Not only is kimchi delicious but it’s a probiotic that is great for gut health. Theresa Sjoquist talks to two kimchi makers to find out the secrets of this moreish crunchy pickle.
Gretta Carney, owner of Hapī Ora organic café and māra in Ahuriri–Napier, talks about kai as medicine, the quantum science behind biodynamics, homeopathy and Hua Parakore – and shares some favourite kūmara recipes.
Kūmara is something we need in our community. It’s an abundance crop, says Gretta Carney, owner of Hapī Ora organic café and māra in Ahuriri–Napier. She shares some of her favourite kūmara recipes.
Holistic nutritionist Laura Hett explores the roller coaster world of hormones and provides practical advice on lifestyle changes that can make a difference.
Bridgit Gibellini lives in Nelson and owns herb and vege seedling company Weathersfield Organics.
Herbalist Sara Mertens celebrates our hottest native herb and peppers us with ideas on how to use it in the kitchen and medicine cabinet.
Here is my finger-licking, creamy crustless pie, which also features caramelised leek, fresh rosemary, light spices and chunks of sweet kūmara, all immersed in a rich sunflower, miso sauce and finished with a layer of the parmesan-like cheesy rosemary crumble. Do not put this gloriously cosy winter’s pie in the too-hard basket, it truly is very simple to put together and so delicious.
Donna Evans is the store manager at organic grocer Commonsense’s newest store in Milford. We talked shop with her.
Subscribe to Organic NZ and enjoy a free jar of organic honey.
Edible activism meets ethical hedonism in Flip Grater’s new cookbook, which is packed with favourite recipes from Grater Goods, her vegan deli in Christchurch.
A delicious cheesecake recipe using blackcurrants from ViBERi, the award-winning organic blackcurrant company.
Matt shares a couple of simple and delicious recipes with Organic NZ readers.