Useful Supplements for Vegans… and Everyone Else!

In this month’s issue of Vegan Life magazine, there was a useful guide to supplements for vegans. This is something that I looked into myself last year as I wanted to make sure the family was getting all the nutrients needed for tip-top health and not lacking anything vital.

Vegan Life Issue 3

While a varied, balanced vegan diet can meet all nutrients needs (with the exception of vitamin B12), as mentioned in The Vegan Life article, there are four key nutrients to consider supplementing, and these are vitamins B12 and D, iodine and omega 3 essential fatty acids.

However, it’s worth noting that it’s not vegans exclusively that would benefit from taking these supplements. As we get older, our ability to absorb B12 from foods diminishes, so anyone over 50 years old is advised to consume fortified foods and/or take a B12 supplement. The UK government’s health advisers are also proposing that millions of people should be offered free vitamin D supplements as it’s estimated that one in five adults in the UK is at risk of vitamin D deficiency. Worldwide, iodine deficiency has become a major health problem too. To reduce the risk amongst their own populations, countries such as the USA, India, Denmark and Switzerland fortify table salt with iodine (‘iodized salt’). And when it comes to essential fatty acids, people are generally getting too much omega 6 and not enough omega 3.

Let food be thy medicineMy number one choice for nutrient intake will always be food. However, for these key nutrients – vitamins B12 and D, iodine, omega 3 (especially EPA & DHA) – I’ve decided to take a ‘belt and braces’ approach for now and use supplements to top up our levels, as and when needed.

Here’s how my family currently accesses these four nutrients…

Vitamin B12
Foods – fortified non dairy milks, non dairy yogurts, nutritional yeast flakes, breakfast cereals
SupplementSOLGAR Vitamin B12 (Cyanocobalamin) 1000mg Sublingual Nuggets

Vitamin D
Food – fortified non dairy milks, non dairy yogurts, breakfast cereals
Summer months – lots of time spent outdoors in T-shirts & vest tops
SupplementViridian Liquid Vitamin D drops which have a nice, fruity flavour (we squirt it straight into our mouths or into smoothies/yogurt).

Foodiodised salt (from Sainsburys); seaweed (Clearspring Nori Sprinkle is a favourite) UPDATE 2017 – we also love making vegan sushi rolls with nori sheets – another great source of iodine!

Omega 3 Essential Fatty Acids
Food – walnuts, ground linseed, chia seeds, hemp seeds, greens
Supplements – Since it’s not known how well the body converts the omega 3 in walnuts and seeds from ALA into DHA, I also like to give the family a supplement which includes DHA (derived from marine algae). Our current favourite is  Viridian Vegan EPA & DHA – a lovely orange-tasting liquid that we squirt on smoothies, yogurts or straight into our mouths!

In addition to these four, I also think it’s important to pay attention to Iron and ensure that we eat lots of iron-rich meals. Worldwide, iron deficiency is the most common nutritional disorder and affects a staggering 2 billion people.

Vegan for Life has a useful section on iron, which includes the levels needed by gender and age, ways to enhance iron absorption, and a list of foods and their iron content. I also love this infographic by Vegans of Instagram


Iron Rich Plant Sources


While the recommended intake for men and post menopausal women is 8mg (which is pretty easy to achieve on a well-balanced varied diet), for menstruating women it’s 18mg – more than double! Considering ½ cup beans and ½ cup cooked greens each contain around 2mg, it can be quite a challenge to reach the 18 mg RDA. And that’s before we even take account of the fact that certain minerals (especially calcium), and beverages such as coffee and tea inhibit the absorption of iron. I’ve had my iron levels checked twice in the past couple of years and both times they’ve been low. Not anaemic low, but lower than optimal.

A few months ago I decided to top up my iron intake during the ‘time of the month’ with an iron supplement. I’ve been taking Viridian Balanced Iron Complex, which contains iron bisglycinate, a form of iron that is gentler on the digestive system than ferrous sulphate. I’ve had no stomach issues at all taking this supplement. As an added bonus, the supplement contains B12, magnesium, folic acid and vitamin C.

For years, I was ‘anti supplements’ but now I understand that they do have their place… just as long as we see them as a ‘supplement’ rather than a substitute for healthy eating 😉

What’s your stance on supplements? Do you take any yourself?






Purple Haze Salad with Blackcurrant, Hemp and Mustard Vinaigrette

Salads have been noticeably absent from my blog and that’s because I only share recipes that are ‘Lil’ L approved’. Until recently, salad was definitely not on his love list. Last summer in Provence, I started to put tiny amounts of lettuce on his lunch plate and he would eat it… providing it was slathered in hummus or salad dressing. We slowly increased the portion size and, since Christmas, he’s actually been tucking in with enthusiasm. Finally, he’s feeling the love for salad leaves and he’s even enjoying taking them to school in his lunch box 🙂

Unlike Lil’ L, I’ve always been a fan of salad. As a kid, I would munch my way through my Dad’s homegrown salad patch – tomatoes, radishes, lettuces, beetroot, celery, cucumber – I loved it all! However, just like Lil’ L, I much prefer my salads well dressed. Tangy vinaigrettes or creamy mayonnaise can really help to bring a bowl of salad to life and definitely make it more appealing to kids!

When I was invited to take part in a Maison Maille Culinary Challenge, I thought it would be the perfect opportunity to devise a new, family-approved salad recipe. We were invited to select two products from their range, and I opted for the Dijon Mustard Originale and Red Wine Vinegar with Dijon Blackcurrant Liqueur. Unfortunately, the vinegar never arrived, however it did provide the inspiration for my recipe.

Blackcurrant, Hemp and Mustard Vinaigrette

While shop-bought salad dressings tend to be high in empty calories with little or no nutritional value, I try to make my home-made dressing the exact opposite. I love to pack them with nutrient-rich ingredients so I can drizzle on the dressing to my heart’s content, in full knowledge that it’s actually good for me and isn’t going to pile on the pounds. The dressing I’m sharing today is actually oil free. And check out that amazing colour!

I absolutely love the flavour of this dressing, and it’s been a huge hit with the rest of the family too (including Lil’ L!) It’s tangy, with a touch of sweetness and beautiful hint of blackcurrant. I’ve used real blackcurrants in the dressing which are loaded with antioxidants. To add a touch of creaminess, I blended in some hemp seeds, which also happen to be a great source of omega 3.

To complement this beautifully vibrant dressing, I’ve compiled a colourful, crunchy, protein-rich salad. I love the contrasting colours of the Ruby Gem lettuce. Like most lettuces, it’s packed with phytonutrients to keep us healthy.

Gem Lettuce 500

And surely nothing can beat red cabbage for vibrancy? As well as adding flavour, crunch and colour, red cabbage is packed with antioxidants, including vitamin C. Just one cup of shredded cabbage contains 85% of the recommended daily amount of vitamin C!

Red Cabbage copy

And here’s another antioxidant-rich, immune-boosting, tasty addition to my salad bowl – red pepper. I opted to use a sweet romano pepper, but bell pepper would work fine too.

Sweet Romano Pepper copy

For protein, I added some edamame (soya) beans. I love their fresh flavour and colour. I tend to undercook mine slightly so they’re nice and firm for salads or snacks. Soya beans have great health benefits but have received some bad press lately. If you want to find out more, check out this report from Viva!

Edamame Soya Beans

For an extra boost of protein and slow release energy, I added some chickpeas. This time, I opted for maple soy roasted chickpeas, but my Dukkah spiced chickpeas would also work well in this salad. Chickpeas are a nutrient powerhouse packed with protein, dietary fibre, antioxidants, B vitamins and minerals including iron.

Roasted Chickpeas copy

While not featured in today’s pics, I also highly recommend adding avocado to this salad bowl. It adds another great dimension of flavour and texture, as well as heart-healthy monounsaturated fats and vitamin E. Lil’ L is a huge avocado fan and always loves to add a few slices to his salad plates.


Purple Haze Salad with Blackcurrant, Hemp and Mustard Vinaigrette

The Dressing (oil free)
Yield: approx. 120g / ½ cup
Hands-on time: less than 5 minutes

18g / 2 TBSP shelled hemp seeds
2 tsp balsamic vinegar
2 tsp maple syrup
2 tsp Dijon Mustard
35g/ ¼ cup fresh or frozen blackcurrants
60ml / ¼ cup water
pinch of salt

Place all the ingredients in a small bowl and whizz with a hand blender until smooth (alternatively use a jug blender). Taste test and add more mustard or sweetener, if desired.

The Salad
Serves 2 as a main (or 4 as a side salad)
Hands-on time: 10 minutes

60g / ⅓ cup frozen soya (edamame) beans
140g / 2 cups ruby gem (or romaine) lettuce, shredded
100g / 1 cup red cabbage, thinly shredded
1 red romano (or bell) pepper, finely chopped
1 batch of roasted chickpeas (recipe below)
1 medium ripe avocado, sliced (optional, but highly recommended)

Boil the soya beans for 3 minutes, then run under the cold water tap and drain. How you arrange the salad is entirely your choice! You could keep all the ingredients separate or mix it all up. Either way, it will look beautiful
Sprinkle with the roasted chickpeas and dressing just before serving.

Soy Maple Roasted Chickpeas

Serves 2-4
Hands-on time: 5 minutes    Cooking time: 25-30 minutes

1 x 400g / 14 oz can chickpeas
2 tsp tamari soy sauce (or low-sodium soy sauce)
1 tsp extra virgin olive oil
1 tsp maple syrup
1 tsp dried oregano
Pinch of salt


1. Preheat the oven to 200C (180C fan) / 400F. Line a large baking sheet with non-stick baking paper.

2. Thoroughly drain the chickpeas and place in a bowl. Add the soy sauce, oil, syrup, oregano and salt. Stir to coat, then tip the chickpeas onto the prepared baking sheet and arrange in a single layer. Scrape any remaining marinade from the bowl and spread it onto the chickpeas. Roast for 25-30 minutes, stirring half way through the cooking time. After 25 minutes roasting time, I find that the chickpeas have a slightly softer, chewier texture (which I personally prefer), while after 30 minutes they become harder and crunchier.


After snapping the photos, I couldn’t wait to tuck in!

Baobab Fruit Powder & Eden Project Family Ticket Giveaway!

When I was a child, as a treat during grocery trips, my mum used to let me choose a new fruit to try. I was always drawn to the exotic fruit section and it was here that I discovered my love of pomegranate, pineapple and coconut. The one disappointment was the Sharon fruit. Imagine my excitement as a kid to find a fruit named after me! Sadly it turned out to be the blandest fruit I’d ever tasted. It certainly didn’t live up to its name 😉

To this day, I still love seeking out new exotic fruits to try, so when I was invited to sample baobab fruit powder, I was more than delighted to accept. Originating in sub-Saharan Africa, the melon-like fruits grow on the legendary ‘upside down tree’, which is pollinated by bats! It’s widely consumed all over southern Africa as a refreshing juice or health snack. The Kung San bushman of the Kalahari eat it for medicinal purposes, to ward off winter colds, combat fevers, stomach upsets and as a general pick-me-up.

Avenue of Baobab Trees Madagascar


Baobab fruit powder is a 100% natural whole food often referred to as ‘Nature’s Multivitamin’ due to its high levels of vitamins, minerals and antioxidants. It contains more than 12 minerals and vitamins, but is particularly rich in vitamin C, calcium, iron, magnesium and potassium. It is reported to contain more calcium than milk, more iron than steak, six times more potassium than a banana and to have more than 100 times the antioxidant activity of oranges!

Baobab Fruit


The powdery fruit pulp is obtained through a simple process that involves collecting the fruit by hand, cracking open the hard shells, then milling. Flavourwise, it has hints of pineapple and melon.  I love adding it to smoothies (especially our Oaty Pineapple Breakfast Smoothie) for an extra boost of nutritional power. It can also be sprinkled into breakfast cereals, added to yoghurt, used to make jams, sauces and ice creams, and even used in baking. I often add it to my home-made energy bars to give them an extra nutritional boost.

Baobab Fruit


The Eden Project in Cornwall recently launched their own range of baobab fruit powder, which is sustainably harvested and bought from rural harvester groups in Malawi. Money from every sale of baobab goes to PhytoTrade Africa, who help support rural harvesters and producers across southern Africa. 

Baobab Fruit Phyto Trade Africa


The Eden Project sells a variety of baobab fruit products, including fruit powder sachets, pouches and jars, as well as gift bags, chocolate and even hand cream! They are available to purchase online however, if you fancy buying them in person, I have one AMAZING giveaway lined up for you!

Baobab Fruit Powder Pouch


The Eden Project is kindly offering my readers the chance to win a FREE DAY TICKET to the Eden Project in Cornwall (England) for up to two adults and two children (worth £68!)

Described as the “eighth wonder of the world”, the Eden Project is a global garden which lets people discover plants that have changed the world and plants that could change the future. People can explore the sights, smells and sheer scale of the Rainforest Biome, take a journey through the fragrant Mediterranean Biome and zig-zag their way through the 30 acres of outdoor gardens. There are also world-class art installations, unique sculptures and exciting events to be found across the site.

Panoramic view of the geodesic dome structures of Eden Project

To be in with a chance of winning, simply leave me a comment answering the question featured in the Rafflecopter below. Do make sure you tick the box in the Rafflecopter to register that you have done so!

This giveaway is worldwide, open to all residents aged 18 and over. The closing date is Friday 25th April 2014 at midnight GMT. The winner will be selected at random using Rafflecopter and notified by email. The winner can choose to visit the Eden Project on the day of their choice (there is no expiry date on the ticket!)

If you’re new to Rafflecopter, it’s pretty easy! Simply click on ‘Use Your Email’ and enter a name and your email address (rest assured it won’t be published anywhere). You can also log in using your Facebook account, if you wish. A quick demo of how to use Rafflecopter can be accessed here.

There are a number of additional ways you can enter in order to increase your chances of winning. You will find these listed in the Rafflecopter. All entries will be verified prior to the winner being selected.

a Rafflecopter giveaway

NB. If you experience any technical problems when trying to enter the Rafflecopter, leave me a comment below and I’ll submit your entry for you.

Good luck everyone! xx


‘Rise and Shine’ Oaty Pineapple Breakfast Smoothie (Dairy-free)

The British winter was more like a monsoon this year. For over two months it rained pretty much continuously, and often accompanied by gail force winds. It’s been yet another crazy weather season, with January recorded as the wettest winter month since 1767! Thousands of homes experienced terrible flooding, especially on the Somerset levels. While our garden has been completely submerged under water three times since Christmas Eve, fortunately our house is elevated and out of harm’s way.

We’re now coming to the end of March and we’re STILL experiencing rain pretty much every day here in the South West. However, there are breaks and when the sun comes out and the clouds disappear, it’s absolutely glorious! I’d forgotten how wonderful it is to feel the warmth of the sun on your skin!

Japonica March 2014

As the sunny spells are so fleeting, I’m grabbing every opportunity to get out there and make the most of them. The garden is starting to come to life and it’s been a joy to see the Spring flowers popping up. Every where I look, there’s a hive of activity in the garden. The bees, butterflies, ladybirds and toads are all out of hibernation, and the birds are busy pairing up and make nests. This truly is a wonderful time of year! Now if the rain could just go away for a while so I can go jogging without getting wet or having to run with an umbrella, then that really would be the icing on the cake 😉

Primroses March 2014

For today’s recipe, I’d love to share one of Lil’ L and I’s favourite ‘power boosting’ breakfast smoothies. This one contains fresh pineapple, which has powerful antioxidant, anti-inflammatory and immune-boosting properties. For slow-release energy, a protein boost and delicious creaminess, we add oats and chia seeds. The chia seeds also give the smoothie an omega-3 boost and have this amazing satiating effect, leaving you feeling full up for hours.

'Rise and Shine' Pinapple Oat Breakfast Smoothie | Bit of the Good Stuff

To ramp up the nutritional factor even more, we add a spoonful of baobab powder. This natural fruit powder boasts some amazing nutritional stats, including 3 times more calcium than milk and 6 times more antioxidants than blueberries!

When the sun peeked out the other day, I grabbed the opportunity to drink my smoothie in the garden. Five minutes of bliss!


This smoothie makes a refreshing change from breakfast cereals. It’s packed with goodies that will help to sustain energy levels and leave you feeling full up all morning. It also makes a great after school or work ‘pick me up’. For a lighter, post dinner ‘dessert’ smoothie, simply omit the oats.

Makes 1 tall drink
Hands-on time: 5 minutes

¾ cup sweet, fresh pineapple, diced
1 cup non dairy milk (almond, soya or rice, preferably fortified)
1 TBSP chia seeds
1 TBSP baobab powder, optional (for a nutritional boost)
4 TBSP rolled (porridge) oats (use certified GF oats, if needed)
Maple syrup (or other natural sweetener), optional to taste

Place all the ingredients, except the sweetener, in a high-speed blender and blend until completely smooth. Stop now and then to scrape down the sides. Taste test, and add a little maple syrup, or other natural sweetener, if needed.

As with any acidic fruit drink, allow at least thirty minutes after drinking before brushing your teeth.


Products used in this recipe
So far, I’ve made this smoothie with Alpro Almond milk & Soya milk and Rice Dream Rice Milk
Chia Seeds, available from health food stores and online, including Amazon

Baobab Fruit Powder from the Eden Project (gifted to me)
Mornflake Superfast Oats

'Rise and Shine' Pineapple Oat Breakfast Smoothie


 I hope you’re having a wonderful weekend everyone! xx

Our Wildlife Garden & Summer Fruits Energy Shake (‘Breakfast in a Glass’)

What a glorious summer we’ve had this year! After a spell of wet, overcast summers, it was such a refreshing change to have blue skies and sunshine for pretty much the whole of July and August.  I absolutely loved it and took every opportunity I could to be outside, making the most of it

The plants and insects clearly loved the weather too!  This year, I decided to let the failed ‘veggie’ patch grow wild and turn it into a little haven for wildlife.

'Veggie' Patch Aug 2013 1 500

The whole summer it’s been a hive of activity, filled with all manner of bee, butterfly and beetle. We’ve also had baby toads and slow worms living in there too!

'Veggie' Patch Aug 2013 3 500

Does anyone know the name of the yellow plant below? I think it’s beautiful and it doesn’t get munched at all. As soon as I know its name, I’ll add it to my list of slug and snail resistant plants 🙂

'Veggie' Patch Aug 2013 4 500

We’ve also had success growing raspberries in the patch 🙂 A generous friend gave me six plants earlier this summer, and by late August they were already producing fruit. This raspberry is golden yellow in colour, which seems to make it less appealing to the birds. While the leaves of the plant have been munched, the fruits haven’t been touched at all!

Raspberries September 2013

Normally at this time of year, I would be out on my bike foraging for blackberries, but this year there was no need. By leaving the garden wild, we ended up with our own bumper crop!

Blackberries 4

In the mornings, I’ve been enjoying energy shakes for breakfast, made with a cup of freshly picked blackberries. By adding in some oats, ground almonds and chia seeds, the shake becomes a very satisfying ‘breakfast in a glass’. The additions make the shake so filling that I don’t get hungry all morning!

Blackberries 3

This shake also makes a fantastic post-exercise recovery drink and after-school ‘snack’ to revive energy levels.  I find they’re especially useful as a filling, energy booster on weekday nights when Lil’ L has after-school activities and dinner is going to be served late.

Blackberry Shake 1 500 copy

These smoothies have been a great way to encourage Lil’ L to eat berries. He still won’t go anywhere near whole berries (it’s a ‘texture thing’) but he’ll happily gulp them down in a shake. When he was little, I used to blend the berries and milk first, then strain it to make it completely smooth before blending in the remaining ingredients. These days, he’s happy to drink the smoothies straight up, pips and all!

Here’s how we make them:


Summer Fruits Energy Shake

Makes 1 large drink
Hands-on time: 5 minutes    Ready in: 5 minutes

240ml / 8 fl oz / 1 cup fortified soya milk (or other non dairy milk)
4 tbsp soya yoghurt (or other non dairy yoghurt)
140g / 5 oz / 1 cup fresh summer fruits* (blackberries, strawberries, raspberries, blueberries, tayberries)
1 TBSP rolled oats (use certified GF oats, if needed)
1 TBSP ground almonds
1 TBSP chia seeds
1 TBSP maple syrup (or agave syrup)
Ground cacao nibs (optional, for nutrient boost & garnish)

*You can use frozen berries to make a thicker, ice cream-style shake

Place the ingredients in a high speed blender. Pulse to break up the fruit, then blend on high speed until smooth. Taste test and add more sweetener, if needed. Pour into a tall glass and serve.

To make a smooth, pip-free shake (which might be more appealing to small children), first blend the milk and berries on high speed for a minute. Pour through a sieve to catch all the pips. Return the shake to the blender, add in the remaining ingredients and blend on high speed for a minute or so.


And to make to even more scrumptious, I like to top off my shake with some ground cacao nibs 🙂

Berry Shake with Cacao Nibs 1 500 copy

The Good Stuff ♥
Blackberries – Fantastic immunity boosters, packed with antioxidants, including vitamin C. Also a great source of dietary fibre, vitamin K, and manganese
Fortified soya milk & yoghurt – Good source of protein, calcium, vitamins B12 and D, yoghurt cultures
Oats – Provides slow-release energy

Almonds – Provides protein. Rich source of antioxidant Vitamin E, riboflavin, manganese and magnesium

Chia seeds – Good source of protein and dietary fibre. Rich in calcium, manganese, phosphorous and omega 3 fat
Cacao Nibs – Packed with nutrients, including lots of antioxidants. Check out my raw chocolate post to find out more.

Products used in this recipe
Alpro soya milk and plain soya yoghurt (available in all major UK supermarkets)
Mornflake Superfast Oats (available from Tesco and Asda)
Chia seeds (available from health food stores and online. I purchased mine from Earthfare)
Duronic 1200 1.8 litre Jug Blender, available from Amazon

Cacao nibs – available from health food stores and online. I use the Elements for Life Cacao Nib Grinder


Have you had any success growing fruits or veggies this year? Do you ever go foraging?


We ♥ Hemp & A Good Hemp Giveaway

If you’ve been following my blog for a while, you’ll have noticed that hemp seeds appear in a lot of my meals.  It crops up in breakfasts, lunches, dinners, smoothies and even hot chocolate!  I have huge respect for this super seed, both for its nutritional content and positive impact on the environment.

Shelled_hemp_seed 500



On the nutritional front, hemp seeds are little powerhouses, packed with protein, essential fatty acids, antioxidants and minerals.

Nutritional Qualities of Hemp Seed
A complete protein, containing all the essential amino acids
Very high protein content (over 30%)
Low in saturated fat
Excellent source of omega 3 and omega 6, and in the ideal ratio for your body to absorb it
Natural source of Gamma Linoleic Acid (GLA)
Rich in antioxidants, including vitamin E
Great source of magnesium, zinc and iron

Health Benefits of Hemp Seed
Increases energy levels and metabolic rate
Lowers blood pressure
Improves organ function
Boosts immunity levels
Helps circulation
Reduces inflammation and symptoms of arthritis
Reduces symptoms of PMS and menstrual cramps
Builds strong, healthy hair, skin and nails
Low allergen and easy to digest

Though hemp comes from a variety of cannabis sativa, the plant contains extremely low levels (0.02% or less) of tetrahydrocannabinol (THC) (levels comparable to the amount of opium found in poppy seeds).  Here in the UK, it’s legal to grow industrial hemp for culinary purposes.

Hemp Crop in Peasenhall Road, Walpole, UK 500



The production of hemp seed actually has a positive impact on the environment!

Hemp seeds on plant 500



Environmental Benefits of Hemp Seed
A very efficient carbon sequester, locking up to four times as much carbon as a similar size field of trees
One of the world’s most sustainable crops
Extremely easy to cultivate with fantastic yields
Can be grown entirely herbicide and pesticide-free
Excellent for soil structure and health
Doesn’t require any weed control during the growing period (either mechanical or chemical)
Fastest growing plant in the world after bamboo, shooting up 4 metres in 14 weeks

We ♥ Hemp
As a plant-powered family, we consume hemp seed as one of the main sources of our omega 3 intake (along with flaxseed, chia seeds and walnuts).  Since heat can destroy their valuable omega 3 properties, we tend to sprinkle hemp seed into our meals once they are prepared.  Until recently, I’d only ever used plain, shelled hemp seed so I was delighted when I was contacted by Braham & Murray (the company behind Good Hemp) and asked whether I would like to try their new range called ‘Good Seed’.  In addition to the plain variety, they’ve created three flavoured blends: Sweet Cinnamon, Asian Spices and Italian Herbs. All four of them are perfect for sprinkling!

I have to say that these products have been thoroughly tested by my family.  We’ve used at least one of the blends every day for the past month or so!  Here’s a rundown of our favourite ways to enjoy them.

The Sweet Cinnamon blend (hemp seed, ground cinnamon, sugar) has been sprinkled onto breakfast cereals, porridge, and blended into smoothies.

Good Hemp Sweet Cinnamon

The Italian Herbs blend (hemp seed, coriander, salt, oregano, basil, garlic powder) has been wonderful for sprinkling into pasta dishes and on top of pizzas and soups…

Good Hemp Italian Herbs 1

while the Asian Spices blend (hemp seed, oregano, sweet chilli, smoke paprika, garlic powder) has been perfect for adding to curries and stir fries.

Good Hemp Asian Spices

The plain Shelled Hemp has been sprinkled into a whole array of breakfasts, lunches, dinners and smoothies.

Good Hemp Shelled Seeds

We found that all four blends are also great for sprinkling into sandwiches and wraps.

Falafel Wrap

As companies go, I really value Braham and Murray as they take great care to produce a quality product in harmony with the environment.  All their hemp is grown in the UK and is entirely herbicide and pesticide free.  They make use of the entire hemp plant, so nothing goes to waste.

The seed is used for food.
The straw is used to create sustainable building materials for Eco houses.
The fibre is supplied to BMW for the doors of 3 & 5 Series cars (the fibre reduces the weight per car by approximately 1kg, thus enabling fuel efficiency).
The dust cleaned from the seed is supplied to worm farms.
Leaf matter supplies essential nutrients back to the soil as a natural fertiliser.

Giveaway Time! NOW CLOSED!
I’m very delighted to tell you that Braham and Murray have kindly offered to give away three of their Good Seed products to my wonderful readers.  To be in with a chance of winning one of the pots, simply leave me a comment below stating which of the blends you would like to try: Sweet Cinnamon, Italian Herbs, Asian Spices or Plain Shelled Hemp.

There are two bonus ways of entering the giveaway:

– ‘Like’ the Braham and Murray Good Hemp Facebook page, and leave me a comment below stating that you have done so.

– Follow Good Hemp on Twitter @Good_Oil or @GoodHempNutri, and leave me a comment below stating that you have done so.

I’m afraid that this giveaway is UK only, so apologies to my international followers.

The closing date is Thursday 28th February 2013, at midnight GMT.

Good luck everyone!

Are you a fan of hemp seed?  If so, what’s your favourite way of eating it?