loaded with hidden sugar, the "healthy" granola bars held together by glucose syrup, and the instant porridge pots filled with skimmed milk powder and artificial flavourings. Step 2: Rebuild the Foundations Your new pantry should be built on complex carbohydrates and high-quality plant proteins. These are the foods that support the Food Sequencing method, providing the vital fibre needed to flatten your blood sugar curve. The Grains: Swap instant white rice and refined pasta for Organic Quinoa, Brown Basmati Rice, and Organic Buckwheat. These whole grains take longer to metabolise, giving you sustained energy. The Pulses: Stock up on Organic Red Lentils, Chickpeas, and Black Beans. They are cheap, versatile, and some of the best sources of microbiome-feeding prebiotic fibre on the planet. The Breakfast Base: Instead of boxed cereals, fill a large glass jar with Gluten-Free Jumbo Oats and Organic Chia Seeds. Step 3: Upgrade Your Snacking Snacking is where most people fall back into the UPF trap. By keeping a bulk supply of whole, raw ingredients, you can build snacks that satiate rather than stimulate. The Crunch: Keep jars of Almonds, Walnuts, and Organic Pumpkin Seeds. The Sweet Fix: Swap processed sweets for Organic Medjool Dates or a handful of antioxidant-rich Goji Berries. Pair them with a handful of nuts to buffer the natural sugars. The Chocolate Swap: Ditch the highly sweetened commercial chocolate for raw Cacao Nibs. They offer the crunch and the mood-boosting magnesium without the sugar crash. Step 4: The Flavour Arsenal UPFs taste good because they are loaded with sodium, sugar, and MSG. To make whole foods taste incredible, you need a strong spice rack. Stock up on high-quality turmeric, smoked paprika, cumin, and nutritional yeast (a brilliant cheese substitute packed with B-vitamins). The Whole Food Earth Advantage Doing a Pantry Reset at a standard supermarket is exhausting. You spend hours reading tiny print on the back of packets. This is why bulk-buying from Whole Food Earth is a game-changer for the health-conscious UK household: Total Transparency: We sell single-ingredient whole foods. An almond is just an almond. A lentil is just a lentil. Economic Sense: Buying organic staples in bulk completely bypasses the "convenience tax" that supermarkets charge. It is significantly cheaper per portion. Environmental Impact: Skipping the middle aisles of the supermarket means skipping the single-use plastics that wrap individual portions. Escaping the supermarket minefield is one of the most empowering choices you can make for your metabolic health. By clearing out the ultra-processed noise and restocking with genuine, earth-grown staples, you are taking control of your energy, your digestion, and your future health. Ready to rebuild your kitchen? Explore our Bulk Organic Staples here and start your Pantry Reset today.

In a world dominated by ultra-processed shortcuts and synthetic "multivitamins," it is easy to forget that the most potent fuel comes directly from the earth. At Whole Food Earth, we don’t believe in "supplements." We believe in functional foods—concentrated, single-ingredient powders that work with your body’s natural systems rather than overriding them. Our latest collection of Functional Boosters is divided into three focused categories: Energy Adaptogens, Green Power, and the Immunity Shield. Here is how to incorporate these nutritional heavyweights into your daily ritual. Energy Adaptogens: End the Caffeine-and-Crash Cycle Most modern "energy" solutions rely on stimulants that spike your cortisol and leave you depleted. Our adaptogen range is designed to support the endocrine system, providing a steady, sustainable burn. Organic Black Maca & Maca Powder: Known as the "gold standard" for stamina, Maca is an ancient root that supports hormonal balance and physical endurance. Lucuma Powder: A low-GI, maple-flavoured fruit powder. It’s the perfect way to add sweetness to your morning without the blood sugar spike that leads to a mid-afternoon slump. Organic Natural Cacao (10-12%): This isn't just for flavour. Pure cacao is a magnesium-rich fuel source that supports both muscle recovery and cognitive mood. Green Power: The Concentrated Garden We’ve all had those days where the vegetable drawer looks a little bare. Our Green Power range acts as your "nutritional insurance policy," ensuring you never fall short on essential phytonutrients. Organic Kale, Spinach & Beetroot Powders: These are simply pure vegetables, dried at low temperatures and powdered. A single teaspoon carries the nutritional weight of a significant portion of fresh greens, providing a concentrated hit of iron, nitrates, and vitamins. Organic Banana Powder: Naturally rich in potassium, this is the ideal base for post-workout recovery, helping to replenish electrolytes and provide a whole-food carbohydrate source for your muscles. Immunity Shield: Nature’s Cellular Protection It’s time to ditch the effervescent "coloured" tablets. When your immune system needs support, it craves bioavailable antioxidants and prebiotic fibre—not synthetic dyes and fillers. Camu Camu & Acerola Cherry: These are some of the most potent Vitamin C sources on the planet. Ounce for ounce, they contain significantly more Vitamin C than an entire crate of oranges. Soursop Graviola & Acai Powder: Often referred to as the "Dark Arts" of cellular protection, these deep-pigmented powders offer intense anti-inflammatory support. Organic Hibiscus & Baobab: Beyond their vibrant, tart flavour, these powders are packed with the prebiotic fibre essential for the gut-immune axis. How to Build Your Ritual The beauty of the Wholefood Kitchen is its simplicity. These powders are designed to be "boosters"—not replacements. The Daily Formula: Add one teaspoon from each category to your morning smoothie or overnight oats. By combining an adaptogen for energy, a green for nutrition, and a berry for immunity, you are building a resilient foundation that no synthetic pill can match. Explore the full Functional Booster range in our shop and start eating with intention. Quick Tip: If you’re new to these flavours, start with Lucuma and Cacao for a familiar, malty taste. For those looking for the ultimate "green" hit, our Organic Spinach and Kale powders pair perfectly with fresh citrus and ginger to mask the earthy notes.

Spring is the season of "the clean." But while most people are busy scrubbing their baseboards or clearing out the garage, there is a much more important "spring clean" happening at a cellular level. Forget the "detox teas" and the "juice cleanses" you see on social media. Your liver and kidneys don't need a magic cure; they need the right raw materials to do the job they were designed for. Read our Whole Food Earth Guide to the science of the Spring Reset. In the UK, we spend all winter in "stew mode"—heavy, comforting, and often calorie-dense. As the light returns, our biology shifts. Our circadian rhythms change, our activity levels rise, and our bodies begin to crave a different kind of fuel. The problem? Most "healthy" spring snacks are just ultra-processed foods (UPF) in green packaging. To truly reset, we need to look at the real food and real pantry ingredients, not just the marketing. 1. The "Fibre Matrix" vs. Added Fibre You’ll see many "healthy" bars claiming to be high in fibre. Usually, this is an industrial extract like inulin. While it counts on a label, it doesn't behave like the fibre found in a Whole Food Earth Organic Red Lentils or Organic Chickpeas. The Science: When you eat a whole pulse, the fibre is part of a complex "matrix." It takes your gut bacteria longer to break it down, producing Short-Chain Fatty Acids (SCFAs) like butyrate. These aren't just for digestion; they are scientifically proven to reduce systemic inflammation and even improve your mood. Spring Staple: Swap refined pasta for Quinoa or Red Lentils. 2. Bioavailability: The Fat & Spice Secret Spring is the time to wake up your metabolism, and spices like turmeric and ginger are the biological "alarm clock." However, the active compound in turmeric (curcumin) is notoriously difficult for the body to absorb on its own. The Science: Curcumin is lipophilic (fat-loving). Without a healthy fat, most of it simply passes through you. This is why our Wild Elephant Curry Milks are a win; by infusing organic spices directly into the healthy fats of coconut milk, you significantly increase the bioavailability. You aren't just eating the spice; you’re actually absorbing it. 3. Brain Fuel: The Omega Connection Coming out of a long UK winter, many of us suffer from "brain fog." This isn't just a lack of coffee; it's often a lack of essential fatty acids. Your brain is roughly 60% fat, making it the fattiest organ in the body. This high fat content is vital for structure, brain cell communication, and energy. The Science: Walnuts, Flax Seeds, and Chia Seeds provide Alpha-Linolenic Acid (ALA). While the conversion to DHA/EPA is modest, these seeds provide the structural building blocks for your neurons. When you eat them as unprocessed ingredients (not as "fortified" powders in a processed snack), you’re also getting the vitamin E and polyphenols that protect those delicate fats from oxidation. 4. The End of the "Sugar Spike" Ultra-processed snacks are designed for "rapid transit"—they hit your bloodstream almost instantly, causing a spike and a crash. The Science: Real, unrefined grains like Basmati Rice or Oats have a lower Glycaemic Load. They provide a slow, steady release of glucose. This keeps your insulin levels stable, which is the key to maintaining energy from your morning dog walk until your evening meal. Your Spring Pantry Checklist If you want to cook easy, high-nutrient meals this season, your cupboard needs these five "Real Food" foundations: The Base: Stock & Prep Basmati Rice The Protein: Red Lentils and Chickpeas (The ultimate fibre-rich "fast food"). The Flavour: Wild Elephant Curry Milks (Yellow for mellow vibes, Red for a metabolic kick). The Crunch: Walnuts and Hemp Seeds (Essential fats for the brain). The Oil: Cold-pressed Extra Virgin Olive Oil or Cold-pressed Rapeseed Oil (Unrefined and anti-inflammatory).

In the world of health food, the word "organic" is often tossed around as a generic buzzword. You’ll see it on cafe menus, farmers' market stalls, and supermarket aisles. But at Whole Food Earth, we believe that if you’re investing in your health, "taking our word for it" isn't enough. You deserve proof. We are thrilled to announce that Whole Food Earth is officially certified by Organic Farmers & Growers (OF&G). But what does this actually mean for that 6kg bag of oats in your pantry or the raw cacao liquor in your mixing bowl? Let’s strip back the jargon and look at the gold standard of UK organic food. What is OF&G? Organic Farmers & Growers (OF&G) is one of the UK’s leading organic certification bodies, authorised by Defra. While many people are familiar with the Soil Association, OF&G is a powerhouse in the British organic sector, certifying over half of the UK's organic land. To carry the OF&G spark logo, a business must prove that every single step of its process—from the farm to our UK dispatch station—meets strict legal requirements set out by the UK government. The Standards: What We Had to Prove Receiving this certification isn't a "one-and-done" paperwork exercise. It is a continuous, rigorous audit of our entire operation. To remain OF&G certified, we must demonstrate: Total Traceability: We have to prove exactly where every grain, nut, and seed came from. If we sell a bag of Organic Quinoa, we can trace its "passport" back to the specific organic farm it was harvested from. Zero Cross-Contamination: Our warehouse and packing facilities are strictly monitored. We must ensure that organic products never come into contact with non-organic items or prohibited synthetic chemicals. No GMOs or Synthetic Pesticides: The OF&G seal guarantees that the food you’re eating was grown without the use of artificial fertilisers, sewage sludge, or genetically modified organisms. Environmental Stewardship: Organic farming isn't just about what isn't in the food; it's about what is in the soil. OF&G standards ensure that our suppliers are actively supporting biodiversity and soil health. What This Means for You, the "Pro" Consumer Whether you’re a parent trying to reduce your child’s exposure to Ultra-Processed Foods (UPFs) or a professional baker crafting artisan sourdough, this certification is your safety net. Peace of Mind: You no longer have to guess if "natural" actually means "clean." The OF&G logo is a legal guarantee of purity. Nutrient Density: Research suggests that organic crops can contain higher levels of certain antioxidants and minerals because they are grown in living, nutrient-rich soil. Support for British Standards: By choosing OF&G-certified products, you are supporting a system that holds British food businesses to the highest possible ethical and environmental standards. Ready to upgrade your pantry? Look for Organic Cooking Essentials and Organic Ingredients across our site and shop with the confidence that you are getting the very best "Earth-to-Table" nutrition available in the UK - we actually call it "Earth to Pantry". :) Shop Our OF&G Certified Organic Collection