Articles tagged with: Healthy
What great news for a Friday! We’ve been voted 3rd place in the Best Health Food Brand category of Cook Vegetarian Magazine’s Veggie Awards 2014 – and it’s thanks to you!
This year the magazine opened up …
This Spring Suma are offering lots of great new products, these are included in our new Spring Summer brochure, so here’s a taster from us, Suma, the workers cooperative where things are altogether better.
Health-conscious Suma Member Kate recently trialled an all-natural seven-day detox plan from Creative Nature- an ethical UK business specialising in supplements and superfoods. Could this detox offer the perfect way to recover from the all that festive overindulgence? Read on to find out…
Thanks to the rich flavour of these savoury muffins they make a comforting winter snack, but they can also be served with soup for an evening meal.
Suma has made a commitment to help caterers provide meals that are healthy, environmentally friendly and support animal welfare by joining the Food for Life Catering Mark Suppliers Scheme.
The Manuka plant is found in the green hills of New Zealand and has long been treasured by the Maori for its medicinal properties. Now you can get these benefits too, thanks to the Rowse Manuka honey range.
At Cawston Press we love coming up with new ways to use our apple juice. It is such a versatile ingredient and can be used in a number of sweet and savoury dishes. It also makes a great, natural sweetener in place of sugar, whilst adding a little of its own delicious, delicate flavour.
In some parts of Italy orzo, or barley, is used in place of Arborio rice to make a risotto-style dish. Barley is naturally low in fat and makes for a satisfying and tasty meal when combined with earthy mushroom flavours.
This cooked breakfast is a satisfying start to the day and much lower in fat than the greasy, meaty version of a full English!
This recipe is from the fifth in a series of recipe collections based around the themes of vegetarianism, healthy eating, and ethical living.
Fussilli with Roasted Aubergine, Goats Cheese and Parsley Pesto