Superfoods

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Acai Berries

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We are pleased to offer the only truly raw Acai in New Zealand. This Acai pulp is NOT pasteurised before it is freeze dried which results in an ORAC score of 9,107 uM trolox / 5g. This is nearly twice as much as Acai sourced from the Brazilian Amazon making it an extremely high source of anti-oxidants. (By law, all Brazilian acai products, even the freezedried powder is pausterised before processing so this Columbian Acai is the only RAW Acai on the market.)

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Acai Powder - Raw Planet - Raw Freezedried Organic

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We are pleased to offer the only truly raw Acai powder in New Zealand from Columbia. Acai (ah-sigh-ee) is an all natural energy berry tasting like a unique blend of berries and chocolate. Considered as one of the most nutritious food today, the acai berry contains high levels of the essential nutrients and antioxidants that the body needs to be healthy and properly functioning.

This Acai pulp is NOT pasteurised before it is freeze dried which results in an ORAC score of 9,107 uM trolox / 5g. This is nearly twice as much as Acai sourced from the Brazilian Amazon making it an extremely high source of anti-oxidants. (By law, all Brazilian acai products, even the freezedried powder is pausterised before processing so this Columbian Acai is the only RAW Acai on the market.)

Our Nature's Superfoods Acai powder is harvested from the deep jungles and rainforests found in Brazil and our Loving Earth raw Acai Powder is wildharvested from Acai palms growing in the coastal estuaries of the Tumaco region in Colombia, where they get mineralised by the Pacific Ocean.

Acai has been used by many natives of Brazil & Columbia as their primary food source during long hunting trips. They also use the acai berry for its medicinal benefits such as treating all kinds of illnesses. It has a rich purple pigment which has the essential fatty acids omega 3, 6 and 9, amino acids and antioxidants. Aside from these, the acai berry also has a lot of vitamin A and C. Through all this ingredients, the acai berry is able to rid the body of free radicals and toxins and help in the promotion of new cell regeneration.

Hidden within its royal purple pigment is the magic that makes it nature's perfect food. Acai is packed full of antioxidants, energy, essential omegas 6 & 9 (good-for-you fatty acids), fibre, amino acids, vitamins and minerals. Antioxidants neutralise free radicals, which are known to damage cells in the body. Free radicals are caused by stresses on the body such as pollution, exposure to the sun, exersize, smoking, and poor diet.

Acai has heaps of good stuff that gives you an awesome energetic lift, having an exotic taste that will give your taste buds something to remember.

Some Facts About Acai
* Naturally organic wildharvested – Awesome!
* Low GL – No sugar rushes or sugar lows
* 4-6 times more antioxidants than blueberries
* Carb's for sustained energy
* Dietary fibre will reduce cholesterol absorption
* Essential fatty acids Omegas 6 & 9 and Protein
* Source of Calcium, Iron, Magnesium & Vitamin E

Nutritional Information
Serving Size 3g

 Per ServePer 100g
Energy67.8kj2260kj
Protein0.26g8.7g
Fat - total1.4g46.7g
-saturated0.34g11.4g
-trans0.0g0.0g
-monounsaturated0.90g30.02g
-polyunsaturated0.14g4.8g
-omega 39g300mg
-omega 6138.01mg4600mg
-omega 9776.48mg25880mg
Carbohydrate0.27g9g
Sugars0.03g<1g
-dietary fibre0.87g29g
Sodium1.56mg52mg
Calcium6.3mg210mg
Iron0.10mg3.6mg
Vitamin A212.63IU7087IU
ORAC3044.85uMol101,495uMol
Phenolics135.01mg4500mg
Anthocyanins14.7mg490mg


 

Agave Syrup

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Our organic wildcrafted & blue agave syrups are delicious, low glycemic index (GI) sweeteners that taste somewhere in between honey and maple syrup. The wild agave is harvested by an organic indigenous grower association, consisting of descendants of the Aztecs in the region of Ixmiquilpan in Mexico. The wild agave plant is central to their culture and they have harvested it for thousands of years.

Blue agave - Amber
Wild agave - Dark
Wild agave - Light

Agave Syrup - Blue Raw Planet - Organic & Raw Amber in a glass bottle - Mexico

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Agave Nectar has been used for centuries as a flavouring though native populations have also been aware of its health benefits and used it medicinally. The Aztecs used a mixture of agave nectar and salt as a dressing for wounds and a balm for skin infections and agave's use as a folk remedy persists today.

Scientific studies have confirmed agave's remedial properties. Agave nectar applied to the skin has been found effective against pyogenic (pus producing) bacteria such as Staph aureus. The tradition of adding salt to the nectar has been found to further boost its anti-microbial property. Agave nectar has also been proven effective against enteric (intestinal) bacteria.

Organic Blue Agave nectars are species-specific made exclusively from Central Mexico's renowned Blue Agave plant. Blue agave (Agave tequilana var. Weber) a member of the Amaryllis family is a slow-growing plant that spreads runners from a 'mother' plant. Grown to USDA Organic Standards the agave is cultivated and processed without chemicals or genetic modification.

After growing for 5 to 7 years a mature blue agave stands several feet tall and its carbohydrates are concentrated in the plant's core. The blue agave's treasure is held in the pina (so called because it resembles a pineapple after the leaves have been trimmed away).

Farmers hand-cut the blue agave with a simple razor-sharp blade. (A skilled farmer can cut and trim a 100- pound blue agave pina in less than 5 minutes.) The field trimmings are left behind to restore the soil and reduce erosion.

The fibrous blue agave pina is taken to the mill where it is pressed and its inulin-rich juice is collected and cleaned.

Inulin a dietary fiber made up of complex carbohydrates is not sweet by nature. Exposing (or hydrolyzing) the inulin to heat transforms it into sweet nectar. When making the Light Blue Agave nectar the juice is heated to a higher temperature for a short time. However when making the Raw Blue Agave nectar the process is lower and much slower: the juice is warmed to a lower temperature and the low heat is maintained for nearly twice as long. In this simple process the inulin becomes fructose a slowly metabolizing sugar found in many fruits and vegetables. Filtering determines the blue agave nectars' flavour and colour. This amber syrup is unfiltered.

Agave Syrup - Dark Raw Planet Wildcrafted & Raw Organic - Mexico

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The unfiltered Dark Agave has more minerals than the light filtered version, in addition to a richer, wilder flavour.

Nutritional Information
Minimally processed agave provides vitamins, minerals and enzymes that are not found in other processed sweeteners. Our unfiltered Dark Agave syrup has a wide spectrum of minerals and phytonutrients.

Serving Size 10g

 Per ServePer 100g
Energy131.3kj1313kj
Protein0g0g
Fat-total<1g<1g
   - saturated<1g<1g
Carbohydrate-total8g80g
   - sugars7.6g76g
Sodium0mg0mg

Agave Syrup - Light Raw Planet Wildcrafted & Raw Organic - Mexico

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The filtered agave has a more neutral, pure sweer flavour, very similar to sugar.

Nutrition Information
Minimally processed agave provides vitamins, minerals and enzymes that are not found in other processed sweeteners. Our unfiltered Dark Agave syrup has a wide spectrum of minerals and phytonutrients.

Serving Size 10g

 Per ServePer 100g
Energy131.3kj1313kj
Protein0g0g
Fat-total<1g<1g
   - saturated<1g<1g
Carbohydrate-total8g80g
   - sugars7.6g76g
Sodium0mg0mg

Baobab Powder

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Baobab fruit powder forms naturally inside the hard-shelled fruit of the African baobab tree: Adamsonia Digitata L. The powder is pale in colour and has a unique tangy taste described as "caramel pear with subtle undertones of grapefruit." Baobab offers opportunities for improvements in the overall nutritional profile of products.

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The iconic Baobab tree – also known as the “upside-down tree” and “The Tree of Life” – is abundant in the southern African bush. Indigenous peoples have eaten its fruit for centuries for its many nutritional properties. It contains over six times more Vitamin C than oranges and twice as much calcium as milk. It is also high in anti-oxidants, iron and potassium and was traditionally used by sailors to stave off scurvy.

Baobab ORAC Value

The Baobab ORAC Value is 24,000 u mol TE/100g which is just slightly more than dried Goji Berries at 23,000 umol TE/100g.

Baobab Fruit

Inside the hard shell are seeds, which are coated with whitish powder, which is the fruit pulp. The white globules seen in the following photograph are the pulp with a dark seed inside. The globules are surrounded by red fibers, whcih are very high in certain nutrients.

Baobab products are produced by mechanically separating the seeds and red fibers from the baobab fruit pulp. The dried baobab fruit pulp, which is what we are selling, is used as a nutritional supplement .

The seed or seed and red fibers are used to make an extract oil, which is very good for dry skin.

The accompanying photograph shows baobab powder, a seed, a globule of pulp and a seed, and red fibers. Note that the pulp is
dried naturally on the tree, resulting a ready to consume powder containing typically 8-12 % water.

Serving Suggestions: The powder is easily soluble in water. It has an acidic, almost citrusy taste.

Just add a spoonful to your favourite raw desserts, bars or smoothies.

Like lucuma, it can also be used as a non-dairy creamer giving 'mouth feel' for 'hot' chocolate and other recipes.

Product of Senegal

Bee Pollen Granules - Raw Planet - Organic

bee-pollen-granules
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Professor Nicolai Tsitsin, a biologist and experimental botanist of the Longevity Institute of the former USSR, studied centenarians in the Caucasus mountains of Georgia and discovered many Georgians living past 100 years and up to 150 years were beekeepers who eat raw, unprocessed honey with high concentrations of pollen. He attributed this longevity to the action of pollen, and concluded that, taken regularly, pollen will prolong the human lifespan considerably.

Now, pollen is eaten by millions of health-conscious people worldwide. Many international and Olympic athletes from all over the world also eat pollen.

 

 

 

 

 

 

 

 

 

 

 

 

What is pollen? Pollen is the male element of flowers. It has enormous nutritive and medicinal properties and forms the ovules, the starting point of the production of fruits, grains, legumes and vegetables. Bees gather pollens which are mixed with nectar to make pellets that are carried into the beehive. A teaspoonful contains approximately 1,200 pellets, each pellet containing 20 billion grains of pollen, each capable of fertilising and creating a fruit, a vegetable, a flower, or a stalk of grain. Pollen is a very nutritionally complete food and has the potential to contribute as a major food source for humans.

Flower pollen possesses 185 known nutritional ingredients, including twenty-two amino acids (and more of all the eight essential ones by weight than the traditional high protein foods), twenty-seven minerals, the full range of known vitamins, plus enzymes, carbohydrates, fats, and plant growth hormones and other trace substances not yet identified.

Medical studies have shown the following benefits of pollen:

- Allergies: Pollen has an ability to immunize the body against anemophile (wind and air blown) pollens and relieves allergic symptoms.|

- Anaemia: Pollen has been shown in studies to provoke a rapid increase in blood haemoglobin.

- Cancer: A US Department of Agriculture research project concluded that pollen is useful as a cancer preventative and restrictor of tumour development.

- Chelation: Pollen allows more oxygen to reach the body and brain cells by acting as an atherosclerotic flushing agent (a chelator).

- Stamina and Vitality: were increased for those using pollen on a regular basis.

- Convalescence: Pollen brings about a rapid increase in weight and energy during convalescence.

- Intestinal: Pollen shows a regulatory action on intestinal functions - both on constipation as well as in cases of diarrhoea resistant to antibiotics.

- Menstruation: Pollen has been shown to bring relief in cases of painful and irregular menstruation.

- Radiation: Laboratory animals exposed to high doses of radiation have been shown to have been protected by including pollen in their diet.

- Relaxation: Pollen produces a calming, tranquillising, and sedating effect without any side effects.

- Wound-healing: Pollen has been shown to increase the rate of healing, reduce scarring and prevent infection.

The United States Department of Agriculture (1992) tested and compared Bee Pollen with other fruit and vegetables and found that Bee Pollen, on a per calorie basis:

- has twice as much iron as any other common food type. Iron is essential for the effective flow of oxygen throughout the body. Bee Pollen contains over seven times more iron than beef.

- is higher in protein than most high-protein foods. Bee Pollen contains up to 50% more muscle-building protein than beef does

- is a valuable source of calcium. Strong bone development depends on high levels of dietary calcium. Bee Pollen contains twice as much calcium as milk.

- contains the strong antioxidant vitamins A (beta carotene), C and E, and was found to contain higher levels of beta carotene than all common foods except tomatoes.

- is an excellent source of three B Vitamins: Thiamin, Riboflavin and Niacin.

Bee Pollen has the highest natural level of folic acid (folate) of any common food, which may support the prostate gland and cell regeneration. It also contains natural antioxidants, of which the flavonoid quercetin is useful for helping the body’s natural response to allergens. Bee Pollen has also been shown to assist with energy levels, stamina, and athletic performance.

Pollen is becoming popular for curing cases of acne, obesity, lost appetite, weakness, loss of weight, intestinal disorders, psychosis, neurasthenia, retarded growth, cerebral haemorrhage, memory loss, general debility, minimal brain dysfunction in children, convalescence, and general malaise.

A study comparing so-called activated bee pollen (cracked-shell pollen) and natural pollen, which our bee pollen is, showed there was no significant difference in terms of the bioavailability of a number of key components (Lister 1999)

Our pollen is export quality and harvested from native flowers in the pristine forests of the South Island of nuclear-free New Zealand and dried slowly at low temperature to preserve all the goodness of the pollen. It is the best available!

The pollen is not certified organic as you cannot confine the bees to one particular area but is as organic as they can be. The bee keepers are third generation bee keepers with their fathers still involved helping them in their family business. They have a very strict high standard they adhere to and only bee pollen is processed on-site in an extremely clean environment.

Cacao

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Ancient cultures knew that certain foods were difficult if not impossible to digest in their completely raw and natural state and so implemented methods like fermentation in order to break these foods down so that they were able to digest them easily and obtain their nutrients.  This is exactly the case with raw cacao beans.

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Cacao - Food of the Gods

theobroma-cacao
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What is Cacao?

Cacao is the seed of a fruit of an Amazonian tree that was brought to Central America during or before the time of the Olmecs. Cacao beans were so revered by the Mayans and Aztecs that they used them as money!

In 1753 Carl von Linnaeus, the 18th-century Swedish scientist, thought that cacao was so important that he named the genus and species of this tree himself. He named this tree: Theobroma cacao, which literally means "cacao, the food of the gods."

The following quote from the "Historia General y Natural de las Indias" (General History and Nature of the Indies) by Fernàndez de Oviedo (1535) describes where cacao originally came from according to Mayan myhthology "Cocoa was more than a simple food. It was a divine food. Quetzalcoalt, the sacred king of the Toltechi, high priest and king of Tula, was the gardener of paradise where the first men lived. From there, he brought the cacahuaquehitl or cacaotero to his country."

"The True History of Chocolate"

This is the title of a book written by Coe and Coe. The authors a husband and wife team, both Harvard academics, intended to document the definitive history of chocolate in this book (as there are many versions of the history of chocolate). Michael Coe a meso-american expert finished the book after his wife Sophie died of cancer while working on the book. For Sophie the history of chocolate was her passion and she spent hundreds of hours tracking down centuries-old manuscripts in the libraries of Europe and North America.

The Coe's refer to the pre-mayan culture of Olmecs, particularly the group based in Izapa in Xoconusco (Soconusco), Mexico as the place where the criollo variety of cacao was originally domesticated by this culture sometime between 400 B.C. and A.D.100. There are still small pockets of these original heirloom varieties of criollo cacao in semi-abondoned plantations around the ruins of Izapa, just outside Tapachula in Xoconusco. The region of Xoconusco and the cacao grocacao producing regions in Mesoamericawn there was so prominent in their account of the true history of Chocolate that the coe's referred to it as "the diamond in the crown of the Aztec empire". The map shows the boundaries of the Aztec empire and the major cacao growing regions of the time just before the spanish conquest. You will notice the Aztecs conquered the small region of Soconusco even though it was far removed from the main part of their territory, just to be able to control the prized cacao grown in the region.

Cacao and Traditional Mesoamerican Life
Cacao was considered sacred by the mayans and was the major offering in most of their ceremonies. Even though the cacao bean was central to Mesoamerican life, only the very wealthy and powerful could afford to use it. The Mayan and Aztec priests and royalty drank copious amounts of a drink made from the fermented and crushed cacao seeds. This drink was called xocoatl or "bitter water" in Nahua. Later in Europe xocoatl became "chocolate." Xocoatl was used for ceremonies and religious observances. Priests used it as a part of their prayer offerings. Kings drank it for breakfast. Marriage vows were sealed by drinking xocoatl. It was a major part of every feast. During the 15th century, Nezahualcoyotl's court in Texcoco is recorded as consuming "four xipuipillis" or 32,000 beans each day. In the market place, the beans were accepted as standard currency. On market day, three beans would purchase a turkey egg, 100 beans a slave or a dugout canoe, 65-300 beans a cotton mantle. Cacao beans continued to be used as standard currency until 1887 in Mexico.The cacao of Xoconusco was considered the finest, best quality cacao by the aztec royalty and the largest annual taxes of cacao were collected from this region.

Cacao Beans, Butter, Liquor, Nibs, Powder, Raw Chocolate Bars & Chocolate Coconut Butter
The raw cacao bean is one of nature's most fantastic superfoods due to its wide array of unique properties, many of which are destroyed or corrupted by cooking.

"People always ask me what I eat. Raw, organic Cacao Beans are the primary food in my diet. They have inspired me to eat less and live more. Cacao Beans are truly the food of the gods, the best food ever!" - David Wolfe, co-author of 'Naked Chocolate' book.  Please go below to buy.

Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. There is no evidence to implicate cacao bean consumption with obesity.

Magnesium
Cacao is remarkably rich in magnesium.  Cacao seems to be the #1 source of magnesium of any food. This is likely the primary reason women crave chocolate during the menstrual period. Magnesium balances brain chemistry, builds strong bones, and is associated with more happiness. Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium!

Stimulant or Superfood?
Cacao contains subtle amounts of caffeine and theobromine. However, experiments have shown that these stimulants are far different when consumed raw than cooked.

Consider the following: Experimental provings of chocolate by homeopaths indicate its stimulating effect when cooked. One experiment conducted with a decoction of roasted ground cacao beans in boiling water produced an excitement of the nervous system similar to that caused by black coffee, an excited state of circulation, and an accelerated pulse. interestingly, when the same decoction was made with raw, unroasted beans neither effect was noticeable, leading the provers to conclude that the physiological changes were caused by aromatic substances released during roasting.

MAO Inhibitors
Cacao seems to diminish appetite, probably due to its monoamine oxidase enzyme inhibitors (MAO inhibitors) - these are different from digestive enzyme inhibitors found in most nuts and seeds. These rare MAO inhibitors actually produce favorable results when consumed by allowing more serotonin and other neurotransmitters to circulate in the brain. According to Dr. Gabriel Cousens, MAO inhibitors facilitate youthening and rejuvenation.

Phenylethylamine (PEA)
Phenylethylamine (PEA) is found in chocolate. PEA is an adrenal-related chemical that is also created within the brain and released when we are in love. This is one of the reasons why love and chocolate have a deep correlation. PEA also plays a role in increasing focus and alertness.

Anandamide (The Bliss Chemical)
A neurotransmitter called anandamide, has been isolated in cacao. Anandamide is also produced naturally in the brain. Anandamide is known as "The Bliss Chemical" because it is released while we are feeling great. Cacao contains enzyme inhibitors that decrease our bodies' ability to breakdown anandamide. This means that natural anandamide and/or cacao anandamide may stick around longer, making us feel good longer, when we eat cacao.

Allergies?
A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically the case that the person is in fact allergic to milk and dairy products.

Cacao & Antioxidants
Raw cacao is very high in antioxidants.  Its ORAC rating is 621 - compare that to blueberries at about 32!

 

 ORAC scores for the Top 11 Antioxidant Foods (per 100 grams)
 1) Raw cocoa powder*                                       95,500
 2) Raw cacao nibs*                                           62,100
 3) Roasted cocoa powder                                  26,000
 4) Goji Berries*                                                 25,300
 5) Acai Berries*                                                18,500
 6) Dark Chocolate                                             13,120
 7) Prunes                                                           5,770
 8) Raisins                                                          2,830
 9) Blueberries                                                    2,400
10) Blackberries                                                  2,036
11) Kale                                                             1,770
 Source: US department of Agriculture/Journal of American Chemical Society
 * Source: Brunswick Laboratories MA, USA


Cancer & Heart Disease
Recent studies have shown that cacao helps protect us from cancer & heart disease.

How To Use Our Cacao:
1. Try eating beans & nibs straight or mixed in with nuts, seeds or/and dried fruits. Chew thoroughly and experience the taste extravaganza of raw chocolate.

2. Add cacao to smoothies to enhance the flavour & nutrition.

3. Create a raw chocolate desert:  Mash 2 - 4 avos with some squeezed some citrus juice.  Add 1 - 2 mashed bananas, or some soaked & mashed dates.  The add 2 - 4 tbspns cacao powder or very finely-ground cacao beans or nibs .  Mix well & enjoy!

4. Create a raw chocolate bar. Heat the following ingredients in a water bath to 43 degrees C:  8 tbspns coconut oil, 2 tbspns finely-chopped cocoa butter. Add very finely-ground & sieved cacao beans - 2-4 tbspns to taste, then honey or maple syrup - 2-3 tbspns to taste. Pour into molds and place in your fridge or freezer. Eat cold and experience the truth about the food of the gods!

There are about 100 recipes in 'Naked Chocolate.'  Please go below to buy.

Warning: Eating raw cacao may cause you to have THE BEST DAY EVER!

Cacao is great fun for everyone - especially kids!