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Super Sweeteners

  • The Agave Blues

    The Agave Blues

    by David Wolfe

    The Sweetener Wars are heating up. Dr. Mercola and Mike Adams “The Health Ranger” have come forward listing agave as the worst “bandito” of all sweeteners — a claim reminding me of the “Most Wanted” posters of Mexican criminals I would see whenever I crossed the border between San Diego and Tijuana as a child.

    My Experience with Agave

    I was first exposed to agave by Dr. David Jubb who espoused its health benefits years ago claiming that it was low glycemic. My former company Nature’s First Law/Sunfood Nutrition (whom I no longer represent) and I sold different forms of agave for years. Originally, the agave was supplied by Joanne Cuddigan and David Korn of Holistic Enterprises. Eventually, the agave was supplied by Christopher Daugherty of Essential Living Foods who eventually had to admit that the agave was in fact cooked and not a raw-food product. According to various raw-food websites andwww.foodprocessing.com, agave is cooked at 140 degrees Fahrenheit for 36 hours. Years of anecdotal feedback about agave and subsequent testing by Dr. Gabriel Cousens indicated that various yellow agave syrup products were, in fact, not only cooked, but high glycemic.

    Then Robert Williams, the product sourcing professional for Ultimate Superfoods, gave me his take on agave. He claimed that high fructose corn syrup in the form of broken Mexican sugar candies were being added back into agave syrups and nectars. He brought to light that his research indicated that agave was heavily controlled by at least two very serious and very dangerous tequila mafias and that most of the products on the market were a complete fraud. Upon finding this out, I recommended that my business and I go only with Ultimate Superfoods clear (high inulin) agave. Even though Ultimate’s product is not a cold-processed product, it was still the best product on the market as far as I could tell. My business partner (now former business partner) strongly rejected this plan causing at least one of the major rifts that caused me to exit my old company Sunfood Nutrition.

    Currently Ultimate Superfoods claims their clear agave is around 50% fructose with a few percentage points of glucose — the rest being inulin. This is the claim, and only a chemical analysis will confirm if this is accurate. And that's where I am at with any claim — chemical analysis is what we all require as proof now.

    Agave and Pulque

    Agave products originally began to be consumed as a New World beverage in ancient times, probably in Mexico. The agave plant (sometimes called “The Century Plant”) is a very hardy desert succulent that has been categorized in its own Linnaean Family, now termed the Agavaceae. After about ten to twelve years, the edible agave varieties (blue agave, etc.) begin to develop a large fruiting stem at their center. This stem grows very strongly and rapidly eventually opening up flowers in its upper reaches that after pollination (usually by hummingbirds) turn into seeded fruits. The shape and structure of this flowering and fruiting stem is so unique that they were used in the background of original Star Trek episodes as alien plants on alien planets. The dried agave fruiting stems are often cleaned out, polished, and turned into didgeridoos.

    Historically, the center-growing stem, once it began to form, would be cored or cut out. This would cause the agave to bleed a thin milky sap that was captured in a bowl each day. According to research done by author Jonathan Ott (and cited in my book Naked Chocolate), agave (once cored) can bleed 1,000 liters of liquid sap in the two months that it takes it to finally die. This is a huge amount of liquid to be liberated in a dry desert (like finding a spring). This thin milky sap would typically ferment forming a very popular beverage in ancient Mexico known as pulque.

    To see agave sap being collected, watch this video. Pulque, a mildly alcoholic wine, is the original beverage, consumed right alongside chocolate drinks on the streets of Mexico City for over a thousand years and probably much longer. Processed pulque is still available today in nearly all major Mexican cities and in Los Angeles.

    Fructose

    “While agave syrup does have a low-glycemic index, so does antifreeze -- that doesn’t mean it’s good for you. Agave syrup has the highest fructose content of any commercial sweetener — ranging from 70 to 97 percent, depending on the brand, which is FAR HIGHER than high fructose corn syrup (HFCS), which averages 55 percent.” — Dr. Joseph Mercola

    According to Dr. Robert Lustig, fructose is to blame for agave’s blues. Ten years ago, sucrose was the enemy. So which one is it? Sucrose or fructose? Over the last 40 years, sucrose consumption has actually been going down and fructose consumption has been going up. Obviously, obesity in the West has been increasing, and Dr. Lustig of UC San Francisco claims that the primary culprit is fructose.

    To see Dr. Lustig’s presentation on fructose, click here.

    Fructose is a sugar that is 1.73 times sweeter than sucrose (Source: Wiki). Like glucose and sucrose, fructose is known to be food for candida albicans and cancer cells. Sugar in many of its small and medium chain carbohydrate forms has been reported to rapidly elevate blood sugar levels causing the small gland known as the pancreas to secrete insulin to control blood sugar levels. Due to the intensity and quantity of sugars and carbohydrates being ingested daily by people all over the world and also due to the lack of minerals available to feed the pancreas so it can do its job properly, human metabolism begins to malfunction. This begins as mood swings and ADD symptoms in children as well as obesity, and eventually develops into hypoglycemia and/or diabetes. Hypoglycemia occurs when blood sugar sharply drops after an overproduction of insulin; causing low energy, mood swings, and intense hunger. Diabetes occurs when an underproduction of insulin causes blood sugar to elevate wildly; causing excessively sweet urine and body fatigue. Diabetes can eventually lead to demineralization, diabetic coma, and even death.

    Natural fructose in fruits and honey is bound to other sugars and is therefore less glycemic and more natural than free fructose. High fructose corn syrup and common agave products contain free fructose. This free fructose appears to be the primary focus of the current controversy about sweeteners.

    Mike Adams “The Health Ranger” states that: “The average person consumes about 98 pounds of highly refined corn fructose per year in the USA, that roughly translates into half a cup of refined fructose per day.”

    According to Dr. Mercola, fructose, and especially free fructose, in quantities greater than 25 grams a day can cause an unhealthy increase in uric acid production, lead to weight gain, and, as Dr. Mercola told me in a private conversation, can become a major contributing factor in the development of a fatty liver.

    Other problems with Agave

    I have been to agave processing facilities in Mexico where Tequila is made. When the agave plant is mature (just as it starts its flowering stage) they trim off all the succulent and barbed leaves of the agave plant until it looks like a giant pineapple or the fruit of the pandanus tree. They then wrap a chain around it and tear it out of the ground with a truck. The entire agave plant is then cooked down, hydrolyzed with enzymes, and converted over through other chemical processes into a fructose syrup.

    According to Dr. Mercola, here is a partial list of the chemicals many producers use:

    • Activated charcoal
    • Cationic and ionic resins
    • Sulfuric and/or hydrofluoric acid
    • Dicalite
    • Clarimex
    • Inulin enzymes
    • Fructozyme

    All this chemistry obviously has nothing to do with how pulque was originally made and how the agave plant was originally used. The use of these chemicals also puts any organic certification of agave into question.

    And that’s not the only problem, boiling down the entire agave plant may release toxic saponins present in the agave and yucca families of plants. These steroidal, abortive, and/or purgative compounds have not been confirmed to be present in agave products, however, exercise caution when using agave. In addition, agave products should be avoided during pregnancy until more research is conducted.

    Conclusion

    If you select agave as a sweetener, only use certified organic clear agave of the type Ultimate Superfoods distributes. Be sure to request that every company selling agave provide laboratory data that their product is free of chemicals, contains a low percentage of fructose, contains a high percentage of inulin, and is free of toxic saponins.

    After dealing with the agave blues, you may want to select another sweetener. Here are some options (in alphabetical order):

    • Coconut Palm Sugar: This is now available as a sweetener. It is usually heat processed, yet unconfirmed reports indicate raw coconut palm sugar is now available from Balinese sources. It is processed using lime (chalk) or mangosteen sap to neutralize acidity. Because of the calcification problems associated with eating chalk and the magic associated with the mangosteen tree, mangosteen sap processed coconut palm sugar is preferred.
    • Erythritol: Erythritol is made by breaking down plant starch into glucose. Then the yeast Moniliella pollinis is added to the glucose. Through fermentation, the glucose breaks down into erythritol. Metabolic, toxicological, and clinical studies covering areas as diverse as cancer, nervous system health, and allergic reactions have found erythritol to be safe. Erythritol has GRAS (generally recognized as safe) status in the United States. Seek out organic erythritol or products containing it.
    • Honey (raw, organic): Honey is always the natural sweetener of choice. Look for wild honey because it is lower in free fructose and higher in trace mineral content. Also, look for richer dark honeys (e.g. NoniLand honey, etc.)
    • Inulin: A long-chain polysaccharide that is mostly too long a sugar to absorb into the blood stream. Inulin may be isolated from Jerusalem artichoke or properly processed agave. Look for inulin powder or Jerusalem artichoke syrup. Too much inulin intake can cause digestive distress in certain people.
    • Lo Han Guo: A non-glycemic sweetener from Chinese medicinal tradition made from a type of wild cucumber.
    • Lucuma: Lucuma’s sugar content is low. The percentage amount present in the dried pulp from mature lucuma fruit is: 8.4% glucose, 4.7% fructose, 1.7% sucrose, and 0.06% inositol.
    • Maple syrup: this is the only sustainably-harvested, large-scale, forest sweetener in the world. Maple is likely the richest source of minerals found in any sweetener other than dark honeys and molasses. Look for organic maple syrup and maple crystals as an ingredient.
    • Molasses: Select unsulfured, organic sugarcane molasses because it is fairly rich in vitamins and minerals and has been purported (like fresh sugar cane) to have “anti-stiffness factors” that break down detrimental calcification (see my book The LongevityNOW Program).
    • Soak water: This is a natural sweetener from dried fruits such as date water, goji water, or dried fig water. Shop for organic dried fruit products and soak them in spring water for several hours to make your own fresh soak water.
    • Stevia: I recommend dried powdered leaves over extracts. This is a wonderful and easy plant to grow. It contains no real sugar, so therefore it does not feed candida or cancer. Look for organic stevia products.
    • Xylitol: This could be the sweetener of the future if it could be obtained with certified organic quality. Xylitol does not feed candida or cancer, but tastes normally sweet. Originally isolated from birch syrup; it is now available as a white powder.
    • Yacon: An extraordinarily easy to obtain and abundant subtropical to tropical tuber, relative to the Jerusalem artichoke. Yacon is commonly available as dehydrated chips and as a syrup. Look for organic products. Yacon syrup is rich in iron and only mildly glycemic.

    Other sweeteners to avoid, besides common agave:

    • Refined white and brown sugars made from beet, sorghum, or sugarcane of all sorts, primarily due to genetically modified crop contamination.
    • Evaporated Cane Juice: Rapadura is one of the many names of this highly processed and highly heated product. This is almost pure sucrose, like maple, but lacks in minerals. Evaporated cane juice is known to aggravate all sugar-sensitive conditions from diabetes to candida to cancer. Evaporated cane juice can be certified organic. This product often sneaks into chocolate products, pre-made smoothies, and lots of vegan treats (because it is not processed with bone char).
    • Sorbitol: This sweetener is typically made from genetically modified corn starch. It was originally isolated from stone fruits of the genus Sorbus.
  • Moringa Tea & Party Honey

    Moringa tea! I'd heard Moringa was an unpleasant tasting powder- I admit to buying greens powders in the past, with the idea of adding them to drinks & never using them as I can't stand the taste. I had considered buying Moringa powder & been put off- despite being convinced by its incredible nutritional profile.
    I'm a tea- head. I drink tea all day long, especially whilst working. Moringa tea bags are so convenient. No messing around with loose leaves.
    This particular tea is infused with lemon. It is an extremely mild, refreshing taste. I topped up twice with the same bag & after drinking it for a few days~ I certainly felt a little perkier afterwards! The packaging is really great too- stylish!
    As for 'party honey'. Well- the name was enough for me. I'm a D.J, often burning the candle at both ends. This was the perfect thing to stir into my Almond milk before going to work. I'm also planning to make some kind of crispy treat with it- maybe with sprouted, dehydrated buckwheat.
    It's lovely soft honey with just the right amount of cacao, to take the edge of the sweetness. Again- great packaging. Very smart marketing. I think this would make a great gift- or a nice thing to take travelling- as a sweetener to add to things.

    review by Laura Coxeter

  • Sweetleaf Stevia English Toffee flavour

    Sweetleaf Toffee Stevia

    Stevia extract is one of life’s true blessings.  It’s a natural plant extract that is healthy, has zero calories, has zero impact on blood sugar, and is cheaper than many other healthy sweeteners because one little bottle lasts practically forever.  I was already a fan of stevia in general, and now English Toffee flavour has come along, I love it even more.  The first thing you notice as soon as you open the bottle is that it’s reminiscent of a certain butterscotch flavour instant pudding that many of us loved as children.

    I did wonder if it would make everything taste of butterscotch but it just adds a subtle hint, as if the dish you’ve sweetened has been carried through a grove of butterscotch trees (yes I know there is no such thing but go along with me on this…)  I can’t think of anything I’d sweeten that English Toffee Stevia wouldn’t go with perfectly.  It’s a no-brainer for anything with carob or chocolate in it of course, but even delicate lemon flavoured dishes benefit from it, such as Kate’s heavenly Lemon Deelite pudding. Continue reading

  • Medicine Flower Apricot Flavour Extract

    Medicine Flower Apricot Flavour Extract

    Medicine Flower do an amazing range of extract flavours, and having tried and loved the dark chocolate and coconut flavours, I wanted to have a go with the apricot one next.  When I opened the little bottle and took a sniff I expected it to smell like that baby food apricot pudding that used to come in tiny jars.  But the extract smells of real, actual apricots.  Do beware though – on the label it says ‘concentrated’ and they’re not kidding – this stuff is POTENT!  So what can you use it (sparingly) in?  The answer is, practically anything that you want to make taste of apricot!

    Try one or two drops in a glass of water kefir.  Don’t be tempted to put more in without tasting it first.  The first time I tried this, I put about 4 drops in and made it taste like Polish apricot brandy.  But two drops gives an apricot infusion, I can practically feel the fuzz on my tongue as it goes down.  I also tried putting some in my raw chocolate smoothie and as long as I only use 2 drops, it gives the deep dark taste a fruity lift reminiscent of apricot parfait chocs from a well-known high street chocolatier.

    Kate has a great apricot mousse recipe that is just gagging for a few drops of Apricot Extract.  Have a go at this (Kate uses fresh apricots but I imagine soaked dried ones would work well too).

  • Gorgeous Gojis

    Heaven Mountain Goji Berries

    Mmmm, goji berries. I love them.

    We all know by now that they're little gems of nutrition: very high in vitamin C, and have all of the essential amino acids. They are also anti-inflammatory and immune-system boosting. Brilliant!

    What's great about them is that they are equally at home in a sweet or savoury context, and are yummy enough to eat by the handful.

    I didn't think that my adoration of these beauties could get any bigger...until I tried these Heaven Mountain goji berries.

     

    Heaven indeed! Exceptionally soft, ridiculously moreish, utterly delicious. You know ho gojis tend to be quite hard and chewy, usually needing to be soaked for a bit to make them perfect? These are nothing like that! Dragon Herbs have found a way to keep the berries so juicy and plump, PLUS they are grown in pretty pristine conditions.

    What I really really really love is that, to me, they seem to have so much more life in them that any other goji berry that I’ve tried. Positively bursting with goodness.

    Basically, these take gojis to a whole new level! Totally different to all the ones that I have tried before. Problem is, I'm not sure how I'll be able to settle for any others!

  • Which Sweetener? A Romp Through the Garden of Low GI Delights

    Super Sweeteners

    There is an amazing selection of natural and raw sweeteners available to us and while it’s great to have choices, it’s helpful to have some basis on which to make those choices.  For me, it comes down to taste, texture, how natural it is and most importantly, what impact it has on my blood sugar because I’m prone to candida.

    For those of us with blood sugar sensitivity, the Glycaemic Index (GI) of a sweetener is a useful guide to how much trouble we’re going to be in if we use it regularly or in larger amounts.  The GI scale gives an idea of how big an impact foods that contain carbohydrate have on blood sugar.  As a rule of thumb, foods with a GI of 50 or less are generally considered to be ‘low glycaemic’ though I personally try to avoid anything much over 30 unless it’s for an occasional treat.  It’s a personal thing though – try things for yourself and see how they affect you.

    So looking at our array of goodies, what do we pick?  Let’s start with honey, that most natural of sweet treats.  If your blood sugar levels are robust and you’re not a strict vegan then honey is the biz.  Human beings are designed to eat it, are indeed privileged to eat it – it’s full of enzymes and other good stuff and is associated with good health and longevity.  The GI varies from honey to honey but it’s generally around the 50 mark so a bit high for me in my current state but I hope one day soon to be able to enjoy it regularly.  It’s worth trying to get raw local honey.  It helps our immune system if the honey is made from the nectar of plants in our local area.

    Speaking of nectar, what about agave nectar?  There’s been some controversy about it within the raw food movement, about its GI and whether it’s raw.  The agave generally available in health food shops and supermarkets isn’t raw unless it says so on the label, but the agave from Raw Living is of course raw, of high quality and has a GI of about 17 so I never worry about using it.  I especially love the Ultimate Agave.  It’s useful for when you need a clear, light syrup that doesn’t have a strong flavour of its own.  For instance, I make a lime syrup that I use as a cordial with sparkling water to make a great summertime drink (see recipe below).  I use the same syrup to drizzle over raw coconut ice cream.

    Summertime Lime

    For one large jugful of drink, mix

    • ¼ cup agave nectar
    • Zest of one lime
    • Juice of half a lime (or more for a syrup with a tarty tang, ho ho)
    • Sprigs of mint or lemon balm if you have it

    Make the syrup simply by combining the zest and juice of the lemon with the agave nectar.  Put some ice cubes and a couple of sprigs of lemon balm/mint into a large jug.  Pour the lime syrup over the ice and then pour a bottle of chilled sparkling water over that (Pellegrino or Perrier are nice because they’re not artificially carbonated).  Give it a stir and then serve in the garden to sighs of appreciation.

    Next is my favourite stuff ever, yacon syrup – it’s made from a root vegetable and is full of FOS (fructooligosaccharides, can you believe I spelled that without looking it up).  This means that not only is it almost zero GI, but it’s a prebiotic ie it feeds the good bacteria in your gut not the candida.  Also it has a wonderful rich molasses taste.  I like the purple glass bottles Raw Living put it in.  Once they’re empty, I wash them and can then be seen swigging my Adya-treated water from them all day long because I read somewhere that the colour blue gives the water good energetic vibes or something.  So, just in case…anyway.  Yacon flour is brilliant too if you don’t want it in syrup form.  You’d use it in a similar way to Peruvian carob, another tasty natural raw powdered sweetener, though yacon flour is sweeter so you’d need to use less.  Lucuma is a third contender in this category and absolutely delicious, to me it tastes like powdered apricot custard.  I don’t know the GI ratings of either mesquite or lucuma though neither ever seem to give me a candida flare-up as long as I use them in moderation.

    A surprise big hitter among the natural sweeteners is xylitol.  I say surprise because it looks and tastes like sugar so to see it as a healthy sweetener is maybe counter-intuitive.  I don’t think it’s raw (someone correct me if I’m wrong) but it is natural ie made from fermented birch bark, and it has a very low GI of only 7.  It’s good to use when you need a sprinkly sweetener ie on raw pancakes, on cereal or as a coating for home made sweets and truffles.  This makes it so easy to avoid using sugar, even for someone with a pathologically sweet tooth like me.

    Other products worth a mention include stevia and coconut nectar.  These can be harder to get hold of in this country.  For instance, there is stevia extract which is zero GI, zero calories, is virtually tasteless and you only need a few drops at a time.  Here’s the crazy part though – while stevia is completely safe and there’s never been any record of it causing an atom of harm to anyone, and while the UK government expresses concern at the epidemic levels of obesity and diabetes, stevia is banned for use as a sweetener in this country.  Why?  Well, it’s not hard to work it out.  As Deep Throat said in the film ‘All the Presidents Men,’ follow the money…  You can get stevia leaf powder but I find the goaty flavour off-putting.  The only annoying thing for me about stevia extract is that I never know how to pronounce it.  Is it STEEvia or is it STEVia to rhyme with heavier.  Any academic types out there who know this?  Answers on a postcard please.  The coconut nectar deserves a mention, even though there’s less of it about and it has a mid-range GI of about 35 but as a truly raw product and truly yummy it’s worth considering depending on your priorities.

    I feel so grateful to have access to these products because I wouldn’t be able to stay raw without them, I have to be able to feed my face with sweet-tasting goodies.   I celebrate them all and hope that they gain more mainstream acceptance because heaven knows, they’re desperately needed.

  • Here we go round the mulberry bush...

    Black Mulberries

    Do you remember that children’s poem?

    Here we go round the mulberry bush,
    The mulberry bush,
    The mulberry bush.
    Here we go round the mulberry bush
    On a cold and frosty morning.

    Funny cos mulberries don’t grow on bushes they grow on trees!

    Anyway, I want to tell you about these little beauties.  Black Mulberries – as it says on the packet, these are the dried fruit for Goths.  But even if you're not a Goth and hold no Goth-aspirations, you will still LOVE these!

    Mulberries are a popular medicinal herb used in Traditional Chinese Medicine and are thought to support the kidney and liver.

    These berries are multi-coloured geniuses.  When young, they are anything from white or green to pale yellow with pink edges!  When they are ripening they turn red and then slowly go from dark purple to black.

    Rich in nutrients such as Vitamins C and K, iron, calcium, and fibre, black mulberries are an excellent superfood.  They are also full of antioxidants, have anti-inflammatory properties and are huge in the antioxidant anthocyanin.  Wow that’s a lot of ants isn’t it?

    Black mulberries have a really incredible texture and taste.  They do look a little teeny bit like rabbit droppings but definitely don’t taste like it even though I don’t know what rabbit droppings taste like…they might even taste nice?

    Moving on, they’re very like raisins but certainly not as sweet.  The taste is still sweet but not sickly sweet like raisins can be.  They’d be great to use in recipes as an alternative to dates, raisins or any other sweetener.  However I just eat them straight from the bag.  I’m not massive on dried fruit but I have to say I’ve been going back for just another handful since I opened the bag!

    The great news is that black mulberries also have an antihyperglycemic effect which means they won’t mess about with your blood sugar levels.  This makes them even more ideal and my favourite snacky type snack thing to snack on for snacking purposes.

    I also plopped a big handful in my chia pudding this morning and it was delicious!

  • the new blackcurrant

    Following on from my earlier blog about blackcurrant powder, I thought I'd share another wee recipe I've made using this marvellously fruity curranty mix

    Blackcurrant Milkshake

    Serves 2

    3 cups of hemp milk (you can use whatever milk you prefer)

    1 TBSP blackcurrant powder

    1 TBSP lecithin

    1 TBSP lucuma

    1 tsp vanilla powder

    1 tsp purple corn

    1 TBSP sweetner of choice (honey, agave, xylitol)

    Blend and enjoy whilst marvelling at how purple it all is :)

  • blackcurrant power

    Blackcurrant Powder

    The following is a true story, names have not been changed to protect the ecstatic!

    I was reading the Donna Gates Body Ecology book the other day and it was talking about things to eat to combat candida.  If you haven't already read the book it recommends cutting out sweet fruits with the exception of lemons, limes, cranberries and blackcurrants.  So I thought to myself, the last time I had blackcurrants was in a carton of Ribena about ten years ago, how on earth will I find any blackcurrants?  I don't think I've even seen a real-life blackcurrant since I was a little girl!  Raw Living to the rescue (I swear I manifested this) with their magical blackcurrant powder!

     

    Black currants are rich in many phytonutrients, antioxidants, vitamins, essential fatty acids and minerals

    In particular, they are renowned for their high content in Vitamin C, Omega-6 and potassium.  They have twice the potassium of bananas, four times the vitamin C of oranges, and twice the antioxidants of blueberries!

    The powder itself is very concentrated in flavour so you only need a little bit.  I decided to make a blackcurrant chia pudding, which I'm calling Ri-chia.  You can also add it to smoothies, cakes and chocolates for a fruity punch, it does pack a real KaPow!

    Ri-chia

    Soak 2 TBSP of chia in 1 cup of pure water overnight, the next morning add:

    1 TBSP Blackcurrant Powder

    1 TBSP Lucuma

    1 TBSP sweetener of choice (raw honey, agave, etc.)

    Add more water if you want to make a runnier pudding!  Top with goji berries if desired

  • BzzzZZZZzzz Anyone for honey?

    Wild Orange Blossom Honey

    Raw Living’s raw orange blossom honey is simply divine. When I got my delivery I couldn’t wait to open it up, first things first... Put my finger in and........ yum! I don’t usually stick my finger in honey pots but this honey tastes like no other. It’s solid in the jar and melts in the mouth. With a subtle hint of orange it is very morish. My favourite way of eating it is to get a Brazil nut, dip it in the pot, scoop out a lashing of honey and pop it in my little mouth.
    I’m sure you are aware that bees are dying off! We need to do our best to keep this from happening as bees keep our agriculture alive. Without bees we wouldn’t be able to pollinate crops. Buying raw helps provide a good life for free-range bees that are not treated badly for their precious honey. Raw honey provides good quality, enzyme-rich, medicinal, powerful food. David Wolfe raves about honey and the medicinal properties of honey; buying raw guarantees you that quality. There have been strong supportive scientific studies conducted on the different types of honey collected and the different medicinal qualities they provide for different ailments.
    Raw Living’s honey is such good value at £5.99 a jar! Practically the same for a high street jar of honey. They also sell heather, chestnut and multifloral honey.
    I am now hooked on honey – raw of course....

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