Organic Pumpkin Seed Oil Lightly Toasted - Sun & Seed - 250ml

A vibrant spring-summer salad that combines protein-rich chickpeas and sweet green peas with cucumber and pomegranate. Fresh mint and parsley to brighten every bite, while a tangy-floral hibiscus dressing — balanced with honey, lemon, and extra virgin olive oil — pulls it all together. Light, colourful, and ready in minutes.

Forget the supermarket pasta salads that leave you reaching for the biscuit tin by 2 PM. This is built on Oat Groats— the most unrefined version of the grain available. Groats keep their fibre matrix entirely intact, providing a slow-release energy source. Paired with vibrant Mediterranean vegetables, it's "Real Food" that requires proper chewing and delivers proper satisfaction. No industrial fillers—just a hearty, nutrient-dense bowl that keeps you fuelled.

Swap the supermarket "meal-deal" pasta for something that is better for you. Our Wild Rice & Crayfish Salad is a great in texture, built on a foundation of unrefined wild rice—a whole food "super-grain" that provides a slow-release fibre matrix a processed cracker could only dream of.

Healthy whole meal salad - rich in protein and fibre. A proper celebration of the British seasons, this Asparagus and Strawberry Rye Grain Salad is a bit of a curveball that works brilliantly. It brings together the snap of spring asparagus, the sun-drenched sweetness of strawberries, and the satisfying, nutty chew of rye grains. Vibrant, sophisticated, and unexpectedly refreshing, it’s the ultimate "posh lunch" or a stunning side for your next garden gathering.

Healthy and tasty salad with winter citrus fruit will make a great option for lunch.

Zingy and fresh Lebanese salad - made with bulgur and pomegranate. This Tabbouleh is built on unrefined bulgur wheat—a structural grain with an intact fibre matrix that keeps your blood sugar steady.Topped with pomegranate seeds for a burst of bioavailable nutrients and real sensory texture. This is how real food should taste.

Where is olive oil from? Liquid gold - that's what Homer used to call olive oil in Ancient Greece. Olive oil has always been the most important ingredient of a healthy Mediterranean diet. Olive trees have grown for thousands of years around the Mediterranean Sea in Greece, Italy, Spain and Portugal. With hot and dry summers, the local climate of these countries is perfect for these resilient trees. Today, Greece is the biggest consumer of olive oil per capita (20l annually), following Italy (13l). Spain is the biggest producer of olive oil. However, Greece and Portugal produce olive oil of the best quality - the premium extra virgin olive oil with a rich, fruity aroma and less acidic flavour. How is olive oil made? Made from the fruits of the olive tree, olive oil is technically a juice. Harvesting takes place once a year, early in autumn, when the olives are fresh and at their best quality with low acidity levels. Then they are the most nutritious and contain the most antioxidants. The olives are crushed just like any other fruits. Olive oil, just like any juice, is best when it's cold pressed and fresh, and this is what we call extra virgin. What is extra virgin olive oil? Extra virgin olive oil is purely extracted from cold-pressed olives, and it's not blended with other oils. Non-extra virgin olive oil may include both cold-pressed and processed oils. Extra virgin olive oil means there were no chemicals used in the process of extracting the oil. When oil is cold-pressed, it means it was not heated over 27 °C during the production. This kind of olive oil contains more nutrients and vitamins. Why is extra virgin oil healthy? In recent years, the popularity of olive oil as a healthy ingredient has been growing, and many families around the world have a bottle of it in a kitchen cupboard. The fatty acid (oleic acid) in olive oil is mainly monounsaturated fat (73% while14% of the oil is saturated fat, and 11% is polyunsaturated). Olive oil contains omega-6, omega-3 fatty acids, vitamins E and K and lots of antioxidants which protect our cells from free radicals. The oleic acid can help reduce inflammation and have great effects on genes linked to cancer, minimising the risk of chronic diseases such as heart disease. Consuming olive oil is also not linked to weight gain. How to cook with olive oil? Although you can use it in many healthy recipes, including for sauténing and frying, olive oil loses some of its beneficial properties when cooked or warmed up. The best is to use olive oil for uncooked recipes such as salads, dressings and dips or just drizzle it on top of all kinds of dishes for a finishing touch. You can now buy Greek extra virgin olive oil at Wholefood Earth and enjoy the goodness of this liquid gold. Browse our collection of healthy oils! From hemp seed oil and flax seed oil to organic coconut oil, you will find a perfect option for your cooking and baking.

High-protein has moved from the gym bag to the menu board. Customers want protein in their muffins, their morning oats, their grab-and-go bars, and they want it without dairy. If you run a bakery, a cafe, or a food production line, a good plant protein powder is a simple way to add that without reworking your whole recipe book. Here are five single-ingredient, organic powders, what each one does in real food, and how to buy them in volume. What to look for in a baking protein Three things matter once you start cooking with protein powder rather than just shaking it in water. Density tells you how much actual protein you are adding per gram, which matters when you are making a nutrition claim on a label. Flavour decides whether the powder disappears into the recipe or takes it over. And behaviour in the bowl matters most of all, because protein powder absorbs liquid and changes texture, so you usually swap it in for a portion of the flour rather than adding it on top. A safe starting point is to replace 10 to 20 percent of the flour by weight, then add a little extra liquid or fat to keep the crumb soft. Test, taste, adjust. 1. Organic Pea Protein, 85 percent The workhorse for food production. At 85 percent protein it lets you make a strong nutrition claim with the smallest amount of powder, and its neutral, slightly earthy flavour blends into both sweet and savoury formulas. It is the natural base for high-protein breads, bars and even plant-based meat alternatives. Because it is so concentrated, go gently on the substitution rate and watch your hydration, as it will dry a mix out faster than the lower-density seed proteins. 2. Organic Rice Protein, 80 percent Smooth, fine and mildly sweet, brown rice protein has a soft texture that suits lighter, fruitier bakes and works well in cafe smoothies and overnight oats. On its own it is a little low in lysine, but paired with pea protein it gives a complete amino acid profile, which is the trick for vegan products that need to stand up nutritionally. Easy to digest, which is a selling point worth putting on the menu. 3. Organic Pumpkin Seed Protein, 60 percent This one brings character. Cold milled from pumpkin seeds, it has a deep, nutty flavour that shines in darker, heartier products, think seeded loaves, savoury muffins, chocolate or banana bakes, and energy balls. It also carries natural iron, magnesium and zinc, so it adds genuine nutritional depth you can talk about, not just a protein number. 4. Organic Hemp Seed Protein, 50 percent A complete protein in a single ingredient, with all nine essential amino acids, plus fibre and plant-based omega-3 and omega-6. The earthy, nutty taste is made for rustic, wholesome ranges, wholegrain loaves, flapjacks, oat bakes. Lower density than the isolates, so it is more of a wholefood addition than a pure protein hit, which suits a craft or artisan positioning. 5. Organic Sunflower Seed Protein, 50 percent The allergen-friendly all-rounder. Free from nuts, soya, dairy and gluten, it is the safe choice for schools, nurseries, and any venue catering to allergies. The mild, smooth flavour blends into almost anything, from breads and flapjacks to protein bars, which makes it the most flexible powder here for a broad menu. The formulator's trick: pea plus rice Pea protein is high in lysine but lower in methionine. Brown rice protein is the reverse. Combine them, roughly two parts pea to one part rice, and you get a complete amino acid profile comparable to whey. For any vegan product where you want to claim quality protein, this blend is the industry-standard answer. Menu and product ideas For cafes: protein-boosted overnight oats and porridge, smoothies and shakes, energy balls and protein bites by the till, and a higher-protein muffin or banana bread in the cabinet. For bakeries: seeded protein loaves, flapjacks, protein cookies and bars. For producers: high-protein snack formulations, breakfast products, and plant-based meat alternatives where pea protein does the heavy lifting. Buying in bulk All five are available from 250g pouches for recipe testing right up to bulk sacks for production, so you can trial a product before you commit to volume. Bulk pricing as a guide: Pea and Rice protein in 20kg sacks from around £305 to £317, and Pumpkin, Hemp and Sunflower in 25kg sacks from around £359 to £415. That works out to a low cost per gram of protein, especially for the high-density pea and rice options. Get in touch for trade and wholesale enquiries. Whether you want maximum protein with a neutral taste (pea), a soft texture for lighter bakes (rice), a nutty mineral boost (pumpkin), a wholefood complete protein (hemp), or an allergen-free all-rounder (sunflower), there is a powder here to build a menu around. All five are certified organic and single ingredient, which keeps your own ingredient list clean and your story simple. Always test recipes at scale and check each product's specification and allergen information before using it in commercial production.

Omega-3 essential fatty acids are the building blocks for brain development of kids, helping with everything from concentration in the classroom to regulating mood and sleep. But knowing they need it and actually getting them to eat it are two completely different battles. If your child turns their nose up at a piece of salmon, gags at the thought of fish oil supplements, or if your family is following a plant-based diet, you might be wondering how to hit those nutritional targets. Thankfully, plant-based Omega-3 sources like chia seeds, hemp hearts, and milled flaxseeds (linseeds) are incredibly versatile. Because they have a very mild, nutty flavour, they are the ultimate "stealth nutrition." Here are five stress-free ways to sneak brain-boosting Omega-3s into your kids' meals without them ever noticing. 1. The Smoothie Disguise Texture is often the biggest hurdle for fussy eaters. Whole chia seeds left in liquid can develop a gel-like texture that kids immediately detect. The solution? The blender. How to do it: Throw a tablespoon of chia seeds or shelled hemp hearts into your usual fruit smoothie before blending. Why it works: High-speed blending completely pulverises the seeds, eliminating any strange textures. Paired with sweet ingredients like bananas, frozen berries, and a splash of milk or apple juice, the seeds become completely undetectable. 2. Baking the Goodness In If your children love a sweet treat, use baking to your advantage. Milled flaxseed works beautifully as a partial flour substitute or an egg replacement in classic British bakes. How to do it: Swap out two tablespoons of flour for two tablespoons of milled flaxseed in your next batch of pancakes, muffins, or weekend flapjacks. Why it works: Milled flaxseed has a slightly sweet, nutty profile that blends perfectly with oats and flour. Just remember to use milled flaxseed rather than whole, as whole seeds will pass straight through their digestive system without releasing those valuable Omega-3s. 3. The Pasta Sauce Trick Spaghetti Bolognese or a simple tomato pasta bake is a staple in most UK households. It is also the perfect hiding place for extra nutrients. How to do it: Stir a tablespoon of chia seeds or milled flaxseed directly into a simmering tomato pasta sauce just before serving. Why it works: Chia seeds absorb liquid, so they actually act as a brilliant natural thickener for watery sauces. In a rich red sauce, the tiny seeds just look like small flecks of herbs or black pepper. 4. The Porridge Power-Up Starting the day with a bowl of porridge or Weetabix is a fantastic way to warm up before the school run, and it provides an incredibly easy canvas for Omega-3s. How to do it: Mix half a tablespoon of chia seeds or milled flaxseed into the dry oats before adding milk and microwaving. Top with honey or fruit as usual. Why it works: Cooking the seeds into the oats allows them to blend into the overall texture of the porridge. The extra boost of fibre will also help keep their tummies full until lunchtime, preventing the dreaded mid-morning sugar crash. 5. Upgraded Breadcrumb Coatings If homemade chicken nuggets or fish-free fingers are on the dinner menu, you can easily upgrade the crispy coating. How to do it: Mix a generous spoonful of milled flaxseed or hemp hearts into your standard breadcrumb or Panko mix before coating your chicken, tofu, or vegetables. Why it works: The seeds toast up beautifully in the oven or air fryer, adding an extra layer of crunch to the coating. Your kids will just think they are getting an extra-crispy dinner. By keeping a bag of chia or milled flaxseed in the cupboard and adding just a spoonful to their favourite meals, you can effortlessly support their growing minds and bodies.

For decades, the standard weight-loss advice in the UK has revolved around a single equation: calories in vs. calories out. If you want to lose weight, you simply need to consume fewer calories than you burn. But for millions of us struggling to maintain a healthy weight, this simple maths never quite seemed to add up. A groundbreaking new study from Imperial College London (ICL) and colleagues, published in the prestigious journal Nature Medicine, has finally explained why the traditional calorie-counting method fails. The research confirms what we have always believed: not all calories are created equal. The startling finding is that people who eat primarily minimally processed foods (MPFs) lose significantly more weight than those on a calorie-restricted diet composed of ultra-processed foods (UPFs), even when both groups consume the exact same number of kilocalories. This discovery is a potential game-changer, urging us to rethink everything we thought we knew about weight management and move towards a simpler, more powerful solution: home cooking with real, whole ingredients. The Study: Calorie-for-Calorie, UPFs are More Fattening In this unique clinical trial, researchers carefully monitored the diets of two groups of participants, both of whom were provided with meals that were perfectly matched in terms of calorie count, macronutrients (like fats, carbohydrates, and protein), and fibre content. The critical difference was the source of those calories. Group 1 consumed a diet where over 80% of calories came from minimally processed foods. Think fresh vegetables, raw legumes (like those from Whole Food Earth), whole grains, and basic home cooking. Group 2 consumed a calorie-for-calorie identical diet, but over 80% of their calories came from ultra-processed foods. This includes items like ready-made supermarket meals, refined breakfast cereals, processed meats, and mass-produced biscuits. Participants were allowed to eat until they felt full. The study was not about starving or restricting portion sizes; it was about the quality and processing level of the food. The results were astonishing. Within just a few weeks, the minimally processed group lost an average of 1.7kg, while the group on the identical-calorie ultra-processed diet gained an average of 1.9kg. Calorie-for-calorie, UPFs were promoting weight gain and fat accumulation. It's Not Just What You Eat, But How It's Processed Why this dramatic difference? The study suggests that traditional calorie counting is fundamentally flawed because it ignores the crucial concept of the food matrix. A food matrix is the complex, natural physical structure of a food, including its cells, fibres, and nutrient binding. When we consume a minimally processed whole food, like a raw almond or a whole-grain pulse, our body has to work physically and chemically to break down that food matrix. This process slows down digestion, releasing energy and nutrients slowly, and signalling satiety (fullness) more effectively. Our gut microbiome thrives on the naturally occurring fibres and nutrients found in intact whole foods. In contrast, ultra-processed foods (UPFs) have had their food matrix fundamentally destroyed. UPFs are typically industrial formulations deconstructed and reassembled, often containing: 5 or more ingredients, many of which you wouldn't find in a home kitchen (e.g., modified starches, emulsifiers, synthetic preservatives). High levels of refined fats, sugars, and salt, often added in perfect, hyper-palatable proportions to hit the brain's "bliss point" and encourage overeating. A "pre-digested" quality, where the food matrix is pulverised, causing calories and sugars to be absorbed rapidly, leading to extreme insulin spikes and subsequent blood sugar crashes, triggering immediate, intense cravings. Even if a UPF ready-meal claims "low fat" or "high protein," the underlying pulverised food matrix and presence of industrial additives mean the body handles those calories in a radically different way. Calorie counting fails because a calorie from a whole food and a calorie from an industrial formula are not processed the same by your complex biology. Busting the Myth of the "Healthy" UPF This study is a critical wake-up call for the UK, where "health-washed" UPFs are incredibly common. Many people trying to lose weight rely on "calorie-controlled" ready meals, "healthy" breakfast bars, and refined low-calorie shakes. We now know that even if these products fit a strict calorie target, their processed nature might be actively sabotaging your efforts. The body does not recognise these formulations in the same way it recognises real food. The Solution: The Return to Home-Cooked, Minimally Processed Foods The implication of this study is clear: to lose weight sustainably, we must deprioritise calorie counting and prioritise cooking from scratch with raw, minimally processed ingredients. This means building your diet around the types of ingredients we proudly provide at Whole Food Earth, such as: Whole Organic Pulses: Lentils, chickpeas, beans (e.g., our Organic Chickpeas). Raw Nuts and Seeds: Almonds, walnuts, chia seeds, pumpkin seeds (e.g., our Raw Almonds). Unprocessed Whole Grains: Brown rice, quinoa, whole oats (e.g., our Organic Brown Rice). Single-Ingredient Items: Like coconut oil or herbs and spices. The most powerful weight-loss tool you possess isn't a calorie-tracking app; it's your kitchen. By taking control of the ingredients and preparing simple meals using whole foods, you are not just managing calories; you are restoring your body's natural satiety signals and gut health. The UK diet landscape is dominated by ultra-processed options. Opting out of the industrial food system and returning to earth-sourced ingredients is the single most important step you can take toward true, sustainable nourishment and long-term health. Forget the maths of the diet industry; embrace the reality of real food.

We've all been there: it's 6:00 PM on a Wednesday, you want a proper, healthy dinner, but the idea of peeling ginger, pounding lemongrass, and balancing spices feels like a mountain you're not ready to climb. Usually, the "quick" option in the UK is a supermarket jar of curry sauce, but those are often loaded with sugar, modified starches, and cheap vegetable oils. The Wild Elephant Organic Curry Coconut Milk range is the answer to that problem. It isn't just a sauce—it's a premium, organic coconut milk already infused with a master-blend of spices. By keeping a few of these in your cupboard, you're always ten minutes away from a restaurant-quality meal. Green, Red, or Yellow: Which One for Your Kitchen? While the base is always rich, organic coconut milk, the spice profiles are designed for different moods and ingredients. 1. Organic Green Curry Coconut Milk (The Fragrant One) The Profile: This is the freshest-tasting of the three. It relies on green chillies and aromatic herbs like coriander and curry leaves. Best For: Light, crunchy vegetables. Think broccoli, sugar snap peas, courgettes, and baby corn. It's also the perfect partner for tofu or white fish. 2. Organic Red Curry Coconut Milk (The Bold One) The Profile: Made with sun-dried red chillies, this Sri Lankan-inspired base is earthier and has a deeper, ruby colour. Best For: Heartier ingredients that can stand up to the spice. It works beautifully with aubergines, sweet potatoes, or roasted squash. If you like noodles, this is the one to use for a "Laksa" style soup base. 3. Organic Yellow Curry Coconut Milk (The Mellow One) The Profile: This is the most "comforting" tin in the range. It's heavy on turmeric and warm spices like cumin, making it much milder and very family-friendly. Best For: Lentils (Dhal), chickpeas, and cauliflower. It has a sunny, golden glow that makes any bowl of food look instantly appetising. Why These Beat the Standard Supermarket Jar Organic Purity: Because these are organic, you aren't getting GMO ingredients or synthetic pesticides. It's just pure coconut and real spices. Zero Hidden Sugars: Many "all-in-one" sauces use sugar to hide poor-quality ingredients. These milks rely on the natural sweetness of the coconut. The "Fat-Soluble" Secret: Many of the best nutrients in spices (like the curcumin in turmeric) are "fat-soluble." By infusing them directly into healthy coconut fats, your body can actually absorb the benefits much more effectively. Quick Kitchen Hacks You don't need a recipe book to use these—they are designed to be "plug and play." The 10-Minute Stir-Fry: Sauté your veg in a pan for 3 minutes, pour in the tin, simmer for 5, and serve over rice. Done. The Richer Rice: Use the Yellow Curry Coconut Milk as half of the liquid when cooking your basmati rice or quinoa. It infuses every grain with flavour and colour. The Leftover Hero: Have some slightly sad-looking veg in the bottom of the fridge? Chop them up, simmer them in the Red Curry milk, and you've turned "waste" into a gourmet lunch. Eating well doesn't have to mean spending an hour at the hob. By choosing a high-quality, organic base like Wild Elephant, you get the authentic taste of spices with the convenience of a single tin. It's smart, honest, and the best way to keep your midweek meals on track. Shop Wild Elephant Curry Milk

Whether it is the satisfying "snap" of a dark chocolate bar or the way a rich body butter sinks into your skin, you are experiencing the unique molecular physics of cocoa butter. Known botanically as the fat of the Theobroma cacao (literally "Food of the Gods"), cacao butter is one of the most stable and highly prized fats on Earth. At Whole Foods Earth, we believe in using it in its most natural state. To understand why, we need to look at the chemistry that happens at 34°C. A Biological Miracle: The Melting Point Cocoa butter is fascinating because it is a solid at room temperature (20°C) but melts almost instantly at body temperature (37°C). This isn't a coincidence; it is due to its specific triglyceride composition. It is primarily made of three fatty acids: Stearic, Palmitic, and Oleic. Because these molecules are arranged in a very tidy, crystalline structure, they hold their shape firmly until they hit the magic threshold of the human touch. This is why real chocolate doesn't feel "greasy"—it only releases its flavour the moment it hits your tongue. The Stearic Acid Factor: A Different Kind of Saturated Fat In the UK, we are often told to be wary of saturated fats. However, science shows that not all saturated fats are created equal. The Truth: Cocoa butter is high in Stearic Acid. Unlike other saturated fats, the liver quickly converts stearic acid into Oleic Acid (the same heart-healthy fat found in olive oil). The Result: This makes pure cocoa butter a much more neutral fat in terms of cholesterol when compared to animal fats or chemically altered vegetable oils. Polymorphism: The Art of the "Snap" Have you ever seen chocolate that has turned white or crumbly? That is a failure of polymorphism. Cocoa butter can crystallise into six different shapes. Scientists and master chocolatiers aim for "Form V". This specific crystal structure is what gives cocoa butter its glossy sheen and that famous "snap." When cocoa butter is poorly handled or subjected to temperature swings, it shifts into Form VI, causing the fat to "bloom" (the white streaks). This doesn't mean it's gone bad; it just means the crystals have moved! Raw vs. Deodorised: Why the Smell Matters If you buy standard supermarket cocoa butter, it is often white and odourless. This is deodorised cocoa butter. To achieve this, the fat is treated with high heat and often chemical solvents to strip away the "chocolate" smell. At Whole Foods Earth, we advocate for Raw, Unrefined Cocoa Butter. Retention of Polyphenols: Raw cocoa butter is a pale yellow colour because it still contains the plant's natural antioxidants and Vitamin E. The Aroma: It smells like a bar of dark chocolate because the aromatic compounds haven't been "boiled" away. Skin Bioavailability: For skincare, unrefined cocoa butter retains its natural moisture-sealing properties without the need for synthetic perfumes or fillers. A Versatile Tool for a Healthy Lifestyle Because of its stability (it has a shelf life of 2 to 5 years), cocoa butter is a staple for a "clean" pantry and bathroom: In the Kitchen: Use it to make your own "raw" chocolates or add it to smoothies for a slow-release energy source that doesn't spike your insulin. In the Bathroom: It is a "barrier" fat. It doesn't just sit on top of the skin; it forms a protective layer that prevents Transepidermal Water Loss (TEWL), which is essential during the dry UK winter months. Beyond the Myth Cocoa butter isn't a "magic" stretch mark cure or a "superfood" miracle—it is a stable, highly efficient plant fat that works in harmony with human biology. Whether you are eating it or wearing it, the science is clear: the less you process it, the better it works. Cacao vs. Cocoa: Is it the same thing? To clarify a common point of confusion in the UK health aisles: biologically, cacao and cocoa butter are the same thing. Both are the pure fat extracted from the seeds of the Theobroma cacao tree. However, in the world of nutrition and labelling, the choice of word tells you everything about the processing temperature. Cacao vs. Cocoa: The Heat Factor Cacao Butter: Usually refers to the "raw" version. The fat is extracted via cold-pressing the beans. By keeping the temperature below 45°C, the delicate antioxidants and live enzymes remain intact. This is the version we prioritise at Whole Foods Earth because it is the most chemically complete. Cocoa Butter: Typically refers to beans that have been roasted at high temperatures before the fat is extracted. While this creates a deeper, more "toasted" chocolate aroma, the high heat can degrade some of the more sensitive phytonutrients. In short: if you see "Cacao," you are buying a product that has been handled with biological preservation in mind; if you see "Cocoa," you are likely buying a product processed for flavour and mass-market shelf stability. Shop our Organic Cacao Butter Buttons