Spiced Tomato Mix - The Pickle House -200ml

Post-Workout Chocolate Protein Smoothie

Protein Berry Smoothie Bowl

Carrot Pancakes With Almond Caramel

Quinoa Tabbouleh

Chickpea Scramble

Zesty lime, rich coconut cream and millet, earthy pistachios come together in this spectacular, easy no-bake dessert. Completely vegan and absolutely delicious.

With heatwaves now a regular part of the British summer, knowing what to reach for keeps you cool, hydrated and feeling well. Here is a sensible guide, starting with the best choice of all. The quick answer: On a hot day, plain water is the best drink for staying hydrated. It has no sugar, no calories, and your body absorbs it easily. When you sweat a lot you also lose minerals, so a naturally mineral-rich water such as a magnesium water can help replace them. For variety, lightly fizzy fermented drinks like kombucha, real-root ginger beers and botanical sodas, diluted natural juices, coconut water, and homemade lemonades and infused waters, all add interest while keeping you hydrated. Go easy on alcohol, very sugary fizzy drinks and large amounts of caffeine, which do less for you in the heat. Why does what you drink matter more in hot weather? When the temperature climbs, your body sweats to cool itself down. Sweat is mostly water, but it also carries dissolved minerals called electrolytes. The main one is sodium, but you also lose potassium and magnesium. During a UK heatwave you can lose far more fluid this way than on a mild day, often without noticing. If you do not replace that fluid, you can become dehydrated. Early signs include thirst, a dry mouth, dark yellow urine, tiredness, dizziness and headaches. The simple fix is to drink regularly through the day rather than waiting until you feel parched, and to top up minerals after a lot of sweating. What is the best drink on a hot day? Water. It is the most effective everyday choice for hydration, it has no sugar or calories, and it is cheap and easy to find. The NHS recommends drinking plenty of fluids in hot weather, with water as the mainstay. A few practical tips make it easier to drink enough: Keep a bottle with you and sip steadily rather than gulping a lot at once. Cool water, rather than ice-cold, is often easier to drink in larger amounts. Add slices of lemon, cucumber or mint if plain water feels dull. You are more likely to keep drinking something you enjoy. Eat water-rich foods too, such as cucumber, tomatoes, melon and berries. Why drink magnesium water on hot days? When you sweat, you lose magnesium along with other electrolytes, and magnesium has a direct role in how your muscles and energy levels work. Under the official GB and EU nutrition and health claims register, magnesium is authorised to carry these claims: it contributes to normal muscle function, to electrolyte balance, and to the reduction of tiredness and fatigue. These are often the first things to suffer when you are hot and tired. A naturally magnesium-rich mineral water is an easy way to take some on board while you rehydrate. Donat Mg Magnesium Water is a naturally sparkling mineral water from Slovenia that is naturally high in magnesium, rather than having a little added in. Because it is so mineral-dense, it is sensible to introduce it gradually and drink it alongside your ordinary water, not in place of it. Kombucha and fermented drinks Kombucha is lightly sparkling tea that has been fermented with a culture of bacteria and yeasts. It is refreshing, slightly sharp in taste, and usually has much less sugar than a typical fizzy drink. Served cold, it makes a good alternative to soft drinks on a warm afternoon. Worth trying from our range: Organic Ginger Kombucha, Equinox (250ml) Organic Classic Jun-Kombucha, Loving Foods (330ml) Organic Lemon & Ginger Jun-Kombucha, Loving Foods (330ml) Ginger beers and botanical sodas A ginger beer made with real root ginger, or a botanical soda built on plant and fruit extracts, gives you something fizzy and full of flavour without the heavy sweetness of standard cola or lemonade. These are treats rather than everyday hydration, but a cold bottle on a hot day is a better choice than a sugary energy drink. Organic Hot Ginger Beer, Luscombe (270ml) Organic Ginger Beer, Belvoir (750ml) Zesty Yuzu Bamboo Water, Juno (250ml) Natural juices and coconut water Natural fruit juices give you fluid plus some vitamins, but they also contain natural sugars, so they hydrate best when you dilute them with still or sparkling water. This stretches the flavour and lowers the amount of sugar per glass. Coconut water is another summer favourite. It is naturally refreshing and supplies electrolytes including potassium and a little magnesium, which is why it has a reputation as a natural hydration drink. Coconut Water, Vita Coco (1L) Homemade lemonades and infused waters If you want something cooling without buying it, a jug of homemade lemonade or infused water is cheap, quick to make and lets you keep the sugar low. A few that work well in summer: Classic lemonade: fresh lemon juice topped up with still or sparkling water, sweetened lightly to taste. Lemon and thyme: lemon slices with a couple of sprigs of thyme, left to infuse for an hour. Fresh lime: lime juice and a few slices over ice, topped with sparkling water. Watermelon: blend watermelon, strain out the bits, and finish with a squeeze of lime. Cucumber water: a few slices of cucumber left in a jug of cold water for a couple of hours. Keep any added sugar to a minimum so these stay refreshing rather than sickly. For a simple homemade electrolyte drink after heavy sweating, add a small pinch of Fine Himalayan Salt to a glass of lemon water. What should you go easy on in the heat? Some drinks do less for you when it is hot. Alcohol has a mild diuretic effect and can leave you more dehydrated, so it helps to alternate alcoholic drinks with water. Very sugary fizzy drinks deliver a lot of sugar without quenching thirst well. Large amounts of caffeine can also have a mild diuretic effect, so if you drink a lot of coffee or energy drinks, balance them with extra water. None of these are off limits. They are simply not the best choices during a heatwave. Key takeaways Water is the best all-round drink for hot weather. Sip regularly rather than waiting until you are thirsty. Heavy sweating loses minerals. A magnesium-rich water such as Donat Mg helps replace them, and magnesium is authorised to support muscle function, electrolyte balance and reduced tiredness. Kombucha, real-root ginger beers and botanical sodas are refreshing lower-sugar treats. Dilute natural juices with water, and coconut water adds electrolytes like potassium. Homemade lemonades and infused waters (lemon, lime, thyme, watermelon, cucumber) are cheap, low-sugar ways to stay hydrated. Go easy on alcohol, very sugary drinks and large amounts of caffeine, and alternate them with water. Stock up for the summer at Whole Food Earth® Donat Mg Magnesium Water, naturally sparkling and rich in magnesium Organic Ginger Kombucha, Equinox (250ml) Organic Classic Jun-Kombucha, Loving Foods (330ml) Organic Lemon & Ginger Jun-Kombucha, Loving Foods (330ml) Organic Hot Ginger Beer, Luscombe (270ml) Organic Ginger Beer, Belvoir (750ml) Zesty Yuzu Bamboo Water, Juno (250ml) Coconut Water, Vita Coco (1L) Frequently asked questions What is the best thing to drink in hot weather? Plain water is the best everyday drink for hydration in hot weather because it has no sugar or calories and is absorbed quickly. When you have been sweating heavily, a mineral-rich water and electrolytes help replace what you lose. Is magnesium water good for hot days? Sweating causes you to lose magnesium, and magnesium is officially recognised as contributing to normal muscle function, electrolyte balance and the reduction of tiredness and fatigue. A naturally magnesium-rich water like Donat Mg is an easy way to top it up while you rehydrate. Introduce it gradually, as it is very mineral-dense. Does kombucha hydrate you? Yes. Kombucha is mostly water, so it adds to your fluid intake, and it is usually lower in sugar than standard fizzy drinks. Served cold it is a refreshing alternative to soft drinks. Are fizzy drinks bad in a heatwave? Very sugary fizzy drinks do not quench thirst well and add a lot of sugar. Lower-sugar options such as kombucha, real-root ginger beer and botanical sodas are better choices, and water remains the best for staying properly hydrated. How much should I drink on a hot day? There is no single figure, as it depends on your size, activity and how hot it is, but the general UK guidance is 6 to 8 glasses of fluid a day, with more when it is hot or you are active. Use thirst and the colour of your urine as a practical guide; pale straw is what you are aiming for. Sources: Authorised magnesium claims via the EU Register on nutrition and health claims (Commission Regulation (EU) No 432/2012) and the EFSA scientific opinion on magnesium. Hot-weather hydration guidance: NHS, how to cope in hot weather. This article is general information, not medical advice.

In the world of bottled water, most brands are essentially just filtered tap water in a plastic bottle. They might boast about being "spring fresh," but they offer very little in the way of actual nutritional density. If you're building a clean-label pantry, you know that every calorie—and every sip—should work hard for your body. Have you heard about Donat magnesium water? It isn't just water; it's a functional, single-ingredient powerhouse that has been a European secret for centuries. For those looking to support their gut health and nervous system without relying on synthetic supplements or artificial "coloured" fortified drinks, Donat is a total game-changer. What Makes Donat Different? Donat comes from a unique natural source in Rogaška Slatina, Slovenia. Unlike standard mineral waters, it is one of the most magnesium-rich waters in the world. We aren't talking about a trace amount; Donat contains roughly 1000 mg of magnesium per litre. In a modern diet, magnesium is often the "missing mineral." Because our soils are increasingly depleted, even those eating a Non-UPF diet can struggle to hit their targets. Donat provides this essential mineral in a highly bioavailable, liquid form that the body can actually use. The Health Benefits: Beyond Simple Hydration 1. A Natural Hero for Gut Health Donat is most famous for its ability to support digestion. It is clinically proven to help the digestive system function naturally. The combination of magnesium and sulphate ions helps to draw water into the digestive tract, making it a gentle, honest way to maintain regularity without the need for industrial laxatives or "tacky" chemical interventions. 2. Reducing Tiredness and Fatigue Magnesium is the "spark plug" of our cells. It's involved in over 300 biochemical reactions in the body, including energy-yielding metabolism. If you're feeling that 3 PM slump, a glass of Donat can help support your nervous system and reduce fatigue far more effectively than a third cup of coffee. 3. Muscle and Bone Support For those with active lifestyles, magnesium is non-negotiable for muscle function and electrolyte balance. Donat helps prevent the "jittery" feeling of a deficiency and works alongside your clean-label pantry staples—like Pumpkin Seeds and Organic Oats—to ensure your mineral stores are topped up. How to Drink It Because Donat is so nutritionally dense, you don't drink it like ordinary water. It is a functional booster. For Digestion: Drink 0.2L to 0.3L at room temperature first thing in the morning on an empty stomach. For General Mineral Support: Drink 0.1L to 0.2L cold or at room temperature before meals throughout the day. The Taste: It has a distinct, slightly metallic and salty flavour because of its high mineral content. It doesn't taste like "nothing"—it tastes like integrity. Ditching the Artificial Supplements Most magnesium supplements on the UK high street are filled with "nasties": magnesium oxide (which is poorly absorbed), bulkers like microcrystalline cellulose, and coloured artificial coatings. By choosing Donat, you are choosing a Non-UPF source of minerals. It is water, gas, and minerals—nothing else. No industrial binders, no synthetic flavourings, just "soil to spoon" (or in this case, "spring to glass") nutrition. Magnesium in Donat Mg plays a vital role and works on several health difficulties in combination with a varied and balanced diet as part of a healthy lifestyle. Reduces stress, fatigue & tiredness Replenishes the electrolytes Helps with muscle cramps Rebalances magnesium deficiency Revitalises the lost minerals Eliminates heartburn & indigestion Absorbs better & faster than pills Is an excellent natural recovery drink Stock Your Functional Pantry Looking to elevate your health without the artificial industrial shortcuts? Source your high-integrity staples through The Club. Joining our private UK wholesale community is free and unlocks prices up to 55% off.

Walk into any UK high-street shop today, and you'll see rows of colourful bottles labelled "Kombucha". It has become the go-to drink for the health-conscious, but few people actually know what it is. Is it a tea? Is it a cider? Is it just fizzy vinegar? At Whole Foods Earth, we like to look at the biology. Kombucha is a fermented tea, but unlike a standard brew, it is a product of a symbiotic relationship between bacteria and yeast. Meet the SCOBY: The Biological Engine The heart of every batch of kombucha is the SCOBY. This stands for Symbiotic Culture Of Bacteria and Yeast. To a normal person, it looks like a rubbery, beige pancake. To a scientist, it is a highly organised "biofilm"—a living city where billions of microbes work together. How the "City" Works: The Yeast: First, the yeast in the SCOBY "wakes up" and eats the sugar you've added to the tea. It turns that sugar into ethanol (alcohol) and carbon dioxide (the fizz). The Bacteria: Then, the bacteria (Acetobacter) take that ethanol and convert it into organic acids—like acetic and gluconic acid. This 7-to-21-day "hand-off" is why kombucha has that signature tart, vinegary tang. If the bacteria didn't do their job, you'd just have alcoholic tea! The Great Sugar Myth One of the biggest questions we get in the UK is: "If it's healthy, why is there sugar on the ingredient list?" Here is the scientific truth: The sugar isn't for you; it's for the microbes. Sugar is the fuel that keeps the SCOBY alive. During the fermentation process, the bacteria and yeast consume the vast majority of that sugar. By the time you drink it, a raw, traditionally made kombucha is very low in sugar, but high in the beneficial acids and B-vitamins created during the process. Real Kombucha vs. "Kombucha Soda" Because kombucha is popular, many large drinks companies have started making "fake" versions. As a consumer, you need to know the difference: Real, Raw Kombucha: It is unpasteurised and "alive." You might see a little bit of sediment at the bottom of the bottle—that's a good sign! It means the microbes are still there. It needs to be kept in the fridge to stop the bacteria from over-fermenting. Kombucha-Flavoured Soda: Some brands take a sterile, fizzy tea, add a bit of kombucha flavouring, and then pasteurise it (kill everything) so it can sit on a warm shelf for months. This is basically just "dead" tea with bubbles. It has none of the organic acids or live cultures that make real kombucha a health staple. Why Your Liver Loves Organic Acids The "secret weapon" of kombucha isn't just the probiotics; it's the organic acids. Specifically, Glucuronic Acid. In clinical studies, this acid has been shown to assist the liver in "conjugation"—a fancy word for grabbing hold of toxins and escorting them out of the body. When you drink raw kombucha, you aren't just getting a refreshing drink; you're giving your body a biological tool to help clean itself. How to Choose a Real Brew When shopping at Whole Foods Earth or your local independent shop, look for these three markers of truth: "Keep Refrigerated": If it doesn't need a fridge, it's likely been heat-treated (dead). "Raw/Unpasteurised": This ensures the enzymes and acids are intact. Low Sugar (post-fermentation): Check the nutritional label. A real ferment should have less than 4g or 5g of sugar per 100ml. Explore our range of Raw, Organic Kombuchas

Oat Flour Oats are a versatile ingredient used in cooking and baking. Oats are a filling addition to meals and a great pick for sweet and savoury dishes. When using oats as an alternative for gluten- induced flour, it comes with plenty of positives. Oat flour is a common supermarket flour, with organic options in farm shops and whole food shops. However, oat flour is fairly easy to make at home with the right equipment. If you have a bag of ground oats and an electric blender at home, you are three quarters of the way there already. Oat flour is a great alternative for plain flour as it has a soft and fluffy cake texture, like the consistency of most cakes. Oat flour will rise slightly on its own, but needs an addition of baking soda for high-rise recipes like bread, scones, and cakes. With its fluffy texture, oat flour can make some great sweet or savoury recipes. For all the sweet tooth bakers here are some simple yet effective ideas: Oat flour in your crumble recipe can transform the dessert to include a gluten-free crumble topping with a sweet, toasted flavour on top of the tasty baked fruit choice. For the bakers with a preference on texture, oat flour can give you chewy, crispy cookies, taking you back in time to the 19th century when they first became a hit. Oat muffins and oat pancakes are a great new breakfast choice. Incorporating fresh fruit, yoghurt, and some chocolate chips for extra sweetness. When considering the common ‘full’ effect oats have, oat protein balls are a great snack to include in your everyday diet. Buckwheat Flour Deriving from the Buckwheat grain, this flour is nutrient rich with plenty of health benefits to help with your physical diet. Filled with fibre, buckwheat flour is great for most savoury dishes and some sweet ones also. Buckwheat flour has a distinct earthy and nutty taste and to some people's opinion can have a bitter aftertaste. Buckwheat, alike oats, have a great filling effect. This flour is a great option to use for satisfying breakfasts and lunches to keep you fuller for longer. The grain itself is a great alternative to quinoa, flax, amaranth, and polenta. However, when converted to a flour, Buckwheat is great to make rice and noodles. By mixing the dark flour with herbs and eggs. You can make plenty of tasty pastas. Despite its distinct taste, Buckwheat can be used in sweet bakes. Its earthy and nutty flavours work extremely well with Banana. So, pancakes, muffins and cakes with banana, peanut butter and dark chocolate are a must for the sweet tooth trials for this flour. Note to self: Be careful with allergens when considering Buckwheat an ingredient. Though it does not affect celiacs, it is a pseudo cereal, so any intolerances to grain should be examined. Sorghum Flour Another pseudo grain to add to this list is Sorghum. Also known as ‘Jowar’ flour, Sorghum flour is an extremely popular gluten-free flour in the baking world, as it has a lovely, sweet taste. Sorghum has a low elasticity and is an exceptionally light and fluffy flour, so the simpler the recipe, the better. Similarly to Oats and Buckwheat, Sorghum flour wheat is a great flour to use in pancakes and porridges. Mixed with a starch to kick awake the raising element, Sorghum can be used to make sourdough breads, pizza bases, cakes and muffins. When thinking about its natural sweetness, Sorghum can be a great ingredient for sweet sauces in lots of puddings and desserts. It works particularly well in baked sauces (in dishes with chocolate, cinnamon, tart fruit, and syrups) highlighting its sweet touch. Be careful how much Sorghum you use at a time, as it can have a bitter aftertaste when used in significant quantities. Teff Flour This Ethiopian food source has been an extremely popular grain for centuries. This staple grain was converted into a flour and is now used for recipes that are sweet and savoury. Teff flour has underlying nutty flavour, it has great sources of fibre, minerals and vitamins too. Take note- Teff does absorb lots of water when being cooked, so look at for those water ratios in your recipes, you may need to replace some liquids! Teff flour can make some great meals including: pancakes, pizza crusts, waffles, fritters, porridge, cookies, and muffins. As a grain alone you can add teff into salads, falafels, roasted vegetable plates, and veggie burgers. Since the teff grain derives from Ethiopia, why not try and make the traditional teff flatbread called ‘Injera.’ Amaranth Flour Another pseudo-grain to consider is Amaranth. This flour comes from grinding the seeds from the Amaranth plant. This grain is similar to Quinoa. Amaranth flour has a rich nutrient count with minerals such as: Iron, magnesium and calcium. Amaranth is also high in protein, therefore giving its state a strong structure for meals. The naturally earthy/nutty flavouring this flour makes it perfect for bread-based meals. Tortillas, pizza bases, pizza crusts, savoury pancakes flatbreads and nutty bread. Amaranth gives a dense texture so have a think when you are pairing it with other foods. Rice Flour Rice and rice flour is a very popular option for gluten-free cooking as well as in Asian cuisines. This flour has a light texture, and mild natural flavouring, making it perfect for cooking, baking, frying and roasting. There are two types of flour (white and brown) that differ in colour and texture. White rice flour is perfect for baking as it has a lighter texture. Brown rice flour is whole grain and can be used in more savoury meals because of its coarse but hearty texture. In Asian tradition, rice flour is predominantly used to make noodles, pastas and dumplings. However, it is also commonly used in sauces and stews as a thickening agent. Similar to the lists seen throughout this article, rice flour can be used in most meals. With its lighter texture it is popular to mix and match it with other gluten-free flours to balance out texture for more specific meals in baking. Uniquely, rice flour also makes for a great frying batter! Whether is frying meats, sea food or adding crispness to your carbs and vegetables, rice flour can do it all. Take note- Rice flour is high in carbohydrates rather than proteins, so if you count your calories, its best you take this into consideration if rice flour becomes an essential part of your diet. Almond Flour Created by blending blanched almonds, this flour is a great healthy alternative for many wheat flours. Almonds are a super-food nut with so many benefits to help the human body. To name a few: monounsaturated fats, omega-9 fatty acids, plant-based proteins, fibres, low-glycaemic index, calcium, iron, magnesium and Vitamin E. These nutrients and minerals are great for keeping cardiovascular issues at bay, keeping your blood sugar levels normal and improving your digestive health. Almond flour has a soft, light texture and a naturally sweet/nut flavouring, therefore, making it perfect for baked goods. Pancakes, cookies, brownies, banana bread, muffins, fruit bars, cakes and cinnamon rolls, this flour ticks boxes for a variety of dietary requirements. Almond flour can be great for those with gluten intolerances, celiac disease, or for those on a Keto/Paleo diet. Almonds are a type of nut, so this flour is not suitable for those with a nut allergy. Potato Flour Potato flour is used with whole potatoes that are dehydrated and ground to make a fine powder. This is not to be confused with Potato Starch, which uses extracted potato starch. Potato flour can make some well-structured meals with a satisfying texture: Pancakes, muffins, banana bread, dumplings, pizza dough, cakes and gravies. Potato flour is amazing for retaining moisture, preventing meals from going dry, crumbly and going off quicker. This ability is all because of its high starch content. The starch (80-85%) creates great thickening and binding properties for foods. This flour has some essential nutrients and minerals to support the body: Iron, potassium and vitamins C and B. These minerals work hand-in hand to help support the muscles, immune system and energy levels. Potato flour is high in energy, so it is a great pick for a meal that will keep you going for a long-time. However, potato flour tends to be high in carbohydrates rather than proteins, so if you count your calories, its best you take this into consideration if it becomes an essential part of your diet. When searching for the best gluten-free flours for baking and cooking always look out for the organic options in local farm shops and even whole foods online store. Take note: Though the flours above are gluten-free be careful to check that the rest of your ingredients are gluten-free too.

Suffering from a terrible hangover after Saturday night? Fermented foods like sauerkraut, kimchi and kombucha are the key to cure headaches and nausea related to hangovers. These incredibly nutritious and gut-friendly foods are among the most effective natural remedies that help you recover. If you partied hard the previous night and are now feeling dehydrated and craving a full English breakfast with a coffee latte or a large soft drink, think of a more healthy breakfast option with the addition of some fermented foods like sauerkraut, kimchi and drink a kombucha of kefir. These probiotic-rich foods will boost your digestive system health. They contain live bacteria which have a positive impact on the gut microbiome, something which can get damaged with excess alcohol consumption. Alcohol can be harmful to the gut. It disturbs the short-chain fatty acids, which are responsible for maintaining gut health by reducing inflammation and regulating immune function. In the body, the alcohol is converted into acetaldehyde and later into acetate, which then disturbs the short-chain fatty acids and causes hangover symptoms. Fermented foods keep the gut healthy and improve the intestinal barrier function, so it is less affected by alcohol. If you consume fermented foods after drinking, they will help you remove the alcohol from your body and reduce the hangover symptoms. A short-chain fatty acid known as butyrate which is found in some kombuchas, can help restore he ratio.

According to new statistics from YouGov, almost three-quarters of Britons (73%) say they eat meat. The number of meat eaters is higher in men. Eight in ten men in Britain (80%) describe themselves as meat eaters, compared to two-thirds of women (66%). What is a flexitarian diet? Among other diets practised in the UK, flexitarianism has recently gained the most popularity. A flexitarian diet is a mainly vegetarian diet with occasional meat or fish meals. Currently, flexitarians account for one in eight (12%) of the British public (8% of men and 15% of women), while 6% say they are strictly vegetarian. Pescatarians account for 3% of the population, while 2% of Brits say they follow a vegan diet and lifestyle. Plant-based diets more popular among younger generations Plant-based diets are more popular among younger generations. Only 53% of 18 to 24-year-old Britons describe themselves as meat eaters compared to 77% of those aged 45 and over. One in nine of those aged 18 to 24 (11%) consider themselves vegetarian and do not eat any meat, including poultry, fish or shellfish. This number is more than double the share of those aged 55 and over who say they are vegetarians (4%). How many Brits are vegan? A vegan diet that has become more popular in recent years does not include dairy, eggs, fish mean or any other animal product. According to data from YouGov, only 2% of Brits describe their diet as 100% vegan. However, a further 3% say they will likely join the Veganuary campaign and take up a challenge to follow a strictly vegan diet and lifestyle throughout the month of January. The younger generation is more interested in doing so, with one in eight Britons aged 18 to 24 who aren’t vegans yet (12%) saying they’ll try a vegan lifestyle in January compared to just 1-4% of the older generations. People should reduce meat consumption Doctors and nutrition experts advise people to reduce eating meat for health reasons. Scientific and medical evidence confirms that consumption of red meat and all kinds of processed meats can lead to an increased risk of numerous diseases, including cancer, cardiovascular disease and type 2 diabetes. In 2021 the Climate Change Committee and UK governments advised that people should reduce meat-eating also for environmental reasons. Animal farming and the meat industry are responsible for a third of all greenhouse gas emissions.