Barley grass powder – green & deliciously wholesome A powder prepared from the juice of freshly squeezed organic barleygrass, which is subsequently dried at low temperatures. Barleygrass powder contains a selection of vitamins, minerals, fibre, protein & chlorophyll, the natural pigment responsible for the powder’s deep green colour. Product benefits Prepared from the juice of freshly squeezed organic barley grass, which is subsequently dried at low temperatures Contains a variety of minerals, including magnesium, calcium, iron & potassium Contains protein & fibre Contains chlorophyll, the natural pigment responsible for the powder’s deep green colour Suitable for those following a vegetarian, vegan or raw food diet Certified organic by " Organic Farmers & Growers", the UK’s leading government accredited organic certification body ...

A powder prepared from the juice of freshly squeezed organic barley grass, which is subsequently dried at low temperatures. Barley grass powder contains a selection of vitamins, minerals, fibre, protein & chlorophyll, the natural pigment responsible for the powder's deep green colour. ...

A powder prepared from the juice of freshly squeezed organic barley grass, which is subsequently dried at low temperatures. Barley grass powder contains a selection of vitamins, minerals, fibre, protein & chlorophyll, the natural pigment responsible for the powder's deep green colour. ...

Brazilian ginseng is one of the most highly regarded South American herbs. It is also widely known by the name, Suma. In the last ten years Brazilian ginseng has also become a popular herb amongst Olympic athletes due to its anabolic agents, beta-ecdysterone, & three ecdysteroid glycosides. ...

These raw, unpeeled cacao beans come from the pods of the cacao tree
- a tropical tree that & native to Central & South America.
...

ou can eat them straight or in a trail mix. Try sprinkling on your breakfast. Add to a touch of agave nectar or another sweetening agent & chew. Freeze cacao beans with sweeteners (agave nectar is fantastic). Eat cold. Blend cacao beans into herbal teas with the Peruvian ecstatic food maca. Crush cacao beans with a pestle & mortar & add to raw ice creams for the best chocolate chips in the world. Create a raw chocolate bar. Blend the following raw ingredients together: cacao beans,  agave nectar, carob powder,  maca, coconut oil,  cacao butter,  angstrom calcium, andcashews. Pour into a mould & freeze. Eat cold & experience the truth about the food of the gods! Cacao is great fun for everyone -- especially kids! Sometimes a natural white bloom will appear on the outer skin of the beans. This is a natural occurrence & is perfectly harmless -- the bean is still in pristine condition inside waiting to be eaten. ...

Our cacao butter comes from fairly traded sources, & the beans from which it is made are of the Criollo variety. Criollo cacao beans are recognised as the best in the world for flavour, consistency & nutrients. This superb cacao butter is raw, organically certified, chemical-free cocoa butter -- the pure oil of the cacao bean. Cacao butter is deliciously edible & possesses an extraordinary rich, delicate chocolate aroma. Add a piece of this ecstatic butter to your favourite smoothie, dessert, ice cream or chocolate creation. Because it has not been damaged by heat, our cacao butter melts easily & blends nicely into any type of recipe. This makes it super fun & easy to use. Cacao butter may be used as a skin moisturizer. It also may be used as (or in conjunction with) a massage oil. Our cacao butter is created through a new proprietary cold-pressed method. This process begins by cold-pressing our very own cacao nibs into a "cake" so that the oil begins to separate from the protein & fibre. The temperature is never allowed to exceed (or even reach) 120 degrees Fahrenheit & is usually 104 degrees Fahrenheit (all other cocoa butters are exposed to temperatures as high as 300 degrees Fahrenheit!). A high-accuracy thermometer is used throughout processing. Slowly, the pure, liquid cacao butter begins to sift off into a stainless steel valve that takes the cacao butter into a separate container where it is allowed to solidify ready for shipment! Yearly, we receive a certificate of analysis from our organic cacao growers, which shows that all of our chocolate products are safe for human consumption without being cooked. All of our raw chocolate products are tested as 100% free from staphylococcus aureus, pseudomonas, aeruginoses, escherichila coli & salmonella. ...

Our cacao liquor comes from fairly traded sources, & the beans from which it is made are of the Criollo variety. Criollo cacao beans are recognised as the best in the world for flavour, consistency & nutrients. Raw cacao liquor isn't alcoholic, as the name may imply. It contains the ground up raw beans that would normally be separated into raw chocolate powder & raw cacao butter. It works wonderfully in chocolate recipes. Try grating it & sprinkling on your breakfast. Add to a touch of agave nectar or another sweetening agent & chew. Freeze grated cacao liquor with sweeteners (agave nectar is fantastic). Eat cold. Blend cacao liquor into herbal teas with the Peruvian ecstatic food maca. Grate & add to raw ice creams for the best chocolate chips in the world. Create a raw chocolate bar. Blend the following raw ingredients together: melted cacao liquor, agave nectar, carob powder, maca, coconut oil, cacao butter, angstrom calcium, & cashews. Pour into a mould & freeze. Eat cold & experience the truth about the food of the gods! Raw cacao contains hundreds of chemicals, is high in magnesium, iron, chromium, tryptophan, & antioxidants. It also contains PEA, which helps increase alertness/focus, & anandamide, also known as the bliss chemical. MAO inhibitors are also present in cacao, allowing more serotonin & other important "feel good" neurotransmitters to circulate in the brain. Cacao is remarkably rich in sulphur & magnesium. Cacao seems to be the number one source of magnesium of any food. Magnesium is associated with balanced brain chemistry, strong bones, & happiness. Magnesium is the mineral that is most lacking in the Standard UK Diet (SUKD); over 80% of us are chronically deficient in Magnesium! Similar statistics hold true for the Standard US diet population. Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of cacao nibs or cacao beans will yield anywhere from zero caffeine to 1, 000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee). Cacao contains no sugar, & our cacao nibs contain around 40% fat content (low compared to other nuts). Yearly, we receive a certificate of analysis from our organic cacao growers, which shows that all of our chocolate products are safe for human consumption without being cooked. All of our raw chocolate products are tested as 100% free from staphylococcus aureus, pseudomonas, aeruginoses, escherichila coli & salmonella. ...

Our cacao nibs come from fairly traded sources, & are of the Criollo variety, which are recognised as the best beans in the world for flavour, consistency & nutrients. Already peeled & broken, cacao nibs are very easy to pour into smoothies, or for adding to trail mix. Try sprinkling on your breakfast. Add to a touch of agave nectar or another sweetening agent & chew. Freeze cacao nibs with sweeteners (agave nectar is fantastic). Eat cold. Blend cacao nibs into herbal teas with the Peruvian ecstatic food maca. Crush cacao nibs with a pestle & mortar, & add to raw ice creams for the best chocolate chips in the world. Raw cacao contains hundreds of chemicals, is high in magnesium, iron, chromium, tryptophan, & antioxidants. It also contains PEA, which helps increase alertness/focus, & anandamide, also known as the bliss chemical. MAO inhibitors are also present in cacao, allowing more serotonin & other important "feel good" neurotransmitters to circulate in the brain. Cacao is remarkably rich in sulphur & magnesium. Cacao seems to be the number one source of magnesium of any food. Magnesium is associated with balanced brain chemistry, strong bones, & happiness. Magnesium is the mineral that is most lacking in the Standard UK Diet (SUKD); over 80% of us are chronically deficient in Magnesium! Similar statistics hold true for the Standard US diet population. Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of cacao nibs or cacao beans will yield anywhere from zero caffeine to 1, 000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee). Cacao contains no sugar, & our cacao nibs contain around 40% fat content (low compared to other nuts). Yearly, we receive a certificate of analysis from our organic cacao growers, which shows that all of our chocolate products are safe for human consumption without being cooked. All of our raw chocolate products are tested as 100% free from staphylococcus aureus, pseudomonas, aeruginoses, escherichila coli & salmonella. ...

Already peeled & kibbled, cacao nibs are very easy to pour into smoothies & other delights. You can eat them straight or in a trail mix. Try sprinkling on your breakfast. Add to a touch of agave nectar or another sweetening agent & chew. Freeze cacao beans with sweeteners (agave nectar is fantastic). Eat cold. Blend cacao nibs into herbal teas with the Peruvian ecstatic food maca. Crush cacao nibs with a pestle & mortar & add to raw ice creams for the best chocolate chips in the world. Create a raw chocolate bar. Blend the following raw ingredients together: cacao nibs,  agave nectar, carob powder,  maca,  coconut oil,  cacao butter,  angstrom calcium, and cashews. Pour into a mould & freeze. Eat cold & experience the truth about the food of the gods! ...