Thursday, August 13, 2009

Today's online purchases

from Conscious Choice, located in Sydney.


Conscious Buckwheat Grawnola
Wheat, gluten and sugar free.
Ingredients: All organic sprouted buckwheat, chia seeds, sunflower seeds, pepitas, figs, sultanas, oranges, coconut oil, cinnamon, ginger, cloves and Himalayan salt.



Nut Mylk Bag
This nut 'mylk' bag is reusable. It can be used for nut milks, juices and sprouting. It’s so much easier and faster than using a strainer. The drawstring means you can just hang it and let it do its own thing!

For nut 'mylks' - just blend your choice of nuts, water and a sweetener of your choice, (agave, dates, honey) and blend in a blender. Then strain through the nut milk bag for silky, smooth, creamy milk that can replace any diary or soymilk for drinking or in recipes.


Kelp Noodles
Kelp Noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories. Their noodle form and neutral taste allow for a variety of uses including salads, raw stir-fries and soups. Their healthful content provides a rich source of trace minerals including iodine, which kelp is well known for. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles. Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat!

I will review these products after they arrive!

4 comments:

Michelle said...

Nice website, I'm resisting ordering for now.

I just use stockings or chux for my nut milks.

Look forward to hearing about the noodles. I'm trying to eat more sea veg.

Charlotte Orr said...

Thanks Michelle, great idea about the stockings/chux! Will let you know about the noodles. Cheers, C

Raechelle said...

You come up with such interesting products Charlotte! Love it!

Charlotte Orr said...

Thanks Raechelle!