Paleskin Peanuts - Stock & Bite - 1kg

This elegant autumn salad features a delightful combination of soft mixed leaves, sweet fresh figs, toasted walnuts, and creamy goat's cheese, all brought together with a honey-balsamic dressing. Perfect for a light meal or as a stunning side dish, it’s both vegetarian and gluten-free.

Healthy and delicious almond 'cheese' on toast with radish and green peas.

Super tasty and healthy seasonal salad made with fresh ingredients that can be enjoyed for lunch and dinner.

These delicious stuffed dates are perfect for a healthy Christmas starter or treat.

These energy bites are a healthy treat option for Christmas! Made with prunes, walnuts, cocoa and rum, packed with antioxidants and fibre. These truffles are also dairy-free, vegan, have no refined sugars. This recipe is all you need if you're looking for healthy snacks!

There are few kitchen disappointments quite like reaching for a handful of nuts and getting that sharp, bitter, slightly paint-like taste of rancidity. Nuts are not cheap, so throwing away a spoiled bag is a real waste of money as well as good food. The good news is that keeping nuts fresh is easy once you understand why they turn in the first place. Here are our best, practical tips for storing nuts so they stay fresh far longer. Why do nuts go rancid? Nuts are rich in natural oils, and those oils are mostly unsaturated fats. This is great news for your health, but it is exactly what makes nuts prone to spoiling. When unsaturated fats are exposed to oxygen, they slowly oxidise, and it is this oxidation that produces the stale, bitter, off flavour we call rancidity. Three things speed the process up: oxygen, heat and light. Moisture is the fourth enemy, because damp nuts can grow mould as well as spoil. This also explains why some nuts keep better than others. Nuts especially high in delicate polyunsaturated fats, such as walnuts, pecans and pine nuts, tend to turn fastest. Nuts with more stable fats, like almonds and cashews, generally last a little longer. Whatever the type, the aim of good storage is simple: keep oxygen, heat, light and moisture away for as long as possible. How to tell if a nut has gone off Your nose is the best test. Fresh nuts smell mild, sweet and buttery. Rancid ones smell sharp and bitter, a bit like old cooking oil, crayons or paint. The taste is unmistakably bitter and unpleasant. Rancid nuts are not usually dangerous, but they taste horrible and the oxidation degrades some of their nutrients, so it is best to throw them away rather than push through. If in doubt, give them a sniff before you use them. The golden rules of storing nuts Keeping nuts fresh comes down to a handful of simple habits. Use an airtight container. The less contact nuts have with air, the slower they oxidise. Transfer opened bags into a glass jar (the best option!) rather than leaving them clipped shut and half open. This one change alone makes a noticeable difference. Keep them cool and dark. Heat and light both accelerate spoilage, so store nuts in a cupboard away from the oven, the hob and any sunny windowsill. A cool, dark cupboard is the bare minimum, and cooler is always better. Keep them dry. Moisture invites mould, so make sure containers are completely dry before you fill them, and never store nuts somewhere steamy like above a kettle. Use the fridge and freezer. This is the single most effective tip. Nuts store beautifully in the cold, which dramatically slows the oxidation of their oils. The fridge is ideal for nuts you will get through over a few months, while the freezer is perfect for longer storage or for bulk buys. Nuts freeze well, do not need defrosting before use, and can keep for a year or more this way. Just seal them well to keep out moisture and fridge or freezer odours. Buy whole where you can. The more a nut is broken down, the more surface area is exposed to air, so chopped, flaked and especially ground nuts and nut flours go rancid faster than whole ones. If you buy nuts whole and chop or grind them as needed, they will keep far longer. Smart habits for bulk buyers Buying nuts in larger bags is the best way to get good value, and it works perfectly well as long as you store them sensibly. The trick is not to keep dipping into one big open bag over months, letting air in every time. Instead, decant your bulk nuts into smaller airtight portions, keep one out for everyday use, and store the rest sealed in the fridge or freezer. It is also worth labelling containers with the date so you can use older stock first. This approach means you can stock up on quality nuts without any worry. Our Organic Brazil Nuts come in a generous 1kg bag, and storing most of the bag in the freezer keeps them tasting freshly harvested for months. The same goes for more delicate nuts like our Organic Walnut Halves, which, being higher in fragile fats, especially benefit from a spell in the fridge or freezer. How long do nuts actually keep? Exact times vary by type, but as a rough guide, most raw nuts kept in an airtight container in a cool, dark cupboard will stay good for a few months. Move them to the fridge and you can often extend that to around six months or more. In the freezer, many nuts will keep for a year or beyond. Nuts still in their shells last longest of all, because the shell is a natural barrier against air and light. Always trust your nose over the calendar, though: a quick sniff tells you far more than a date ever will. Fresh nuts, every time Storing nuts well is genuinely simple. Keep them airtight, cool, dark and dry, lean on your fridge and freezer, buy whole where you can, and portion up your bulk bags rather than leaving them open to the air. Do that, and you will get the full flavour, goodness and value out of every nut, with none of that bitter, rancid disappointment. Stock up with confidence, and store smart.

Nuts are one of the most nutritious foods you can eat, but they are rarely cheap. Weigh a handful of almonds or Brazil nuts against a bag of crisps and the price gap is obvious. There are good reasons for it, and none of them is simply greed. From slow-growing trees to thirsty crops and difficult harvests, here is an evidence-based look at why nuts cost what they do. Nut trees take years to pay off Unlike a field of wheat that is sown and harvested within a year, most nuts grow on trees that take several years to mature before they produce a worthwhile crop. That long lead time makes supply slow to respond to demand. If prices rise, a grower cannot simply plant more and cash in next season, they face years of waiting and investment first. This lag keeps supply tight and prices firm, especially when demand for nuts is growing as more people eat them for their health. Some nuts are extremely thirsty Water is a major hidden cost. Almonds are the classic example: they are grown heavily in California, a region repeatedly hit by drought, and they need a lot of water to produce each kernel. When water is scarce or expensive, the cost of growing feeds straight through into the price. Concentrating so much of the world's supply of a nut in one climate-vulnerable region also means a single bad season can move global prices. Harvesting and shelling can be hard, manual work Getting the edible kernel out is often far more involved than it looks. Cashews are a striking case. They grow attached to the cashew apple, and their shells contain a caustic irritant, so shelling is delicate, often manual work that has to be done carefully. That labour is a big part of why cashews cost what they do. Across many nuts, harvesting, sorting, drying and grading all add cost before the nut ever reaches a shelf. Some nuts cannot really be farmed at all Brazil nuts are perhaps the best example of why nuts can be expensive. They come almost entirely from wild trees in the Amazon rainforest, not from plantations. The trees rely on specific pollinators and on rainforest wildlife to spread their seeds, which means they resist being grown in neat, farmed rows. Brazil nuts are therefore gathered from the wild, by hand, across vast areas of forest. Their price reflects that genuinely limited, labour-intensive supply, and it is tied to the health of the rainforest itself. If you would like to try some, our Organic Brazil Nuts are wild-harvested in Bolivia and sold in a 1kg bag, which works out far better value per kilo than small snack packs. Storage, transport and waste all add up Nuts are rich in natural oils, which makes them prone to going rancid if they are not stored and transported carefully. Keeping them fresh means careful handling, good packaging and sometimes temperature control, all of which cost money. Add in the long distances most nuts travel from where they grow to where they are eaten, and the price climbs further. How to get better value from nuts Because nuts keep reasonably well when stored properly, buying them in larger quantities is usually the single best way to save. A big bag almost always works out cheaper per kilo than repeated small packs, and you can decant what you need and keep the rest sealed in a cool, dark place, or even in the freezer to extend its life. Choosing broken or pieces rather than perfect whole kernels is another easy saving when you are baking or chopping them anyway. Honest reasons to be expensive Nuts are expensive for honest reasons: slow-growing trees, thirsty crops, labour-heavy harvesting and, in the case of Brazil nuts, a supply that comes straight from the wild. Understanding that makes the price easier to accept, and buying in bulk from a transparent source is the simplest way to enjoy them for less.

Why Your Morning Snack Determines Your Afternoon Energy We've all experienced the dreaded 3:00 PM slump. You've had a decent lunch, yet an hour later, your eyelids feel like lead weights, and your brain is sending urgent signals that only a sugary latte or a vending-machine chocolate bar can solve. Most people look at their lunch and wonder what went wrong. But according to metabolic science, the reason might not be your lunch at all. It might be your lack of a "primer" earlier in the day. Enter the "Second Meal Effect" — a fascinating biological phenomenon that proves your body has a much longer memory than we realise. What Exactly is the Second Meal Effect? First identified by Dr. David Jenkins (the creator of the Glycemic Index), the Second Meal Effect (SME) describes the ability of a first meal to dictate how your body handles the sugar (glucose) in a subsequent meal. Think of your metabolism like a furnace. If you throw a bunch of paper in first thing in the morning, it flares up and dies out instantly, leaving the furnace cold and inefficient for the next log. But if you start with the right kind of fuel, the furnace stays at a steady, efficient temperature all day long. The Bottom Line: What you eat for breakfast (or your mid-morning snack) creates a "metabolic buffer" that protects you from blood sugar spikes during lunch and even dinner. Why Nuts are the MVPs of Blood Sugar Control Nuts are perhaps the most effective "primers" for the Second Meal Effect. They aren't just convenient; they are a complex package of three specific components that work in synergy to stabilise your system. 1. The Power of "Slow-Motion" Digestion Nuts are rich in healthy monounsaturated and polyunsaturated fats. These fats slow down gastric emptying — the speed at which food leaves your stomach. When you pair nuts with a carbohydrate (like fruit or oatmeal), the nuts act as a "brake," ensuring the sugar enters your bloodstream as a slow trickle rather than a sudden flood. 2. The Fibre-Fermentation Connection This is where the science gets really cool. Nuts contain significant amounts of fibre that your body can't digest, but your gut bacteria can. When these bacteria "feast" on nut fibre in your lower digestive tract, they produce Short-Chain Fatty Acids (SCFAs) like butyrate and propionate. These SCFAs enter your bloodstream and signal your liver to produce less glucose and your cells to become more insulin-sensitive. This process takes hours, which is exactly why a morning handful of walnuts helps you handle the carbs in your afternoon sandwich. 3. Natural GLP-1 Stimulation You may have heard of GLP-1 in the news lately regarding weight-loss medications. GLP-1 is a hormone your body produces naturally to tell your brain you're full and your pancreas to release insulin. The protein and healthy fats in nuts are potent natural stimulators of GLP-1, helping you feel satisfied long after the snack is gone. Which Nuts Should You Choose? While all nuts offer benefits, some have specific "superpowers" for blood sugar management: Almonds: Exceptionally high in magnesium, a mineral that many people are deficient in. Magnesium plays a direct role in helping your cells "unlock" to let blood sugar in for energy. Walnuts: The kings of omega-3 fatty acids. They help reduce systemic inflammation, which is often a hidden cause of insulin resistance. Pistachios: Research has shown that eating pistachios can specifically lower fasting blood sugar and improve insulin processing in people with pre-diabetes. How to Apply the Science To take advantage of the Second Meal Effect, you don't need to change your entire diet. You just need to be strategic: The "Handful" Rule: Aim for about 30g to 50g of mixed nuts daily. Pre-Load Your Carbs: If you know you're going to have a high-carb lunch (like pasta or a wrap), eat a small handful of nuts 30 minutes before. Upgrade Your Breakfast: Don't eat "naked" carbs. If you're having oatmeal or toast, top it with almond butter or crushed walnuts to activate that metabolic buffer early. The "Second Meal Effect" proves that healthy eating isn't just about calorie counting — it's about chemistry. By choosing nuts as your primary snack, you aren't just eating for now; you're setting your body up for a stable, energised, and slump-free afternoon.

Whether you’re a busy parent mastering the art of the Sunday meal prep, a small bakery owner sourcing the finest seeds, or a restaurateur looking for consistent quality without the "boutique" price tag, the search for affordable, quality whole foods is over. We are delighted to announce the launch of our two exclusive new ranges: Stock & Prep and Stock & Bite. Designed to bridge the gap between pricey supermarket small-batch health foods and unmanageable industrial sacks, these ranges offer convenient small-bulk packaging that delivers brilliant value and top-tier ingredients. Stock & Prep: The Essential Foundation for Every Cook The secret to a stress-free kitchen is a well-stocked larder. Our Stock & Prep range is specifically curated for those who cook from scratch—from family kitchens to professional catering environments. Why Choose Stock & Prep? Optimised for Meal Prep: Our packaging is designed for easy storage and usage, making it the perfect partner for your weekly batch-cooking. Professional Grade for Bakeries & Restaurants: We provide the consistency and high-grade quality that professional chefs demand, at a price point that keeps your margins healthy. Smart Small-Bulk Sizes: No need to buy a 25kg sack to save money. Our "small-bulk" bags offer the best price-per-gram while still fitting comfortably in a standard kitchen cupboard or pantry. The secret to a stress-free kitchen is a well-stocked pantry. Our Stock & Prep range is specifically curated for those who cook from scratch. We’ve focused on the "building block" ingredients that families and catering businesses use every single day. The Range Includes: Hearty grains (Quinoa, Rice, Oats), organic pulses and lentils, and versatile seeds like chia seeds, pumpkin seeds and flaxseed. Stock & Bite: Nutritious Snacking, Sorted Snacking shouldn't mean compromising on nutrition or your budget. Stock & Bite is our answer to the demand for clean, energy-dense fuel for families on the go and businesses looking to offer healthier options to their customers. Perfect For: Family Meal Prep & Snacking: Easily portion out nuts and dried fruits into reusable containers for school or the office. Catering & Cafés: Ideal for creating high-margin snack pots, topping porridge bowls, or serving alongside a flat white. Natural Fuel: High-protein raw nuts and nutrient-dense dried fruits to keep your energy levels steady throughout the day. The Range Includes: Raw and roasted nuts, antioxidant-rich dried fruits, gourmet trail mixes, and natural snacking seeds. Great Value Meets High Quality At Whole Food Earth, we believe that healthy eating and professional-grade ingredients shouldn't be a luxury. By sourcing directly and utilising our new small-bulk strategy, we’ve stripped away the "fancy packaging tax" often found in high-street health shops. Our mission with Stock & Prep and Stock & Bite is simple: to provide the ingredients you need to cook, bake, and snack, in quantities that make sense for your lifestyle and your business. The Range Includes: Raw and roasted nuts, antioxidant-rich dried berries, gourmet trail mixes, and natural snack bites.

Adding more whole grains and nuts to your diet can have an amazing impact on your brain health! If you want to keep your brain healthy, try to avoid simple carbohydrates. They break down quickly into sugars. When you eat simple carbs you may feel a spike of energy that will last only for a short while. High sugar makes your brain work functioning decrease. Replace bad carbs with good carbs When shopping for food and preparing meals at home try to cut out refined carbohydrates and replace them with whole grains and nuts. They contain complex carbohydrates that processed by your body in a good way. These carbs break down slowly and sugars are released gradually. That means the energy is released slowly and your body and brain will function in a more efficient way. Stock your pantry with healthy whole grains Whole grains, such as brown rice, barley, oats, barley, and quinoa are high in B vitamins and can potentially preserving your memory. Vitamins B help reduce inflammation of the brain and work to convert homocysteine (amino acid) into essential brain chemicals used for learning and maintaining memories. Whole grains are also significantly rich in magnesium which keeps your brain cells and nervous system healthily connected. Magnesium helps pass on the signals between your brain and body. It improves the functioning of the neurotransmitters responsible for attention. Add nuts to your diet Add more nuts to your diet. Walnuts for example, contain the beneficial Omega-3 fatty acid. Eating more walnuts can improve cognitive function of your brain and help reduce the risk of diseases, such as depression, type 2 diabetes, cardiovascular disease, and dementia. Almonds and Hazelnuts are great sources of vitamin E. This vitamin is associated with reducing the cognitive decline related to aging. Peanuts contain a lot of niacin. Niacin deficiencies are related to cognitive decline as well as Alzheimer’s and Parkinson’s. Plus, nuts are also packed with magnesium! Tips and swaps for a healthy brain Here's the list of tips for healthy whole grain swaps and alternatives for refined carbohydrates: swap instant oat meal or ready-to-eat cereal mixes with whole oats choose buckwheat instead of potatoes or white rice go for bulgur and barley regularly replace white rice with brown rice eat more quinoa always have nuts & seeds near you for a healthy snack replace white bread and past with whole grain brad and pasta Adding more whole foods to your diet offer many health benefits for your whole body, including nervous system and brain. Move away the processed foods and swap unhealthy products with whole grains, legumes, nuts and seeds. Start adding more whole foods to your diet little and you will see the difference!

Nut butter should be one of the simplest foods in the shop: nuts, blended into a jar. Yet walk down the aisle and you will find jars bulked out with palm oil, sweetened with sugar and stiffened with additives. Learning to read the label is the difference between a genuinely good, wholesome nut butter and a processed spread pretending to be one. Here is exactly what to look for. Check the ingredients first The single most useful habit is to turn the jar around and read the ingredients before anything else. The best nut butters have just one: nuts. That is it. A truly good peanut butter, for example, should list only peanuts, ideally at 100%. The shorter the list, the closer you are to real, honest nut butter. If the list runs to several lines, that is your first warning sign. What you don't want to see A few common additives are worth avoiding, and knowing why helps. Palm oil and other vegetable oils are added to stop the natural oils separating and to create an artificially smooth, stable texture. They bulk out the jar cheaply and bring environmental concerns with palm oil in particular. Added sugar turns a savoury, nutritious food into something closer to a sweet spread, and it is surprisingly common even in "natural" looking jars. Added salt is often included in larger amounts than you would choose yourself. And emulsifiers and stabilisers are there purely to alter texture and shelf life, not to make the butter better. None of these belongs in a simple, quality nut butter. Why natural oil separation is a good sign Here is something that puts people off unnecessarily. In a real, additive-free nut butter, a layer of natural oil often rises to the top of the jar. Many assume this means the product has gone wrong, when in fact it is the opposite: it is proof that nothing has been added to hold it artificially together. All you need to do is give it a good stir before use. If a nut butter never separates, it usually means stabilising oils have been added to stop it. A little separation is a badge of honesty. Why stone-ground and artisanal matters How a nut butter is made affects both flavour and quality. Stone-ground nut butters are milled slowly between stones, which keeps the temperature down and preserves the natural flavour and character of the nuts. The result is a richer, more rounded taste and a texture that feels like real ground nuts rather than a slick, uniform paste. Artisanal, small-batch production tends to mean more care over the nuts themselves and less reliance on shortcuts and additives. In short, better methods make better butter. A benchmark to look for If you want a simple example of what good looks like, our RAWGORILLA Organic Smooth Peanut Butter and Organic Crunchy Peanut Butter tick every box on this list. They are made from 100% organic peanuts and nothing else, stone-ground the traditional way, with no palm oil, no added sugar, no added salt and no emulsifiers. They will separate a little, because there is nothing artificial holding them together, and they come in a generous 1kg jar for proper value. That is the standard worth measuring any nut butter against. How to store and use natural nut butter Because good nut butter contains only nuts, a few simple habits keep it at its best. Give it a thorough stir when you first open it to mix the natural oils back through. Store it in a cool cupboard, or in the fridge if you prefer a firmer texture and want to extend its life, though chilling makes it harder to spread. Beyond toast, use it in smoothies, satay sauces, porridge, baking, energy balls and dressings, where its pure nutty flavour really shines. The bottom line Choosing the best nut butter comes down to one simple rule: read the label and look for just nuts. Avoid palm oil, added sugar, salt and emulsifiers, welcome a little natural oil separation, and favour stone-ground, artisanal jars made with care. Do that, and every spoonful will be exactly what nut butter should be, real food and nothing else.