A Fillet of wild caught pacific cod without the skin. MSC certified. Pacific cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific cod lends itself to a variety of sauces and seasonings. Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

A single loin with the skin on from wild caught Pacific cod from Alaska. MSC certified. Pacific cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific cod lends itself to a variety of sauces and seasonings. Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

A pack of 2 burger patties - wild caught Pacific cod from Alaska. MSC certified. 100% Cod, and nothing else.Pacific Cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific Cod lends itself to a variety of sauces and seasonings. ====Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

This cut of meat is from the breast or lower chest of a pasture-raised Black Angus cow from New Zealand. Our New Zealand brisket is brined for 5 days in a lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our brisket in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beechwood during the smoking process. Why Beechwood? Beechwood gives the brisket a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.These slices are slightly smoky with a solid beefy flavour. Although lean, these slices are absolutely tender and will melt in your mouth.A great addition to your cold platter, hors d'oeuvre, cheese platter, in sandwiches or enjoyed on your weekend breakfasts. We recommend trying this in a steak sandwich with melted cheese and sliced jalapeno peppers. This product is cured, smoked and frozen so will last a long time in your freezer. Once thawed, you can store it chilled for up to 2 weeks in your refrigerator.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass-finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also, we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

These slices of meat are from the breast or lower chest of a pasture-raised cow from New Zealand called the brisket. Our New Zealand brisket is brined for 5 days in a lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our brisket in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beechwood during the smoking process. Why Beechwood? Beechwood gives the brisket a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.These slices are slightly smoky, solid beef flavour with a beautiful hint of fat that just melts in your mouth.A great addition to your cold platter, hors d'oeuvre, cheese platter, in sandwiches or enjoyed on your weekend breakfasts. We recommend trying this with baked beans, fried eggs and coffee for a rustic breakfast.This product is cured, smoked and frozen so will last a long time in your freezer. Once thawed, you can store it chilled for up to 2 weeks in your refrigerator.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass-finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

The brisket is a cut from the breast or lower chest of a pasture-raised cow from New Zealand. Our New Zealand brisket is brined for 5 days in a lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our brisket in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beechwood during the smoking process. Why Beechwood? Beechwood gives the brisket a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.It's slightly smoky, has a mild nutty but solid beef flavour enhanced from the Beechwood with a beautiful hint of fat that just melts in your mouth. A great addition to your cold platter, hors d'oeuvre, cheese platter, in sandwiches or enjoyed on your weekend breakfasts. Can also be cubed or cut into strips to be enjoyed added to stews or salads. This portion is very versatile for all of your cooking needs or eaten as is.This product is cured, smoked and frozen so will last a long time in your freezer. Once thawed, you can store it chilled for up to 2 weeks in your refrigerator.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass-finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

Rillettes is a way to prepare meat similar to pâté but consist only of meat and fats without any offal. Our Smoked Brisket Rillet is made from brisket, a cut of meat that is from the breast or lower chest of a pasture-raised Black Angus cow from New Zealand. Our New Zealand brisket is brined for 5 days in a lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our brisket in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beechwood during the smoking process. Why Beechwood? Beechwood gives the brisket a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.Once we've smoked, we will shred the brisket with its own fat until you get a smooth almost pâté-like consistency. Due to the natural flavours of brisket and the beech wood, we didn't need to use lots of herbs or seasoning during this stage, the rillettes is rich and absolutely flavourful with notes of smokiness, cream and buttery-ness. A great addition to your cold platter, hors d'oeuvre, cheese platter, in sandwiches or enjoyed on your weekend breakfasts.

These slices of meat is from the striploin of a pasture-raised lamb from New Zealand. This cut of lamb is brined for 5 days in lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our lamb striploin in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beech wood during the smoking process. Why Beech wood? Beech wood gives the lamb a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.These slices are nutty, earthy, game-y but not pungent with beautiful hint of fat that just melts in your mouth.

Beech Wood Smoked Lamb Loin is cut from a whole shortloin of a pasture-raised lamb from New Zealand. This cut of lamb is brined for 5 days in lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our lamb striploin in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beech wood during the smoking process. Why Beech wood? Beech wood gives the lamb a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.The smoked lamb loin is nutty, earthy, game-y but not pungent with beautiful hint of fat that just melts in your mouth.

Beech Wood Smoked Lamb Tenderloins are cut from a whole shortloin of a pasture-raised lamb from New Zealand. This cut of lamb is brined for 5 days in lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our lamb striploin in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beech wood during the smoking process. Why Beech wood? Beech wood gives the lamb a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.The smoked lamb tenderloins are nutty, earthy, game-y but not pungent with beautiful hint of fat that just melts in your mouth.

This Beech Wood Smoked Lamb Loin is spice rubbed and slices are neatly presented on a gold board tray. The slices are cut from the striploin of a pasture-raised lamb from New Zealand. This cut of lamb was brined for 5 days in lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our lamb striploin in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beech wood during the smoking process. Why Beech wood? Beech wood gives the lamb a delicate, nutty smoke which is very mild and compliments the brisket nicely when compared to the flavours from hickory, mesquite and other pungent woods.Our Beech Wood Smoked Lamb Loin is nutty, earthy, game-y but not pungent with beautiful hint of fat that just melts in your mouth.

Piri Piri seasoned Angus Beef Patties. Made half from Chuck Roll and half from Topside for the perfect chunkier burger consistency. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings.Ingredients: New Zealand pasture-fed Black Angus Chuck Roll, New Zealand pasture-fed Black Angus Topside, Jumbo Limes, Single Estate EVOO, Red Onion, Black Pepper, Cayenne Pepper, Paprika Powder and a two finger pinch of Fleur de Sel.

BBQ seasoned Angus Beef Patties. Made half from brisket and half from topside for the perfect American burger consistency. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Ingredients: New Zealand pasture-fed Black Angus Brisket, New Zealand pasture-fed Black Angus Topside, crush whole tomato, wild raw forest honey, oregano, garlic and Black Pepper Corn

We make this ground beef in house from 50% chuck beef and 50% topside. We grind the whole cut and pack them in vacuum bags without adding anything to it. The chuck and topside we use comes from Prime Steer Silver Fern cattle, which are of course pasture-fed. No added fat from the organs or other parts of the cow. More information about Silver Fern Farms.

We make this ground beef in house from 50% topside and 50% Brisket Beef. We grind the whole black angus beef cuts and pack them in vacuum bags without adding anything to it except for 5ml of our single estate EVOO. The topside and brisket we use comes from Prime Steer Silver Fern cattle, which are of course pasture-fed. No added fat from the organs or other parts of the cow. More information about Silver Fern Farms.

These homemade Wild Salmon nuggets are gluten-free and "picky kid" approved!Paleo Robbie wild salmon nuggets are a healthier alternative to what you find at fast food joints. Ours is loaded with omega 3's, vitamin A and K and absolutely packed with protein. But most importantly, they are 100% whole foods without anything artificial.Our wild salmon nuggets are already cooked, so all you have to do for a great healthy snack at home: 1. Defrost nuggets in the fridge overnight, or on the kitchen counter for 1-2 hours. 2. Preheat a frying pan or deep fryer to 180 celsius or medium to high heat 3. Place the nuggets inside your healthy oil of choice and they'll be good to go as soon as the crust is golden brown. Ingredients: Wild Alaskan Coho Salmon, Grounded Almond, Tapioca Starch, Black Peppercorn, Fleur De Sel (Evaporated Sea Salt).

Would you like to know what Ketchup used to taste like 2 generations ago? Here's your chance!Paleo Robbie's Ketchup is without any sugar added, not even honey. It's definitely not like Heinz but it's real ketchup and tastes absolutely amazing. You'll come to enjoy the zesty and savoury notes of this condiment.Goes great with oven-baked potato wedges, our nuggets and even our Sweet Potato Chips (gasps!)No artificial sweeteners, preservatives or chemicals kinds were used in the making of this ketchup. This is a completely natural product so please keep frozen or refrigerated.Ingredients: Whole tomatoes, Fleur De Sel (Evaporated Natural Sea Salt), White Wine Vinegar.

Avocado oil better for you than the oils used in other mayos and it tastes amazing! We start with 100% pure avocado oil, whip in some cage-free eggs, a dash of organic vinegar, little bit of organic honey, and a pinch of salt.Concoct your favorite recipes without sacrificing anything. Our avocado oil mayo is creamy, delicious, and dare we say bold?There's more. By making the swap to a healthier, better tasting product, you're supporting a positive, eco-friendly movement. Each and every product we sell is backed by our non-GMO commitment, and promotes the creation and maintenance of certified Non-GMO land.IngredientsAvocado Oil, Egg Yolks, Filtered Water, Organic Whole Eggs, Organic Distilled White Vinegar, Organic Honey, Organic Mustard (Organic Mustard Seed, Distilled Organic Vinegar, Organic Spices), Salt, Organic Rosemary Extract.

Pork Bones from Joe Sloanes selected pig farms (free-range & antibiotic free) Small pork bones perfect for soups or quick stocks.

Pork Bones from Joe Sloanes selected pig farms (free-range & antibiotic free) Large pork bones perfect for slow cooked stocks or a treat for your dog.

Great roasted or smoked, but also a great way to add flavour to soups and casseroles.

An Italian style bacon dry-cure with garlic, fennel and black pepper and then rolled and aged for 4 weeks.

The classic Italian roast pork dish.Pork loin, wrapped in pork belly with a stuffing of garlic, parley, fennel and lemon zest.From Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free.

These whole King Crab were wild-caught in the south atlantic ocean of the Falkland Islands. The Chilean King Crab fishery is fully managed by SERNAPESCA, the governing body for all fishing activity. Capture and landings are tightly controlled under stringent environmental standards in support of environmental sustainability and species protection policies enforced by Chile’s Sernapesca organization under the Fisheries and Aquaculture Act.The meat tastes amazingly fresh! Steamed and grilled this crab is guaranteed to be the star of your next dinner event. 100% crab, no additives, no glazing, no nasties.

New Zealand lamb stock bones. After our chefs cut the loins off the shortloin, we put 1kg of the remaining bones in a vacuum bag for easy usage. Perfect for making stocks and broths.

Nicknamed Alaska's bounty, the Wild Keta Salmon is fished from Alaska’s natural, pristine environment.Wild Keta Salmon’s rich, distinctive flavour is revealed in the moistness with a mild flavour and firm pink flesh, Wild Keta Salmon is a great choice for grilling or roasting, and is a great choice of protein.These strips are great and convenient to cook with, allowing you maximum flavour while being portioned nicely for presentation.---Wild-caught and directly imported from Alaska.Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (https://www.journals.uchicago.edu/doi/abs/10.1086/691981)In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (https://www.journals.uchicago.edu/doi/abs/10.1086/691981), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (https://www.health.harvard.edu/staying-healthy/getting-your-omega-3s-vs-avoiding-those-pcbsthe-family-healthguide).Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.We have also listed a neat chart that lists which fish have a lower mercury rate compared to others. https://paleorobbie.com/page/MercuryWildCaughtFishSockeye salmon is one of the lowest mercury fish available. Finally, wild-caught salmon tastes much better and has a better texture than farmed.

One of the latest special flavours: Mountain Coffee & Pomelo peel. I normally don't like these special flavours but this was exceptional. Ate the whole bar by accident and forgot to share, oops.Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisine.A surprisingly yummy combination of 70% dark chocolate and chiangmai coffee and tiny pomelo peel pieces that melt in your mouth.Only the highest quality cacao beans bought from Chiang Mai farmers at fair prices are used. Each bar is handcrafted and only a 100 are made each week. ====Why Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

Who doesn't like chocolate coated nuts. These almonds were coated by the Siamaya team (by hand) in Chiangmai with our special zero-sugar added 85% chocolate which uses whole NZ milk as the sweetener. 100% whole foods, and no artificial sweeteners. Only available on paleorobbie.com.I asked Siamaya's master chocolate maker: "Why aren't these almonds shiny like the chocolate covered nuts you can buy in the super markets?". His reply surprised me quite a bit. Commercial chocolate coated nuts use a syrup glazing to become shiny. Made totally sense to me and since then I think the powder-coated look is pretty nice.If you like 100% whole foods chocolate, I can also recommend our 85% chocolate chip muffins we sell in the Snacks section.====More about the chocolate used:- Single-estate artisanal made chocolate- Just 3 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly - less than 7.7gr of net carbs* / bar (less than 8.5% of total calories)- Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker Siamaya- Organic Vanilla bean from MadagascarZero-sugar bars are all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Samung, Chiang Mai.* 7.7 net carbs = 27 total carbohydrates minus 19.3 total fibersWhy Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

Canterbury Prime Steer Ribeye is our best selling steak for 7 years in a row.Being 100% pasture-raised and pasture-finished, our ribeye is extremely juicy, tender, lean and the first item in the basket for many of our customers.All our pasture-raised steaks contain ZERO antibiotic or synthetic growth hormone promoters, and are not fed corn or soy.This wild lifestyle and diet gives our ribeye a great omega 6:3 ratio => 1.7:1 which you can see in our 2019 lab tests.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

Ribeye. The 4cm thick version of our best selling beef! Our premium quality Ribeye Roll is second to none in taste, leanness and tenderness. The prominent natural marbling delivers unbeatable flavour and succulence. Pasture-fed, antibiotic and synthetic growth hormone-free. Download the Canterbury brochure to find out more.

This ribeye was raised on lush grasslands to be one step up in tenderness and marbling from our other beef ribeye offerings.Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information

This 4cm thick ribeye version was raised on lush grasslands and is our most premium offering in terms of tenderness and marbling.Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information

Striploin. A premium cut delivering the distinct, creamy marbling and spectacular, bold flavour of New Zealand beef. Hand-trimmed by our experts to a steak-ready standard for optimal yield and more refined plate presentation. Pasture-fed, antibiotic and synthetic growth hormone-free. Download the Canterbury brochure to find out more.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

This is the 4cm thick version of our striploin which is a premium beef cut delivering the distinct, creamy marbling and spectacular, bold flavour of New Zealand beef. Hand-trimmed by our experts to a steak-ready standard for optimal yield and more refined plate presentation. Pasture-fed, antibiotic and synthetic growth hormone-free. Download the Canterbury brochure to find out more.

A striploin steak is also called a New York strip, perfect with those who appreciate a premium cut with a firmer and juicy texture. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information

This is the 4cm thick version of our top of the range striploin which is a premium beef cut delivering the distinct, creamy marbling and spectacular, bold flavour of Tasmania.A striploin steak is also called a New York strip, perfect with those who appreciate a premium cut with a firmer and juicy texture. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information

Tenderloin. A premium cut saturated with bold flavour and fantastic melt-in-the-mouth tenderness that always delivers on promise. With distinct marbling and an unmatched leanness from grass-grazing, this supremely tender and succulent Eye Fillet delivers spectacular, bold beef flavour with a clean finish. Great as a whole piece for carving, or at its best as a classic Filet Mignon. Pasture-fed, antibiotic and synthetic growth hormone-free. Download the Canterbury brochure to find out more.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

Our most tender and premium Tenderloin steak. One step up in tenderness and marbling. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information

Universally recognized, the Beef T-Bone is considered one of the highest quality dinner table steaks. Its distinctive 'T' shaped bone is nestled between two steaks each themselves prized cuts of beef. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.Size of Tenderloin part varies.

Universally recognized, the Beef T-Bone is considered one of the highest quality dinner table steaks. Its distinctive 'T' shaped bone is nestled between two steaks each themselves prized cuts of beef. It has a small tenderloin part. Size of Tenderloin part varies. Pasture-fed, antibiotic and synthetic growth hormone-free. Download the brochure to learn more about the origin.

In house marinated pasture-fed ribeye from New Zealand. Marinated in Italian Parsley, Garlic, Shallot, Apple Cider Vinegar, Dried Chili Flakes, Lemon Zest, Sea Salt, Oiive Oil, Black Pepper and Oregano.Before cooking, let the meat get to room temperature for at least 1 hour on the kitchen counter. After cooking, wait for at least 10min to let the juices spread out evenly throughout the meat.

In house marinated pasture-fed prime ribeye from New Zealand. Marinated in Grass-fed Clarified Butter, Garlic, Parsley, Capers, Shallot, Paprika, Cayenne, Thymes, Anchovy, Dijon, Lemon zest, Sea Salt and Black Pepper.

In house marinated pasture-fed prime rib-eye from New Zealand. Marinated in Black Pepper Crushed, Garlic, Coconut Oil, Sea Salt, Prunes Puree and Ginger.Before cooking, let the meat get to room temperature for at least 1 hour on the kitchen counter. After cooking, wait for at least 10min to let the juices spread out evenly throughout the meat.

1) Marinated Pasture-fed Ribeye Beurre Cafe de Paris(Ingredients: Pasture-fed Prime Ribeye, Grass-fed Clarified Butter, Garlic, Parsley, Capers, Shallot, Paprika, Cayenne, Thymes, Anchovy, Dijon, Lemon zest, Sea Salt and Black Pepper)2) Marinated Pasture-fed Ribeye Chimichurri(Ingredients: Pasture-fed Prime Ribeye, Italian Parsley, Garlic, Shallot, Apple Cider Vinegar, Dried Chili Flakes, Lemon Zest, Sea Salt, Oiive Oil, Black Pepper and Oregano)3) Marinated Pasture-fed Ribeye Ginger Cracked Pepper(Ingredients: Pasture-fed Prime Ribeye, Black Pepper Crushed, Garlic, Coconut Oil, Sea Salt, Prunes Puree and Ginger)

Breakfast Steaks! What better way to start the day with steak and eggs. These are also known as minute steaks. Thinly slices of striploin that you can cook under a minute. Wellington prime striploin is pasture-fed on the North-Island of New Zealand delivers a great flavor. Wellington Prime Striploin is firmer and leaner than our Canterbury Prime Steer Striploin. Enjoy!Pasture-fed, antibiotic and synthetic growth hormone-free.

Succulent and juicy. The natural grazing of New Zealand lamb maximizes the natural flavors and juices of this amazing steak.Sliced from a boneless lamb leg. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Pure South

Pasture-raised veal is our most tender beef cut. Our Grade B means it's the last chop from the top end of a rack and only has one flat side, but you get more meat for money:)Exclusive to Paleo Robbie and a one-time special (limited stock). This is the best value French-Cut Veal Chop which you can easily cook like a steak (Grade B has only one flat side).Cut from a full rack, each chop is frenched and looks like a 'mini-tomahawk' steak.The tenderness of grass-fed and grass-finished beef often varies due to the seasons and because the animals are healthier and roam freely the muscles have a firmer texture. However our free-raised veal is incredibly tender year-round.Pasture-raised veal is milk and grass-fed veal and is not reared in a confined space, but lives outdoors not separated from their mother. Pasture-raised calves are raised alongside their mothers, and always have access to their mothers' milk.

In house marinated pasture-raised veal chop from Australia with our own Beurre Cafe de Paris recipe.Robbie recommends to defrost in the fridge, and keep in the fridge at least 24 hours for the marinade to bring additional tenderness and flavour to the meat. (keeping it in the fridge for 1 week is no problem at all)Marinated in Grass-fed Clarified Butter, Garlic, Parsley, Capers, Shallot, Paprika, Cayenne, Thymes, Anchovy, Dijon, Lemon zest, Sea Salt and Black Pepper.Before cooking, let the meat get to room temperature for at least 1 hour on the kitchen counter. After cooking, wait for at least 10min to let the juices spread out evenly throughout the meat.

We make this ground beef in house from 50% chuck beef and 50% topside. We grind the whole cut and pack them in vacuum bags without adding anything to it. The chuck and topside we use comes from Prime Steer Silver Fern cattle, which are of course pasture-fed. No added fat from the organs or other parts of the cow. More information about Silver Fern Farms.

We make this ground beef in house from 50% topside and 50% Brisket Beef. We grind the whole black angus beef cuts and pack them in vacuum bags without adding anything to it except for 5ml of our single estate EVOO. The topside and brisket we use comes from Prime Steer Silver Fern cattle, which are of course pasture-fed. No added fat from the organs or other parts of the cow. More information about Silver Fern Farms.

We make this ground beef in house from chilled chuck beef. We grind the whole cut and pack them in vacuum bags without adding anything to it. The chuck we use comes from Prime Steer Silver Fern cattle, which are of course pasture-fed. No added fat from the organs or other parts of the cow. More information about Silver Fern Farms.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

In house ground prime beef packs of 500gr made exclusively from prime steer ribeye. The beef used comes from our Silver Fern Farms steaks, which are of course pasture-fed. Prime Beef is perfect for making the ultimate burger at home. No added fat. All fat occurring comes naturally from the cut of meat itself. More information about Silver Fern Farms.====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

Inhouse made ground lamb from 100% New Zealand Pasture-fed Lamb Leg. No added fats and no gristle. The Lamb Leg comes from Ovation farms in New Zealand and has been dry-aged for just 4 days to increase the flavour. This version of ground lamb is lean. No antibiotics or growth hormones are used. The lamb roam on pasture at all times, even winter. ===Did you know that cows consume 90% grass and 10% brush and forbs, whereas a sheep's diet is about 70% grass and 30% forbs? The number of forbs in a wild pasture can play a role in the taste of the meat.Lamb meat contains a type of fatty acid that beef doesn't have. It's called branched-chain fatty acid. This is something that humans can detect at tiny levels. It's what gives lamb this gamy, more earthy taste than beef.Our sheep are never fed soy, corn or anything else which you cannot find in wild pastures.Studies have shown that eating food unnatural to their diet can lead sheep and cows to become ill, known in the industry as grain poisoning, grain overload or lactic acidosis.This occurs when sheep who are not accustomed to eating grain is moved to a grain-based diet ( source).If you regularly order our pasture-raised beef, we are confident that you'll love our pasture-raised lamb.Lamb contains a similar nutrient profile to beef making lamb high in vitamin B12 and iron, with a number of our lamb items being on the bone giving a softer and juicer flavor.

From Joe Sloanes selected pig farms. Free-range & antibiotic free.

Local free-range chicken breast finely minced, lean. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around.The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand.As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters.Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

Free-range chicken thighs(skinless) ground in house to a fine mince. Perfect for comfort food at home.Local free-range chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around. The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

Piri Piri seasoned Angus Beef Patties. Made half from Chuck Roll and half from Topside for the perfect chunkier burger consistency. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings.Ingredients: New Zealand pasture-fed Black Angus Chuck Roll, New Zealand pasture-fed Black Angus Topside, Jumbo Limes, Single Estate EVOO, Red Onion, Black Pepper, Cayenne Pepper, Paprika Powder and a two finger pinch of Fleur de Sel.

BBQ seasoned Angus Beef Patties. Made half from brisket and half from topside for the perfect American burger consistency. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Ingredients: New Zealand pasture-fed Black Angus Brisket, New Zealand pasture-fed Black Angus Topside, crush whole tomato, wild raw forest honey, oregano, garlic and Black Pepper Corn

Seasoned Angus Beef Patties. Perfect for your grill or BBQ. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Ingredients: New Zealand pasture-fed Black Angus Chuck Roll, Rosemary, Sea Salt And Black Pepper Corn====You may be wondering why Robbie always mentions our beef is sourced from New Zealand (or Tasmania). The reason might surprise you. Virtually ALL beef in Thailand is supplemented one way or another with grains, corn and soy.New Zealand is one of the last remaining places on earth where the beef is grass-fed AND grass finished without the use of growth hormones and antibiotics. Cows have 4 stomachs to digest grass, their digestion process is long and involves a lot of burping. By adding grains into their diet it throws a spanner in the works and may lead the cow to get obese, sick and changes their nutritional profile. For example, a grain-fed cow has 3 to 10 times more omega 6 fatty acids but 3 times less omega 3, which makes the meat more inflammatory to eat compared to pasture-raised beef.Also we know antibiotic resistance can cross cell barriers. What that means is eating a cow that has these resistant bacteria, can carry over to you. And the next time you need antibiotics they may not work as well as you'd like.That is why we mention our beef is pasture-raised and sourced from New Zealand. Want to know more?Here's what robbie wrote in on the importance of grass-fed in 2017And another short post on the difference between grain-fed and grass-fed.How about the impact of grass-fed beef on the environment?Robbie summed it up quite well in a 2019 post in the Bangkok Healthy Living group on Facebook:"Leonardo di Caprio started a crusade against eating beef. Because, according to him, all beef contributes to global climate change. An important distinction has to be made between naturally grazing grass-fed beef and mass industrialized feedlot beef. See this moving Ted talk for an eye opening perspective. They are completely different processes and the former is actually very beneficial and even essential to land. Without grazing your landscapes will turn into deserts. Here's a rancher describing the life cycle of grass. Grass actually prevents top soil from being dragged away after rainfall. Grass soaks up water and makes sure the life underneath the surface gets proper nutrition. Grass also protects against heavy winds, snowfall, drought and so on. Without grass your soil quickly erodes and becomes worthless. This process contributes heavily to CO2 output as the soil locks in a lot of CO2. Desertification is one of the biggest contributors to CO2 in the atmosphere, almost as much so as all our fossil fuels combined. Part of the fight against climate change includes proper grazers to re fertilize our soil continuously. And it can even be used to regain areas that have been lost. You can view another video here if you are interested in that specifically.I just share this information, because over the last few weeks I've encountered several people who don't want to eat beef as they think it's bad for the world. It's grazers however that are essential to our environment. Without them our worlds eco system would almost immediately collapse. So I'm trying to say, do eat beef. It's one of the most nutritiously dense foods that's great for your health and it's essential for a healthy climate. However, avoid feedlot beef if you care about the world and your health. Feedlot beef is a heavily industrialized process that is the complete opposite. It's not humane and it destroys the environment. So the next time you are at the supermarket or butcher, try to find out where your beef came from.Stay healthy,Robbie"

Seasoned Lamb Leg Patties. Perfect for your grill or BBQ. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Ingredients: New Zealand Pasture-fed Lamb Leg, Rosemary, Sea Salt And Black Pepper Corn

Seasoned Chicken Patties. Perfect for your grill or BBQ. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Pasture-fed Ground Chicken Thigh, Smoked Paprika, Sea Salt And Olive Oil.

Seasoned Pork Patties. Perfect for your grill or BBQ. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Ingredients: Free-Range Ground Pork(Free of HGP or Antibiotics), Sea Salt, Black Pepper And Olive Oil.

Includes: 1) Pasture-fed Lamb Burger Pattie(Ingredients: New Zealand Pasture-fed Lamb Leg, Rosemary, Sea Salt And Black Pepper Corn)2) Black Angus Burger Pattie(Ingredients: New Zealand pasture-fed Black Angus Chuck Roll, Rosemary, Sea Salt And Black Pepper Corn)3) Free-Range Pork Burger Pattie(Ingredients: Sloane's Free-Range Ground Pork, Sea Salt, Black Pepper And Olive Oil)4) Pasture-fed Chicken Burger Pattie(Pasture-fed Ground Chicken Thigh, Smoked Paprika, Sea Salt And Olive Oil.)

In house hand made mini beef patties. Ingredients: New Zealand pasture-fed Black Angus Chuck, Rosemary, Sea Salt And Black Pepper Corn.Antibiotic and HGP free. No preservatives or any additives are added to the meatballs. The above ingredients cover 100%. No hidden secrets.

Lean ground pasture-fed lamb mixed with the perfect spice and herb blend to make home-made kebabs. All you need to do is roll them onto a skewer and put them in the oven for a healthy and tasty kebab. Ingredients : Pasture-fed New Zealand Ground Lamb, Onion, Garlic, Italian Parsley, Allspice, Cayenne, Paprika, Cardamom, Nutmeg, Sea Salt And Black pepper

Local free-range chicken breast. Antibiotic and growth hormone-free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around. The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand.As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters.Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

This is true pasture-fed chicken breast. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a lean nutritious pasture-fed chicken breast with a subtle gamey flavor. The taste is significantly more intense than conventional chicken. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

Local free-range chicken thighs with skin. Antibiotic and growth hormone-free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around.The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand.As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters.Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

This is true pasture-fed chicken leg, with the bone in. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a lean nutritious pasture-fed chicken leg with a subtle gamey flavor. The taste is significantly more intense than conventional chicken. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

These are true pasture-fed chicken wings. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a lean nutritious pasture-fed chicken wing with a subtle gamey flavor. The taste is significantly more intense than conventional chicken. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

Whole small chicken. Perfect for a small dinner. Suitable for 1-2 adults.They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a lean nutritious pasture-fed chicken with a subtle gamey flavor. The taste is significantly more intense than conventional chicken. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed. No Hormones, No Antibiotics. True Free-range and only natural feed.

Suitable for 2-3 adults.Whole pasture-fed Kai Tong chicken from Khao Yai. Part of the diet are larvae and termites for really healthy and happy chickens. When we say pasture-fed we mean it. Often free-range is an empty term, but these chickens roam around a huge fertile area with lots of food to be found. Kai Tong chicken is different from Kai Korat in the sense that the meat is slightly firmer, but not chewy. We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around.The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand.As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters.Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

Whole pasture-fed capon chickens from Khao Yai. Suitable for 4 adults.What's a Capon chicken?Capon chickens are bigger and have more meat than usual chickens. Capon meat is also more moist, tender and flavorful than that of a cockerel or a hen. The capons do not receive any antibiotics or growth hormones. When we say pasture-fed we mean it. Often free-range is an empty term, but these chickens roam around a huge fertile area with lots of food to be found.

Pasture-fed Duck Breast from Female Barbary Ducks, raised in wide open spaces in Khao Yai. They are completely free to roam and have access to ponds and shade. They are fed with natural ingredients that grow on the farm only. No added industrial feed. Female duck breasts are smaller than the male breasts, and are a bit less fatty.They do not receive hormones or antibiotics.

Pasture-fed Duck Breast from Male Barbary Ducks, raised in wide open spaces in Khao Yai. They are completely free to roam and have access to ponds and shade. They are fed with natural ingredients that grow on the farm only. No added industrial feed. The males are larger in size, and have a bit more fat which when cooked right can make the meat tastier.They do not receive hormones or antibiotics.

Pasture-fed Duck Breast from Female Barbary Ducks, raised in wide open spaces in Khao Yai. They are completely free to roam and have access to ponds and shade. They are fed with natural ingredients that grow on the farm only. No added industrial feed. Female ducks are a bit leaner and have less fat than their male counterparts.They do not receive hormones or antibiotics.

Pasture-fed Duck Leg from Male Barbary Ducks, raised in wide open spaces in Khao Yai. They are completely free to roam and have access to ponds and shade. They are fed with natural ingredients that grow on the farm only. No added industrial feed. The males are larger in size, and have a bit more fat which when cooked right can make the meat tastier.They do not receive hormones or antibiotics.

Local free-range chicken breast finely minced, lean. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around.The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand.As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters.Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

Free-range chicken thighs(skinless) ground in house to a fine mince. Perfect for comfort food at home.Local free-range chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens live under a roof, but are not confined and have an outside area equivalent of 4 football fields to roam around. The outside area is shaded by lots of trees, which you can see below on the pictures we took during one of our regular visits. We do not feed them any GMO's, antibiotics or growth promoters. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

This is true pasture-fed chicken liver. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken liver that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

This is true pasture-fed chicken gizzard. A bird organ they use for digesting their food.They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken gizzard that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

This is true pasture-fed chicken heart. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken heart that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

These are true pasture-fed chicken feet. Great for stews and broths. Rich in collagen.They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

A pack of 10 chicken eggs from our farm in Chachoengsao.Our chickens and ducks spend most of their time outside pulling out healthy beetles and worms from grass patches and getting plenty of vitamin D. This lifestyle and diet gives our eggs a firmer texture and a better omega 3:6 ratio.Our farmers are able to train the hens to lay the eggs in a cosy coop as they naturally like a quiet and relaxing place. So rest assured, the humans taking care of them don't have to work long hours each day to find the eggs:)At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand. As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters. Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.

Pasture-raised Duck Eggs from Klong Phai farms where they roam freely without any restriction.These ducks do not receive any industrial feed, antibiotics, fish meal or any other drugs.Compare Chicken Eggs with Duck eggs nutrition wise and Duck eggs win hands-down, because proportionally they have much more yolk (where all the nutritional goodness is)More micronutrients, more protein, and more Omega-3s. Give them a try.Our chickens and ducks spend most of their time outside pulling out healthy beetles and worms from grass patches and getting plenty of vitamin D. This lifestyle and diet gives our eggs a firmer texture and a better omega 3:6 ratio.Our farmers are able to train the hens to lay the eggs in a cosy coop as they naturally like a quiet and relaxing place. So rest assured, the humans taking care of them don't have to work long hours each day to find the eggs:)At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand. As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters. Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.

Organic wild harvested açaí. Traditional non invasive harvest. Thick, nutritious, pure. An unsweetened puree for an authentic Brazilian açaí experience. Great for adding whole food nutrition to your bowl or smoothie without the added sugar.Acai Puree contains less than 1 gram of sugar per 100 and it's packed with nutrients and polyphenols.

Bundle of 15 packs. Organic wild harvested açaí. Traditional non invasive harvest. Thick, nutritious, pure. An unsweetened puree for an authentic Brazilian açaí experience. Great for adding whole food nutrition to your bowl or smoothie without the added sugar.Acai Puree contains less than 1 gram of sugar per 100 and it's packed with nutrients and polyphenols.

Delicious firm berries with a subtle fruity flavor and attractive strong natural color. Recent reserach suggested wide ranging health benefits attributed to eating blueberries. Blueberries contain the highest antioxidant levels of all common fruits, and is the primary reason they are blue and purple in colour and have a slight kick to them.Did you know by freezing blueberries the anthocyanins (the main antioxidant in blueberries) are preserved really well especially when snap frozen at the source ( click here), making blueberries an excellent source of anti-oxidants year-round even in remote places like Bangkok. Frozen Blueberries contain more anthocyanin (the main antioxidant in blueberries) than regluar blueberries as the the ice crystals that form during freezing disrupt the structure of the plant tissue, making the anthocyanins more available. We've linked to an article ( here), should you want to learn more about the benefits of eating frozen blueberries.They are great to sprinkle on top of salads, to blend into smoothies, as toppings on desserts or eaten right out the bag, and in our opinion are one of the best-tasting fruits you can eat :) Origin of berries: Canada and New Zealand

Delicious firm berries with a subtle fruity flavor and attractive strong natural color. Recent reserach suggested wide ranging health benefits attributed to eating blueberries. Blueberries contain the highest antioxidant levels of all common fruits, and is the primary reason they are blue and purple in colour and have a slight kick to them.Did you know by freezing blueberries the anthocyanins (the main antioxidant in blueberries) are preserved really well especially when snap frozen at the source ( click here), making blueberries an excellent source of anti-oxidants year-round even in remote places like Bangkok. Frozen Blueberries contain more anthocyanin (the main antioxidant in blueberries) than regluar blueberries as the the ice crystals that form during freezing disrupt the structure of the plant tissue, making the anthocyanins more available. We've linked to an article ( here), should you want to learn more about the benefits of eating frozen blueberries.They are great to sprinkle on top of salads, to blend into smoothies, as toppings on desserts or eaten right out the bag, and in our opinion are one of the best-tasting fruits you can eat :) Origin of berries: Canada and New Zealand

If you're already a blueberry fan you're going to love these wild blueberries even more. They have half the sugar, double the fiber and double the anti oxidants. Enjoy Origin of berries: Poland

A delicious combination of succulent berries ready to use for desserts and exciting sauces. A blend of the very best of Sujon raspberries, blackberries, blueberries, boysenberries and strawberries. Ideal to enhance both the flavour and visual appeal of fresh fruit salads. Origin of berries: Canada and New Zealand

A delicious combination of succulent berries ready to use for desserts and exciting sauces. A blend of the very best of Sujon raspberries, blackberries, blueberries, boysenberries and strawberries. Ideal to enhance both the flavour and visual appeal of fresh fruit salads. Origin of berries: Canada and New Zealand

A traditional berry known for its distinctive flavor and bright red color. Grown to Sujons exacting quality standards and snap frozen to retain flavor and texture. Origin of berries: Chile and New Zealand

A traditional berry known for its distinctive flavor and bright red color. Snap frozen to retain flavor and texture. Origin of berries: Chile and New Zealand

A perennial favorite, Sujon strawberries are picked at their sweetest and snap frozen to retain flavor, sweetness and texture. Origin of berries: Chile and New Zealand

Opulent premium grade dark cherries. Rich dark red color and characteristic sweet flavour. Pitted(stones removed) for convenience Origin of berries: Canada and New Zealand

Large juicy succulent berries with unique distinctive flavor and deep red natural color. Harvested at the peak of perfection. Origin of berries: New Zealand

The traditional wild blackberry that grew in the hederows of Europe has been developed by careful breeding into a larger tasty cultivated fruit that thrives in the clear air and long summer days of New Zealand. Origin of berries: New Zealand

This fruit is ranked the highest for active anti oxidants and is increasingly popular. Gram for gram blackcurrants contain 4 times more vitamin C than oranges. It's excellent in smoothies, desserts(paleo of course) or just with some coconut butter. Origin of berries: New Zealand

Berry + Veg mix ready to blend. Grown in New Zealand, Chile and Canada. Comes in a carton with 3 servings each. Each of the four ingredients has been selected so both flavour and nutritional functionality are enhanced: the boysenberries add a deep rich tingling acidity and colour vibrancy plus folic acid; the raspberries both sharp sweetness and an aromatic boost that sings freshness; the blueberries a rounded sweetness that synergises with the other berries. And offsetting the sweetness and acid-freshness of the berries is the savoury, almost umami-like note, of the spinach along with its own goodness. A Wonderful anti-oxidant kickstart to your day! 50% Boysenberries 20% Spinach 20% Raspberries 10% Blueberries Canada Origin of fruits and veggies: New Zealand, Chile and Canada

Traditional North American favorite. Increasingly popular world wide. The tart flavor is great for sauces to accompany meat dishes such as stuffed turkey. Origin of berries: Canada and New Zealand

Richer, fuller flavoured and with a surprising intensity of sweetness, the so-called sour cherry is a more complex, grown-up treat than its sweet supermarket cousin. Perhaps best of all, for all the nutrients they offer, sour cherries are low in calories. Origin of berries: Poland

100% New Zealand grown. Pesticide free.The South Island grown Kale is picked at the perfect point of readiness before being carefully processed and snap frozen on the same day to retain its natural, earthy flavour and vital nutrients.

Green and oh so good, the Spinach soaks up all the nutrients from its rich Marlborough soil before being harvested during November/December; that’s when it’s at its peak. And to keep it that way, it’s processed into convenient cube portions and snap frozen all on the same day, ensuring ultimate freshness and flavour.100% New Zealand grown

Individually frozen baby carrots from New Zealand. New Zealand has very strict food growing and processing policies in place and are enforced tightly so we generally like to source our grass-fed steak from New Zealand, but they also grow lots of vegetables.Baby carrots are just smaller version of regular carrots and have roughly the same amount of nutrition per 100 grams, but many kids are 10x as likely to snack on these as they are sweeter and crunchier.

Frozen Brussels Sprouts grown in Belgium.

Selected, grown and harvested at optimum maturity, Darégal aromatic herbs are the result of a perfect mastery of agricultural processes. Factories are located less than one hour away from the harvesting location. They ensure an immediate freezing, after washing and chiseling. All the organoleptic qualities of fresh aromatic herbs are preserved, in order to restore LE+Taste: a visual, a taste and exceptional flavor. It's easy to use and doesn't spoil. Tractability- Distribution of crop areas based on the characteristics of soils and climates.- Full traceability and identification of each lot numberSafety- Microbiological quality guarantee- No GMO and no allergens- Controls of microbiology, pesticide residues, heavy metals, …Without defrosting you can use this in:- Warm Meals- Gourmet salads- Sauces- Seasonings

Selected, grown and harvested at optimum maturity, Darégal aromatic herbs are the result of a perfect mastery of agricultural processes. Factories are located less than one hour away from the harvesting location. They ensure an immediate freezing, after washing and chiseling. All the organoleptic qualities of fresh aromatic herbs are preserved, in order to restore LE+Taste: a visual, a taste and exceptional flavor. It's easy to use and doesn't spoil. Tractability- Distribution of crop areas based on the characteristics of soils and climates.- Full traceability and identification of each lot numberSafety- Microbiological quality guarantee- No GMO and no allergens- Controls of microbiology, pesticide residues, heavy metals, …Without defrosting you can use this in:- Warm Meals- Gourmet salads- Sauces- Seasonings

Selected, grown and harvested at optimum maturity, Darégal aromatic herbs are the result of a perfect mastery of agricultural processes. Factories are located less than one hour away from the harvesting location. They ensure an immediate freezing, after washing and chiseling. All the organoleptic qualities of fresh aromatic herbs are preserved, in order to restore LE+Taste: a visual, a taste and exceptional flavor. It's easy to use and doesn't spoil. Tractability- Distribution of crop areas based on the characteristics of soils and climates.- Full traceability and identification of each lot numberSafety- Microbiological quality guarantee- No GMO and no allergens- Controls of microbiology, pesticide residues, heavy metals, …Without defrosting you can use this in:- Warm Meals- Gourmet salads- Sauces- Seasonings

Selected, grown and harvested at optimum maturity, Darégal aromatic herbs are the result of a perfect mastery of agricultural processes. Factories are located less than one hour away from the harvesting location. They ensure an immediate freezing, after washing and chiseling. All the organoleptic qualities of fresh aromatic herbs are preserved, in order to restore LE+Taste: a visual, a taste and exceptional flavor. It's easy to use and doesn't spoil. Tractability- Distribution of crop areas based on the characteristics of soils and climates.- Full traceability and identification of each lot numberSafety- Microbiological quality guarantee- No GMO and no allergens- Controls of microbiology, pesticide residues, heavy metals, …Without defrosting you can use this in:- Warm Meals- Gourmet salads- Sauces- Seasonings

Selected, grown and harvested at optimum maturity, Darégal aromatic herbs are the result of a perfect mastery of agricultural processes. Factories are located less than one hour away from the harvesting location. They ensure an immediate freezing, after washing and chiseling. All the organoleptic qualities of fresh aromatic herbs are preserved, in order to restore LE+Taste: a visual, a taste and exceptional flavor. It's easy to use and doesn't spoil. Tractability- Distribution of crop areas based on the characteristics of soils and climates.- Full traceability and identification of each lot numberSafety- Microbiological quality guarantee- No GMO and no allergens- Controls of microbiology, pesticide residues, heavy metals, …Without defrosting you can use this in:- Warm Meals- Gourmet salads- Sauces- Seasonings

Rhonda Patrick's favorite frozen broccoli sprouts. Grown for 5 days in rich peat soil by Maarten's Microgreens. Then frozen to increase the sulforaphane and packed in ziplock bags. Completely free from pesticides or fertilizers. Perfect for smoothies to get your extra kick of nutrients and sulforaphane. Microgreens are nutrient and flavor packed young mini versions of fully grown vegetables. Chefs use microgreens to decorate their dishes. They make everything look better and fresh, but some microgreens are not just pretty. They have hidden powers.Broccoli microgreens for example are anti-inflammatory, anti-aging and help your body fight cancer cells. In broccoli microgreens the healthy, good-for-you, natural chemicals responsible for the health boost are far more concentrated compared to fully grown broccoli.Broccoli microgreens especially contain a lot of sulforaphane, a powerful anticarcinogen and antibacterial compoundAt minus 20 degrees the level of sulforaphane is at its maximum. At Paleo Robbie we get the best quality microgreens from Mr. Maarten’s Microgreens which are grown without pesticides, from safe seeds, grown in organic growing media. We freeze the greens for you so that it’s ready to use in smoothies.Broccoli microgreens have a very mild taste, so you can mix them easily with any smoothie or shake. Frozen in the blender is the best way to mix and to ensure you get the full potential of the sulforaphane.

The sockeye, also called red or blueback salmon, is among the smaller of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. Sockeye salmon, unlike other species of Pacific salmon, feed extensively on zooplankton giving it their bright orange colour due to the vitamin content of their feed. Wild-caught and directly imported from Alaska.Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (https://www.journals.uchicago.edu/doi/abs/10.1086/691981)In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (https://www.journals.uchicago.edu/doi/abs/10.1086/691981), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (https://www.health.harvard.edu/staying-healthy/getting-your-omega-3s-vs-avoiding-those-pcbsthe-family-healthguide).Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.We have also listed a neat chart that lists which fish have a lower mercury rate compared to others. https://paleorobbie.com/page/MercuryWildCaughtFishSockeye salmon is one of the lowest mercury fish available. Finally, wild-caught salmon tastes much better and has a better texture than farmed.

Nicely portioned strips from the center of the wild sockeye fillet. Perfect for cooking a single serving. The sockeye, also called red or blueback salmon, is among the smaller of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others.Sockeye salmon, unlike other species of Pacific salmon, feed extensively on zooplankton giving it their bright orange color due to the vitamin content of their feed.Wild caught and directly imported from Alaska.Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.Sockeye salmon is one of the lowest mercury fish available.

Wild Sockeye Salmon Steak Cubes were made from the fillet strips that were to small to be full size strip, and they are great for Fisherman Pies, DIY nuggets, and chunky soups.The sockeye, also called red or blueback salmon, is among the smaller of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. Sockeye salmon, unlike other species of Pacific salmon, feed extensively on zooplankton giving it their bright orange colour due to the vitamin content of their feed. Wild-caught and directly imported from Alaska.Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (https://www.journals.uchicago.edu/doi/abs/10.1086/691981)In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (https://www.journals.uchicago.edu/doi/abs/10.1086/691981), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (https://www.health.harvard.edu/staying-healthy/getting-your-omega-3s-vs-avoiding-those-pcbsthe-family-healthguide).Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.We have also listed a neat chart that lists which fish have a lower mercury rate compared to others. https://paleorobbie.com/page/MercuryWildCaughtFishSockeye salmon is one of the lowest mercury fish available. Finally, wild-caught salmon tastes much better and has a better texture than farmed.

Cured wild caught sockeye salmon from Alaska. 200gr of generously sliced gravlax is the perfect appetizer.Unlike other other curing methods we do not use any sugar. Ingredients: Sea Salt, Black Pepper, Coriander Seed, Caraway Seed, Cardamom, Dill, Wild Alaskan Sockeye.

Nicknamed Alaska's bounty, the Wild Keta Salmon is fished from Alaska’s natural, pristine environment.Wild Keta Salmon’s rich, distinctive flavour is revealed in the moistness with a mild flavour and firm pink flesh, Wild Keta Salmon is a great choice for grilling or roasting, and is a great choice of protein.These strips are great and convenient to cook with, allowing you maximum flavour while being portioned nicely for presentation.---Wild-caught and directly imported from Alaska.Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (https://www.journals.uchicago.edu/doi/abs/10.1086/691981)In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (https://www.journals.uchicago.edu/doi/abs/10.1086/691981), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (https://www.health.harvard.edu/staying-healthy/getting-your-omega-3s-vs-avoiding-those-pcbsthe-family-healthguide).Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.We have also listed a neat chart that lists which fish have a lower mercury rate compared to others. https://paleorobbie.com/page/MercuryWildCaughtFishSockeye salmon is one of the lowest mercury fish available. Finally, wild-caught salmon tastes much better and has a better texture than farmed.

Fished from Alaska’s natural, pristine environment, Wild Coho Salmon Steaks capture their superior flavor, color and texture from the cold, clean waters of the North Pacific. Wild Coho Salmon’s rich, distinctive flavor is revealed in the moistness of its firm, pink, flesh. A favorite among many due to its tender texture and moderately bold taste, Wild Coho Salmon is a smart and healthy protein alternative.Perfect for grilling, baking, frying or on the BBQ. These 100% wild, pure salmon have a bright orange flesh, firm texture and delicate flavor.*Salmon steaks have the pin bone in and unlike fillets still contains bones in the flesh*==Wild-caught and directly imported from Alaska.Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (https://www.journals.uchicago.edu/doi/abs/10.1086/691981)In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (https://www.journals.uchicago.edu/doi/abs/10.1086/691981), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (https://www.health.harvard.edu/staying-healthy/getting-your-omega-3s-vs-avoiding-those-pcbsthe-family-healthguide).Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.We have also listed a neat chart that lists which fish have a lower mercury rate compared to others. https://paleorobbie.com/page/MercuryWildCaughtFishFinally, wild-caught salmon tastes much better and has a better texture than farmed.

Fished from Alaska’s natural, pristine environment, Wild Coho Salmon captures their superior flavor, color and texture from the cold, clean waters of the North Pacific. Wild Coho Salmon’s rich, distinctive flavor is revealed in the moistness of its firm, pink, flesh. A favorite among many due to its tender texture and moderately bold taste, Wild Coho Salmon is a smart and healthy protein alternative.Perfect for grilling, baking, frying or on the BBQ. These 100% wild, pure salmon have a bright orange flesh, firm texture and delicate flavor.

The collar is between the head and the body of the wild salmon, and is perfect for soups and making broth.Fished from Alaska’s natural, pristine environment, Wild Coho Salmon captures their superior flavor, color and texture from the cold, clean waters of the North Pacific. Wild Coho Salmon’s rich, distinctive flavor is revealed in the moistness of its firm, pink, flesh. A favorite among many due to its tender texture and moderately bold taste, Wild Coho Salmon is a smart and healthy protein alternative.

These homemade Wild Salmon nuggets are gluten-free and "picky kid" approved!Paleo Robbie wild salmon nuggets are a healthier alternative to what you find at fast food joints. Ours is loaded with omega 3's, vitamin A and K and absolutely packed with protein. But most importantly, they are 100% whole foods without anything artificial.Our wild salmon nuggets are already cooked, so all you have to do for a great healthy snack at home: 1. Defrost nuggets in the fridge overnight, or on the kitchen counter for 1-2 hours. 2. Preheat a frying pan or deep fryer to 180 celsius or medium to high heat 3. Place the nuggets inside your healthy oil of choice and they'll be good to go as soon as the crust is golden brown. Ingredients: Wild Alaskan Coho Salmon, Grounded Almond, Tapioca Starch, Black Peppercorn, Fleur De Sel (Evaporated Sea Salt).

Generously sliced cold smoked salmon. Made from Alaskan wild caught sockeye salmon and smoked without any preservatives or chemicals. We just use sea salt and a tiny bit of honey(less than 1 gram per 100)

Generously sliced cold smoked salmon. Made from Alaskan wild caught sockeye salmon and smoked without any preservatives or chemicals. We just use sea salt and a tiny bit of honey(less than 1 gram per 100)

Generously sliced cold smoked salmon. Made from Alaskan wild caught sockeye salmon and smoked without any preservatives or chemicals. We just use sea salt and a tiny bit of honey(less than 1 gram per 100) Comes as a whole smoked fillet. Great value for the wild salmon enthusiasts.

Wild Alaskan Salmon are line-caught from Alaska’s natural, pristine and cold waters. These Sockeye, Coho and Keta Salmon trimmings are Grade B which means it's not just meat but comes mixed with bones and skin. Ideal to make stock and broths. This pack is excellent if you're looking to make stews, broths, soups, pies or fish cakes. The meat comes with the skin and the bones, enhancing your meals with natural collagen as well as healthy fats from the skin and the bones.----Wild-caught and directly imported from Alaska.Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (https://www.journals.uchicago.edu/doi/abs/10.1086/691981)In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (https://www.journals.uchicago.edu/doi/abs/10.1086/691981), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (https://www.health.harvard.edu/staying-healthy/getting-your-omega-3s-vs-avoiding-those-pcbsthe-family-healthguide).Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.We have also listed a neat chart that lists which fish have a lower mercury rate compared to others. https://paleorobbie.com/page/MercuryWildCaughtFishSockeye salmon is one of the lowest mercury fish available. Finally, wild-caught salmon tastes much better and has a better texture than farmed.

The sockeye, also called red or blueback salmon, is among the smaller of the seven Pacific salmon species, but their succulent, bright-orange meat is prized above all others. Sockeye salmon, unlike other species of Pacific salmon, feed extensively on zooplankton giving it their bright orange colour due to the vitamin content of their feed. Wild-caught and directly imported from Alaska.Why are all of our fish wild-caught from rivers and oceans? Salmon are carnivores and feed on shrimp and krill as well as little sea creatures called plankton and zooplankton. This is the natural diet of a wild salmon.Salmon and other types of fish that raised in fish-farms are not on a carnivorous diet since it is too costly and therefore not very profitable for the farmers. Fish that are raised in farms are given food pellets made from soybeans and corn that also has antibiotics added to the food to reduce the outbreak of diseases like parasitic sea lice (https://www.journals.uchicago.edu/doi/abs/10.1086/691981)In 2011 it was estimated that $436 million worth of farmed salmon in Norway was inedible due to parasitic sea lice breakouts in farmed fisheries (https://www.journals.uchicago.edu/doi/abs/10.1086/691981), which is still an ongoing issue in 2019.When we mention our salmon is wild-caught from Alaska, we want our tribe members to know that they need not worry whether there's antibiotics or any other added toxins in our salmon.It's important to note that mercury and polychlorinated biphenyls (PCBs) are found in both farm-raised and wild-caught seafood due to industrial pollution that finds its way into lakes, rivers, and oceans.However, studies show that there are 8x fewer PCBs in wild-caught fish than their farmed siblings (https://www.health.harvard.edu/staying-healthy/getting-your-omega-3s-vs-avoiding-those-pcbsthe-family-healthguide).Large predatory fish that live 10+ years tend to build up more mercury as they age.The life expectancy of wild salmon is anywhere from 2-8 years and as they feed on small fish, their mercury levels are much lower. We have tested our wild-salmon for mercury and we are happy to say our wild-sockeye salmon contain less than 0.000041g/kg.We have also listed a neat chart that lists which fish have a lower mercury rate compared to others. https://paleorobbie.com/page/MercuryWildCaughtFishSockeye salmon is one of the lowest mercury fish available. Finally, wild-caught salmon tastes much better and has a better texture than farmed.

A pack of 2 burger patties - wild caught Pacific cod from Alaska. MSC certified. 100% Cod, and nothing else.Pacific Cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific Cod lends itself to a variety of sauces and seasonings. ====Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

A pack of 2 skinless loins - wild caught Pacific cod from Alaska. MSC certified.Pacific Cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific Cod lends itself to a variety of sauces and seasonings. Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

A pack of 3 skinless loins, each 120-140 grams in size. Wild caught Pacific cod from Alaska. MSC certified.Pacific Cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific Cod lends itself to a variety of sauces and seasonings. =============Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

A single loin with the skin on from wild caught Pacific cod from Alaska. MSC certified. Pacific cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific cod lends itself to a variety of sauces and seasonings. Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

A Fillet of wild caught pacific cod without the skin. MSC certified. Pacific cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific cod lends itself to a variety of sauces and seasonings. Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

A Fillet of wild caught pacific cod with skin still on. MSC certified. Pacific cod also known as true cod are desirable for their mild flavor and tender yet firm meat texture. The cooked meat is white, lean and flaky with low fat content. The delicate flavor of Pacific cod lends itself to a variety of sauces and seasonings. Robbie's (somewhat lengthy) Notes Regarding Cod Processing and Catch:These days the cutting and processing of virtually all fish, save for your own catch, happens in factories. The fish market is highly competitive so factories are forced to offer bottom sales prices to distributors. In order to get lower prices some sneaky tricks have become standard practice today. - The use of Sodium Tripolyphosphate and or other chemicals to increase the water content of the fish. Processing of fish is most effectively done by hand. Since manual labour is expensive, many fish processing factories are now located in China, Vietnam and Thailand where it's very commonly treated with Sodium Tripolyphosphate, or STPP in short. The treatment involves soaking the fish in a bath of water mixed with STPP and or other phosphates. The sole purpose of STPP is to soak up water into the loin and thus driving down the cost per kilogram. Afterwards a glazing is added around the fish to 'protect' the fish from freezer burn. This was initially as little as 3%, but nowadays 20% water is more common than not. The result is a cod loin that will cost you very little at first glance, but when you finally put it in the pan you'll see 30 to 50% of your money evaporate in thin air. Because when you cook/steam/roast the fish all of that added water will come out. Aside from the deception, STPP is not an innocent additive. It's harmful for your health and you should avoid it. Secondly the quality of the loin goes down when it's bathed in this compound, so you're eating a worse fish too. Our cod is not soaked in poly-phosphates and not glazed. We do use a brine made with salt and seaweed. - To achieve lower prices some fish processing factories use fish from unregulated sources, which may lead to over fishing or damaging of the ocean habitats. At Paleo Robbie we insist on our suppliers providing us the certification from the Marine Sustainability Council (MSC) which we attached as one of the images alongside our Cod fish listing on our store. MSC certification means the fish is always wild-caught in their native habitat in a sustainable way that prevents over fishing, destruction of the ocean floor or unwanted by catch such as turtles and dolphins. We will also not sell any fish that has been processed in China due to unethical food practices. So in a nutshell, our cod is the best your money can buy because it has no soaking, no glazing, is sustainable caught and certified, not processed in china, is chemical free and tastes the best.Worried about mercury or STPP in your fish? We also sample test our wild caught fish in a third party lab to be sure. You can find the results and more information about mercury here.

Our Black Cod is wild-caught in the pristine waters of Alaska and flash frozen on-board of the ship that caught it.FLAVOR & TEXTURESucculent, rich flavor and velvety texture. Has a beautiful snow-white fillet, perfect flake and rich oil content.NUTRITION FACTSExcellent source of heart-healthy, omega-3s. Good source of potassium and an excellent source of high quality protein.PREPARATION TIPSLuxurious, velvety texture makes it perfect for grilling, poaching, smoking, and roasting.

A grade B steak cut is a three-quarter steak (but still has 2 flat surfaces so cooks like a regular fish steak) and comes with a friendlier price tag.Our Black Cod is wild-caught in the pristine waters of Alaska and flash frozen on-board of the ship that caught it.FLAVOR & TEXTURESucculent, rich flavor and velvety texture. Has a beautiful snow-white fillet, perfect flake and rich oil content.NUTRITION FACTSExcellent source of heart-healthy, omega-3s. Good source of potassium and an excellent source of high quality protein.PREPARATION TIPSLuxurious, velvety texture makes it perfect for grilling, poaching, smoking, and roasting.

Red Cod is excellent in sautéing, grilling or baking. The fillets are best served by drying the fillets with a paper towel and sprinkling them with salt and leaving them for a couple of hours in the fridge before cooking. This process firms the flesh. Following this treatment, the red cod is excellent eating.Found around southern Australia and New Zealand, from the surface to 700m. New Zealand’s Red Cod fishery is managed by a strict Quota Management System (QMS), which allows only a set amount of Red Cod to be taken commercially each year. It makes for a good sustainable source of fish with moderate to low mercury levels.

For our cod products, we use the Norwegian-Arctic cod, which spends most of its life in the Barents Sea. Most of our catches are made near the northerly Lofoten Islands where cod fishing has been a way of life for more than 1,000 years.King Oscar offers preservative-free, delicate, mild, low-fat cod meat and all-natural cod roe, cod liver, and cod liver pâté – Norwegian delicacies.

Deep sea cod (also known as Ribaldo) has very soft flesh which is moist with a mild flavor. They are wild caught, 100% natural and fully sustainable. Deep Sea Cod trimmings are perfect for making your fish cakes or soup at home. Great value for money if you want to get your omega 3 on.

100% Paleo Fish Fingers with curry flavour! All you need to do is oven bake at 150C until crispy or golden brown. You can also deep fry them in a healthy oil like coconut oil until golden brown. Prepare straight from frozen.Perfect snack for you or your kids. Best enjoyed with a delicious sauce on the side. Ingredients: Wild caught Cod from Alaska, Pasture-fed Chicken Egg whites (the yolks go into our Liver pates:)), Almond, Fleur De Sel (Evaporated Natural Sea Salt), Curry Powder.

Large fillet of Greenland Halibut. One of our best quality fish in store and a personal favorite of mine. While not boasting the same levels of Omega 3 as wild salmon, halibut still contains a lot of omega 3 and is still a healthy choice to eat regularly. Like other cold water fish such as herring it contains a good amount of Vitamin D.Halibut meat is lean, white, dense and finely textured. It is tender and mild flavored when cooked. Halibut also retains moisture well when frozen.It can to be prepared using a variety of cooking methods such as sautéing, grilling, broiling, roasting, steaming or poaching, but the lean meat dries out quickly if overcooked. Similar fish include sea bass, snapper or grouper.

High quality wild and untreated scallops perfect for bbq and grilling. Our Natural scallops have tan creamy colours and both colour and size differ between each piece as they are of course truly wild. Our King Scallops are roughly 30 grams each. They are not treated with phosphates.In the seafood business, there are two ways scallops are handled (and sold) on the market: dry and soaked. "Soaked" (also known as "wet" or "treated") scallops have been soaked in a bath of phosphates (or more precisely- sodium tripolyphosphate), for the purpose of adding water-weight. When scallops are exposed to a phosphate bath, they absorb it and swell - gaining water-weight, and thereby lowering the net cost to the scallop processor. (Keep in mind, that when you buy "soaked" scallops - you are paying and eating this added water and phosphate.) The absorbed water evaporates when the scallops are cooked- leaving them smaller, tougher and less-flavorful than their dry counterparts. It is generally easy to discern treated scallops as they will usually appear very white in color. "Dry" is the seafood industry term for natural scallops, which have not been treated with phosphates. Natural scallops have a slightly tan, or "vanilla"-color. Dry scallops are superior for the following reasons:For searing purposes, dry scallops caramelize beautifully!Dry scallops taste sweet & natural, where "wet" scallops can sometimes have a washed-out, or even slightly "soapy" or bitter flavor."Soaked" scallops are (unfortunately) very common or even the standard; if a menu uses Dry Natural scallops it will most likely explicitly say so due to the premium.

An affordable wild shrimp that eats like a little lobster? Is it possible? Yes, it is if you are talking about wild caught Argentina Shrimp. The taste of these shrimp has been compared to Rock shrimp or Spot prawns. The meat is distinctively red in color in both the raw and cooked state. This is owing to the fact that being wild, they consume more krill and protein than farmed shrimp. They work well in every shrimp application- cocktails, ceviche, salads, pastas, sautés and chowders. Wild is a better choice for your health.

An affordable wild caught shrimp that still has all their nutrition? Is it possible in Thailand? Yes, it is if you are talking about wild caught Greeland Shrimp. They work well in every shrimp application- cocktails, ceviche, salads, pastas, sautés and chowders. Wild is a better choice for your health.

High quality tuna sashimi. Perfect for home made sashimi or seared tuna.

This is the “Fish-Lovers Steak!”, a rich source of protein, vitamins and minerals. The meat is light and mild-flavored, can be cooked by any method, and many prefer it rare.

Monkfish are widespread in New Zealand coastal waters and abundant in the South Island at depths of 50 to 500 metres. They are mottled green with speckles, have a large bony head and no scales. Monkfish flesh is firm, succulent and pearly white, with a low oil content. It is suited to baking; barbeques; poaching; steaming; use in a soup/chowder; or frying. It is rich in vitamin D and selenium, so don't pass it up.

Smooth Dory fillets are large and white; they are firm and do not flake easily, holding together well when cooked. Because of this they are a versatile fish species, suitable for most cooking methods. Wild Caught in the waters of New Zealand.Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

These whole mud crabs (Scylla serrata) were wild-caught in the mangrove forests of Madagascar. Under strict government guidelines they are sustainably caught only 9 months of the year above the minimum size of 11cm in width.The meat tastes amazingly fresh! You can cook the entire crab, or for just the meat our paleo chefs recommend to hand-pick the meat with a small spoon to get up to 200 grams of crab meat and to cook the meat at a low temperature such as sous vide. When I tried it the taste and the freshness really blew me away.

Frozen whole cooked Canadian lobster.These lobsters are caught in the icy waters off the coast of Prince Edward Island in Canada.

These whole King Crab were wild-caught in the south atlantic ocean of the Falkland Islands. The Chilean King Crab fishery is fully managed by SERNAPESCA, the governing body for all fishing activity. Capture and landings are tightly controlled under stringent environmental standards in support of environmental sustainability and species protection policies enforced by Chile’s Sernapesca organization under the Fisheries and Aquaculture Act.The meat tastes amazingly fresh! Steamed and grilled this crab is guaranteed to be the star of your next dinner event. 100% crab, no additives, no glazing, no nasties.

A Firm white fish that can be sauteed, grilled, baked, or broiled. Comes as a steak cut.The origin and living of the snow fish is at the bottom of the sea with dept up to 300 meter. The meat of deep sea fish is useful for body and has more nutritional value than fish swimming on the top of sea.Flash Frozen on the ships.

A Firm, White, Flaky Fillet that can be sauteed, grilled, baked, or broiled. Premium Quality Chilean Sea bass. Wild Caught in the Falkland Islands. Flash Frozen on the ships

Ocean perch is mild tasting yet a bit sweet, with a moderately firm texture. The meat is lean, moist and flaky. Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

Tarakihi is a wild caught white fish from New Zealand. It has medium to firm white moist flesh, suitable for most cooking methods. It can be used in a delicate or strongly flavoured dish.Tarakihi is a good source of Selenium, Vitamin B12 and Vitamin D; and a source of Iodine, Niacin (vitamin B3) and Potassium.

It is a fish highly prized in Sushi Restaurants worldwide for its mild flavor and rich oil content. It is also known as Yellowtail in the US. Yellowtail meat is pink, though wild yellowtail can vary in color due to differing fat content among fish. Yellowtail fillets can have a dark muscle line along the edge.Cooked meat is white and firm with a sweet, mild flavor. The high oil content gives the flesh a buttery texture.Comes as a whole fish. One fish per pack.

Comes as a whole fish. Two per pack. Atlantic Mackerel is a true powerhouse in terms of nutrients. Salmon gets all the praise, but Mackerel actually boasts higher levels of omega 3 including the important ones DHA EPA. On top of that mackerel has a lot of extra goodies packed in there such as Vitamin D.

Smoked mackerel is delicious, nutritious and even comes ready to eat, with absolutely no cooking required.Some people believe that smoked mackerel is actually raw but it has in fact been not only cooked by the smoke but granted an extra special flavor. The smoking also preserves the natural in the fish, leaving it beautifully moist.If you are looking for a new way to enjoy mackerel and add lots of omega 3 to your diet, why not give smoked mackerel a try, perhaps in the form of one of the suggesting serving solutions listed below.Try as:Smoked Mackerel with Simple Salad BruschettaSmoked Mackerel Salad WrapsSmoked Mackerel and Sour Cream Toasted French Role Slices Smoked Mackerel on Pizza

Sourced from the best Atlantic stocks our Cold Smoked Halibut has a soft lean flesh with healthy fatcontent which is essential for good smoking and delivers a buttery taste and delicate texture full of flavor’s from cold beech wood smoking.CONSUMPTION:Enjoy with white Breadand a bit ButterPREPERATION:Take Halibut out of the FreezerDefrost in Fridge for 24 HoursTake Halibut out from Fridge 20min.use open bag within 6 Days

Our Smoked Tuna is a game fish with natural meaty flavors influenced by its diet and producing a darklow-fat muscle dense flesh that is still very soft and melts in your mouth - Fantastic to share and is delivered sliced.Captain Hook’s Smokehouse only uses responsible sourced line caught fish.CONSUMPTION:Best carpaccio style with a little olive oiland freshly ground black pepperadd some avocadoPREPERATION:Take Tuna out of the FreezerDefrost in Fridge for 24 HoursTake Tuna out from Fridge 20min.use open bag within 6 Days

Shellfish is often overlooked as a part of a healthy diet. The Greenlip Mussels are not wild caught, but farmed. The farmers attach young mussels to ropes, lower the ropes into the ocean, and let nature take its course. The Greenlip variety from New Zealand gets the thumbs up from Mark Sisson over at Marksdaily apple: http://www.marksdailyapple.com/farmed-seafood-safe-nutritious

Wild Caught Crab Claw Meat. Hand picked and pasteurised.Full claw, arm & leg meat great for crab bisque, seafood sauce, crab cakes and garnishing salads.

Wild Caught Super Lump Crab Meat. Hand picked and pasteurized. If you ever wanted to make a decadent 'kaaw pad puu' with large lumps of wild crab meat... it won't get better than this.

High in omega-3 fatty acids, anchovies are a tasty part of a heart-healthy diet. Butter soft and full of flavor. Great addition to sauces, salads and snacks. Small fish like anchovies are one of the best choices of fish for your health and the oceans. They are abundant and not at risk of overfishing. They are also smaller and lower on the foodchain, so they are less exposed to mercury accumulation and pcbs.These anchovies are from Italy.

Introducing all-new Royal Fillets of Mackerel in Olive Oil! Treat yourself to gourmet quality fillets of North Atlantic mackerel and the buttery flavor of pure olive oil. Extraordinary, light taste and moist texture – unlike anything else in the seafood aisle. Wild-caught. Over 3500mg of Omega-3s in every can.IngredientsSkinless and boneless mackerel fillets, olive oil, salt.Sustainably wild-caught in the pristine, icy waters between Norway and the Faroe Islands. King Oscar’s North Atlantic mackerel is a smaller, lower food-chain, “forage” species not associated with concerns common to larger, predatory Spanish and King mackerel varieties.

Finest quality, tiny brisling sardines in top-grade extra virgin olive oil. Wood-smoked for light flavor. Hand-packed as always. No preservatives. The superfood from the sea.IngredientsWild caught Brisling sardines, olive oil, salt.Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

Finest quality wood-smoked Norwegian wild caught brisling sardines hand-packed in a sunny Mediterranean-style sauce of top-grade olive oil, sliced black olives, red bell pepper, and garlic.The superfood from the sea.IngredientsBrisling sardines, extra virgin olive oil, black olives, red bell pepper, herbs of Provence, salt.Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

A bold, new international flavor from King Oscar! Finest quality brisling sardines in extra virgin olive oil with sliced hot jalapeño peppers. Now you are instantly ready for easy fish tacos or an exotic salad. Real oak-wood smoked. Hand-packed as always. IngredientsBrisling sardines, extra virgin olive oil, sliced jalapeño peppers, salt, chili paprika flavor.Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

Blue Hake also known in New Zealand as Hoki or internationally as Blue Grenadier is a versatile white fish fillet. Wild Blue Hake trimmings are perfect for making your fish cakes or your toddler's dinner at home.It's sustainable and wild caught in New Zealand.Worried about mercury? We also sample test our wild caught fish in a third party lab for mercury levels. You can find the results and more information about mercury here.

A classic French sausage stuffed into thin natural casings. Very popular for breakfast. They basically are your favourite pigs in blankets, without the blankets:)From Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free.

Wrapped in a layer of bacon this British style mini chipolata is favorite of many.Mini Chipolatas wrapped in Sloane's dry-cured streaky bacon.From Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free.

Classic Cumberland sausages without the bread from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. - Pork (97.6%), Salt (0.8%), Herbs & Spices (1.6%)

Classic Lincolnshire sausages from Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free. Pork (97.6%), Salt (0.8%), Herbs & Spices (1.6%)

Classic Pork & Apple sausages from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. Pork (88.7%), Apple Juice (4.8%), Apple (4%), Salt (0.8%), Herbs & Spices (1.7%)

Garlic & Sun-dried Tomato Sausages, Gluten-free - Flavoured with plenty of garlic and semi dried cherry tomatoes. Made exclusively with pork from Sloane's Free-range pig farms.Free-range, antibiotic-free and gluten-free. Pork , Dried Tomatoes, garlic Pepper, Salt

Italian Picante Sausages sausages from Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free. Ingredients: Pork 94,6%, Herbs & Spices 2,3%, Red Wine Vinegar 0,9% Milk 0,9%.

German style Bratwurst from Joe Sloanes selected pig farms.This sausage contains lactose which is not strictly speaking paleo. The sausages are made with whole cream.Free-range, antibiotic-free and gluten-free. Ingredients: Ground Pork, Milk, Salt, Herbs&Spices

Chorizo sausages from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. Pork (91.6%), Red Wine (3.5%), Herbs & Spices (2.8%), Garlic (0.9%), Curing Salt (IMS250 0.006%) (0.9%),

A pre poached pork free sausage made using free-range chicken and flavored with Thyme.Free-range, antibiotic-free and gluten-free. Chicken, lamb casings, Herbs & Spices, Salt

Classic Cumberland Sausage meat without the bread from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. - Pork (97.6%), Salt (0.8%), Herbs & Spices (1.6%)

Chorizo Sausage meat without the bread from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. Pork (91.6%), Red Wine (3.5%), Herbs & Spices (2.8%), Garlic (0.9%), Curing Salt (0.9%)

Italian Picante Sausage meat without the bread from Joe Sloanes selected pig farms.Free-range, antibiotic-free and gluten-free. Ingredients: Pork 94,6%, Herbs & Spices 2,3%, Red Wine Vinegar 0,9% Milk 0,9%.

From Joe Sloanes selected pig farms. Free-range & antibiotic free. A slowly cured British style bacon made from the loin.Free-range & Antibiotic free.

From Joe Sloanes selected pig farms(free-range & antibiotic free).

Bacon Bits (Lardons) Diced US style smoked bacon, great for pastas or salads. Free-Range and antibiotic-free.

From Sloane's free-range farm. Antibiotic-free.

Boneless Pork Loin from Joe Sloane from his selected ethical and sustainable pig farms. Free-range & Antibiotic free.

From Joe Sloanes selected pig farms. Free-range & antibiotic free.

St Louis cut of ribs. Unseasoned. Perfect for a bbq. From Sloane's free-range farms. Antibiotic-free, gluten-free.

Spice rubbed ribs with quality paprika. Great for BBQ's. From Sloane's free-range farm. Antibiotic-free, gluten-free, sugar-free.

From Joe Sloanes selected pig farms. Free-range & antibiotic free.

Collar Steaks.From Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free.

Pork Burgers, Gluten-free - A simple, lightly seasoned pork burgerFrom Joe Sloanes selected pig farms. Free-range & antibiotic free.

A skinned pork shoulder on the bone. The perfect cut for BBQ'ing or slow roasting. From Joe Sloanes selected pig farms(free-range & antibiotic free). Product comes frozen. 1

Sliced Paris Ham by Joe Sloane.Free-range & Antibiotic free.

From Joe Sloanes selected pig farms. Free-range & antibiotic free.

From Joe Sloanes selected pig farms. Free-range & antibiotic free.

The classic Italian roast pork dish.Pork loin, wrapped in pork belly with a stuffing of garlic, parley, fennel and lemon zest.From Joe Sloanes selected pig farms. Free-range, antibiotic-free and gluten-free.

An Italian style bacon dry-cure with garlic, fennel and black pepper and then rolled and aged for 4 weeks.

Great roasted or smoked, but also a great way to add flavour to soups and casseroles.

Ever wondered what a butcher does with the bits not good enough to go into their sausages?..... Healthy Dog Food!We have a range of dog food to keep your dog "as healthy as a butchers dog"!A mix of trimmings from our high-welfare meats. Contains free-range meat trimmings, offal and blood. All ground and cooked into a large 'sausage' ready to slice.Unlike commercial dog food, there is no water, preservatives, junk oils or artificial stuff added and its rich in meaty goodness.

Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread and served at room temperature. The soft, smooth texture is a deciding factor in determining a good rillette dish. Like cassoulet or fondue, this French dish has its many regional definitions. In general most rillettes are served at room temperatures, much like a paté.

A traditional rich, smooth chicken liver parfait made with port and brandy and sealed with clarified butter.All our chickens are naturally raised without the use of hormones or antibiotics. The natural chicken feed give the livers a natural extra richness. Giving a rich flavour like foie gras (but without the cruelty!)

From Joe Sloanes selected pig farms. Free-range & antibiotic free. Lard is the rendered fat from a pig and suitable for frying and cooking your meats and vegetables. Lard is 39% saturated fat, 45% monounsaturated and 11% polyunsaturated. Lard is a great source of dietary vitamin D.

Pasture-fed, antibiotic and synthetic growth hormone-free Beef Liver from Greenham Tasmania. Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. ============Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our milk and grass-fed veal every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and Grass and Milk-fed liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our Grass and Milk-fed Veal liver is hormone and steroid free and calves roam free all day feeding on the lush grasslands of Victoria, Australia. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions.

Our home made Beef Pâté made from our best selling Natural Tasmanian beef liver, one pasture-raised egg and our home-made ghee, red onions, fleur de sel, and spices.Beef Pâté has a slightly beefier taste than the Veal Pâté which you might like but it is also good value for money.This stuff eats like a delicious savoury snack and we couldn't devise of a better way to trick people into eating the healthiest super food on the planet.Want your kids to eat more vitamins & minerals from a real food source? This is potentially the most perfect snack for them, and also goes really well as a spread on sourdough bread:).===Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our Pâté (or beef or veal liver) every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and pasture-raised liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our pasture-raised liver is hormone and steroid free and cows roam free all day feeding on the lush grasslands of Tasmania. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions. However you should also try veal liver which is very mild, and I like to eat with just salt as a side.

Pasture-fed Veal Liver from calves roaming the lush grasslands of Victoria Australia. No antibiotics, growth hormones or small cages. ======Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our milk and grass-fed veal every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and Grass and Milk-fed liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our Grass and Milk-fed Veal liver is hormone and steroid free and calves roam free all day feeding on the lush grasslands of Victoria, Australia. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions. However veal liver is very mild, and I like to eat with just salt as a side.

Home made Veal Pâté with just veal liver, pasture-raised eggs, our home made ghee, and spices. No brandy was used as is traditional in most Pâtés.This stuff eats like a delicious savoury snack and we couldn't devise of a better way to trick people into eating the healthiest super food on the planet.Want your kids to eat more vitamins & minerals from a real food source? This is potentially the most perfect snack for them, and also goes really well as a spread on sourdough bread:).===Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our milk and grass-fed veal every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and Grass and Milk-fed liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our Grass and Milk-fed Veal liver is hormone and steroid free and calves roam free all day feeding on the lush grasslands of Victoria, Australia. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions. However veal liver is very mild, and I like to eat with just salt as a side.

Bone Marrow split across the length of the bone from pasture-fed Cape Grim cows. Perfect for oven roasting at home. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information about Cape Grim Beef

Pasture-fed veal bones and knuckles for your awesome home-made soup or broths. Sanger is committed to offering the highest quality pasture-fed veal. Calves are sourced from the lush valleys in the Northern Rivers region of New South Wales – an area renowned as the heart of Australia’s veal production.Antibiotic and growth hormone free. 100% grass and milk fed.

Whole Beef Tongue Swiss Cut from Argentina's famous Las Pampas grasslands. Minimal intervention and no antibiotics, HGP or any corn, grains were given to the grazing cows.

This is true pasture-fed chicken liver. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken liver that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

This is true pasture-fed chicken heart. They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken heart that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

This is true pasture-fed chicken gizzard. A bird organ they use for digesting their food.They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.The end result is a more nutritious and clean chicken gizzard that you can eat frequently. No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

These are true pasture-fed chicken feet. Great for stews and broths. Rich in collagen.They live their entire lives outside and get a significant part of their feed from pasture. They receive an additional feed in the form of bugs, worms, termites, ants, turmeric and organic rice bran.No Growth Hormones, No Antibiotics. True pasture-fed and only natural feed.

Herb-fed Free-range Pork Liver from Sloanes select farms. No antibiotics or growth hormones.

Pork Bones from Joe Sloanes selected pig farms (free-range & antibiotic free) Small pork bones perfect for soups or quick stocks.

Pork Bones from Joe Sloanes selected pig farms (free-range & antibiotic free) Large pork bones perfect for slow cooked stocks or a treat for your dog.

Pig's feet are used in many cultures (widely used throughout Europe, Asia, Mexico and parts of South America), especially in areas where people have learned to cook and eat all the parts of the animal. Pig's feet is a great way to add body to soups, for stews which are served on its own or barbequed like they do in the south of the USA. It's an old school, soul food favourite where the feet are bbq'd to perfection smothered in a BBQ sauced making tender meat that literally melts in your mouth when it touches your tongue. Goes great with southern classics such as cornbread or mac n' cheese (we'd recommend trying with Paleo alternatives such as creamed potatoes and collard greens).Since this cut of meat has so much connective tissue and thick skin, you must cook it low and slow so the meat becomes tender. This may be from 2-1/2 hours in soups and stews or 3 hours if they are to be boned. Pig feet are often fried or broiled lightly brown before going on to the simmering stage.Some French recipes call for simmering slowly for 6 hours (or even more) before boning, but I find this excessive and have no trouble removing the bones after 3 hours of simmering.Pig feet are low in fat and (the edible parts) are very high in protein, particularly Collagen in tendons and skin. This is very good for joints and skin health.Our Pig's Feet are from the hind legs - those from the front legs are small and mainly used to produce gelatin. Pig feet have very little fat and are almost all bone and protein.Antibiotics and Growth Hormone free!

For our cod products, we use the Norwegian-Arctic cod, which spends most of its life in the Barents Sea. Most of our catches are made near the northerly Lofoten Islands where cod fishing has been a way of life for more than 1,000 years.King Oscar offers preservative-free, delicate, mild, low-fat cod meat and all-natural cod roe, cod liver, and cod liver pâté – Norwegian delicacies.

New Zealand lamb stock bones. After our chefs cut the loins off the shortloin, we put 1kg of the remaining bones in a vacuum bag for easy usage. Perfect for making stocks and broths.

A premium cut saturated with bold flavour and fantastic melt-in-the-mouth tenderness that always delivers on promise. With distinct marbling and an unmatched leanness from grass-grazing, this supremely tender and succulent Eye Fillet delivers spectacular, bold beef flavour with a clean finish. Great as a whole piece for carving, or at its best as a classic Filet Mignon. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

A popular choice that is hard to beat, our premium quality Ribeye Roll is second to none in taste, leanness and tenderness. The prominent natural marbling delivers unbeatable flavour and succulence whether roasted whole or cut into thick, juicy Scotch Fillet steaks. Lip-muscle has been expertly trimmed for maximum convenience, optimal yield and perfect plate presentation. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

Delivering the distinct, creamy marbling and spectacular, bold flavours of New Zealand beef, this lean, healthy and tender Striploin is a premium choice which offers flexibility to the chef. An incredibly succulent cut suited to roasting whole or cutting into thick, juicy steaks. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

Coming from the belly of premium New Zealand grass-fed beef, these deliciously meaty and indulgent Short Ribs offer superb flavour and meltingly tender texture. With long, slow low cooking the natural flavours are intensified and the meat falls off the bone for a truly memorable Silver Fern Farms experience. Pasture-fed, antibiotic and synthetic growth hormone-free.

The beef shank is the shank (or leg) portion of a steer. It's a great piece for slow cooking and stews. It's the ideal cut for beef bourguignon. It's also amazing in soups. Comes from pasture-fed cattle. No antibiotics or growth hormones are used. No corn, no wheat are given as feed.

Rump cut into 1 KG blocks for you, so you don't have to order the full 8 Kilograms. Prepared from a top sirloin by removal of the tail (tri-tip) along the natural seam. Great for stews, slow roasts or firm steaks. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

This is an excellent slow-cook beef cut that delivers a concentrated flavour hit and melt-in-the-mouth texture. The high level of connective tissue that occurs naturally in the Brisket guarantees to deliver indulgently sticky and delicious braising juices. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

We cut the brisket into smaller 0.5KG blocks for you, so you don't have to order a full 4 KG brisket. This is an excellent slow-cook beef cut that delivers a concentrated flavour hit and melt-in-the-mouth texture. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

This is an excellent slow-cook beef cut that delivers a concentrated flavour hit and melt-in-the-mouth texture. The high level of connective tissue that occurs naturally in the Brisket guarantees to deliver indulgently sticky and delicious braising juices. Pasture-fed, antibiotic and synthetic growth hormone-free.

This is an excellent slow-cook beef cut that delivers a concentrated flavour hit and melt-in-the-mouth texture. The high level of connective tissue that occurs naturally in the Brisket guarantees to deliver indulgently sticky and delicious braising juices. Pasture-fed, antibiotic and synthetic growth hormone-free.

The perfect choice for a truly indulgent and richly flavoured beef experience.Selected only from New Zealand grass-fed animals, the Silver Fern Farms Chuck Roll exemplifies the deliciously rich mouth-feel, bold flavour and melt-in-the-mouth texture of slow-cooked beef. Also perfect for slicing thinly for traditional Asian cuisine. Pasture-fed, antibiotic and synthetic growth hormone-free.

Chuck Roll Cut into 1KG blocks, so you don't have to order the full 8KG. The perfect choice for a truly indulgent and richly flavoured beef experience. Selected only from New Zealand grass-fed animals, the Silver Fern Farms Chuck Roll exemplifies the deliciously rich mouth-feel, bold flavour and melt-in-the-mouth texture of slow-cooked beef. Also perfect for slicing thinly for traditional Asian cuisine. Pasture-fed, antibiotic and synthetic growth hormone-free.

Inhouse made ground lamb from 100% New Zealand Pasture-fed Lamb Leg. No added fats and no gristle. The Lamb Leg comes from Ovation farms in New Zealand and has been dry-aged for just 4 days to increase the flavour. This version of ground lamb is lean. No antibiotics or growth hormones are used. The lamb roam on pasture at all times, even winter. ===Did you know that cows consume 90% grass and 10% brush and forbs, whereas a sheep's diet is about 70% grass and 30% forbs? The number of forbs in a wild pasture can play a role in the taste of the meat.Lamb meat contains a type of fatty acid that beef doesn't have. It's called branched-chain fatty acid. This is something that humans can detect at tiny levels. It's what gives lamb this gamy, more earthy taste than beef.Our sheep are never fed soy, corn or anything else which you cannot find in wild pastures.Studies have shown that eating food unnatural to their diet can lead sheep and cows to become ill, known in the industry as grain poisoning, grain overload or lactic acidosis.This occurs when sheep who are not accustomed to eating grain is moved to a grain-based diet ( source).If you regularly order our pasture-raised beef, we are confident that you'll love our pasture-raised lamb.Lamb contains a similar nutrient profile to beef making lamb high in vitamin B12 and iron, with a number of our lamb items being on the bone giving a softer and juicer flavor.

The pinnacle of fresh New Zealand grass-fed lamb. Consistently juicy, tender and naturally lean. Fat cover removed and fully frenched for maximum convenience.

The pinnacle of fresh Australian grass-fed lamb. Consistently juicy, tender and naturally lean. Fat cover removed and fully frenched for maximum convenience.The White Stripe brand is recognized around the world as a statement of high quality and outstanding consistency for Australian Lamb. Their lamb supply chain has been established for over 15 years and this allows them to provide consistent supply and quality guarantees whilst also being hormone free and naturally raised.White Stripe Lamb is sourced directly from the lush pastures of South-Eastern Australia, the finest natural lamb-producing region in the world.Raised on a diet of all-natural clover and pastures with supplementary feeding of lupines and oats, White Stripe Lamb is grown to ensure consistent size, exceptional tenderness and unrivaled flavor.

Best braised or post roasted for a delicious, melt in the mouth experience. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Ovation Farms or Canterbury Lamb(PDF)

Succulent and juicy. The natural grazing of New Zealand lamb maximizes the natural flavors and juices of this amazing steak.Sliced from a boneless lamb leg. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Pure South

Succulent and juicy. The natural fat cover maximises the natural flavors and juices of grass-fed lamb. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Pure South or Canterbury Lamb(PDF)

A classic revived. A meaty and fleshy shank saturated with heart lamb flavours that are best intensified through slow, moist cooking techniques. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Ovation Farms or Canterbury Lamb(PDF)

A classic revived. A meaty and fleshy shank saturated with heart lamb flavours that are best intensified through slow, moist cooking techniques. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Ovation Farms or Canterbury Lamb(PDF)

A traditional and reliable lamb cut bursting with natural juices and full lamb flavor. Individually portioned for maximum convenience. Pasture-fed, antibiotic and synthetic growth hormone-free. Sourced from Ovation Farms or Canterbury Lamb(PDF)

The White Stripe brand is recognised around the world as a statement of high quality and outstanding consistency for Australian Lamb. Their lamb supply chain has been established for over 15 years and this allows them to provide consistent supply and quality guarantees whilst also being hormone free and naturally raised.White Stripe Lamb is sourced directly from the lush pastures of South-Eastern Australia, the finest natural lamb-producing region in the world.Raised on a diet of all-natural clover and pastures with supplementary feeding of lupins and oats, White Stripe Lamb is grown to ensure consistent size, exceptional tenderness and unrivalled flavour.

The fillet, or tenderloin, is prepared from a side of lamb by removing the muscle in one piece from the underside of the short loin. Because it comes from an area that does very little work, it has virtually no fat or connective tissue making it the most tender cut of lamb. Delicate in flavour the fillet suits gentle quick, dry cooking methods to retain its juiciness.Approx 5-8 loins per pack.

The eye of shortloin or ‘backstrap’ is taken from the middle of the loin and then trimmed of all excess fat.Shortloin is one of the leanest, sweetest and most tender cuts of lamb.Pasture-raised lamb are leaner in winter times but each Piece is about 1kg in size so perfect for a party of four.====About the brandThe White Stripe brand is recognized around the world as a statement of high quality and outstanding consistency for Australian Lamb. Their lamb supply chain has been established for over 15 years and this allows them to provide consistent supply and quality guarantees whilst also being hormone free and naturally raised.White Stripe Lamb is sourced directly from the lush pastures of South-Eastern Australia, the finest natural lamb-producing region in the world.Raised on a diet of all-natural clover and pastures with supplementary feeding of lupines and oats, White Stripe Lamb is grown to ensure consistent size, exceptional tenderness and unrivaled flavor.

The White Stripe brand is recognized around the world as a statement of high quality and outstanding consistency for Australian Lamb. Their lamb supply chain has been established for over 15 years and this allows them to provide consistent supply and quality guarantees whilst also being hormone free and naturally raised.White Stripe Lamb is sourced directly from the lush pastures of South-Eastern Australia, the finest natural lamb-producing region in the world.Raised on a diet of all-natural clover and pastures with supplementary feeding of lupines and oats, White Stripe Lamb is grown to ensure consistent size, exceptional tenderness and unrivaled flavor.

Also known as lamb saddle, a versatile cut suitable for quick-cooking or braising. With the bone in, the naturally sweet and subtle grass-raised flavours are intensified. Pasture-fed, antibiotic and synthetic growth hormone-free.

Lean ground pasture-fed lamb mixed with the perfect spice and herb blend to make home-made kebabs. All you need to do is roll them onto a skewer and put them in the oven for a healthy and tasty kebab. Ingredients : Pasture-fed New Zealand Ground Lamb, Onion, Garlic, Italian Parsley, Allspice, Cayenne, Paprika, Cardamom, Nutmeg, Sea Salt And Black pepper

Pasture-raised veal is our most tender beef cut. Our Grade B means it's the last chop from the top end of a rack and only has one flat side, but you get more meat for money:)Exclusive to Paleo Robbie and a one-time special (limited stock). This is the best value French-Cut Veal Chop which you can easily cook like a steak (Grade B has only one flat side).Cut from a full rack, each chop is frenched and looks like a 'mini-tomahawk' steak.The tenderness of grass-fed and grass-finished beef often varies due to the seasons and because the animals are healthier and roam freely the muscles have a firmer texture. However our free-raised veal is incredibly tender year-round.Pasture-raised veal is milk and grass-fed veal and is not reared in a confined space, but lives outdoors not separated from their mother. Pasture-raised calves are raised alongside their mothers, and always have access to their mothers' milk.

In house marinated pasture-raised veal chop from Australia with our own Beurre Cafe de Paris recipe.Robbie recommends to defrost in the fridge, and keep in the fridge at least 24 hours for the marinade to bring additional tenderness and flavour to the meat. (keeping it in the fridge for 1 week is no problem at all)Marinated in Grass-fed Clarified Butter, Garlic, Parsley, Capers, Shallot, Paprika, Cayenne, Thymes, Anchovy, Dijon, Lemon zest, Sea Salt and Black Pepper.Before cooking, let the meat get to room temperature for at least 1 hour on the kitchen counter. After cooking, wait for at least 10min to let the juices spread out evenly throughout the meat.

Pasture-fed Veal Liver from calves roaming the lush grasslands of Victoria Australia. No antibiotics, growth hormones or small cages. ======Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our milk and grass-fed veal every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and Grass and Milk-fed liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our Grass and Milk-fed Veal liver is hormone and steroid free and calves roam free all day feeding on the lush grasslands of Victoria, Australia. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions. However veal liver is very mild, and I like to eat with just salt as a side.

Extremely tender and bursting with flavor, has six or seven individual chops. Fat cover removed and fully frenched for maximum convenience.Comes from milk and grass-fed veal that was not reared in a confined space, but lived outdoors not separated from their mother.

This tenderloin is a premium whole veal cut saturated with subtle flavour and even through 100% grass-fed and 100% grass-finished has an incredible tenderness that always delivers on promise.We selected this veal because it's always raised outdoors alongside their mother. Ideal to impress a crowd as a whole piece for carving, or at its best as a classic Veal Filet Mignon for a special treat. Pasture-fed, antibiotic and synthetic growth hormone-free.Find out more about the origin.

In beef, striploins are the cut where NY strip steaks come from, but in veal the striploin can be cut into tender, flavorful cutlets, chops, or medallions. They can also be roasted whole and carved at the table.Its natural rose color and tenderness are hallmarks of veal.We selected this veal as it's raised naturally outdoors on lush grasslands alongside its mother.Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

Topside is a lean but tender cut, and suited for roasting or can be cut into topside steaks. The topside is cut from inside the back thigh between the knuckle and the silverside. Its natural rose color and tenderness are hallmarks of veal.We selected this veal as it's raised naturally outdoors on lush grasslands alongside its mother.Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.

These calves are sourced from the lush valleys in the Northern Rivers region of New South Wales – an area renowned as the heart of Australia’s veal production.These Australian cross cut veal shanks are perfect for stews and slow braising.The bone marrow imparts an amazing flavour and if slow cooked the meat just falls off the bone.

Bone Marrow split across the length of the bone from pasture-fed Cape Grim cows. Perfect for oven roasting at home. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information about Cape Grim Beef

Homemade bone broth with organic veggies and pasture-fed veal bones from Australia. Simmered for 12 hours together with vegetables for taste. Then the broth is strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Pasture-fed veal bones and knuckles for your awesome home-made soup or broths. Sanger is committed to offering the highest quality pasture-fed veal. Calves are sourced from the lush valleys in the Northern Rivers region of New South Wales – an area renowned as the heart of Australia’s veal production.Antibiotic and growth hormone free. 100% grass and milk fed.

Home made Veal Pâté with just veal liver, pasture-raised eggs, our home made ghee, and spices. No brandy was used as is traditional in most Pâtés.This stuff eats like a delicious savoury snack and we couldn't devise of a better way to trick people into eating the healthiest super food on the planet.Want your kids to eat more vitamins & minerals from a real food source? This is potentially the most perfect snack for them, and also goes really well as a spread on sourdough bread:).===Liver is the most nutrient dense food on the planet and was greatly appreciated by our ancestors. The muscle meat of an animal was considered inferior to eating liver and other organ meats. Did you know 113g of beef liver contains almost as much vitamins as 2.5kg of fruit?Is Paleo Robbie spreading fake news?No, really it does. Per 100g, beef liver contains a mighty punch of nutrients. It blows all fruits out of the water. The second product image shows the vitamin and mineral breakdown for 450g of strawberries + 1800g of Papaya (2.5kg of fruit, the top chart) vs the vitamin and mineral breakdown for 113g of beef liver (the bottom chart).Note the liver is almost equal in vitamins and minerals with much less calories and carbs but more protein.This isn't to say you should throw your fruit and vegetables off your condo balcony, they too should be part of your daily whole foods diet (you throw margarine and vegetable oils off your balcony; do it right now if you haven't done so already).But with such an impressive number of important nutrients, it's probably a good idea to choose our milk and grass-fed veal every now and then or even once a week. "I tried liver before, and I didn't like it."There's a huge difference between farmed liver and Grass and Milk-fed liver. The liver is the organ that digests food. If you feed animals corn and hormones, the liver will taste...well.. terrible. When the liver digests food that it needs to perform optimally (grass and natural foliage) it completely changes the taste and texture.Our Grass and Milk-fed Veal liver is hormone and steroid free and calves roam free all day feeding on the lush grasslands of Victoria, Australia. You can pan fry it just like you would a steak, best cooked in pasture-fed ghee or butter. Overcooked liver tastes pretty bad, so keep an eye out for that. Liver is best flavour balanced with strong tasting vegetables like onions. However veal liver is very mild, and I like to eat with just salt as a side.

Rabbit meat is well known for its high protein content. A 3-oz. serving of rabbit meat contains 28 g of protein, more than beef or chicken. Rabbit is also a concentrated source of iron. A serving contains more than 4 mg. Additionally, the meat provides a wide range of minerals. The highest levels include 204 mg of phosphorous and 292 mg of potassium. The calories in rabbit meat are low. A serving contains only 147 calories.Versatile Culinary IngredientThe meat from rabbit is white and tender, with a mild flavor. Chefs use the meat similarly to the meat of young chickens. Rabbit steaks and chops are served with pasta, rice and sauces. The meat adds protein to casseroles, meat pies and stir-fry dishes.

Frog legs are one of the better-known delicacies of French and Chinese cuisine. The legs of edible frogs are also consumed in other parts of the world, including Northern Italy, the Alentejo region of Portugal and Spain.Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium.

A symbol of the gastronomy of Burgundy and France. Escargot are a delicacy and a nutritious little secret. Snails are high in complex proteins and omega 3's. In French cuisine, the snails are typically cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts. In Cretan cuisine the snails are first boiled in white wine with bay leaves, celery and onion and then coated with flour and fried with rosemary and vinegar.

Free-range & wood smoked streaky bacon from Chiang Mai. Wood smoked with sustainable German beechwood chips and cured in brine. Unlike other bacons no sugar is used to make this version. It will be more salty than your usual bacon.

Free-range & wood smoked streaky bacon from Chiang Mai. Wood smoked with sustainable German beechwood chips and cured in a brine with pineapple and treacle. Antibiotic and HGP free.

Free-range & wood smoked streaky bacon from Chiang Mai. Wood smoked with sustainable German beechwood chips and cured in a brine with pineapple and treacle.

Free-range & wood smoked streaky bacon from Chiang Mai. Wood smoked with sustainable German beechwood chips and cured in a brine with pineapple and treacle.Antibiotic and HGP-free.

Beef Rump Steaks from Cape Grim Tasmania. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information

Ground Chuck Beef from Cape Grim Tasmania. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more Information

Pasture-fed Victorian Lamb Mince.High quality mince made by the Accidental Butcher.

Free-Range Chicken Sausage with Onion & Sage:Minced Chicken, Onion, Sage, Herbs, Ground Pepper, Salt, Extra Virgin Olive Oil100-110gr per sausage. Made with hog (pork) casings.

Free-Range Pork Sausages with Onion & Sage:Pork Shoulder, Onion, Sage, Herbs, Ground Pepper, Salt, Extra Virgin Olive Oil100-110gr per sausage.

Frozen Beef Sausages from Cape Grim Tasmania. Ingredients: Beef Chuck, Beef Brisket, Onion, Sage, Thyme, Cayenne Pepper, Black Pepper, Sea salt Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef.Made with sheep casings. Click here for more Information

Pasture-fed Victorian Lamb Sausages. Ingredients: Lamb Shoulder, Harrisa, Sea Salt, Ground Chilli, Smoked Paprika, Merguez SpiceMade with sheep casings.

Free-range Smoked Pork Chop. Wood smoked with sustainable German beechwood chips and cured in a brine with pineapple.

Free-range Pork Chop. Nothing added.

Diced Shank Beef from Cape Grim Tasmania. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more Information

Frozen Beef Sliders Pack of 4 x 45 grams. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. More Information

Pasture-fed Victorian Lamb Patties. Nothing added.

"Steve's 'Salsiccia Toscano' comes after a working trip to Tuscany, Nov. 2018. This was a combination of listening, learning and working along side 6 artisanal Norcino's (traditional Italian butcher specialising in the art of salumi) in villages from Lombardi to Lucca, Lari to La Colinata where the famed Lardo di Colinata GOP comes from.The recipe 'I hope' represents what I found in Tuscany, a depth of history, a passion passed through generation and a people with a great love of their food. To stay in the realm this 'sausage' stays with tradition, the main concept of this is too 'eat salsiccia RAW with good crusty bread.In Asia, and most parts of the world we generally cook sausages, in this there is a slight reduction in salt to accommodate the cooking process. Best grilled, pan fried with a little oil, BBQ'd. Enjoy"

"Steve's 'Salsiccia Toscano' comes after a working trip to Tuscany, Nov. 2018. This was a combination of listening, learning and working along side 6 artisanal Norcino's (traditional Italian butcher specialising in the art of salumi) in villages from Lombardi to Lucca, Lari to La Colinata where the famed Lardo di Colinata GOP comes from.The recipe 'I hope' represents what I found in Tuscany, a depth of history, a passion passed through generation and a people with a great love of their food. To stay in the realm this 'sausage' stays with tradition, the main concept of this is too 'eat salsiccia RAW with good crusty bread.In Asia, and most parts of the world we generally cook sausages, in this there is a slight reduction in salt to accommodate the cooking process. Best grilled, pan fried with a little oil, BBQ'd. Enjoy"

Rosemary marinated pasture-fed chicken thighs seared with sea salt and black pepper in clarified grass-fed New Zealand butter. Cooked sous-vide at 65C for exactly 1 hour. Served in a Cacciatore stew. Cacciatore means "hunter" in Italian. It's made of organic tomatoes, onions, carrots, mushrooms, capsicum, free-range chicken broth and a bit of dry red wine. Ingredients: Pasture-fed chicken thigh, tomato, carrots, red onions, chicken broth, dry red wine, swiss brown mushrooms, garlic, fresh rosemary, capsicum, parsley, basil, pitted olives, clarified grass-fed butterCooking InstructionsOven(recommended): Remove lid and place in oven at 145-155C. Bake for about 10-15 minutes. Microwave: Place in Microwave on high for 4-5 minutes. Stir and cook for 3 minutes.

Pasture-Fed Chicken Breast coarsely diced, marinated with our in house made paleo kung pao sauce for 8 hours, then deep fried in organic stable coconut oil. Served with stirred vegetables and clarified grass-fed butter cauliflower rice.Ingredients: Pasture-Fed Chicken Breast, Grass-fed Clarified Butter, Pepper Flakes, Prune, Garlic, Aged True Balsamic(no colorings, agents, addivites), Organic Coconut Oil, Tapioca Starch, Cauliflower, Onion, Capsicum, Celery, Coriander, Spring Onion, Sichuan Pepper, Sea Salt And Black Pepper

Juicy pork meatballs infused with fresh herbs and fiery chipotle are offset with refreshing zucchini noodles, champignon mushroom and organic asparagus.Ingredients:Free-Range Pork by Sloane's Chipotle, Free-range Bacon by Sloane's, Garlic, Pasture-fed Egg, Oregano, Onion, Cashew Nut, Tomato, Zucchini, Mushroom, Asparagus, Basil, Thyme, Red Onion, Pink Peppercorn and Sea Salt

Ingredient : NZ Ground Chuck Beef, Free Range Ground Pork, Onion, Almond, Pastured Fed Duck Egg, Coconut Milk, Garlic, All Spice, Nutmeg, Veal Bone broth, Dijon Mustard, Tapioca starch, Rosemary, Cranberries, White Potato, Broccoli, Parsley, Sea Salt, Black Pepper And Olive Oil

The beef stew of Robbie’s dreams starts with large tender, juicy chunks of New Zealand Beef Chuck coated in a sauce that is rich and intense but not heavy. It has vegetables that are more than just filler, but bring a complementary texture and flavor to the party such as the Swiss Brown Mushrooms and holy trinity of Celery, Carrot and Onion, while being sweetened to a delightful note with Red Wine from Navarre, Spain.Ingredients: New Zealand Beef Chuck, Tomato, Red Wine, Carrot, Celery, Onion, Button Mushroom, Potato, Green Peas, Thyme, Beef Broth. Heat in the oven or microwave. When oven reheating please remove it from the container or your house will smell like burning truck tires for a while.

Ingredients: Pasture-fed NZ Ground Beef, Carrot, Onion, Celery, Tomato, Red Wine, Beef Broth, Eggplant, Cherry Tomato, Mushrooms, Parsley, Ghee.Our paleo version of Beef Bolognese.Cooking Instructions: Oven(recommended): Remove lid and place in oven at 145-155C. Bake for about 10-15 minutes. Microwave: Place in Microwave on high for 4-5 minutes. Stir and cook for 3 minutes.

Made with prime steer chuck, sweet potatoes, carrots,and our own curry roux, this savory and hearty Japanese beef curry make a fabulous introduction for new curry eaters. Adapted to Japanese and Western tastes; it’s milder, sweeter with a stew-like texture. Even children enjoy it thoroughly! You have to give this easy dish a try. Served with cauliflower rice.Ingredients : New Zealand pasture-fed brisket, pasture-fed veal bone broth, Sweet Potato, Carrot, Onion, Winter Spinach, Cauliflower, Masala Spice, Cacao Powder, Red Apple, Tomato, Cayenne Pepper, Macadamia Honey, Grass-fed Butter, Sea Salt, Black Pepper, Coconut Oil.Cooking Instructions: Oven(recommended): Remove lid and place in oven at 145-155C. Bake for about 20-25 minutes. Check, stir and bake for another 10 minutes if necessary. Microwave: Place in Microwave on high for 4-5 minutes. Stir and cook for 3 minutes.

Tender, fall off the bone leg of lamb braised in a luxurious blueberry balsamic will be your new family dinner favorite. Slow cooked New Zealand pasture-fed leg of lamb are a family favourite dinner ordered at restaurants all over New Zealand year round. Simmered in a rich, reduction of blueberry and balsamic, the meat just slides off the bone! Served with heirloom carrots, organic cauliflower, broccolini.Ingredients: New Zealand Pastured Leg OfLamb, Onions, Broccolini, Carrots, Aged Balsamic Vinegar, Wild Canadian Blueberries, Thyme, Rosemary, Parsley, Sage, Sea Salt, Macadamia Honey, Black Pepper, Sea Salt, Grass-fed clarified butter, Coconut oil. Cooking Instructions: Oven(recommended): Remove lid and place in oven at 145-155C. Bake for about 15-25 minutes. Microwave: Place in Microwave on high for 4-5 minutes. Stir and cook for 3 minutes.

A classic greek dish with a paleo twist! A joy to behold; spiced New Zealand lamb leg mingling with eggplants and a delicious creamy tomato sauce under a layer of sweet potato. Ingredients: NZ Pastured-fed Lamb, Tomato, Sweet Potato, Potato, Eggplant, Capsicum, Spices, Grass-fed Butter.Our paleo version of the classic Greek Moussaka made in our very own kitchen.Cooking Instructions: Oven(recommended): Remove lid and place in oven at 145-155C. Bake for about 10-15 minutes. Microwave: Place in Microwave on high for 4-5 minutes. Stir and cook for 3 minutes.

Salmon stew based on Brazilian style moqueca fish stew. Salmon marinated in garlic, lime juice, paprika and cumin, then cooked with onions, bell peppers, tomato, coriander, and coconut milk resulting in a very savoury yet light fish stew.Ingredient : Wild Alaskan Sockeye Salmon, Lime, Cumin, Paprika, Garlic, Home-made pastured Chicken Stock, Onion, Capsicum, Tomato, Coconut Milk, Coriander, Walnut, Sea Salt , Black Pepper And Olive Oil

You know and love crab cakes, with their crispy edges, zesty seasoning, and velvety sauce pairings—but have you tried cod cakes? Our chefs bake the fish until tender, then flaking and blending it with tangy aromatics,almond powder, potato, and eggs. Formed into cakes and pan-seared until golden, they’re served in an aromatic tomato and fennel based broth.Ingredient : Wild Cod Fish, Pastured Fed Duck Eggs, Potato, Onion, Garlic, Almond Powder, Pecan, Parsley, Paprika, Asparagus, Celery, Broccoli, Fennel, Oregano, Thyme, Tomato, Sea Salt, Black Pepper And Olive Oil Heat in the oven or microwave. When oven reheating please remove it from the container or your house will smell slightly funky for a while.

A pack of 10 chicken eggs from our farm in Chachoengsao.Our chickens and ducks spend most of their time outside pulling out healthy beetles and worms from grass patches and getting plenty of vitamin D. This lifestyle and diet gives our eggs a firmer texture and a better omega 3:6 ratio.Our farmers are able to train the hens to lay the eggs in a cosy coop as they naturally like a quiet and relaxing place. So rest assured, the humans taking care of them don't have to work long hours each day to find the eggs:)At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand. As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters. Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.

Pasture-raised Duck Eggs from Klong Phai farms where they roam freely without any restriction.These ducks do not receive any industrial feed, antibiotics, fish meal or any other drugs.Compare Chicken Eggs with Duck eggs nutrition wise and Duck eggs win hands-down, because proportionally they have much more yolk (where all the nutritional goodness is)More micronutrients, more protein, and more Omega-3s. Give them a try.Our chickens and ducks spend most of their time outside pulling out healthy beetles and worms from grass patches and getting plenty of vitamin D. This lifestyle and diet gives our eggs a firmer texture and a better omega 3:6 ratio.Our farmers are able to train the hens to lay the eggs in a cosy coop as they naturally like a quiet and relaxing place. So rest assured, the humans taking care of them don't have to work long hours each day to find the eggs:)At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand. As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters. Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.

Cooked sous-vide in our own kitchen. The perfect solution for easy tasty protein at home. Ingredients : Free Range Chicken Breast, Fresh Rosemary, Garlic, Sea Salt, Black Pepper And Olive Oil. The ingredient list covers 100% of the ingredients. No other ingredients are used. No antibiotics or growth hormones are used raising our chicken. The chickens are pasture-fed and are never in a confined space. Instructions: Defrost overnight in your refrigerator. Then simply pan-fry or pop it in the microwave until hot.

Cooked sous-vide in our own kitchen. The perfect solution for easy tasty protein at home. Ingredients: Free Range Chicken Breast, Cayenne, Oregano, Thyme, Rosemary,Garlic, Sea Salt, Black Pepper And Olive OilThe ingredient list covers 100% of the ingredients. No other ingredients are used. No antibiotics or growth hormones are used raising our chicken. The chickens are pasture-fed and are never in a confined space. Instructions: Defrost overnight in your refrigerator. Then simply pan-fry or pop it in the microwave until hot.

Do you ever feel like cheating, but you don't want to be unhealthy? Try our pasture-fed chicken nuggets that are made from... well actual chicken. Only real food ingredients are used in our chicken nuggets, no bread, no flour, no preservatives, no things that aren't food. It makes for an authentic delicious snack that is loved by adults and kids. Our pasture-fed chicken nuggets are already cooked, so all you have to do for a great healthy snack at home:1. Defrost chicken nugget in the fridge overnight.2. Preheat a frying pan or deep fryer to 180 celsius or medium to high heat3. Place the nuggets inside your healthy oil of choice and they'll be good to go as soon as the crust is golden brown. Ingredients: Pasture-fed Chicken Thigh, Coconut Oil, Tapioca Starch, Ginger, Garlic, Apple Cider Vinegar, Sea Salt And Black Pepper

Heat a healthy (paleo) oil in a frying pan to medium heat. Place the frozen chicken schnitzel inside the oil for 4 to 5 minutes on each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve!Ingredients: Pasture-fed Chicken Breast from our own farm, Almond Flour, Paprika, Organic Chicken Egg, Sea Salt.

Seasoned Chicken Patties. Perfect for your grill or BBQ. Entirely made in house so no funky stuff like fillers, preservatives, agents or colorings. Pasture-fed Ground Chicken Thigh, Smoked Paprika, Sea Salt And Olive Oil.

In house marinated pasture-fed chicken breast in shredded ginger, lemon juice, olive oil, sea salt and dried organic chili. It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Masala Spice,Coconut Milk, Sea Salt, Raw Wild Honey.It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Garlic, Organic Dijon Mustard, Olive Oil, Sea Salt, Real Balsamico(no agents, colorings), Raw Wild Honey.It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Cilantro, Lime, Extra Virgin Olive Oil, Raw forest Honey and a sliver of Garlic. It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Real Balsamico (no agents, colorings, flavorings), Garlic, Organic Dijon Mustard, Paprika Powder, Oregano, Rosemary, Sea Salt, Onion Powder, Raw Wild Honey, Olive Oil.It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Garlic, Coriander, Kaffir Lime, Raw Wild Honey, Sea Salt, Red Onion, Cayenne Pepper, Paprika and Olive Oil. It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In house marinated pasture-fed chicken breast in Smoked Paprika, Cayenne Pepper, Garlic Powder, Onion Powder, Cumin Powder, Coriander Powder, Olive Oil, Sea Salt. It's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

In-house marinated (raw) pasture-fed chicken breast in 7 flavors, including Piri Piri, Southwest, Coconut Curry, Lime Cilantro, Lemon Ginger, Honey Garlic, GreekIt's perfect for your BBQ, Oven baking or Pan frying at home. Juiciness and great flavors guaranteed. Local pasture-fed chicken breast. Antibiotic and growth hormone free.We raise our chickens on our own farm. Our chickens are not confined and have an outside area equivalent of 4 football fields to roam around. We do not feed them any GMO's, antibiotics or growth promoters. They receive additional feed in the form of bugs, worms, termites, ants, turmeric and gmo free corn. To make sure our chicken is really clean we send random samples from the farm for testing. You can find the latest result here.

Free-Range Chicken Sausage with Onion & Sage:Minced Chicken, Onion, Sage, Herbs, Ground Pepper, Salt, Extra Virgin Olive Oil100-110gr per sausage. Made with hog (pork) casings.

A pre poached pork free sausage made using free-range chicken and flavored with Thyme.Free-range, antibiotic-free and gluten-free. Chicken, lamb casings, Herbs & Spices, Salt

This fully-flavoured stock is made the traditional way with genuine free range Australian chickens.We slowly simmer the bones with our specially selected vegetables and herbs for at least 10 hours, and then reduce the liquid. The result is a stock with a remarkable purity and depth of flavour. Use generously in risottos, stews, soups and more. No preservatives, no additives. It’s real food.All-natural, no added salt, gluten free, no additives.Ingredients: Water, free range whole chicken and bones, onions, carrots, celery, rosmarinic acid (natural antioxidant), bay leaves.Provenance of chicken bones: Certified free range chickens from Victorian farms.

Duck Rillette is meat that’s been chopped and shredded, seasoned with salt and herbs and preserved slowly in its own fat, to make a wonderful spread or very tasty addition to any cold cut platter. 80% duck, 17% duck fat, 3% herbs including salt, pepper, thyme

Pure rendered duck fat from a sustainable permaculture farm. Rendered by Klong Phai FarmsFree Ranged, Antibiotic and Growth Hormone Free.Duck fat has long been a staple in the professional kitchen, and is enjoying a moment as awareness of this ingredient grows among home cooks. With a silky mouthfeel, subtle flavor, and a high smoke point, it’s perfect for high-heat cooking (we use it for pan searing all the time). Duck fat makes everything taste better, from poultry to potatoes, meat to fresh vegetables. You can use duck fat from a solid, soft or liquid state, and unlike other lipids, it can be reused.

Ingredients: Water, Carrot, Celery, Onion, Herbs, Red Wine, Tomato, Mushroom, Organic Chicken Meat and Bones.Homemade bone broth with organic veggies and pasture-fed chicken bones. Simmered for 12 hours together with vegetables and salt for taste. Then the broth is strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Our duck confit is prepared in a centuries-old process of preservation that consists of salt curing the duck leg and then it was cooked in it's own fat at low temperatures. We recommend to re-heat in a pan and add your favourite sauce. Also great in a salad.Pasture-fed Duck Leg Confit from Female Barbary Ducks, raised in wide open spaces in Khao Yai. They are completely free to roam and have access to ponds and shade. They are fed with natural ingredients that grow on the farm only. No added industrial feed. They do not receive hormones or antibiotics.

We made the perfect meatball for you! All that's left is taking it out of the bag and pan fry it to perfection according to your personal taste. Each meatball is handmade with pasture-fed beef and organic ingredients. Ingredients : New Zealand pasture-fed Black Angus Chuck, Onion, Almond, Pastured Fed Eggs, Garlic, Oregano, Paprika, Parsley, Sea Salt And Black PepperAntibiotic and HGP free. No preservatives or any additives are added to the meatballs. The above ingredients cover 100%. No hidden secrets.

100% Paleo Fish Fingers with curry flavour! All you need to do is oven bake at 150C until crispy or golden brown. You can also deep fry them in a healthy oil like coconut oil until golden brown. Prepare straight from frozen.Perfect snack for you or your kids. Best enjoyed with a delicious sauce on the side. Ingredients: Wild caught Cod from Alaska, Pasture-fed Chicken Egg whites (the yolks go into our Liver pates:)), Almond, Fleur De Sel (Evaporated Natural Sea Salt), Curry Powder.

In house made sweet potato mash. Mixed with Organic coconut cream and olive oil for a smooth velvety texture. Packed in a BPA free vacuum pack of 300gr. Heating Instructions: Simply put the BPA free food grade vacuum bag in hot water for 5-6 minutes and your mash is ready to go. Ingredients : Sweet Potato, Coconut Cream, Sea Salt And Extra Virgin Olive Oil.

Don't have much time at home, but would love to eat some mashed potato? Then this item is perfect for you.Simply put the BPA free food grade vacuum bag in hot water for 5-6 minutes and your mash is ready to go. We pack it in flat vacuum bags so the mash gets hot quickly and evenly without having to microwave it. Potato, Sea Salt, Extra Virgin Olive Oil

Inspired by the Broccoli soup that Gordon Ramsay used in a competition, this is a simple dish that is mind-blowingly good despite only containing 5 ingredients.Unlike most broccoli puree that taste of cream, our Cream of Broccoli actually has earthy notes of Broccoli and Baby Spinach, and has creamy texture by the inclusion of Dutch Bintje Potato.Goes great with any dish but is absolutely excellent with meaty dishes.Ingredients:Fresh Broccoli, Dutch Bintje Potato, Baby Spinach, salt

Our Cream of Carrot is smooth, creamy and full of flavour. A wonderful way to enjoy beta-Carotene rich carrots. Goes great with chicken dishes as well as cod dishes.This perfect side dish is a Vitamin A (4,000 RAE) and both Alpha Carotene (16,500 micrograms) and Beta Carotene (40,000 micrograms) powerhouse. Ingredients: Fresh Carrot, Carrot juice (hand pressed from fresh carrots), Cumin, Fleur de Sel (Salt)

Our Cream of Cauliflower is a creamy and comforting thick puree, the perfect accompaniment or a starter before digging into a juicy, succulent steak or a perfectly baked fish.This puree is also great for people on a keto diet as it is high in fat, and very low in carbs.Made from simple, wholesome food ingredients such as coconut milk, cauliflower (of course) and fleur de sel (evaporated natural sea salt).Ingredients:Cauliflower, coconut milk, salt

Not sure which one to get? Why not get all 3 and cover the entire range of essential nutrients, minerals and vitamins that your body needs!This bundle features the Cream of Broccoli (inspired by Gordon Ramsay's broccoli soup), the keto-friendly Cream of Cauliflower and the alpha & beta carotene dense, Cream of Broccoli.This is a Trio of Vegetable Creams that you really have to try.Great for small feasts at home with your family and friends to be shared, or if you want to have one readily available whenever you're hungry.Bon apetit!

Pasture Raised Beef Tallow rendered at low temperatures in our own Paleo Kitchen. Animals fats are very nutritious and stable cooking fats. They do not oxidize easily and our tallow hasn't been hydrogenated or otherwise messed around with. Honest old school home cooking. Ingredients : New Zealand Prime Striploin Cap Best kept in freezer or fridge.If you fear cooking with tallow or aren't sure about it please read: here.

Home-made ghee in our own Paleo Kitchen. Made by heating grass-fed butter from New Zealand over a low heat for a long period of time while removing the lactose. The result is a pure butter fat with a nutty flavor and a high smoking point that's perfect for cooking at home. Ingredients : New Zealand Grass Fed Butter. Nothing else.

Home-made Pesto Sauce in our paleo kitchen. Made from local and organic ingredients.Defrost frozen pesto overnight in the refrigerator or defrost frozen pesto in the microwave at medium heat, mixing it every 30 seconds. Be careful not to overheat the pesto.Ingredients: Basil, Cashew Nut, Garlic, Almond Powder, Extra Virgin Olive Oil And Sea Salt

Sloane's Free-range US Style Smoked Dry Cured Bacon. We just chopped it up and give it a nice pan-fry. It's perfect to add to your avocado, salads or other dishes that call for something hearty. We did not fry this at high heat or use any bad oils.

Ingredients: Organic Eggplant, Garlic, Thyme, Extra virgin olive oil, Fresh coconut milk, Butter, Wild cranberry.

Potatoes are usually excluded for people on the autoimmune protocol because they are categorized in the nightshade family, and although sweet potatoes is hailed as a great alternative to potato they are.. well.. sweet and not savoury.Taro makes an excellent savory potato substitute that actually remind you of eating potatoes. Our Taro Mash has earthy savoury tones, similar to potato but has slight sweetness (but not as much as sweet potato) which works great with the pistachio topping. This dish works great when served with meaty and fish dishes, especially with Cod or Beef.Ingredients: Taro, Coconut Milk, Dried Cranberries, Pistachios, Fleur de Sel (evaporated natural sea salt).

Made in house with nuts garlic, lemongrass and lime leafs. Oven roasted for 12 minutes. Ingredients: Macadamia, Pecan Nut, Almond, Cashew Nut, Garlic Powder, Onion Powder, Smoked Paprika, Kaffir Lime Leaf, Lemongrass, Extra Virgin Olive Oil, Sea Salt. Non-GMO and Pesticide-free.

An authentic Italian Ragu (ragout), inspired by our Chef Francesco's Italian grandmother's recipe. Traditional ragu is slow cooked for three hours in home-made tomato sauce which creates an incredibly rich flavour. Add a portion of our home-made Ragu to your grilled vegetables or pasta(Ahem) for an amazingly healthy and tasty meal!

Cured wild caught sockeye salmon from Alaska. 200gr of generously sliced gravlax is the perfect appetizer.Unlike other other curing methods we do not use any sugar. Ingredients: Sea Salt, Black Pepper, Coriander Seed, Caraway Seed, Cardamom, Dill, Wild Alaskan Sockeye.

Lean ground pasture-fed lamb mixed with the perfect spice and herb blend to make home-made kebabs. All you need to do is roll them onto a skewer and put them in the oven for a healthy and tasty kebab. Ingredients : Pasture-fed New Zealand Ground Lamb, Onion, Garlic, Italian Parsley, Allspice, Cayenne, Paprika, Cardamom, Nutmeg, Sea Salt And Black pepper

Home-made Tomato Basil Soup in our own Paleo Kitchen. Made from local and organic ingredients. Ingredients: Beefsteak Tomato, Onion, Carrot, Italian Basil, Thyme, Oregano, Vegetable Stock, Coconut Cream, Sea Salt, Black Pepper And Olive Oil.No MSG, Preservatives, Fillers, Additives or anything that's not actually food. Made entirely from unprocessed ingredients.

Home-made Minestrone Soup in our own Paleo Kitchen. Made from local and organic ingredients. Simply put the BPA free food grade vacuum bag in hot water for 2-3 minutes. Then Pour the frozen soup into a soup pot then bring to boil.Ingredients: Free Range Chicken Broth, Beefsteak Tomato, Carrot, Zucchini, Cauliflower, Green pea, Basil, Sea Salt, Black Pepper And Olive oil.No MSG, addivites, preservatives, processed foods or anything else that's not actually food.

Home-made Mushroom Soup in our own Paleo Kitchen. Made from local and organic ingredients. Mushrooms are an excellent source of fiber that's essential for good gut health. Ingredients: White Button Mushroom, Swiss Brown Mushroom, Portabello Mushroom, White Truffle Oil, Onion, Coconut Cream, Vegetable Stock, Black Pepper And Sea Salt.

Home made Potato Wedges for the oven or deep fryer. Unlike supermarket options there is no sugar, preservatives or hydrogenated vegetable oil in our product. A healthy yummy easy snack at home. Defrost overnight in the refrigerator. Deep-fry or oven roast at 180C for 5-9 minutes. Ingredients: Dutch Potato, Paprika, Garlic Powder, Rosemary, Sea Salt, Black Pepper And Olive Oil

Home made version of granola from organic nuts and dried fruits. Macadamia, Pecan, Walnut, Pistachio, Dried Prunes, Dried Figs, Dried Cranberries, Sea Salt, Wild Raw Honey And Vanilla

Home made version of granola from organic nuts and dried fruits. Macadamia, Pecan, Walnut, Pistachio, Dried Prunes, Dried Figs, Dried Cranberries, Sea Salt, Wild Raw Honey And Vanilla

Please allow 2 extra days for delivery to make sure we can make the guacamole fresh on the day of delivery!Guacamole is an avocado based dip first created by the Aztecs. It is high in mono unsaturated fat, vitamins and trace nutrients. Goes along great with our homemade sweet potato chips. Ingredients: Avocado, Tomato, Jalapenos, Red Onion, Lime, Coriander, Sweet Potato, Sea Salt, Coconut Cooking Oil

Homemade bone broth with organic veggies and pasture-fed veal bones from Australia. Simmered for 12 hours together with vegetables for taste. Then the broth is strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Ingredients: Water, Carrot, Celery, Onion, Herbs, Red Wine, Tomato, Mushroom, Organic Chicken Meat and Bones.Homemade bone broth with organic veggies and pasture-fed chicken bones. Simmered for 12 hours together with vegetables and salt for taste. Then the broth is strained and kept in the fridge overnight. In the morning the fat is scraped off from the top and what is left is a clear tasty broth. Sold frozen in 500ml Vacuum Bags.When you think about, broths are one of the few real foods eaten globally.You can drink it with breakfast, add it to your meals as a marinade or side, or use it as a remedy to improve gut health and digestion.It's used in most noodle and soup dishes in Asia, while in Danish and German culture large hens were specifically reserved for making soup, and there's even a very old South American Proverb that goes "Good broth will resurrect the dead", although that's only a proverb, not factual :). The origin of that proverb came because they used to give bone broth to people who were ill to replenish lost minerals and vitamins.Pasture-raised bone broth contains the following minerals: CalciumMagnesiumCopperIronManganesePhosphorusPotassiumSodiumAnd several amino acids such as collagen, gelatin, glycosaminoglycans, glycine, proline and glutamineWe have linked an article here should you want to read more about how broth is used to improve well-being and longevity, and benefits the minerals and amino acids provide your body. Our pasture-fed bone broth is made in house using organic veggies and pasture-fed veal or chicken bones. It's simmered for 12 hours at 232 degrees Celsius to extract all the marrow and gelatin from our pasture-raised bones.

Grass Fed, Free Range Beef 500gThis fully-flavoured stock is made the traditional way with genuine Australian grass fed, free range cattle.We roast the bones in small batches, slowly simmer them with our specially selected vegetables and herbs for at least 12 hours, and then reduce the liquid. The result is a stock with a remarkable purity and depth of flavour. Use generously in braises, stews, soups and more. No preservatives, no additives. It’s real food.All-natural, no added salt, gluten free, no additives.Ingredients: Water, free range beef and bones, roasted carrots, tomato paste, roasted onions, celery, rosmarinic acid (natural antioxidant), bay leaves.Provenance of beef bones: Exclusively grass-fed, free range cattle from the pastures of Victoria and New South Wales, with no supplementary food or chemicals used.

This fully-flavoured stock is made the traditional way with genuine free range Australian chickens.We slowly simmer the bones with our specially selected vegetables and herbs for at least 10 hours, and then reduce the liquid. The result is a stock with a remarkable purity and depth of flavour. Use generously in risottos, stews, soups and more. No preservatives, no additives. It’s real food.All-natural, no added salt, gluten free, no additives.Ingredients: Water, free range whole chicken and bones, onions, carrots, celery, rosmarinic acid (natural antioxidant), bay leaves.Provenance of chicken bones: Certified free range chickens from Victorian farms.

This unique and exquisite stock is made from blue swimmer brads, fished from shark bay western Australia. The crabs are sustainably harvested in this World Heritage area, ensuring numbers are not depleted. Crabs are placed in an ice slurry, where they fall asleep, and then simmer the crabs in water. This liquid is then filtered and reduced. The result is a stock with a remarkable purity and depth of flavour. Use generously wherever fish stock is called for. This crab stock elevates the flavour of paella, bisques, seafood hotpots, soups and more.All-natural, no added salt, gluten free, no additives.Ingredients: Water, Blue Swimmer CrabsProvenance of blue swimmer crabs : Sustainably harvested crabs from abacus fisheries in shark bay western Australia.

Our hydrolyzed bone collagen powder is made from bones of pasture-raised yaks on the beautiful Tibetan plateau. Just look at where they are raised! After searching for quality collagen products, finally we are able to supply our customers with hard-to-find grass-fed bovine collagen powder. Add some to your Bulletproof Coffee in the morning, and enjoy its benefits immediately.What are the benefits of taking bone collagen?Heal and seal your gutPromotes healthy hair, nail, bones and skinReduces joint pain and inflammationInhibits infectionWhy hydrolyzed collagen?Mixes easily into hot or cold liquid such as coffee, tea, savory drinks and smoothies. It can be used in baked goods to boost protein contents.Highly bioavailableEasily digestedHow is it manufactured?Gelatin from yak bones goes through enzymolysis, nano-filtration, sterilization and drying.Nutritional InformationServing size: approx 22.5gTotal Calories: 89 kcalTotal fat: <1gTotal Carbohydrate: 1.6gSugars: 0gProtein: 20.3g (11.00% DV)Collagen (Type I & III): 16.0gCalcium: 24g (1.7% DV)Sodium: 180mg: (7.2% DV)Potasium: 290mg (8.5% DV)* Percent Daily Values (%DV) are based on a 2,000 calorie diet.Amino acid profile (in 100g of powder)Aspartic acid: 5.51gThreonine: 2.01gSerine: 3.13gGlutamic acid: 10.71gProline: 13.18gGlycine: 24.50gAlanine: 9.76gValine: 2.74g**Methionine: 0.2gIsoleucine: 1.29g**Leucine: 3.02g**P-hydroxyphenylalanine: 0.21gPhenylalanine: 1.94gLysine: 3.92gHistidin: 0.6gArginine: 8.04g** Branched Chain Amino Acids (BCAA)Store in a cool dark place, keep sealed when not in use.

Our unique organic yak bone broth is naturally extracted from bones from pasture-raised yaks from the beautiful Tibetan plateau. It contains low sodium, MSG free, rich in vitamins and minerals, as it is simmered slowly in order to extract the maximum amount of nutrients.The broth is vacuum dried and powdered, which is easy to dissolve in any liquid. What are the benefits of taking bone broth collagen?Heal and seal your gutPromotes healthy hair, nail, bones and skinReduces joint pain and inflammationInhibits infectionWhy powdered bone broth collagen?Mixes easily into water, savory drinks and dishesThe most nutritional instant soup with numerous health benefitsNutritional InformationServing size: approx 22.5gTotal Calories: 90 kcalTotal fat: 1gSodium: 240mg: (9.6% DV)Pottasium: 114mg (3.4% DV)* Percent Daily Values (%DV) are based on a 2,000 calorie diet.Store in a cool dark place, keep sealed when not in use.

Home-made Tomato Basil Soup in our own Paleo Kitchen. Made from local and organic ingredients. Ingredients: Beefsteak Tomato, Onion, Carrot, Italian Basil, Thyme, Oregano, Vegetable Stock, Coconut Cream, Sea Salt, Black Pepper And Olive Oil.No MSG, Preservatives, Fillers, Additives or anything that's not actually food. Made entirely from unprocessed ingredients.

Home-made Minestrone Soup in our own Paleo Kitchen. Made from local and organic ingredients. Simply put the BPA free food grade vacuum bag in hot water for 2-3 minutes. Then Pour the frozen soup into a soup pot then bring to boil.Ingredients: Free Range Chicken Broth, Beefsteak Tomato, Carrot, Zucchini, Cauliflower, Green pea, Basil, Sea Salt, Black Pepper And Olive oil.No MSG, addivites, preservatives, processed foods or anything else that's not actually food.

Home-made Mushroom Soup in our own Paleo Kitchen. Made from local and organic ingredients. Mushrooms are an excellent source of fiber that's essential for good gut health. Ingredients: White Button Mushroom, Swiss Brown Mushroom, Portabello Mushroom, White Truffle Oil, Onion, Coconut Cream, Vegetable Stock, Black Pepper And Sea Salt.

Made with grass-fed cow bones, antibiotic & hormone free.Ingredients: Grass-fed cow bones, Thai celery*, onions*, garlic*, cilantro*, black peppercorns*, natural sea salt*. (*Organic)The broth is slow-simmered for 18 hours to best extract the collagen, nutrients, and minerals from the bones.Keep refrigerated after thawing.

Made with free-range, organic chicken carcass and feet from Sirin Farm - antibiotic and hormone-free.Ingredients: organic chicken carcass and feet, onions*, garlic*, cilantro*, black peppercorns*, natural sea salt*. (*Organic)The broth is slow-simmered for 18 hours to best extract the collagen, nutrients, and minerals from the bones.

Made with 100% organic mushrooms grown at their home farm in Wang Nam Khiao.Ingredients: Oyster mushroom*, Lion's mane mushroom*, Shiitake mushroom*, Cordycep mushroom*, Agaricus mushroom*. (*Organic). Includes Chinese herbs: goji berries, huai shan, red dates, dong quai, yu zhu, astragalus, codonopsis.100% vegan.

Tapioca Flour is one of our most versatile gluten free flours. This starchy, slightly sweet flour is a staple in gluten free baking and a fantastic thickening agent in soups and sauces. Tapioca flour comes from cassava (manihot esculenta), a plant common to South America. It’s a paleo diet favorite as well as one of the main ingredients for pao de queijo, or Brazilian cheese bread. Use with other alternative flours like coconut flour, cassava flour, potato starch and arrowroot starch for best results

Bob's Red Mill Baking Soda is extracted by a simple water process using no chemicals. Ingredients: Sodium Bicarbonate

Arrowroot Starch is a grain-free ingredient perfect for gluten free baking and for thickening sauces. It's an excellent grain free substitute for cornstarch and can be used as a one-for-one replacement in most recipes.Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. It is gluten free and can be used as a direct substitute for cornstarch for folks with corn allergies. It has no flavor of its own, so can be used to thicken any sauce, soup, stew, or pudding. Use in gluten free baking for light, delicate textures.Ingredients: Arrowroot StarchGluten-free, GMO-free

Looking for a superior gluten free, low carb flour? Our Super-Fine Almond Flour is made from the finest California-grown almonds, which have been blanched and ground to a fine meal that is ideal for gluten free baking. Almond flour is also a must-have for paleo and grain free baking recipes.Bob’s Red Mill Almond Flour is one of our most popular gluten free, low carb flours, and we pride ourselves on the excellent performance and flavor of this high quality product. Whole blanched almonds are ground into a fine meal that lends a nutty flavor and moist texture to baked goods. Baking with almond flour is simple: explore our recipe tab for dozens of delicious options, from almond flour pancakes to cookies, coffee cake, quick breads, muffins and more. As a general rule of thumb, you can also replace 25% of the all-purpose flour in your baking recipes with almond flour to add a wonderful texture and flavor while reducing the total carbohydrates. Not only is almond flour a traditional choice for delicacies like French macarons and financiers, but this nutty meal can be used in savory applications, as well. Use almond flour in place of bread crumbs in meatballs, or as a coating for chicken and fish. To keep it at peak freshness, almond flour and meal is best stored in the refrigerator or freezer. Almonds are known for being nutritious and satisfying, providing vitamin E, protein, fiber and monounsaturated fats. Not only do almonds offer protein and fiber, they are also very low in carbohydrates and inherently gluten free. This makes them a great choice for those following paleo or low-carb diets. Plus, there are so many delicious ways to eat them! You can snack on them by the handful, or throw them into your food processor and press a button: voila, you’ll have ground almonds—and then fresh almond butter, if you keep going! Almond flour is also a popular selection for gluten free and paleo flour blends: it pairs especially well with other alternative baking flours like coconut and tapioca starch. Interested in an almond flour made with unblanched almonds? Make sure to browse our Super-Fine Natural Almond Flour, which is an unblanched almond flour that includes the skins to add a little extra color to your recipes! At Bob’s Red Mill, it is our privilege to provide you with wholesome food you can feel good about serving to your family—especially if they follow a gluten free diet due to health concerns. All of our almond flour/meals are processed, packaged and tested in our dedicated gluten free facility, making them an ideal choice for those with celiac disease or a sensitivity to gluten. In fact, all of our gluten free products undergo R5 ELISA testing multiple times to ensure they meet our strict protocols.

Your gluten free diet just got delicious: a bowl of this 100% whole grain oatmeal is a great way to start the day! Our Gluten Free Organic Extra Thick Rolled Oats are a wonderful choice for oatmeal, homemade granola and baked goods. These gluten free oats are rolled extra thick for a robust texture and kiln-toasted for a nutty flavor. Of course, our Gluten Free Organic Extra Thick Rolled Oats are more than just delicious: they’re filled with nutrition! We start with whole oat groats, a rich resource of dietary fiber, and we refuse to strip any of this whole grain goodness during processing: we retain the bran, the endosperm and the germ to create satisfying food you’ll feel good about eating. The soluble fiber this hot cereal offers can keep you full longer and stave off spikes in blood sugar. But you can also use it in your favorite oatmeal cookie or bread recipe! Gluten-free, Organic, GMO-free

Our Gluten Free Organic Steel Cut Oats have the same delicious flavor and nutrition of our classic steel cut oats! Top these gluten free oats with your favorite fixings for a wonderfully satisfying breakfast.Experience the gluten free oatmeal that won the Golden Spurtle! People with a gluten intolerance can have difficulty finding foods that are safe to eat. That’s why we created industry-leading standards to craft our line of gluten free foods. We start with certified gluten free oats to create a hot cereal that’s a fantastic addition to a gluten free diet.Gluten-free, Organic, GMO-free.

Our Organic Golden Flaxseed Meal is mild and nutty—sprinkle it over oatmeal and yogurt or stir it into smoothies and baked goods. We take high quality golden flax and grind it at a cool temperature to preserve the oil and increase the bioavailability of the nutrients.Flax (linum usitatissimum) was cultivated in Babylon as early as 3000 BC. In the 8th century, King Charlemagne believed so strongly in the nutritional benefits of flax seed that his subjects were required to eat it by law. Golden flax seed is high in alpha-linolenic acid, an essential fatty acid. Ground flax seed also contains iron, protein and fiber. Add flax seed meal to bread, pancakes, muffins and cookies for extra nutrition and a delicious nutty flavor. Flax meal can also be used as an egg replacer: add 1 tablespoon ground flax to 3 tablespoons water for each egg. Explore our organic golden flax seed recipes for more ideas!

Organic Buckwheat Flour is made from 100% whole grain buckwheat groats. Despite the name, buckwheat isn’t related to wheat and is gluten free! Use buckwheat flour for making delicious buckwheat pancakes, soba noodles, blini, and as a replacement for wheat flour in baked goods.Buckwheat flour is a good source of dietary fiber and contains essential amino acids. The buckwheat plant is actually a pseudocereal, not a grain. The pyramid-shaped raw buckwheat kernels are harvested and ground into a surprisingly rich flour. Unlike light buckwheat flour, our flour contains little black specks that come from the ground seed hull. Buckwheat flour is a must-have for making traditional Russian blini or buckwheat crepes. It has a unique, assertive flavor that is especially great in both quick and yeast breads. In wheat bread, use half buckwheat flour to add a rich, nutlike flavor and darker color. Or explore our many gluten free recipes right here!

Hazelnut Flour is made from whole raw hazelnuts. It's a Paleo-friendly, grain free nut flour that creates delectable baked goods. Stir this gluten free nut meal into your hot cereals, use it to bread chicken or fish, or add it to your favorite smoothie.

Unsweetened. Unflavored. An easy way to add fiber to your diet. 2g soluble fiber per servingGreat addition to SmoothiesUse in Gluten-free BakingPsyllium husk powder contains a remarkable amount of soluble fiber with many potential health benefits, including supporting digestive health. Eating a diet rich in soluble and insoluble fiber may also help stabilize blood sugar levels and lower blood pressure. Good source of fiberDissolves easilyGluten freeUnflavoredUnsweetened

Our Active Dry Yeast is fresh and reliable. It's perfect for all manner of yeasted breads and baked goods, including sandwich bread, dinner rolls, no-knead artisan bread, pizza crust, whole wheat bread, cinnamon rolls and more.

The maca plant, known scientifically as Lepidium meyenii, is sometimes referred to as Peruvian ginseng.It mainly grows in the Andes of central Peru, in harsh conditions and at very high altitudes — above 13,000 feet (4,000 meters). The main edible part of the plant is the root, which grows underground.The taste of maca root powder, which some people dislike, has been described as earthy and nutty. Maca root powder is very nutritious, and is a great source of several important vitamins and minerals (2).One ounce (28 grams) of maca root powder contains:Calories: 91Carbs: 20 gramsProtein: 4 gramsFiber: 2 gramsFat: 1 gramVitamin C: 133% of the RDICopper: 85% of the RDIIron: 23% of the RDIPotassium: 16% of the RDIVitamin B6: 15% of the RDIManganese: 10% of the RDIMaca root is a good source of carbs and protein, is low in fat and contains a fair amount of fiber. It's also high in some essential vitamins and minerals, such as vitamin C, copper and iron

Finally we have organic cocoa butter in stock! It is cold-pressed from certified organic cocoa beans from Peru. It is deodorized with steam to remove most of the chocolate aroma but it is otherwise 100% pure cocoa butter.It is a healthy fat, mostly saturated fat, then it contains fatty acids such as stearic acid and palmitic acid. Idea to be added to your Bulletproof Coffee!You can use it for cooking or baking, but it is the most amazing fat you can use for dry & sensitive skin as it is rich in vitamin E. We have been using cocoa butter for our baby and it makes his skin extremely smooth. It may appear heavy at first, then your skin will absorb it, leaving it extremely soft and luscious, thank natural antioxidants and saturated fats. - 3/4 cup cocoa butter-1/4 cup coconut oil1.Melt down butters and oil until liquid in a microwave2.Put it in a freezer to harden around 15-20 minutes3.When the mixture is solid and soft, whip it up using an electric whist.4.Enjoy the fluffy cream, it will keep in a jar or container for a few months!

Home-made ghee in our own Paleo Kitchen. Made by heating grass-fed butter from New Zealand over a low heat for a long period of time while removing the lactose. The result is a pure butter fat with a nutty flavor and a high smoking point that's perfect for cooking at home. Ingredients : New Zealand Grass Fed Butter. Nothing else.

The perfect companion in the kitchen, Anchor Unsalted Butter provides the creamy, rich flavor that only comes from butter made with cream from grass-fed cows.83% fat content

83% fat content

Le Beurre D’Isigny (‘The Butter from Isigny’) is a renowned, high quality butter produced in the Normandy région in Northwest France. It is made from only the freshest cow’s milk, taken between 24 and 48 hours of natural production, where it is then refined through the old-fashioned churning process. Milk from Isigny is mostly A2 beta casein type. Isigny butter is known for its deep yellow tint, described in French as “bouton d’or”, that results from an abundance of carotenoids in the finished product. Furthermore, this butter has an 82% fatty solids content and high levels of oleic acid and mineral salts that combine to account for its distinct hazelnut flavor, long shelf-life and superb spreadabilty.

Category Grade A Amber Organic Maple SyrupFerme Vifranc produces a high quality organic maple syrup created using the combined experience of 4 generations of a syrup making family. Each generation has passed to the next a passion for excellence and the desire to bring the very best maple syrup to our customers every day. We carefully produce an authentic, luscious syrup that offers an uncompromised natural taste. We work diligently with our producers to maintain an excellente relationship that ensures a constant supply. Strict quality controls are in place and we continuously strive to improve our products. These are only few reasons why Ferme Vifranc's organic maple products stand out from other brands. No artificial stuff or preservatives, just maple syrup.

Our honey is made 100% from Langan Flower. It has more vitamins and minerals than other honey.

The macadamia forest in the Doi Tung Development Project is home to over 10 Million bees. The suitable climate and pollution-free condition allow the bees to stay healthy and collect macadamia nectar during winter months. The result is the one and only pure natural macadamia honey in Thailand.

Premium, hand-selected heilala vanilla beans are used in a unique cold extraction, slow percolation method over 3 months to gently draw out and preserve the delicate aromatics and produce a sweet, creamy and complex vanilla extract.Ingredients: Heilala Vanilla Bean Extract, Alcohol 35%Made in New Zealand

Blue Scotch is an early kale that produces blue-green leaves which are finely curled. Extremely hardy and productive; one of the best frost resistant kales (yup, nothing to worry about in sunny Bangkok).Our organic kales are grown in a greenhouse without the use of synthetic pesticide or herbicide. The kale plants are freshly harvested each morning from a small urban family farm right here in Bangkok. Vegan and omnivores agree that everyone can add more dark leafy greens to their diet. On top of kale being obviously one of the healthiest vegetables for human to eat: "In 2015 a double-blind, placebo-controlled study confirmed kale contains high amounts of lutein & zeaxanthin, which increases neural processing speed & efficiency in people. " - Rhonda Patrick, PhdAll our vegetables have been tested for nitrite and pesticides.

Dino kale has dark blue-green leaves with an "embossed texture" and its taste is described as "slightly sweeter and more delicate ... than curly kale." This kale variety is called "dinosaur kale" because its bumpy leaves may resemble what dinosaur skin looked like (Robbie's note: probably not true:)).Our organic kales are grown in a greenhouse without the use of synthetic pesticide or herbicide. The kale plants are freshly harvested each morning from a small urban family farm right here in Bangkok. Vegan and omnivores agree that everyone can add more dark leafy greens to their diet. On top of kale being obviously one of the healthiest vegetables for human to eat: "In 2015 a double-blind, placebo-controlled study confirmed kale contains high amounts of lutein & zeaxanthin, which increases neural processing speed & efficiency in people. " - Rhonda Patrick, PhdAll our vegetables have been tested for nitrite and pesticides.

Red Ursa, or Red Russian kale is a rare, gourmet kale variety has red-purple veins on slate-green, wavy-margined leaves. Cool weather intensifies its color. Steamed lightly, the frilly leaves make an attractive garnish. If using in soup, add kale at the end to avoid overcooking.Our organic kales are grown in a greenhouse without the use of synthetic pesticide or herbicide. The kale plants are freshly harvested each morning from a small urban family farm right here in Bangkok. Vegan and omnivores agree that everyone can add more dark leafy greens to their diet. On top of kale being obviously one of the healthiest vegetables for human to eat: "In 2015 a double-blind, placebo-controlled study confirmed kale contains high amounts of lutein & zeaxanthin, which increases neural processing speed & efficiency in people. " - Rhonda Patrick, PhdAll our vegetables have been tested for nitrite and pesticides.

Scarlet kale is a beautiful purple-red kale with frilly leaves that are delicious in a salad. Very cold tolerant and tastier after a frost (not happening in Bangkok anytime soon, but still very tasty).Our organic kales are grown in a greenhouse without the use of synthetic pesticide or herbicide. The kale plants are freshly harvested each morning from a small urban family farm right here in Bangkok. Vegan and omnivores agree that everyone can add more dark leafy greens to their diet. On top of kale being obviously one of the healthiest vegetables for human to eat: "In 2015 a double-blind, placebo-controlled study confirmed kale contains high amounts of lutein & zeaxanthin, which increases neural processing speed & efficiency in people. " - Rhonda Patrick, PhdAll our vegetables have been tested for nitrite and pesticides.

Get our Organic Red Ursa, Dino, Scarlett and Blue Scotch Kale bundle and save 40 baht.Our organic kales are grown in a greenhouse without the use of synthetic pesticide or herbicide. The kale plants are freshly harvested each morning from a small urban family farm right here in Bangkok. Vegan and omnivores agree that everyone can add more dark leafy greens to their diet. On top of kale being obviously one of the healthiest vegetables for human to eat: "In 2015 a double-blind, placebo-controlled study confirmed kale contains high amounts of lutein & zeaxanthin, which increases neural processing speed & efficiency in people. " - Rhonda Patrick, PhdAll our vegetables have been tested for nitrite and pesticides.

The Hass avocado is the most common variety grown in Australia accounting for around 80 per cent of avocados available. Being a more robust fruit that can tolerate different climates they are able to be grown across most states of Australia.The Australian Hass avocado has the classic oval shape, a distinct pebbly textured skin that changes colours as it ripens - green to purple black. Premium and superiour taste with a smooth, creamy texture that is sure to satisfy you.===Fats are a primary energy source for the body, and several types of fats are essential for survival. Monounsaturated fats, such as oleic acid, are found primarily in olives, avocados, some meats, and certain nuts, like macadamias. Like saturated fats, monounsaturated fats form the core structural fats of the body and are non-toxic even at high doses. Interestingly, monounsaturated fats seem to be the only fats that typically fat-phobic groups, like the American Heart Association, and fat-friendly groups, like the Atkins diet organization and other low-carb groups, can agree are completely healthy.Monounsaturated fats are known for their beneficial effects on cardiovascular disease risk markers. They have been shown to reduce LDL and triglycerides and increase HDL, decrease oxidized LDL, reduce inflammation, and lower blood pressure, and they may reduce the incidence of heart disease. (( click here))

A pack of 10 chicken eggs from our farm in Chachoengsao.Our chickens and ducks spend most of their time outside pulling out healthy beetles and worms from grass patches and getting plenty of vitamin D. This lifestyle and diet gives our eggs a firmer texture and a better omega 3:6 ratio.Our farmers are able to train the hens to lay the eggs in a cosy coop as they naturally like a quiet and relaxing place. So rest assured, the humans taking care of them don't have to work long hours each day to find the eggs:)At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand. As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters. Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.

Pasture-raised Duck Eggs from Klong Phai farms where they roam freely without any restriction.These ducks do not receive any industrial feed, antibiotics, fish meal or any other drugs.Compare Chicken Eggs with Duck eggs nutrition wise and Duck eggs win hands-down, because proportionally they have much more yolk (where all the nutritional goodness is)More micronutrients, more protein, and more Omega-3s. Give them a try.Our chickens and ducks spend most of their time outside pulling out healthy beetles and worms from grass patches and getting plenty of vitamin D. This lifestyle and diet gives our eggs a firmer texture and a better omega 3:6 ratio.Our farmers are able to train the hens to lay the eggs in a cosy coop as they naturally like a quiet and relaxing place. So rest assured, the humans taking care of them don't have to work long hours each day to find the eggs:)At the Paleo Robbie farm, our hens forage for their own diet and sometimes get lucky and find larvae and termites. At dinner we spoil them with turmeric which helps boost their immune system and crickets to ensure they receive all the nutrients they need.We know for a fact that healthy chickens and ducks produce better eggs and we are confident to say we have the best in Thailand. As the chickens have strong immune systems, the farms simply don't need to use any antibiotics. Pasture-raised poultry is always free of growth hormone promoters. Robbie wrote this blog article a while back about why you never find pasture-raised eggs in the supermarket.

Home-made ghee in our own Paleo Kitchen. Made by heating grass-fed butter from New Zealand over a low heat for a long period of time while removing the lactose. The result is a pure butter fat with a nutty flavor and a high smoking point that's perfect for cooking at home. Ingredients : New Zealand Grass Fed Butter. Nothing else.

The perfect companion in the kitchen, Anchor Unsalted Butter provides the creamy, rich flavor that only comes from butter made with cream from grass-fed cows.83% fat content

83% fat content

Le Beurre D’Isigny (‘The Butter from Isigny’) is a renowned, high quality butter produced in the Normandy région in Northwest France. It is made from only the freshest cow’s milk, taken between 24 and 48 hours of natural production, where it is then refined through the old-fashioned churning process. Milk from Isigny is mostly A2 beta casein type. Isigny butter is known for its deep yellow tint, described in French as “bouton d’or”, that results from an abundance of carotenoids in the finished product. Furthermore, this butter has an 82% fatty solids content and high levels of oleic acid and mineral salts that combine to account for its distinct hazelnut flavor, long shelf-life and superb spreadabilty.

A classic Greek style cheese for grilling or pan frying (Cows Milk)**This item contains dairy, so it's not strictly speaking paleo.**

The most versatile of all nuts. We make our blueberry banana muffin primarily from almonds. You can also use these to create your own almond milk, which tastes a lot better than any commercial almond milk you'll ever have. Non-GMO and Pesticide-free.

Soaked in water overnight and then slowly dried in the oven. Non-GMO and Pesticide-free.

Our first home made nut butter in our great value 350ml glass jars! Our chefs took raw peeled almonds and toasted them evenly in our ovens before slowly grinding them for 4 hours in our gigantic steel blender. 100% peeled almonds (non-GMO, pesiticide-free) and a touch of Himalayan Rock Salt is added for flavour, nothing else. Our nut butters are never diluted with other cheaper nuts or oils. I love nut butters as a snack, and I most often just eat it plain with a teaspoon as the taste is amazing. it just goes with anything as a spread of filling - even bread:)An absolute winner with kids and the perfect healthier peanut butter alternative. Non-GMO and Pesticide-free.

Raw Almond butter with no preservatives and is naturally sweet! Our crunchy version is perfect as a snack and goes with anything... highly recommend to put on paleo bread :)Please keep refrigerated once opened. Non-GMO and Pesticide-free.

A perfect blend of almond and cashew butters and nothing else! Non-GMO and Pesticide-free.

Raw Macadamia butter with no preservatives. 100% Real Macademia Nut Butter! What else is there to say :)Please keep refrigerated once opened. Non-GMO and Pesticide-free.

Whole, unsalted. Great for snacking, smoothies & desserts. Non-GMO and Pesticide-free.

Half, unsalted. Great for snacking, smoothies & desserts. Non-GMO and Pesticide-free.

Half, unsalted. Great for snacking, smoothies & desserts. Non-GMO and Pesticide-free.

Organic Cashews. The delicately flavored cashew nut is a favorite between meal snack that can be readily found in your local market year round. It also makes wonderful nut butter and a special addition to salads and stir-fry dishes. Non-GMO and Pesticide-free.

Raw cashew butter with no preservatives and is naturally sweet! Please keep refrigerated once opened. Non-GMO and Pesticide-free.

Pecans have it all. Great as a snack on it's own, tossed into a salad for bittersweet crunch, stuffed into a lamb loin or make your own paleo pecan muffin. Non-GMO and Pesticide-free.

Brazil nuts are extremely nutrient-rich and contain protein, copper, niacin, magnesium, fiber, zinc, selenium and vitamins C, D, E. Consuming as little as one Brazil nut a day supplies the human body with its daily requirement for selenium, an important trace mineral. Non-GMO and Pesticide-free.

Raw hazelnuts, that's it. Non-GMO and Pesticide-free.

Our Hazelnut Butter is produced from premium quality hazelnuts from Turkey that are ground using our unique cold press process, keeping them totally raw from beginning to end. Nothing but hazelnut in this jar, suck it Nutella. Spread it on your morning toast or just add it to your smoothie! Non-GMO and Pesticide-free.

Just raw walnuts. Throw a few in your salad of the day or just have a few as a snack when you feel peckish. Non-GMO and Pesticide-free.

Pistachio with Peel. Non-GMO and Pesticide-free.

Raw Shelled Pistachios, Non-GMO and Pesticide-free.

Home made Pistachio nut butter in our great value 350ml glass jars! Only available at Paleo Robbie.Our chefs took raw whole pistachios (without the shell of course) and toasted them evenly in our ovens at a low temperature before slowly grinding them for 4 hours in our gigantic steel blender. 100% pistachio (non-GMO, pesiticide-free) and a touch of Himalayan Rock Salt is added for flavour, nothing else. Our nut butters are never diluted with other cheaper nuts or oils.I love nut butters as a snack, and I most often just eat it plain with a teaspoon as the taste is amazing.... but pistacio nut butter is just another level of nut butters and you have to try it to believe it. It also goes with anything as a spread of filling - even bread:)An absolute winner with kids and the perfect healthier peanut butter alternative. Non-GMO and Pesticide-free.

Made in house with nuts garlic, lemongrass and lime leafs. Oven roasted for 12 minutes. Ingredients: Macadamia, Pecan Nut, Almond, Cashew Nut, Garlic Powder, Onion Powder, Smoked Paprika, Kaffir Lime Leaf, Lemongrass, Extra Virgin Olive Oil, Sea Salt. Non-GMO and Pesticide-free.

Pili nuts are one of the most nutrient-rich, Bulletproof nuts you can eat, which have virtually no mycotoxin. They are wildly harvested on a rich volcanic soil in the Philippines. They are probably the most ketogenic-friendly nuts available in the market, where 1 serving of 28g only contains 1g of total carbohydrates. They are so rich in saturated and monosaturated fat, Vitamin E, phosphorus, magnesium and calcium. It is also a source of a complete protein, providing all eight essential amino acids, which makes it an ideal fuel for any athlete.The texture is somewhat similar to macadamia nuts with more buttery taste. It is so addictive yet satiating.These nuts are sprouted and activated, with no added flavor. Simply delicious.Are they raw nuts? What does soaking (i.e. sprouting) mean?They are not raw, but eating raw nuts can be potentially harmful to your body because they contain phytic acid, which can prevent your body from absorbing zinc and iron. It is therefore better to soak the nuts in brine water for certain time, then dehydrate at very low temperature. The good oil in the nuts will not be oxidized, and they taste much fresher.Why dehydrating at low temperature?Our nuts are slowly dehydrated at very low temperature, around 35 degrees Celcius, in order to preserve enzymes and all the goodness in nuts. The finished products are crispy and buttery, and all the good fats in them remain intact, without being oxydized. Traditionally pili nuts are fried in oil with honey, but this could spoil the nutrients in nuts. We want our customers to have the best out of them!Is it organic?It is better than organic - our pili nuts are harvested from the wildly grown pili nuts from the Philippines, no pesticides are ever used.

Crunchy yet butter textured, pleasantly sweet and delicious pine nuts are small edible seeds of the female cone in a pine tree. Amazing in salads or toasted along side a meal. Non-GMO and Pesticide-free.

Sesame seeds have a lovely slightly nutty taste and add tremendous flavor to a salad or stir fry. Non-GMO and Pesticide-free.

Sesame seeds have a lovely slightly nutty taste and add tremendous flavor to a salad or stir fry. Non-GMO and Pesticide-free.

Golden flax seeds provide one of the highest levels of plant Omega 3 fatty acids, as well protein, fibre and antioxidants which are essential for good health. Additonally, flaxseed contributes to the texture of foods and imparts a nutty flavour when added to recipes.These combinations of nutrients have been found to provide health benefits surrounding cardiovascular health and digestive health, as well as all round antioxidant and anti-inflammatory benefits.

Chia seeds are among the healthiest foods on the planet. They are loaded with nutrients that can have important benefits for your body and brain.Chia seeds are concentrated foods with healthy omega-3 fatty acids, protein, fiber, antioxidants, calcium, iron and magnesium. Some of their health benefits include boosting energy, stabilizing blood sugar, aiding digestion, and lowering cholesterol.Health Benefits:May lower triglyceride levels and support healthy cholesterol levelsMay lowering blood pressure and reduce heart disease riskAnti-inflammatory activityLiver-protective propertiesAnti-diabetic actionMay protection against arthritis, autoimmune disease and cancerMay promote weight lossHow to Use:Add 1-2 tbsp of dry chia seeds to smoothies, juices, desserts, cereals, oatmeal, yogurt, or sprinkled on top of a salad, or use to make chia puddings, porridge, sauce and dressings. To make chia gel, use one part chia to six parts water.Vacuum packed for freshness

Do you know how easy it is to make your own mustard at home? It is so delicious, and it goes very well with meat and fish. You can keep it in a jar and store it in the fridge for a few months.The hardest part of the process is to grind the seeds, that's all. if you like them grainy, don't work on them too much. We normally use a mortar for small portion, which takes around 3 minutes, but for a larger amount, pulsing the seeds in a food processor or grinder works well.[How to make mustard]1. Grind the seeds (in a electrical grinder or by hand with a mortar and pestle)2. Mix the semi-ground seeds with some salt, water (OR BEER!), stir. Let it rest for 10 minutes (can be omitted if you are in a hurry).3. Add vinegar and stir.Optional: turmeric powder to make it yellow, something to sweeten, herbs of your choice.To make 1 cup, you need:100g (3/4 cup) of mustard seeds1/2 cup water/beer/your choice of poison3 tablespoons vinegar2 teaspoons himalayan salt1 teaspoon ground turmericOptional: 1-2 tablespoons of sweetener, 1/4 cup of fresh minced herbs.[Health benefits]Mustard seeds contain phytonutrients called glucosinolates. The enzyme inside the seeds can turn it into isothiocyanates, which has been popularly studied for their anti-cancer effects. The abundance of selenium in mustard can:- reduce the severity of asthma,- decrease some of the symptoms of rheumatoid arthritis and- help prevent cancer.Magnesium in seeds can also reduce the severity of asthma, to lower high blood pressure, to restore normal sleep patterns in women having difficulty with the symptoms of menopause, to reduce the frequency of migraine attacks, and to prevent heart attack in patients suffering from atherosclerosis or diabetic heart disease.Mustard seeds are also a good source of omega-3 fatty acids and manganese, as well as a good source of phosphorus, copper and Vitamin B1.

Do you know how easy it is to make your own mustard at home? It is so delicious, and it goes very well with meat and fish. You can keep it in a jar and store it in the fridge for a few months.The hardest part of the process is to grind the seeds, that's all. if you like them grainy, don't work on them too much. We normally use a mortar for small portion, which takes around 3 minutes, but for a larger amount, pulsing the seeds in a food processor or grinder works well.[How to make mustard]1. Grind the seeds (in a electrical grinder or by hand with a mortar and pestle)2. Mix the semi-ground seeds with some salt, water (OR BEER!), stir. Let it rest for 10 minutes (can be omitted if you are in a hurry).3. Add vinegar and stir.Optional: turmeric powder to make it yellow, something to sweeten, herbs of your choice.To make 1 cup, you need:100g (3/4 cup) of mustard seeds1/2 cup water/beer/your choice of poison3 tablespoons vinegar2 teaspoons himalayan salt1 teaspoon ground turmericOptional: 1-2 tablespoons of sweetener, 1/4 cup of fresh minced herbs.[Health benefits]Mustard seeds contain phytonutrients called glucosinolates. The enzyme inside the seeds can turn it into isothiocyanates, which has been popularly studied for their anti-cancer effects. The abundance of selenium in mustard can:- reduce the severity of asthma,- decrease some of the symptoms of rheumatoid arthritis and- help prevent cancer.Magnesium in seeds can also reduce the severity of asthma, to lower high blood pressure, to restore normal sleep patterns in women having difficulty with the symptoms of menopause, to reduce the frequency of migraine attacks, and to prevent heart attack in patients suffering from atherosclerosis or diabetic heart disease.Mustard seeds are also a good source of omega-3 fatty acids and manganese, as well as a good source of phosphorus, copper and Vitamin B1.

Green and De-shelled, pesticide-free and gmo-free. Pumpkin seed calories are calories well spent, as they are an excellent source of manganese, magnesium and tryptophan, and a very good source of phosphorus, copper, and protein. A quarter cup of seeds has 25% of your daily value of iron, and roughly 20% of your daily protein.

Fenugreek seed has been used medicinally and for culinary purposes for millennia. It is most often utilized in Indian, Egyptian, and Middle Eastern cuisine, but is used commercially as a flavoring agent in much of the world. Its delicate maple-like flavor makes it perfect for baked goods and confectionaries and also for creating imitation maple syrups.Medicinally, it has been utilized in traditional herbalism to support digestion, support lactation in nursing mothers, and as a soothing topical application.Our fenugreek seeds are grown organically in Sri Lanka (certified organic).HOW TO EAT/DRINK[Make tea]Fenugreek tea has a number of health benefits, one of which is said to increase the milk supply of a lactating mother. For more information, read kellymom.com blog here. Use a teaspoon of whole fenugreek seeds. Steep in boiling water for 15 minutes and drink 2-3 cups a day.[Make sprouts]Large vigorous 5-day sprouts with an unique flavour. Can also be grown as a shoot (often used in Indian cooking). Fenugreek is a traditional herb for colds and flu.

Our coconut butter is made fresh and is rich in lauric acid. Coconut butter adds great flavor to desserts and snacks. My personal favorite is coconut butter on top of frozen cherries. Should there be a layer of oil on top, you can warm the jar a little and the contents will settle. **Product must be kept refridgerated once opened**

Tahini is a paste that is produced from grinding either white or black sesame seeds. The taste and texture of Tahini vary across the two different colour variants, mostly as a result of using hulled vs unhulled sesame seeds, but also depending on whether they are slightly or heavily roasted. It is an extremely versatile product that can be used in both sweet and savory dishes. It is packed with essential vitamins and minerals, linoleic acid, oleic acid and amino acids including lysine, tryptophan and methionine. Like other types of healthy fats, the sesame seed oils within tahini are noted to help lower cholesterol, provide dietary fiber for digestion, improve blood pressure, balance hormones and more.

Tahini is a paste that is produced from grinding either white or black sesame seeds. The taste and texture of Tahini vary across the two different colour variants, mostly as a result of using hulled vs unhulled sesame seeds, but also depending on whether they are slightly or heavily roasted. It is an extremely versatile product that can be used in both sweet and savory dishes. It is packed with essential vitamins and minerals, linoleic acid, oleic acid and amino acids including lysine, tryptophan and methionine. Like other types of healthy fats, the sesame seed oils within tahini are noted to help lower cholesterol, provide dietary fiber for digestion, improve blood pressure, balance hormones and more.

Famed for its numerous health benefits – which include blood sugar control, digestive system improvement and helping alleviate stomach ailments - Ceylon Cinnamon is the healthiest amongst the cinnamon spices in the market because of its low coumarin* contents.Unlike the majority of cinnamon powders commonly sold at supermarkets — which are made from cheap cassia cinnamon ("fake" cinnamon) which is potentially harmful to your liver and kidneys if taken daily in high amounts — our Ceylon cinnamon powder is the real deal!Compared to the "fake" cinnamon, it is milder and sweeter in taste. It complements and enhances other flavors when added in curries or fine confectionary.* 1 teaspoon of cassia cinnamon contains between 5.8 to 12.1mg of coumarin, which may be above the Tolerable Daily Intake for many individuals. Therefore, if you like using a lot of cinnamon, you should consider choosing the kind with least amount of coumarin.

Turmeric has proven to have “antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease, and other chronic illnesses”. Turmeric’s benefits are largely pinned to curcumin, a potent antioxidant that dramatically reduces inflammation (while also giving the spice its vibrant yellow color). Curcumin inhibits the growth of tumor cells in a variety of cancers and improves insulin resistance in subjects with altered metabolic function. It’s bioavailability is low and increases dramatically when taken with black pepper, or fermented.[How to take turmeric]You can add turmeric in many dishes including salad, meat/fish marinades, curry and so on. You can also make turmeric bugs by letting it ferment naturally with sugar, to make the most potent, healthy, fizzy drinks at home!

When you are not experienced with using spices in cooking, cumin can always add some edge, especially when combined with other spices such as turmeric, paprika and garlic. We use it daily not only because we like what it does to our food, but also because of its health benefits.

Ginger powder for making tea, healthy candy, ginger ale fizz, vinegars, honey mixtures and others.

Dehydrated and ground onion powder. Perfect for seasoning.

Made from sweet mild red Nora peppers which are ground in the D.O.P. region of Extremadura in Spain and then smoked over oak fires creating this unmistakable smoky flavor. The smoked peppers are ground on stone mills to maintain a low temperature and preserve their organoleptic properties. Grinding is monitored by eye to achieve the right degree of fineness and colour.

Smoked paprika, also known as Pimenton de la Vera, Dulce is a popular ingredient in many Mediterranean recipes. The peppers are dried slowly over an oak burning fire for several weeks to create a delicious deep woodsy flavor.

Made from sweet mild red Nora peppers which are ground in the D.O.P. region of Extremadura in Spain and then smoked over oak fires creating this unmistakeable spicy smoky flavour. The smoked peppers are ground on stone mills to maintain a low temperature and preserve their organoleptic properties. Grinding is monitored by eye to achieve the right degree of fineness and colour.

Fennel's name comes from the Latin foeniculum, meaning "little hay". The Roman historian Pliny recorded that when snakes shed their skins, they ate fennel to restore their sight. Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages.

The cayenne pepper, also known as the Guinea spice, cow-horn pepper, red hot chili pepper, aleva, bird pepper, or, especially in its powdered form, red pepper, is a cultivar of Capsicum annuum related to bell peppers, jalapeños, paprika, and others. High in minerals and vitamins. Great to up the chili level of your favorite dishes.

Crushed red pepper or red pepper flakes is a condiment consisting of dried and crushed (as opposed to ground) red chili peppers.

Nutmeg is one of two spices that grow on an evergreen tree with the scientific classification Myristica fragrans, also known as common nutmeg. It is native to islands near Indonesia, but is now a globally used spice. Use in cooking or as a marinade for dishes!

A spice that needs no further introduction. A pinch of black pepper is added to almost every type of recipe imaginable. Product is not grinded to ensure maximum flavor retention.

Allspice, also called Jamaica pepper, is the dried unripe fruit (f Pimenta dioica, a midcanopy tree native to the Greater Antilles. The name 'allspice' was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves.

Cumin is a spice that is well-known in countries such as Mexico and India, and in areas such as the Middle East, that has been used for generations in traditional curry mixes, cuisines, and sauces. Many may not know that it was a popular condiment during ancient Roman and Greek times as well, was found in Egyptian tombs and mentioned in the Bible, and that its use has been continual for thousands of years. Cumin seed is used as a spice for its distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asia

Like other spices, cloves are available throughout the year. They are renowned for providing their uniquely warm, sweet and aromatic taste. Like other spices cloves are very nutrient dense, in particular manganese.

Sri Lankan cloves are somewhat sweeter and has more complex flavor than coves from other countries. Whole cloves can be added to stew or gravy, or can be grounded and used in various dishes.Cloves are known to smooth toothache, stops bad breath, treats nausea improves digestion etc.[How to use whole cloves]Easiest way to consume cloves is to put some in your tea together with spices such as Ceylon cinnamon. [Pomelo dessert with Earl Grey tea and cloves, cinnamon & honey]Brew sufficient amount of Earl Grey tea which is able to cover peeled pomelo. Add some cloves and cinnamon sticks and leave for at least 15 minutes. Sweeten with raw honey or sweetener. Add pomelo, let it cool down, and refrigerate. Enjoy the most refreshing dessert!

Our dried cardamom pods come from certified organic farms in Sri Lanka. Perfect for use in cooking, they are wonderfully versatile and can be mixed into herbal teas or used as part of the chai spices.Healthy as well as delicious, our organic cardamom pods are rich in vitamins and micronutrients, stimulate digestion and aid detoxification. They are also gluten-free and vegan.You can also use cardamom in a few exciting ways.Split the cardamom pod allowing the seeds to infuse milk, and use it as ice cream base.Split a cardamom pod to release the tiny seeds. Pestle the seeds in a mortar with a pinch of sugar until it becomes powdery. Voila! You have cardamom sugar to flavor drinks, yogurt and baked goods.Cardamom pods can clean your teeth after meals! Chew on them in order to freshen your breath.

Fleur de Sel is hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. Rich in minerals and nothing has been added to it. The large flakes are great for seasoning steaks or sprinkling on top of dishes for seasoning and presentation.

100% natural sea salt, free from additives and anti-caking agents,with a full, natural, clean sea salt flavor. Evaporated by the natural process of sun and wind, then crushed, washed and dried.Salt is an essential ingredient in all types of foods as it is a natural flavor enhancer.Comes in a glass bottle with grinder. Sourced and packed in New Zealand

Coarse Rock salt crystals. Full spectrum 84 minerals & trace elements, nothing added.

Full spectrum 84 minerals & trace elements, nothing added.

Premium, hand-selected heilala vanilla beans are used in a unique cold extraction, slow percolation method over 3 months to gently draw out and preserve the delicate aromatics and produce a sweet, creamy and complex vanilla extract.Ingredients: Heilala Vanilla Bean Extract, Alcohol 35%Made in New Zealand

Our coconut MCT oil is made from ethically sourced coconuts from Malaysia and consists 100% of capric and caprylic acid (60% C8 and 40% C10). It’s odorless, flavorless, and can be added to smoothies, salad dressings, and coffee. Unlike other long- or short-chain fatty acids that are stored as fat in the body, MCTs are easier for the liver to process and metabolize for quick energy.

Our coconut MCT oil is made from ethically sourced coconuts from Malaysia and consists 100% of capric and caprylic acid (60% C8 and 40% C10). It’s odorless, flavorless, and can be added to smoothies, salad dressings, and coffee. Unlike other long- or short-chain fatty acids that are stored as fat in the body, MCTs are easier for the liver to process and metabolize for quick energy.

Never More Than 28 Days, 100% raw organic coconut water (Nam-Hom) is a coconut water with no artificial substance added.Never More Than 28 Days, 100% raw organic coconut water (Nam-Hom) is made from young aromatic coconuts from our organic farms which have been certified by USDA organic from the USA.Every coconuts we use has a document which certifies that they have been planted strictly in organic method. Furthermore, the period of their harvest has been stricitly scheduled in order to have the best and the most natural flavored coconut water.The process we use for Never More Than 28 Days 100% raw organic coconut water (Nam-Hom) is called Cold Processing. It is certified by both Food and Drug Administration (FDA) and USDA organic from USA. Moreover, there are intensive checked in every step of the process in order to produce high quality raw coconut water which we always delicate to achieve. ▪ Coconuts which are cultivated before 20 days will have less meat and the water will be sour.▪ Coconuts which are cultivated after 28 days will have plenty of meat but the water will be tasteless.Enjoy this low calorie, electrolyte, raw and organic drink after sports or just as refreshment when you need it.

Organic coconut milk by Merito. The coconut milk is unbleached, undeodorized, does not contain sulphur dioxide or added sulphites. As a result the milk might be a bit yellow, but this is pure natural and even tastier.

Cold pressed coconut oil in in a 120 ml glass bottle

Organic Cold pressed coconut oil in in a 450 ml glass bottle

Unrefined & Organic coconut cooking oil by Agrilife. Extracted using a traditional method. This coconut cooking oil is not bleached or deodorized so it still contains the natural coconut aroma.

USDA certified Organic Coconut Cider Vinegar. Comes in a glass bottle of 480ml.

USDA certified Organic Coconut Flower Nectar. Comes as a 470gr glass bottle.

Our coconut butter is made fresh and is rich in lauric acid. Coconut butter adds great flavor to desserts and snacks. My personal favorite is coconut butter on top of frozen cherries. Should there be a layer of oil on top, you can warm the jar a little and the contents will settle. **Product must be kept refridgerated once opened**

Desiccated coconut, made by shredding dried coconut meat, helps infuse tropical flavor into your meals. It also offers nutritional value that supports tissue health. Pesticide-free. The flakes are rich in copper and manganese, which you need to keep your connective tissues - your skin, tendons, ligaments, bones and teeth - strong. On top of that, the copper in desiccated coconut also maintains the health of your brain.Desiccated coconut also offers other health benefits thanks to its iron and fiber content. Your body uses fiber to control your blood cholesterol levels, and a diet rich in fiber fights type-2 diabetes and cardiovascular disease. The iron found in coconut helps you make ATP -- a source of energy -- as well as red blood cells that you need for oxygen transport.

Coconut flour is actually the by-product of coconut milk production. After the coconut milk has been extracted, the leftover coconut meat is dried at low temps for a long period of time and then finely ground. It is a very fine, powdery that resembles wheat flour in appearance, although it smells distinctly of coconut.

Pasture Raised Beef Tallow rendered at low temperatures in our own Paleo Kitchen. Animals fats are very nutritious and stable cooking fats. They do not oxidize easily and our tallow hasn't been hydrogenated or otherwise messed around with. Honest old school home cooking. Ingredients : New Zealand Prime Striploin Cap Best kept in freezer or fridge.If you fear cooking with tallow or aren't sure about it please read: here.

Home-made ghee in our own Paleo Kitchen. Made by heating grass-fed butter from New Zealand over a low heat for a long period of time while removing the lactose. The result is a pure butter fat with a nutty flavor and a high smoking point that's perfect for cooking at home. Ingredients : New Zealand Grass Fed Butter. Nothing else.

From Joe Sloanes selected pig farms. Free-range & antibiotic free. Lard is the rendered fat from a pig and suitable for frying and cooking your meats and vegetables. Lard is 39% saturated fat, 45% monounsaturated and 11% polyunsaturated. Lard is a great source of dietary vitamin D.

Pure rendered duck fat from a sustainable permaculture farm. Rendered by Klong Phai FarmsFree Ranged, Antibiotic and Growth Hormone Free.Duck fat has long been a staple in the professional kitchen, and is enjoying a moment as awareness of this ingredient grows among home cooks. With a silky mouthfeel, subtle flavor, and a high smoke point, it’s perfect for high-heat cooking (we use it for pan searing all the time). Duck fat makes everything taste better, from poultry to potatoes, meat to fresh vegetables. You can use duck fat from a solid, soft or liquid state, and unlike other lipids, it can be reused.

Harvest of 2016 with 100% natural fresh olives. First cold pressed, with a fresh and fruity flavor. We could talk about our olives for hours. The variety, the flavour, the health benefits, how they’re grown, the right time to pick, how we turn them into olive oil.A little obsessive, sure. But it’s only by meticulously growing, harvesting, cold pressing and bottling this fruit that we can produce one of the world’s most awarded extra virgin olive oils right here in Australia.At Cobram Estate, our passion for every single olive inspires everything we do. From tree to table, we nurture our fruit to create fresh, healthy, antioxidant rich, award-wining extra virgin olive oils. We look after every stage of production – from planting and picking to ensure freshness, to pressing and bottling to guarantee enjoyment.

Harvest of 2016 with 100% natural juice of Fresh olives. First Cold Pressed, Robust Flavor.We could talk about our olives for hours. The variety, the flavour, the health benefits, how they’re grown, the right time to pick, how we turn them into olive oil.A little obsessive, sure. But it’s only by meticulously growing, harvesting, cold pressing and bottling this fruit that we can produce one of the world’s most awarded extra virgin olive oils right here in Australia.At Cobram Estate, our passion for every single olive inspires everything we do. From tree to table, we nurture our fruit to create fresh, healthy, antioxidant rich, award-wining extra virgin olive oils. We look after every stage of production – from planting and picking to ensure freshness, to pressing and bottling to guarantee enjoyment.

A fresh lemon zest is complemented by the ripe banana aroma of the Barnea olive variety.This zesty, uplifting and versatile combination of extra virgin olive oil and lemon-infused oil brings an unmistakeable zing to barbecue marinades, salad dressings, grilled fish and seafood pastas.We could talk about our olives for hours. The variety, the flavour, the health benefits, how they’re grown, the right time to pick, how we turn them into olive oil.A little obsessive, sure. But it’s only by meticulously growing, harvesting, cold pressing and bottling this fruit that we can produce one of the world’s most awarded extra virgin olive oils right here in Australia.At Cobram Estate, our passion for every single olive inspires everything we do. From tree to table, we nurture our fruit to create fresh, healthy, antioxidant rich, award-wining extra virgin olive oils. We look after every stage of production – from planting and picking to ensure freshness, to pressing and bottling to guarantee enjoyment.

The biological phi Zakynthian olive oil is extra virgin and comes from the Koroneiki variety and the Zakynthian Iianolia, which are planted in the island. The oilve oil has a characteristic, almost bitter, clear flavour and special scent, thick texture and deep green colour.

Why did Robbie select this Extra Virgin Olive Oil?Paleo Robbie exclusively uses this EVOO for the Meal Plan at our own kitchen for a simple reason.It's the best quality real EVOO we could find for the money. Boundary Bend is vertically integrated and grows, harvest and creates their EVOO all in-house. They can guarantee their EVOO is 100% single-estate and proudly show off with lab tests the purity, the high level of Oleic acid, and a high smoking point above 200 Celsius making it a stable and safe oil to cook with.You might have heard before that Paleo Robbie does not stock any major Italian olive oil brand. Italian olive oils found on the shelves in all supermarkets are suspect of being diluted (or completely fake) and Robbie thus traces all of our EVOO's back to the olive grove to ensure all our EVOO's are single-estate and undiluted.Some nerdy oleologist facts about this EVOO:- Free Fatty Acid % = 0.26 (by law 65 for the health benefits (the 3 coughs, as illuminated in this very entertaining podcast with Max Lugavere and Nicolas Coleman)

Are you like me and go through a lot of high quality Extra Virgin Olive Oil with your family? Then this barrel is for you. Absolute best value per liter of real Australian Extra Virgin Olive Oil.Why did Robbie select this Extra Virgin Olive Oil?Paleo Robbie exclusively uses this EVOO for the Meal Plan at our own kitchen for a simple reason.It's the best quality real EVOO we could find for the money. Boundary Bend is vertically integrated and grows, harvest and creates their EVOO all in-house. They can guarantee their EVOO is 100% single-estate and proudly show off with lab tests the purity, the high level of Oleic acid, and a high smoking point above 200 Celsius making it a stable and safe oil to cook with.You might have heard before that Paleo Robbie does not stock any major Italian olive oil brand. Italian olive oils found on the shelves in all supermarkets are suspect of being diluted (or completely fake) and Robbie thus traces all of our EVOO's back to the olive grove to ensure all our EVOO's are single-estate and undiluted.Some nerdy oleologist facts about this EVOO:- Free Fatty Acid % = 0.26 (by law 65 for the health benefits (the 3 coughs, as illuminated in this very entertaining podcast with Max Lugavere and Nicolas Coleman)

The Nero is our best value 'Balsamic Vinegar of Modena'. Besides the cooked grape must, this type also has aged vinegar and wine vinegar added before left in wooden barrels for aging. 3 months aged. From seven varieties of organically grown grapes. Light, perfect for liberal use on salads.

The "Oro" or Gold label is our most balanced 'Balsamic Vinegar of Modena' between sweet and sour. This balsamic vinegar is produced with organically grown grapes of seven specific varieties: Lambrusco, Sangiovese, Trebbiano, Albana, Ancellotta Fortana and Montuni. Besides the cooked grape must, this type of balsamic also has aged vinegar and wine vinegar added before left in wooden barrels for aging. Up to 2 years aged. From seven varieties of organically grown grapes. Balanced, perfect for dressings and marinating.... and yes, also ice cream.

The Allambrusco is our most premium 'Balsamic Vinegar of Modena'. Besides the cooked grape must, this type also has aged vinegar and wine vinegar added before left in wooden barrels for aging. 3 years aged. From the single variety grape Lambrusco. Sweet and thick.Perfect for dipping and adding a traditional sweet flavour to steak or fish dishes.

The real deal. Made from 100% grape must exclusively made from Trebbiano and Lambrusco grapes grown organically in Santacroce region. The musk is naturally concentrated by simmering in open-air before being placed in traditional barrels made of precious wood to begin the ten year aging process.10 years aged. Perfect for adding drops of intense flavour to a Veal tenderloin steak or aged cheese.

Organic Cold pressed coconut oil in in a 450 ml glass bottle

Healthy Mate Thailand

Cold pressed coconut oil in in a 120 ml glass bottle

Unrefined & Organic coconut cooking oil by Agrilife. Extracted using a traditional method. This coconut cooking oil is not bleached or deodorized so it still contains the natural coconut aroma.

Our coconut MCT oil is made from ethically sourced coconuts from Malaysia and consists 100% of capric and caprylic acid (60% C8 and 40% C10). It’s odorless, flavorless, and can be added to smoothies, salad dressings, and coffee. Unlike other long- or short-chain fatty acids that are stored as fat in the body, MCTs are easier for the liver to process and metabolize for quick energy.

Our coconut MCT oil is made from ethically sourced coconuts from Malaysia and consists 100% of capric and caprylic acid (60% C8 and 40% C10). It’s odorless, flavorless, and can be added to smoothies, salad dressings, and coffee. Unlike other long- or short-chain fatty acids that are stored as fat in the body, MCTs are easier for the liver to process and metabolize for quick energy.

100% Virgin Avocado Oil from Hass Avocados.This fantastic finishing oil is carefully cold pressed and lightly filtered from hand picked Mexican Hass avocados. Virgin Avocado Oil has a bold flavor and a deep green color and should be enjoyed as a salad dressing, finishing oil, or in a sauce. As an virgin cooking oil, this oil contains the highest amounts of beta-stisterol and vitamin E found in any avocado oil product. This dark green cooking oil extracted from the avocado pulp using zero chemicals, solvents or hexane.

100% Virgin Avocado Oil from Hass Avocados.This fantastic finishing oil is carefully cold pressed and lightly filtered from hand picked Mexican Hass avocados. Virgin Avocado Oil has a bold flavor and a deep green color and should be enjoyed as a salad dressing, finishing oil, or in a sauce. As an virgin cooking oil, this oil contains the highest amounts of beta-stisterol and vitamin E found in any avocado oil product. This dark green cooking oil extracted from the avocado pulp using zero chemicals, solvents or hexane.

Its rustic, full-bodied flavour blends perfectly with bitter raw salads containing dandelion and chicory, or as a seasoning for potatoes, dried beans, lentils and cheese.Using advice's :- Seasoning- Hot plate finishHints and Tips:- Oysters in virgin walnut oil

A specialty olive oil made from olives and capers. Perfect for making dressings or just a straight up salad pour.

Finally we have organic cocoa butter in stock! It is cold-pressed from certified organic cocoa beans from Peru. It is deodorized with steam to remove most of the chocolate aroma but it is otherwise 100% pure cocoa butter.It is a healthy fat, mostly saturated fat, then it contains fatty acids such as stearic acid and palmitic acid. Idea to be added to your Bulletproof Coffee!You can use it for cooking or baking, but it is the most amazing fat you can use for dry & sensitive skin as it is rich in vitamin E. We have been using cocoa butter for our baby and it makes his skin extremely smooth. It may appear heavy at first, then your skin will absorb it, leaving it extremely soft and luscious, thank natural antioxidants and saturated fats. - 3/4 cup cocoa butter-1/4 cup coconut oil1.Melt down butters and oil until liquid in a microwave2.Put it in a freezer to harden around 15-20 minutes3.When the mixture is solid and soft, whip it up using an electric whist.4.Enjoy the fluffy cream, it will keep in a jar or container for a few months!

83% fat content

The perfect companion in the kitchen, Anchor Unsalted Butter provides the creamy, rich flavor that only comes from butter made with cream from grass-fed cows.83% fat content

Spiced with caraway and juniper berries, this probiotic food is a good source of natural vitamin C along with a host of other health benefits. Great snack on its own or add it to your sandwiches!All natural, fermented, with just a little salt and no preservatives or sugar.

Patricia's home made sauerkraut without any preservatives or artificial coloring. Great to get your fill of probiotics.All naturally fermented without the use of any preservatives or chemicals. Ingredients: Shredded Purple Cabbage, Caraway Seeds, Juniper Berries & Sea Salt. No Sugar.

Sauerkraut the classic way, lacto-fermented with sea salt and juniper berries. Doesn't only taste great cold or hot, but it also has a range of health benefits as it contains vitamins, calcium, iron and probiotics. The perfect match with meaty sausages, rich curries or in a traditional dutch stamppot. The organic cabbage comes from King Organic Farm in Bangkok, hand-picked in the morning and fermented on the same day to retain all nutrients and remain crunchy. Ingredients: Cabbage, Sea Salt, Juniper Berry.

A perfectly balanced dill pickle with a powerful garlic kick. The organic cucumbers, dill and garlic come from King Organic Farm in Bangkok, hand-picked in the morning and pickled on the same day to retain all nutrients and remain crunchy .Ingredients: Cucumber, Dill, Garlic, Black Peppercorn, Sea Salt, Sugar, Vinegar, Water.

A perfectly balanced dill pickle with a powerful garlic kick. Perfect for sandwiches, burgers or as part of a cold cut platter.Ingredients: Cucumber, Dill, Garlic, Sea Salt, Stevia, Vinegar, Water.

A perfectly balanced dill pickle with a generous amount of heat and a powerful garlic kick. Perfect for sandwiches, burgers or on its own with a cold beer. As long as they are paleo beers of course. Ingredients: Cucumber, Dill, Garlic, Chili, Sea Salt, Stevia, Vinegar, Water.

The Organic gherkins are fermented for an entire month to become fully sour and to allow the pickles to absorb the taste of our carefully selected spice mix. This product is not only probiotic, but tastes amazing as well. The robust flavour is delicious on its own, or as the perfect condiment to burgers, sandwiches and cold-cut platters.The organic gherkins come from 'King Organic Farm' in Bangkok, hand-picked in the morning and fermented on the same day.Ingredients: Cucumber, Garlic, Dill, Ginger, Black Peppercorn, Coriander Seed, Mustard Seed, Dried Chili, Bay Leaf, Clove, Sea Salt, Water.

Spicy organic gherkin is fermented for an entire month to become fully sour and to allow the pickles to absorb the taste of our carefully selected spice mix. This product is not only probiotic, but tastes amazing as well. The robust flavour is delicious on its own, or as the perfect condiment to burgers, sandwiches and cold-cut platters.The organic cucumbers come from 'King Organic Farm' in Bangkok, hand-picked in the morning and fermented on the same day.Ingredients: Cucumber, Garlic, Dill, Ginger, Black Peppercorn, Coriander Seed, Mustard Seed, Dried Chili, Bay Leaf, Clove, Sea Salt, Water.

An authentic Mexican-style pickled jalapeño pepper with plenty of heat. The perfect addition to any sandwich, burger, pizza and of course Mexican food.Ingredients: Jalapeño Peppers, Sea Salt, Stevia, Vinegar, Water.

Sweet vibrant beetroot cut into slices and flavoured with black peppercorns and bay leaves. The deep earthy flavour goes perfectly with salads and cheese, or on the side of any creamy dish.Ingredients: Beetroot, Bay Leaf, Black Peppercorn, Sea Salt, Stevia, Vinegar, Water.

Korean lacto-fermented cabbage, or Kimchi, is a staple in Korean cuisine. It's a traditional side dish that dates back to 37 BC, but because of its great taste and health benefits has become popular around the world.Specially made for Paleo Robbie without the use of commercial fish sauce.Enjoy this probiotic delicacy on its own, in a soup, stir fry or in Korean style pancakes.The organic vegetables come from 'King Organic Farm' in Bangkok, hand-picked in the morning and fermented on the same day.Ingredients: Chinese Cabbage, Carrot, Daikon Radish, Spring Onion, White Onion, Garlic, Ginger, Korean Chili Powder, White Rice.

Due to the fermentation process kimchi is an excellent source of probiotics, these are the good bacteria that help your body fight off various infections. Kimchi is also packed with vitamins and minerals such as vitamin A, some B vitamins, iron, calcium, and selenium. These all contribute to supporting muscle growth, improve your immune system, and improve blood flow.Ingredients: Chinese cabbage, carrot, white radish, spring onion, garlic,salt, kombu (seaweed) fresh chilli, chilli powder and paprika.

Would you like to know what Ketchup used to taste like 2 generations ago? Here's your chance!Paleo Robbie's Ketchup is without any sugar added, not even honey. It's definitely not like Heinz but it's real ketchup and tastes absolutely amazing. You'll come to enjoy the zesty and savoury notes of this condiment.Goes great with oven-baked potato wedges, our nuggets and even our Sweet Potato Chips (gasps!)No artificial sweeteners, preservatives or chemicals kinds were used in the making of this ketchup. This is a completely natural product so please keep frozen or refrigerated.Ingredients: Whole tomatoes, Fleur De Sel (Evaporated Natural Sea Salt), White Wine Vinegar.

Made from Italian Organic Tomatoes. Alce Nero organic tomato and basil sauce is made from elongated tomatoes, including Coimbra, Ercole, and other varieties, which are grown on approximately 30 farms in the Po Delta in the provinces of Ferrara and Ravenna. The tomato varieties that we have selected for the range of ready-made purées and sauces feature firm, well-structured flesh as well as a sweet and delicate flavour. The tomatoes, which are harvested in July, August, and September at just the right level of ripeness, are processed within eight hours on average in order to preserve all the flavour, aroma, and nutrients. Alce Nero organic tomato and basil sauce is ready-made. Use it with Alce Nero pasta to make a tasty, quick and nutritionally balanced pasta dish.Ingredients: Tomato, Extra Virgin Olive Oil, Basil, Salt, Onion, Cane Sugar(less than 1%)

Avocado oil better for you than the oils used in other mayos and it tastes amazing! We start with 100% pure avocado oil, whip in some cage-free eggs, a dash of organic vinegar, little bit of organic honey, and a pinch of salt.Concoct your favorite recipes without sacrificing anything. Our avocado oil mayo is creamy, delicious, and dare we say bold?There's more. By making the swap to a healthier, better tasting product, you're supporting a positive, eco-friendly movement. Each and every product we sell is backed by our non-GMO commitment, and promotes the creation and maintenance of certified Non-GMO land.IngredientsAvocado Oil, Egg Yolks, Filtered Water, Organic Whole Eggs, Organic Distilled White Vinegar, Organic Honey, Organic Mustard (Organic Mustard Seed, Distilled Organic Vinegar, Organic Spices), Salt, Organic Rosemary Extract.

Organic mustard grown and produced in Dijon France. Ingredients: Water, Mustard Seed, Vinegar, Salt.

Organic mustard grown and produced in Dijon France. Ingredients: Water, Mustard Seed, Vinegar, Salt.

100% natural sea salt, free from additives and anti-caking agents,with a full, natural, clean sea salt flavor. Evaporated by the natural process of sun and wind, then crushed, washed and dried.Salt is an essential ingredient in all types of foods as it is a natural flavor enhancer.Comes in a glass bottle with grinder. Sourced and packed in New Zealand

Fleur de Sel is hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. Rich in minerals and nothing has been added to it. The large flakes are great for seasoning steaks or sprinkling on top of dishes for seasoning and presentation.

Full spectrum 84 minerals & trace elements, nothing added.

Coarse Rock salt crystals. Full spectrum 84 minerals & trace elements, nothing added.

Cricket Powder. Raised sustainably and clean. This powder is nutritiously far superior to any whey protein powder. Raised by EIF in Thailand. For more information visit their website: http://eif-th.com/

Superior Cricket Powder. Extra nutritious. Raised sustainably and clean. This powder is nutritiously far superior to any whey protein powder. Raised by EIF in Thailand. For more information visit their website: http://eif-th.com/

Premium, hand-selected heilala vanilla beans are used in a unique cold extraction, slow percolation method over 3 months to gently draw out and preserve the delicate aromatics and produce a sweet, creamy and complex vanilla extract.Ingredients: Heilala Vanilla Bean Extract, Alcohol 35%Made in New Zealand

Raw cacao powder is a hugely beneficial ingredient for human health, due to the significant levels of polyphenols and flavanols (antioxidants) contained within its natural form. Our Organic raw cacao powder is made from the highest quality hand selected Peruvian cacao beans. After undergoing a partial fermentation process to remove bitterness, the antioxidant rich cacao fiber is low-temperature separated away from the fragrant cacao butter without the use of solvents or chemicals. The cacao cake is finely milled at low-temperature into our cacao powder, to protect the nutrients and flavor.Certified organic to both USDA/NOP and EU standards (view certificates)Low heat (below 45°C)No solvents or chemicalsWe directly import from our “on-farm” agricultural partners, and thus can ensure proper and minimal processing and handling, for highest qualityVacuum packed for freshness

Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisinCacao nibs are made from pure cacao beans that come straight out of the tropical cacao fruit. Raw organic cold-processed cacao nibs from Chiangmai valley

Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisine.Raw 100% organic natural cacao powder from Chiangmai valley. Cacao is incredibly rich in antioxidants and magnesium. A perfect addition to raw and baked goods and confections; smoothies, soups and salad dressingsCertified organic, raw, gluten-free, kosher and vegan.

Finally we have organic cocoa butter in stock! It is cold-pressed from certified organic cocoa beans from Peru. It is deodorized with steam to remove most of the chocolate aroma but it is otherwise 100% pure cocoa butter.It is a healthy fat, mostly saturated fat, then it contains fatty acids such as stearic acid and palmitic acid. Idea to be added to your Bulletproof Coffee!You can use it for cooking or baking, but it is the most amazing fat you can use for dry & sensitive skin as it is rich in vitamin E. We have been using cocoa butter for our baby and it makes his skin extremely smooth. It may appear heavy at first, then your skin will absorb it, leaving it extremely soft and luscious, thank natural antioxidants and saturated fats. - 3/4 cup cocoa butter-1/4 cup coconut oil1.Melt down butters and oil until liquid in a microwave2.Put it in a freezer to harden around 15-20 minutes3.When the mixture is solid and soft, whip it up using an electric whist.4.Enjoy the fluffy cream, it will keep in a jar or container for a few months!

Our honey is made 100% from Langan Flower. It has more vitamins and minerals than other honey.

Category Grade A Amber Organic Maple SyrupFerme Vifranc produces a high quality organic maple syrup created using the combined experience of 4 generations of a syrup making family. Each generation has passed to the next a passion for excellence and the desire to bring the very best maple syrup to our customers every day. We carefully produce an authentic, luscious syrup that offers an uncompromised natural taste. We work diligently with our producers to maintain an excellente relationship that ensures a constant supply. Strict quality controls are in place and we continuously strive to improve our products. These are only few reasons why Ferme Vifranc's organic maple products stand out from other brands. No artificial stuff or preservatives, just maple syrup.

The macadamia forest in the Doi Tung Development Project is home to over 10 Million bees. The suitable climate and pollution-free condition allow the bees to stay healthy and collect macadamia nectar during winter months. The result is the one and only pure natural macadamia honey in Thailand.

A single cell of honeycomb is filled with the concentrated nectar of thousands of flowers, the healthiest and most raw form of honey available. A delicacy of nature straight from the source, our Raw Honeycomb is hand-cut from the frame and boxed, with no additional treatment or processing, all natural. Honeycomb paired with cheeses, fruit, and edible flowers is a gorgeous and delicious spread for guests. Honeycomb is 100% edible. It can vary in weight and color due to the thickness of the comb produced and is it made by nature.

Mānuka honey has shown the highest viscosity among a range of studied honeys.This property is due to the presence of a protein or colloid and is its main visually defining character, along with its typical dark cream to dark brown colour.

This Manuka honey comes from the remote east cape region of New Zealand, pollution and chemical free, organic and sustainably harvested, east cape honey has a high trike tone content. Natural solutions manuka honey is processed in a manner which ensures that both the peroxide and non peroxide activity of the honey are retained. The honey is finely filtered to ensure that any foreign matter is removed from the honey. Umf 15+ active manuka honey is selected for its high levels of non peroxide activity (umf >15). It can be taken to help soothe sore throats and indigestion and take two or three times daily before meals to help promote general good health. It can be also used externally on the skin.

Degletnour or Deglet Noor are considered as one of the best dates in the world and is commonly referred to as the "Queen of all dates". The authentic Algerian Deglet Nour has a soft touch, a translucent light color and a soft honey-like taste, characteristics which distinguish it from other dates.

Dates in general make up an important part of Middle Eastern cuisine, but medjools particularly are prized for their large size, their sweet taste, and their juicy flesh even when dried. They are often enjoyed on their own as a snack or as a flavoring element.

Although considered a fruit, the fig is actually an inverted flower, and the seeds are the fruit. Flower or fruit, the nutrient-rich dried fig can help you meet some of your essential nutrient needs, making it a healthy addition to your diet.Figs are high in fiber, are great for your bones as they contain more calcium than any other fruit, and a good source of iron which is an essential mineral for your well being as not enough iron in your diet can cause you to feel tired, weak and more susceptible to infection. Rich in potassium, figs can also help lower your blood pressure. Dried figs have sweet concentrated flavor with a slightly chewy texture.

Hayani Dates are not as sweet as compared to the other Date varieties. They are luscious and aromatic; only half the calories of other dates. The oblong fruit has a smooth texture, and the ripe fruit has a shiny black skin.

Home made version of granola from organic nuts and dried fruits. Macadamia, Pecan, Walnut, Pistachio, Dried Prunes, Dried Figs, Dried Cranberries, Sea Salt, Wild Raw Honey And Vanilla

Home made version of granola from organic nuts and dried fruits. Macadamia, Pecan, Walnut, Pistachio, Dried Prunes, Dried Figs, Dried Cranberries, Sea Salt, Wild Raw Honey And Vanilla

Our own home-made paleo muffins with zero sugar added 85% chocolate chips, which uses NZ whole milk as the natural sweetener.Ingredients:Siamaya 85% Chocolate couverture, Banana, Almond, Raw Forest Honey, Tapioca, Pasture-raised Chicken EggsThe chocolate we use is:- Single-estate artisanal made chocolate- Just 2 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly (not the muffin though)- Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker SiamayaZero-sugar chocolate is all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Chiang Dao, Chiang Mai.Why Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.

Yummy homemade paleo muffins!New Zealand Blueberry, Banana, Almond, Tapioca, Wild Honey, Pasture-fed Chicken Eggs

Who doesn't like chocolate coated nuts. These almonds were coated by the Siamaya team (by hand) in Chiangmai with our special zero-sugar added 85% chocolate which uses whole NZ milk as the sweetener. 100% whole foods, and no artificial sweeteners. Only available on paleorobbie.com.I asked Siamaya's master chocolate maker: "Why aren't these almonds shiny like the chocolate covered nuts you can buy in the super markets?". His reply surprised me quite a bit. Commercial chocolate coated nuts use a syrup glazing to become shiny. Made totally sense to me and since then I think the powder-coated look is pretty nice.If you like 100% whole foods chocolate, I can also recommend our 85% chocolate chip muffins we sell in the Snacks section.====More about the chocolate used:- Single-estate artisanal made chocolate- Just 3 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly - less than 7.7gr of net carbs* / bar (less than 8.5% of total calories)- Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker Siamaya- Organic Vanilla bean from MadagascarZero-sugar bars are all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Samung, Chiang Mai.* 7.7 net carbs = 27 total carbohydrates minus 19.3 total fibersWhy Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

- Single-estate artisanal made chocolate- Just 3 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly - less than 7.3gr of net carbs* / bar - Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker SiamayaNow with almonds and pink Himalayan rock salt.Zero-sugar bars are all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Chiang Dao, Chiang Mai.* 7.3 net carbs = 26.7 total carbohydrates minus 19.4 total fibreWhy Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

- Single-estate artisanal made chocolate- Just 3 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly - less than 7.7gr of net carbs* / bar (less than 8.5% of total calories)- Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker Siamaya- Organic Vanilla bean from MadagascarZero-sugar bars are all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Samung, Chiang Mai.* 7.7 net carbs = 27 total carbohydrates minus 19.3 total fibersWhy Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

- Single-estate artisanal made chocolate- Just 2 whole-food ingredients, nothing processed- Zero added sugar & no artificial sweeteners- Keto-friendly - less than 6.4gr of net carbs* / bar (less than 7.5% of total calories)- Lab tested for Cadmium and Lead- Hand-selected beans by our artisan chocolate-maker SiamayaZero-sugar bars are all the rage, but low-calorie artificial sweeteners can leave a weird aftertaste.Together with the artisan chocolate makers Kristian and Neil at Siamaya up in Chiangmai we came up with a whole-foods and better tasting alternative: New Zealand grass-fed whole milkThe natural sweetness of whole milk complements the bitterness of the cacoa solids perfectly. The result is a smooth, rich & decadent dark chocolate flavour unique to the Chunpon bean variety grown in Chiang Dao, Chiang Mai.* 6.4 net carbs = 25.7 total carbohydrates minus 19.3 total fibreWhy Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisine.Unabashedly dark, our 85% chocolate has just a touch of sugar to allow for a greater experience of Thai cacao.Only the highest quality cacao beans bought from Chiang Mai farmers at fair prices are used. Each bar is handcrafted and only a 100 are made each week.

Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisine.Unabashedly dark, our 65% dark chocolate with coconut milk (a dark vegan milk chocolate) allow for a greater experience of Thai cacao.Only the highest quality cacao beans bought from Chiang Mai farmers at fair prices are used. Each bar is handcrafted and only a 50 are made each week.

One of the latest special flavours: Mountain Coffee & Pomelo peel. I normally don't like these special flavours but this was exceptional. Ate the whole bar by accident and forgot to share, oops.Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisine.A surprisingly yummy combination of 70% dark chocolate and chiangmai coffee and tiny pomelo peel pieces that melt in your mouth.Only the highest quality cacao beans bought from Chiang Mai farmers at fair prices are used. Each bar is handcrafted and only a 100 are made each week. ====Why Single-estate?There are many small single-estate chocolate growing areas in northern Thailand and each has a unique terroir which means it has a distinct flavour and character. Each area has a limited yield each harvest, and thus large commercial chocolate makers are forced to blend beans of different flavour and quality together. Through a process called "Dutch Processing" these bean-blends under a very high alkalinity lose their characteristic flavour and form a generic flavour and you'll no longer be able to taste the uniqueness or the quality of the bean characteristic to a particular area.An entire country is not a single-estate as some brands may want you to believe. Siamaya's farms are in Chiang Dao and Samung, Chiang Mai.Artisan chocolate makers do not Dutch Process their beans. Siamaya hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for their chocolate.Expect each chocolate bar from Siamaya to have a unique, bold and natural chocolate flavour.

Siamaya Chocolate transforms locally grown, organic Thai cacao beans into delicious, distinctive chocolates with unexpected flavors inspired by the range of flavors found in Thailand’s cuisine.A surprisingly spicy combination of our 75% dark chocolate and caramelised Thai bullet chillies.Only the highest quality cacao beans bought from Chiang Mai farmers at fair prices are used. Each bar is handcrafted and only a 100 are made each week.

Chocolate Amatller was founded in Barcelona in 1797. After more than two centuries manufacturing superb quality confectionery, is one of the oldest in Europe.All chocolate processing, including roasting of the cocoa beans, is carried out by Chocolate Amatller.Amatller chocolates are packaged in Art Noveau reproductions of beautifully illustrated wrappers and boxes originally used by the brand in the late 19th century. Made from 85% single-origin cocoa beans from Ghana and sugar. For lovers of the natural tastes of single-origin cacao, with no added flavours.The Ghanaian cocoa is of the Forastero variety and has a pronounced taste, with fruity and toasted notes of prolonged intensity on the palate.Cocoa Mass (origin Ghana), sugar. Cocoa 85% minimum.Gluten free.Store in cool and dry place at 18ºC. If this is not possible, keep refrigerated, and remove from fridge some minutes before serving.

Chocolate Amatller was founded in Barcelona in 1797. After more than two centuries manufacturing superb quality confectionery, is one of the oldest in Europe.All chocolate processing, including roasting of the cocoa beans, is carried out by Chocolate Amatller.Amatller chocolates are packaged in Art Noveau reproductions of beautifully illustrated wrappers and boxes originally used by the brand in the late 19th century. Made from 85% single-origin cocoa beans from Ecuador and sugar. For lovers of the natural tastes of single-origin cacao, with no added flavours.The Ecuadorian Arriba cocoa is of the Forastero variety and is ranked among the cocoas considered “Finos de Aroma”. It is a harmonious and delicate cocoa, with light floral touches that combine perfectly with notes of dried fruit.Cocoa Mass (origin Ecuador), sugar. Cocoa 85% minimum.Gluten free.food & pairing suggestionsStore in cool and dry place at 18ºC. If this is not possible, keep refrigerated, and remove from fridge some minutes before serving.

Simon Coll, founded in 1840, is a bean-to-bar chocolate maker, which means that every step of making chocolate, from the roasting of selected American and African cocoa beans ,to the delicate wrapping of its bars, is made in house. Cocoa Mass, sugar, cocoa butter, fat reduced cocoa power, emulsifier (soya lecithin) and flavouring (vanilla).Cocoa 85% minimum.May contain milk and nut traces. Gluten free.We recommend to break off a small portion of chocolate and let it settle on the tongue.Savour the chocolate while it melts slowly.Avoid chewing as it would overload your mouth and accentuate bitterness.Store in cool and dry place at 18ºC. If this is not possible, keep refrigerated, and remove from fridge some minutes before serving.

Chocolate Amatller was founded in Barcelona in 1797. After more than two centuries manufacturing superb quality confectionery, is one of the oldest in Europe.All chocolate processing, including roasting of the cocoa beans, is carried out by Chocolate Amatller.Amatller chocolates are packaged in Art Noveau reproductions of beautifully illustrated wrappers and boxes originally used by the brand in the late 19th century. Made from 85% single-origin cocoa beans from Ecuador and sugar. For lovers of the natural tastes of single-origin cacao, with no added flavours.The Ecuadorian Arriba cocoa is of the Forastero variety and is ranked among the cocoas considered “Finos de Aroma”. It is a harmonious and delicate cocoa, with light floral touches that combine perfectly with notes of dried fruit.Cocoa Mass (origin Ecuador), sugar. Cocoa 85% minimum.Gluten free.food & pairing suggestionsStore in cool and dry place at 18ºC. If this is not possible, keep refrigerated, and remove from fridge some minutes before serving.

Simon Coll, founded in 1840, is a bean-to-bar chocolate maker, which means that every step of making chocolate, from the roasting of selected American and African cocoa beans ,to the delicate wrapping of its bars, is made in house. Dark chocolate bar with a 99% of cocoa minimum.Just 1% sugar content.Rich, intense, and bold chocolate not as bitter as you would expect. Long aftertaste.For the true lovers of dark chocolate.Cocoa Mass, cocoa butter, sugar. Cocoa 99% minimum.We recommend to break off a small portion of chocolate and let it settle on the tongue.Savour the chocolate while it melts slowly.Avoid chewing as it would overload your mouth and accentuate bitterness.Store in cool and dry place at 18ºC. If this is not possible, keep refrigerated, and remove from fridge some minutes before serving

Simon Coll, founded in 1840, is a bean-to-bar chocolate maker, which means that every step of making chocolate, from the roasting of selected American and African cocoa beans ,to the delicate wrapping of its bars, is made in house. Dark chocolate bar with a 99% of cocoa minimum.Just 1% sugar content.Rich, intense, and bold chocolate not as bitter as you would expect. Long aftertaste.For the true lovers of dark chocolate.Cocoa Mass, cocoa butter, sugar. Cocoa 99% minimum.We recommend to break off a small portion of chocolate and let it settle on the tongue.Savour the chocolate while it melts slowly.Avoid chewing as it would overload your mouth and accentuate bitterness.Store in cool and dry place at 18ºC. If this is not possible, keep refrigerated, and remove from fridge some minutes before serving

International award winning single origin chocolate made without without any synthetic additives or preservatives. A powerfully aromatic chocolate made with beans from the hills of Ba Ria province, with exceptionally high fruit notes. All Marou chocolates are Soy, Gluten & Dairy Free but may contain traces of nuts.

There's no better way to enjoy coffee ice cream. With a light buttery blast from our grass-fed butter. You can already smell the sweetness of freshly brewed espresso in icecream when open up the tub. Ingredients : Real Whipping Cream (Vegetable Oil Free), Espresso Shot,. 100% MCT Oil, Grass Fed Butter, Water, Prebiotic Fiber, Erythiritol

Pure and authentic Japanese Uji matcha powder, the highest quality Japanese matcha.Ingredients : Real Whipping Cream ( Vegetable Oil Free ), Uji Matcha Powder, Cocoa Butter, Virgin Coconut Oil, Water, Prebiotoc Fiber, Erythritol.

With our classic but luxury combination of minty ice cream and chocolate cocoa, this mint ice cream is packed with super food such as cocoa nibs and absolutely WITHOUT SUGAR. Cheers to our very minty, creamy and healthy scoop!Ingredients : Coconut Cream, Cocoa Butter, MCT Oil, Cocoa Nibs, Peppermint Oil, Water, Erythritol.

As rich as typical classic Thai iced tea, our Thai tea ice cream is guaranteed delicious, creamy and definitely sweet even without any dairy, sugar and condescend milk.We brewed our delicate tea leaf and deliberately mixed in coconut cream for our silky and fluffy texture!Ingredients : Coconut Cream, Virgin Coconut Oil, Cocoa Butter, Tea Leaf, Water, Erythritol.

Traditional style Biltong made locally with New Zealand Pasture-fed beef from Silver Fern farms. The 'Original' is just flavoured with coriander and black pepper and nothing else.Biltong is dried, cured meat that originated in South Africa. It is made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is dried and subsequently sliced whereas jerky is sliced prior to drying. Ingredients: Coriander, Black Pepper, Salt, Vinegar, Cumin

South African style Biltong made locally with New Zealand Pasture-fed beef from Silver Fern farms.The 'Peri Peri' is made with Paprika and Chili for a spicier kick.Biltong is dried, cured meat that originated in South Africa. It is made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is dried and subsequently sliced whereas jerky is sliced prior to drying.Ingredients: Black Angus Rump beef, coriander, black pepper, paprika, ground chilli, garlic.

South African style Biltong made locally with New Zealand Pasture-fed beef from Silver Fern farms.The 'African Safari' recipe is made with clove and nutmeg.Biltong is dried, cured meat that originated in South Africa. It is made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is dried and subsequently sliced whereas jerky is sliced prior to drying.Ingredients: Black Angus Rump beef, coriander, black pepper, paprika, clove, nutmeg, garlic.

Traditional style Biltong made locally with New Zealand Pasture-fed beef from Silver Fern farms. The 'Party Pack' has one of each of the 3 traditional flavours.Biltong is dried, cured meat that originated in South Africa. It is made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is dried and subsequently sliced whereas jerky is sliced prior to drying.

Made with raw organic cacao, organic vanilla bean and coconut, this is bar will change your perception of what health food should taste like. It is made with only 5 whole food ingredients but tastes just like a lamington. And I mean, just like a lamington.Ingredients: Organic Coconut, Dates, Raw Organic Cacao, Organic Coconut Oil, Organic Vanilla Bean, Nothing Else!

Ingredients: Sulphur Free Organic Coconut, Dates, Organic Banana, Organic Coconut Oil, Cinnamon. NOTHING ELSE.BenefitsGreat Source of PotassiumHigh in Vitamins C and B6Great source of MagnesiumHigh in FibreSuperfoodOrganic bananas, cinnamon and coconut! This bar does exactly what it says on the label. Not only is it the healthiest banana bread you'll ever come across, it's banana bread you can keep in your pocket and whip out when you're floating out the back of the line-up or enjoying your coffee on the way to work!

Almonds, Sulphur Free Organic Turkish Apricots, Sulphur Free Organic Coconut, Organic Coconut Oil and Ginger. NOTHING ELSE.Soft in texture and full of flavour, this bar surpasses any apricot bar that has come before it. With a taste similar to that of an ANZAC biscuit, a hint of Ginger enhances its sweet, nutty flavour without being overpowering.

Using beautiful Himalayan rock salt, this Super Bite takes healthy snacking to new heights by packing vitamins and minerals into the healthiest, most natural, decadent chocolate bar you'll ever eat!INGREDIENTS: Sulphur Free Organic Coconut, Dates, Raw Organic Cacao, Organic Cacao Butter, Himalayan Rock Salt, Nothing Else!BENEFITSRaw Cacao is a fantastic source of antioxidants and magnesiumHimalayan rock salt can help balance your electrolytesCacao is the highest, plant based source of IronMay contain traces of egg, tree nuts & peanuts.CHEW WITH CARE. Whilst all care has been taken some date pits or date pit fragments may remain.Due to seasonal variances of the natural ingredients used, texture and taste may vary slightly throughout the year.Store in a cool, dry place, out of direct sunlight. In warmer climates bites can be stored in a fridge.

Frozen fresh spirulina and fruit smoothies. Great for snacking or after a work out. This smoothie contains: Fresh spirulina paste, banana, mango and raw cacao.

Frozen fresh spirulina and fruit smoothies. Great for snacking or after a work out. This smoothie contains: Fresh spirulina paste, spinach, passion fruit, gac fruit, ginger, mango and banana.

These ketone strips are the most cost-efficient way to test for the presence of ketones in your urine. All you have to do is to pee on the strip and wait for a minute. It is useful when you want to test how quickly you get back in ketosis when you get out because you went out with your friends, testing how you do with cyclical ketogenic diet, etc. You may also want to test what your upper limit of carb is to remain in ketosis.Having said that, it is not the most accurate way of measuring ketones, but by far the easiest and cheapest. Blood testing is more accurate but you need to own a measuring device and you need to pay for strips, which are expensive. If you need an accurate measurement, buy the device and strips, but to get an idea quickly and cheaply, these strips would do the trick. Instruction, Storage & Expiry dateContains 50 test strips.Urinate on the stick where the reagent is attached (beige part at the end of the stick). Wait for a minute and compare the color to the chart on the bottle.Keep away from light and moisture. Seal cap tightly after taking out strips. Do not remove desiccants. Do not touch test areas of reagent strips. Use it within the expiration date. 25.7.2020

The strip covers the 12 parameters for quick testing of your urine, which can be used to interpret information regarding the status of your carbohydrate metabolism, kidney and liver function, acid-base balance and urinary tract infection.It is measured by comparison of test paper attached to a plastic strip with the color chart blocks printed on the bottle.LeukocytesNitriteUrobilinogenGlucosepHSpecific GravityKetoneBilirubinProteinMicroalbuminCreatinineBloodItemsSensitivityAnalyzer RangeVisual RangeLeukocytes (ca cells/ul)5-15Neg.-500Neg.-500Blood (ca cells/ul)5-15Neg.-200Neg.-200Nitrite (umol/L)13-22Neg.-posNeg.-posSpecific Gravity _1.005-1.0301.000-1.030Urobilinogen (umol/L)3.2-163.4-1353.4-135Ketone (mmol/L)0.5-1.0Neg.-7.8Neg.-1.6Protein (g/L)0.15-0.3Neg.-3.0Neg.20.0Bilirubin (umol/L)8.6-17Neg.-100Neg.-100PH_5.0-9.05.0-8.5Glucose (mmol/L)2.8-5.5Neg.-55Neg.-55Microalbumin (g/L)0.10-0.15Neg.>0.15Neg.-0.15 They are perfect for all age, men and women [Instruction, Storage & Expiry date]Contains 50 test strips.Urinate on the stick where the reagent is attached (beige part at the end of the stick). Wait for a minute and compare the color to the chart on the bottle. Keep away from light and moisture. Seal cap tightly after taking out strips. Do not remove desiccants. Do not touch test areas of reagent strips. Use it within the expiration date. 25.7. 2020

Spirulina has a large amount of protein and is a favourite supplement of vegetarians. Easy to use in smoothies. Taste is surprisingly mild. Air-dried spirulina powder is approx. 60% protein in weight, and can be kept up to 12 months.

INSTANT KETONES! Superior quality, high purity BHB salts manufactured in a certified GMP facility in the USA. They can provide you with ketones almost instantly: brain boost for one, and you will feel more energy surging through your body during your workout. You probably feel the peak in 2-3 hours, then you may feel a decline in several hours. It sounds unreal, doesn't it?What are the ingredients?High purity ketone mineral salts, Beta-hydroxybutyrates (BHBs), both B & L-BHB in equal amount. In addition, just the right amount of organic monk fruit extract and citric acid are added to make it taste like a glass of water with a splash of lemon juice (not sweet!), and they add zero carb to the serving. We just want the product to contain as little flavoring as possible and this is the best option we have come up with.What kind of minerals do your BHB salts contain?Calcium and sodium.BHB salts are currently available with 4 different minerals in the market, namely sodium, calcium, magnesium and potassium. Most of the popular brands use sodium, calcium and magnesium to offer products with 'balanced minerals'. We have decided only to use calcium and sodium, becauseMagnesium and potassium salts are very hygroscopic, i.e. absorbs water very easily & making the shelf-life shorter. Calcium and Sodium BHB salts are therefore more suitable for humid weather in Thailand.You can easily supplement magnesium and potassium from well-balanced meals.You may think high sodium intake is not good, but it IS one of the most important minerals for us. Plus, sodium BHB salt is one of the easiest one to be absorbed by our body. What kind of additives are in this product?NONE. No carbs, no sugar, no caffein, no gums/fillers. How does it work?BHBs are broken down to ketone bodies, i.e. your body will be in ketosis within an hour. Many experience the raise of ketone levels up to 1.5 mmol, feeling the energy boost in your body and brain. Where is the product from?It is from a certified GMP facility in the USA. The products have been extensively lab tested for purity, quality and efficacy.How do you take it?Mix vigorously with water (not cold, room temperature), hot water, coconut milk, coffee and shakes. We normally use a bit of water with the powder first to make some 'paste', then add the rest of the liquid and stir well. Who would benefit from BHB salts?For anyone who wants a good secondary source of energy. It can also provide extra energy during endurance training which requires the increase in ATP. Those who suffer from a degenerative neurological disorder can also benefit from exogenous ketones. For those who are starting the ketogenic diet:BHB salts can immediately have ketones available to your body helping with symptoms of the keto flu.This also applies when you have a break from ketosis by eating carbs It can help you get back into ketosis quickly (e.g. after having a cheat meal)In case you get food craving during a fast or between meals, it can suppress appetite.Does it contain gluten and soy? Is it vegan?No gluten, no soy, no GMO, and it is vegan!How much can I take?Approx 13.2g, which provides you with 9.72g of BHBs. It is about 2 tablespoons. Best taken on empty stomach. Up to three times a day, but consult with your doctor if you have any health issues.

INSTANT KETONES! These superior quality, high purity BHB salts manufactured in a certified GMP facility in the USA. They can provide you with ketones almost instantly: brain boost for one, and you will feel more energy surging through your body during your workout. You probably feel the peak in 2-3 hours, then you may feel a decline in several hours. It sounds unreal, doesn't it?What are the ingredients?High purity ketone mineral salts, Beta-hydroxybutyrates (BHBs), both B & L-BHB in equal amount. In addition, just the right amount of organic monk fruit extract and citric acid are added to make it taste like a glass of water with a splash of lemon juice (not sweet!), and they add zero carb to the serving. We just want the product to contain as little flavoring as possible and this is the best option we have come up with.What kind of minerals do your BHB salts contain?Calcium and sodium.BHB salts are currently available with 4 different minerals in the market, namely sodium, calcium, magnesium and potassium. Most of the popular brands use sodium, calcium and magnesium to offer products with 'balanced minerals'. We have decided only to use calcium and sodium, becauseMagnesium and potassium salts are very hygroscopic, i.e. absorbs water very easily & making the shelf-life shorter. Calcium and Sodium BHB salts are therefore more suitable for humid weather in Thailand.You can easily supplement magnesium and potassium from well-balanced meals.You may think high sodium intake is not good, but it IS one of the most important minerals for us. Plus, sodium BHB salt is one of the easiest one to be absorbed by our body. What kind of additives are in this product?NONE. No carbs, no sugar, no caffein, no gums/fillers. How does it work?BHBs are broken down to ketone bodies, i.e. your body will be in ketosis within an hour. Many experience the raise of ketone levels up to 1.5 mmol, feeling the energy boost in your body and brain. Where is the product from?It is from a certified GMP facility in the USA. The products have been extensively lab tested for purity, quality and efficacy.How do you take it?Mix vigorously with water (not cold, room temperature), hot water, coconut milk, coffee and shakes. We normally use a bit of water with the powder first to make some 'paste', then add the rest of the liquid and stir well. Who would benefit from BHB salts?For anyone who wants a good secondary source of energy. It can also provide extra energy during endurance training which requires the increase in ATP. Those who suffer from a degenerative neurological disorder can also benefit from exogenous ketones. For those who are starting the ketogenic diet:BHB salts can immediately have ketones available to your body helping with symptoms of the keto flu.This also applies when you have a break from ketosis by eating carbs It can help you get back into ketosis quickly (e.g. after having a cheat meal)In case you get food craving during a fast or between meals, it can suppress appetite.Does it contain gluten and soy? Is it vegan?No gluten, no soy, no GMO, and it is vegan!How much can I take?Approx 13.2g, which provides you with 9.72g of BHBs. It is about 2 tablespoons. Best taken on empty stomach. Up to three times a day, but consult with your doctor if you have any health issues.

Our hydrolyzed bone collagen powder is made from bones of pasture-raised yaks on the beautiful Tibetan plateau. Just look at where they are raised! After searching for quality collagen products, finally we are able to supply our customers with hard-to-find grass-fed bovine collagen powder. Add some to your Bulletproof Coffee in the morning, and enjoy its benefits immediately.What are the benefits of taking bone collagen?Heal and seal your gutPromotes healthy hair, nail, bones and skinReduces joint pain and inflammationInhibits infectionWhy hydrolyzed collagen?Mixes easily into hot or cold liquid such as coffee, tea, savory drinks and smoothies. It can be used in baked goods to boost protein contents.Highly bioavailableEasily digestedHow is it manufactured?Gelatin from yak bones goes through enzymolysis, nano-filtration, sterilization and drying.Nutritional InformationServing size: approx 22.5gTotal Calories: 89 kcalTotal fat: <1gTotal Carbohydrate: 1.6gSugars: 0gProtein: 20.3g (11.00% DV)Collagen (Type I & III): 16.0gCalcium: 24g (1.7% DV)Sodium: 180mg: (7.2% DV)Potasium: 290mg (8.5% DV)* Percent Daily Values (%DV) are based on a 2,000 calorie diet.Amino acid profile (in 100g of powder)Aspartic acid: 5.51gThreonine: 2.01gSerine: 3.13gGlutamic acid: 10.71gProline: 13.18gGlycine: 24.50gAlanine: 9.76gValine: 2.74g**Methionine: 0.2gIsoleucine: 1.29g**Leucine: 3.02g**P-hydroxyphenylalanine: 0.21gPhenylalanine: 1.94gLysine: 3.92gHistidin: 0.6gArginine: 8.04g** Branched Chain Amino Acids (BCAA)Store in a cool dark place, keep sealed when not in use.

Our unique organic yak bone broth is naturally extracted from bones from pasture-raised yaks from the beautiful Tibetan plateau. It contains low sodium, MSG free, rich in vitamins and minerals, as it is simmered slowly in order to extract the maximum amount of nutrients.The broth is vacuum dried and powdered, which is easy to dissolve in any liquid. What are the benefits of taking bone broth collagen?Heal and seal your gutPromotes healthy hair, nail, bones and skinReduces joint pain and inflammationInhibits infectionWhy powdered bone broth collagen?Mixes easily into water, savory drinks and dishesThe most nutritional instant soup with numerous health benefitsNutritional InformationServing size: approx 22.5gTotal Calories: 90 kcalTotal fat: 1gSodium: 240mg: (9.6% DV)Pottasium: 114mg (3.4% DV)* Percent Daily Values (%DV) are based on a 2,000 calorie diet.Store in a cool dark place, keep sealed when not in use.

Cricket Powder. Raised sustainably and clean. This powder is nutritiously far superior to any whey protein powder. Raised by EIF in Thailand. For more information visit their website: http://eif-th.com/

Superior Cricket Powder. Extra nutritious. Raised sustainably and clean. This powder is nutritiously far superior to any whey protein powder. Raised by EIF in Thailand. For more information visit their website: http://eif-th.com/

The maca plant, known scientifically as Lepidium meyenii, is sometimes referred to as Peruvian ginseng.It mainly grows in the Andes of central Peru, in harsh conditions and at very high altitudes — above 13,000 feet (4,000 meters). The main edible part of the plant is the root, which grows underground.The taste of maca root powder, which some people dislike, has been described as earthy and nutty. Maca root powder is very nutritious, and is a great source of several important vitamins and minerals (2).One ounce (28 grams) of maca root powder contains:Calories: 91Carbs: 20 gramsProtein: 4 gramsFiber: 2 gramsFat: 1 gramVitamin C: 133% of the RDICopper: 85% of the RDIIron: 23% of the RDIPotassium: 16% of the RDIVitamin B6: 15% of the RDIManganese: 10% of the RDIMaca root is a good source of carbs and protein, is low in fat and contains a fair amount of fiber. It's also high in some essential vitamins and minerals, such as vitamin C, copper and iron

Our coconut MCT oil is made from ethically sourced coconuts from Malaysia and consists 100% of capric and caprylic acid (60% C8 and 40% C10). It’s odorless, flavorless, and can be added to smoothies, salad dressings, and coffee. Unlike other long- or short-chain fatty acids that are stored as fat in the body, MCTs are easier for the liver to process and metabolize for quick energy.

Our coconut MCT oil is made from ethically sourced coconuts from Malaysia and consists 100% of capric and caprylic acid (60% C8 and 40% C10). It’s odorless, flavorless, and can be added to smoothies, salad dressings, and coffee. Unlike other long- or short-chain fatty acids that are stored as fat in the body, MCTs are easier for the liver to process and metabolize for quick energy.

Rhonda Patrick's favorite frozen broccoli sprouts. Grown for 5 days in rich peat soil by Maarten's Microgreens. Then frozen to increase the sulforaphane and packed in ziplock bags. Completely free from pesticides or fertilizers. Perfect for smoothies to get your extra kick of nutrients and sulforaphane. Microgreens are nutrient and flavor packed young mini versions of fully grown vegetables. Chefs use microgreens to decorate their dishes. They make everything look better and fresh, but some microgreens are not just pretty. They have hidden powers.Broccoli microgreens for example are anti-inflammatory, anti-aging and help your body fight cancer cells. In broccoli microgreens the healthy, good-for-you, natural chemicals responsible for the health boost are far more concentrated compared to fully grown broccoli.Broccoli microgreens especially contain a lot of sulforaphane, a powerful anticarcinogen and antibacterial compoundAt minus 20 degrees the level of sulforaphane is at its maximum. At Paleo Robbie we get the best quality microgreens from Mr. Maarten’s Microgreens which are grown without pesticides, from safe seeds, grown in organic growing media. We freeze the greens for you so that it’s ready to use in smoothies.Broccoli microgreens have a very mild taste, so you can mix them easily with any smoothie or shake. Frozen in the blender is the best way to mix and to ensure you get the full potential of the sulforaphane.

Big size, good value ultra-pure epsom salt for baths. Our epsom salt is free of heavy metals or other impurities. It's food grade material, but only ingest if prescribed by a physician. - Comes with a handy scoop (30 grams per scoop)We recommend to add 300gr - 450gr per bath to get the real benefit of epsom salt. Epsom Salt is also known as Magnesium Sulfate and is used as a natural remedy for a number of ailments, Epsom salt has numerous health benefits as well as many beauty, household and gardening-related uses. Studies have shown that magnesium and sulfate are both readily absorbed through the skin, making Epsom salt baths an easy and ideal way to enjoy the amazing health benefits. Magnesium plays a number of roles in the body including regulating the activity of over 325 enzymes, reducing inflammation, helping muscle and nerve function and helping to prevent artery hardening. Epsom Salt is not to be used for cooking or ingesting it in any way unless prescribed. Paleo Epsom Salt is pharmaceutical food-grade.

This is a refill bag for our 3KG container. Big size, good value ultra-pure epsom salt for baths. Our epsom salt is free of heavy metals or other impurities. It's food grade material, but only ingest if prescribed by a physician. - Comes with a handy scoop (30 grams per scoop)We recommend to add 300gr - 450gr per bath to get the real benefit of epsom salt. Epsom Salt is also known as Magnesium Sulfate and is used as a natural remedy for a number of ailments, Epsom salt has numerous health benefits as well as many beauty, household and gardening-related uses. Studies have shown that magnesium and sulfate are both readily absorbed through the skin, making Epsom salt baths an easy and ideal way to enjoy the amazing health benefits. Magnesium plays a number of roles in the body including regulating the activity of over 325 enzymes, reducing inflammation, helping muscle and nerve function and helping to prevent artery hardening. Epsom Salt is not to be used for cooking or ingesting it in any way unless prescribed. Paleo Epsom Salt is pharmaceutical food-grade.

Reduce the plastic in your bathroom. Hand made from coconut oil, ricebran oil, olive oil, beeswax (from our own bees), Tumeric (homegrown), Essential oils (teatree & jasmin-orange).How to use: Thoroughly wet your hair, rub the shampoo bar between your hands as with a bar of soap, build up a lather and apply to hair. Rinse.

Avoid microplastics and waste by brushing your teeth with this bamboo brush.

Cotton buds never decompose and often end up in the ocean. For a single use item it's quite wasteful, so here's a cotton bud made with bamboo instead of plastics. Fully biodegradable.

Specially formulated with chamomile, sweet almond oil and jojoba seed oil, this Hydrate Conditioner helps to strengthen and gently condition for more manageable hair. No more bad hair days, just wonderfully smooth, shiny hair!1.Wash your hair with Tints of Nature Hydrate Shampoo, work into a creamy lather and rinse.2. Work a generous amount of Tints of Nature Hydrate Conditioner into your hair and massage.3. Comb through and leave for 5 minutes.4.Rinse and blow dry.

+ USDA Organic certified+ High moisturizing lip balm+ Certified organic ingredients+ Gluten Free, GMO Free, Cruelty FreeThese lip balms contain certified organic ingredients.So every time you lick your lips it's actually safe to eat.These organic lip balms are crafted with blend of Beeswaxe help to lock in moisture, organic oils, like coconut oil give lip balms their distinctive creamy texture. Sunflower oils and castor oil penetrate the skin for deeper anti-inflammatory, antibacterial, and anti-aging benefits. Extras like honey, essential oils, and herbs add flavor and work to treat specific lip conditions. These natural ingredients are incredibly effective at healing even the most severe dry, chapped, inflamed lips. Organic Calendula extract is particularly great for very dry lips because it softens skin and helps to stimulate the growth of new skin cells.Direction to use:Apply the balm to your lips. A thin, even coating to the lips and area just outside of the mouth is best for keeping those areas moisturized. Don’t worry about overdoing it

Natural soap is lovingly crafted in New Zealand, this botanical andmineral based soap is enriched with manuka honey to cleanse and help repair your skin.The Earthwise story began back in 1967 in a garden shed in Orini, New Zealand with one simple purpose – to create products from natural ingredients that were better for people and for the world they live in. To this day, we still believe that every little bit helps, and that effective cleaning products don’t have to come at the expense of our family’s wellbeing, or the environment. Earthwise products are the best choice for a healthier family today and a healthier planet tomorrow.DIRECTIONSWet hands and work to a lather with the soap. Rinse well. CONTAINSSodium Palmate, Sodium Palm Kernelate, Aqua (Water), Palm Kernel Acid, Cymbopogon Schoenanthus (Lemongrass) Oil, Sodium Chloride, Glycerin (Glycerine), Leptospermum Scoparium Mel (Manuka Honey), Cl 77891 (Titanium Dioxide), Sodium Etidronate.

Natural soap is lovingly crafted in New Zealand. This botanical and mineral based soap is enriched with goat's milk shea butter to gently cleanse and nourish your skin.The Earthwise story began back in 1967 in a garden shed in Orini, New Zealand with one simple purpose – to create products from natural ingredients that were better for people and for the world they live in. To this day, we still believe that every little bit helps, and that effective cleaning products don’t have to come at the expense of our family’s wellbeing, or the environment. Earthwise products are the best choice for a healthier family today and a healthier planet tomorrow.DIRECTIONSWet hands and work to a lather with the soap. Rinse well. CONTAINSSodium Palmate, Sodium Palm Kernelate, Aqua (Water), Palm Kernel Acid, Parfum (Fragrance), Sodium Chloride, Glycerin (Glycerine), Caprae Lac (Goat’s Milk), Butyrospermum Parkii Butter (Shea Butter), CI 77891 (Titanium Dioxide), Sodium Etidronate

Natural body wash is lovingly crafted in New Zealand. It's enriched with coconut oil, shea butter and moisturising botanicals to gently cleanse and condition your skin. This rich, creamy blend replenishes your skin's natural moisture and leaves you with softer, smoother skin.ContainsAqua (Water), Cocamidopropyl Betaine, Sodium Cocoyl Isethionate, Sodium Laurylglucosides Hydroxypropylsulfonate (plant based surfactants), Sodium Chloride (Sea Salt), Betaine (Sugar Beet Extract), Guar Hydroxypropyltrimonium Chloride (Guar Gum Derivative), Parfum, Tocopherol Acetate (Vitamin E), Dehydroacetic Acid, Benzyl Alcohol Sodium Benzoate (Preservatives),Citric Acid (Naturally Fermented pH Adjuster), Cocos Nucifera (Coconut) Oil, Butyrospermum Parkii (Shea Butter), Leptospermum Scoparium Mel (Manuka Honey).

Natural Solutions East Cape Strong Oil (25%)Natural Solutions East Cape Manuka oil is distilled from a native Tea Tree of New Zealand and has long been valued for its healing ability.Natural Solutions East Cape Manuka Mild Oil is ideal for application directly from the bottle and makes the perfect addition to the first aid kit.It can be used for minor cuts, abrasions, bites and stings.Directions: apply the oil to affected area as required. Oil may be diluted with olive oil.

This Manuka honey comes from the remote east cape region of New Zealand, pollution and chemical free, organic and sustainably harvested, east cape honey has a high trike tone content. Natural solutions manuka honey is processed in a manner which ensures that both the peroxide and non peroxide activity of the honey are retained. The honey is finely filtered to ensure that any foreign matter is removed from the honey. Umf 15+ active manuka honey is selected for its high levels of non peroxide activity (umf >15). It can be taken to help soothe sore throats and indigestion and take two or three times daily before meals to help promote general good health. It can be also used externally on the skin.

Argan Oil contains tocopherols (vitamin E), phenols, carotenes, squalence, fatty acids and omega 6. It has multiple uses: cosmetic, nutritive and medical.Moisturizes hair and skin, anti-aging, reduces wrinkles, reduces stretch marks, treats all dry hair and skin types. Ingredients : Organic Argan Oil 100%

Jojoba oil, "Treasure of the Dessert", has been know to heal swollen, itchy and infected skin ever since the American Indian era. Jojoba Oil helps to prevent dry skin, aging and skin infection. It can be applied to the face and body or can even be used for hair and scalp to strengthen hair and moisturize skin.Ingredient : Extra Virgin Jojoba Oil 100%

By using organic herbs from our very own Harmony Life Organic Farm, we ensure that all our natural hair care products do not contain artificial additives, preservatives, fragrances, coloring, synthetic perfumes, animal products or mineral oils. Chamomil & Bergamot Shampoo is blend of Olive Oil, Jojoba oil and a blend of organic herbs. It can be used to nourish hair as well as for removal of dirt from the skin. Ingredients : Chamomile Essential Oil, Bergamot Essential Oil, Enzyme, Jojoba Oil, Olive Oil, Coconut Oil, Chitosan Solution, Citric Acid, Coconut Fatty Acid, Glycerin, Potassium Hydroxide, Refined Water

By using organic herbs from our very own Harmony Life Organic Farm, we ensure that all our natural hair care products do not contain artificial additives, preservatives, fragrances, coloring, synthetic perfumes, animal products or mineral oils. Ingredients : Peppermint Essential Oil, Chamomile Essential Oil, Jojoba Oil, Olive Oil, Coconut Oil, Palm Oil, Rice Bran Oil, Coconut Fatty Acid, Glycerin, Potassium Hydroxide, Refined Water

By using organic herbs from our very own Harmony Life Organic Farm, we ensure that all our natural care products do not contain artificial additives, preservatives, fragrances, coloring, synthetic perfumes, animal products or mineral oils. Argan Baby Soap contains many healthy oils and natural herbs for skin and hair, without the use of any chemicals. This very gentle liquid soap is safe for skin, hair and body. Ingredients : Organic Argan Oil, Virgin Jojoba Oil, Macadamia Nut Oil, Avocado Oil, Sweet Almond Oil, Virgin Olive Oil, Coconut Oil, Palm Oil, Geranium Essential Oil, Lavender Essential Oil, Rice Bran Oil, Coconut Fatty Acid, Glycerin, Chitosan, Potassium Hydroxide, Refind Water

By using organic herbs from our very own Harmony Life Organic Farm, we ensure that all our natural hair care products do not contain artificial additives, preservatives, fragrances, coloring, synthetic perfumes, animal products or mineral oils. Lavender & Jasmine Shampoo is produced without chemicals that are harmful to human and the environment. This shampoo is highest quality and contains raw ingredients from Olive Oil and jojoba Oil. Ingredients : Lavender Essential Oil, Jasmine Essential Oil, Enzyme, Jojoba Oil, Olive Oil, Coconut Oil, Palm Oil, Rice Bran Oil, Chitosan Solution, Citric Acid, Coconut Fatty Acid, Glycerin, Potassium Hydroxide, Refined Water

Epsom Salt is also known as Magnesium Sulfate and is used as a natural remedy for a number of ailments, Epsom salt has numerous health benefits as well as many beauty, household and gardening-related uses. Studies have shown that magnesium and sulfate are both readily absorbed through the skin, making Epsom salt baths an easy and ideal way to enjoy the amazing health benefits. Magnesium plays a number of roles in the body including regulating the activity of over 325 enzymes, reducing inflammation, helping muscle and nerve function and helping to prevent artery hardening. for more information please read: Weston A Price Epsom Salt is not to be used for cooking or ingesting it in any way.

The N95 respirator is a mask designed to protect the wearer from inhaling harmful dusts, such as break dust, construction dust and haze caused by forest burning.This mask filters out 94-95% of PM2.5 pollution. Perfect for walking around Bangkok or working on home improvement.

The P2 standard respirator is slightly better than an N95 standard mask and has the Cool Flow Valve designed for more comfort in warmer weather while protecting the wearer from inhaling harmful fine dust. Perfect for when the PM2.5 is high in Bangkok and you're looking for additional comfort. The P2 masks filter at least 95% of airborne particles but does not filter organic vapors and oil contaminants; for those please check out our R95 mask.

The R95 + Active Carbon respirator is a mask designed to protect the wearer from inhaling harmful dusts, fumes, vapors, or gases. Perfect for driving through Bangkoks busy traffic or working on home improvement. The R95 masks filter at least 95% of airborne particles including organic vapors and oil contaminants

This Aura face mask model is our most comfortable mask but also has the highest level of PM2.5 dust protection (P3 standard). This mask filters out 97% of all PM2.5 pollution.Perfect for when the PM2.5 is high in Bangkok and you're looking for additional comfort. The P3 mask does not filter organic vapors and oil contaminants; for those please check out our R95 mask.

The N95 respirator is a mask designed to protect the wearer from inhaling harmful dusts, such as break dust, construction dust and haze caused by forest burning.This mask filters out 94-95% of PM2.5 pollution. Perfect for walking around Bangkok or working on home improvement.

These ketone strips are the most cost-efficient way to test for the presence of ketones in your urine. All you have to do is to pee on the strip and wait for a minute. It is useful when you want to test how quickly you get back in ketosis when you get out because you went out with your friends, testing how you do with cyclical ketogenic diet, etc. You may also want to test what your upper limit of carb is to remain in ketosis.Having said that, it is not the most accurate way of measuring ketones, but by far the easiest and cheapest. Blood testing is more accurate but you need to own a measuring device and you need to pay for strips, which are expensive. If you need an accurate measurement, buy the device and strips, but to get an idea quickly and cheaply, these strips would do the trick. Instruction, Storage & Expiry dateContains 50 test strips.Urinate on the stick where the reagent is attached (beige part at the end of the stick). Wait for a minute and compare the color to the chart on the bottle.Keep away from light and moisture. Seal cap tightly after taking out strips. Do not remove desiccants. Do not touch test areas of reagent strips. Use it within the expiration date. 25.7.2020

The strip covers the 12 parameters for quick testing of your urine, which can be used to interpret information regarding the status of your carbohydrate metabolism, kidney and liver function, acid-base balance and urinary tract infection.It is measured by comparison of test paper attached to a plastic strip with the color chart blocks printed on the bottle.LeukocytesNitriteUrobilinogenGlucosepHSpecific GravityKetoneBilirubinProteinMicroalbuminCreatinineBloodItemsSensitivityAnalyzer RangeVisual RangeLeukocytes (ca cells/ul)5-15Neg.-500Neg.-500Blood (ca cells/ul)5-15Neg.-200Neg.-200Nitrite (umol/L)13-22Neg.-posNeg.-posSpecific Gravity _1.005-1.0301.000-1.030Urobilinogen (umol/L)3.2-163.4-1353.4-135Ketone (mmol/L)0.5-1.0Neg.-7.8Neg.-1.6Protein (g/L)0.15-0.3Neg.-3.0Neg.20.0Bilirubin (umol/L)8.6-17Neg.-100Neg.-100PH_5.0-9.05.0-8.5Glucose (mmol/L)2.8-5.5Neg.-55Neg.-55Microalbumin (g/L)0.10-0.15Neg.>0.15Neg.-0.15 They are perfect for all age, men and women [Instruction, Storage & Expiry date]Contains 50 test strips.Urinate on the stick where the reagent is attached (beige part at the end of the stick). Wait for a minute and compare the color to the chart on the bottle. Keep away from light and moisture. Seal cap tightly after taking out strips. Do not remove desiccants. Do not touch test areas of reagent strips. Use it within the expiration date. 25.7. 2020

This is Robbie's favourite glass container to re-heat his Regular size paleo meals. The glass containers complement our durable bpa-free plastic containers on our Paleo Meal Plan (reminder: which need to be returned! ) to re-heat your meals perfectly. Pro Tip: Please, please please... re-heat your meals in a glass/ceramic container in an oven (not a microwave-oven), and they will be crispier, juicier and 3x tastier! Robbie on use of plastic: Our durable and re-usable plastic containers are 100% micro-wave safe and bpa-free, but at Paleo Robbie we only use plastics for storing non-acidic food at chilled temperatures. When re-heating you should use glass, ceramic or stainless containers or plates only.MaterialBody : Borosilicate glassLid : PPRubber Band : SiliconeFeatures- Oven safe (400 Celsius)Use and Care- Open lid/steam hole prior to microwave use- Do not preheat without food inside- Do not place frozen container directly in oven - Do not use scrubbers & abrasive cleaners- Keep away from excessive heat and fire

This is Robbie's favourite glass container to re-heat his Jumbo size meals. The glass containers complement our durable bpa-free plastic containers on our Paleo Meal Plan (reminder: which need to be returned! ) to re-heat your meals perfectly. Pro Tip: Please, please please... re-heat your meals in a glass/ceramic container in an oven (not a microwave-oven), and they will be crispier, juicier and 3x tastier! Robbie on use of plastic: Our durable and re-usable plastic containers are 100% micro-wave safe and bpa-free, but at Paleo Robbie we only use plastics for storing non-acidic food at chilled temperatures. When re-heating you should use glass, ceramic or stainless containers or plates only.MaterialBody : Borosilicate glassLid : PPRubber Band : SiliconeFeatures- Oven safe (400 Celsius)Use and Care- Open lid/steam hole prior to microwave use- Do not preheat without food inside- Do not place frozen container directly in oven - Do not use scrubbers & abrasive cleaners- Keep away from excessive heat and fire

This is Robbie's favourite glass container to re-heat his Regular size paleo meals. The glass containers complement our durable bpa-free plastic containers on our Paleo Meal Plan (reminder: which need to be returned! ) to re-heat your meals perfectly. Pro Tip: Please, please please... re-heat your meals in a glass/ceramic container in an oven (not a microwave-oven), and they will be crispier, juicier and 3x tastier! Robbie on use of plastic: Our durable and re-usable plastic containers are 100% micro-wave safe and bpa-free, but at Paleo Robbie we only use plastics for storing non-acidic food at chilled temperatures. When re-heating you should use glass, ceramic or stainless containers or plates only.MaterialBody : Borosilicate glassLid : PPRubber Band : SiliconeFeatures- Oven safe (400 Celsius)Use and Care- Open lid/steam hole prior to microwave use- Do not preheat without food inside- Do not place frozen container directly in oven - Do not use scrubbers & abrasive cleaners- Keep away from excessive heat and fire

This is Robbie's favourite glass container to re-heat his Jumbo size meals. The glass containers complement our durable bpa-free plastic containers on our Paleo Meal Plan (reminder: which need to be returned! ) to re-heat your meals perfectly. Pro Tip: Please, please please... re-heat your meals in a glass/ceramic container in an oven (not a microwave-oven), and they will be crispier, juicier and 3x tastier! Robbie on use of plastic: Our durable and re-usable plastic containers are 100% micro-wave safe and bpa-free, but at Paleo Robbie we only use plastics for storing non-acidic food at chilled temperatures. When re-heating you should use glass, ceramic or stainless containers or plates only.MaterialBody : Borosilicate glassLid : PPRubber Band : SiliconeFeatures- Oven safe (400 Celsius)Use and Care- Open lid/steam hole prior to microwave use- Do not preheat without food inside- Do not place frozen container directly in oven - Do not use scrubbers & abrasive cleaners- Keep away from excessive heat and fire

Your mom had it right when she said Tupperware is awesome! :)This durable, micro-wave safe, bpa-free air-tight container is exclusively used to deliver the Regular size meals on the Paleo Meal Plan and is the best value Tupperware we could find in Thailand.Paleo Robbie takes the environment seriously and recycles this container on average 100x. The biggest challenge on the Paleo Meal Plan is to pick-up the containers timely. Capacity : 800 mlMaterialBody : PPRubber Band : SiliconeProduct Size (WxLxH) : 13 x 18.8 x 6.2 cmFeatures- Airtight & leak proof lid with rubberized silicone seal- Durable - made with high-grade materials- Stackable - designed to save space- Microwave, freezer and dishwasher safe- Keeps food cleaner and fresher for longerUse and Care- Use for reheating, not for cooking- Open lid prior to microwave use- Wash before use- Keep away from flames- Do not use scrubbers and abrasive cleaners

Your mom had it right when she said Tupperware is awesome! :)This durable, micro-wave safe, bpa-free air-tight container is exclusively used to deliver the Jumbo size paleo meals on the Paleo Meal Plan and is the best value Tupperware we could find in Thailand.Paleo Robbie takes the environment seriously and recycles this container on average 100x. The biggest challenge on the Paleo Meal Plan is to pick-up the containers timely. Capacity : 1250 mlMaterialBody : PPRubber Band : SiliconeProduct Size (WxLxH) : 16.8 x 23 x 6.5 cmFeatures- Airtight & leak proof lid with rubberized silicone seal- Durable - made with high-grade materials- Stackable - designed to save space- Microwave, freezer and dishwasher safe- Keeps food cleaner and fresher for longerUse and Care- Use for reheating, not for cooking- Open lid prior to microwave use- Wash before use- Keep away from flames- Do not use scrubbers and abrasive cleaners

- 24 Hours Cold / 12 Hours Hot (coffee and bone broth!)- Leak proof, sweat free- Powder-coated matt black, BPA-free- Free hanger accessory to carry it hands-free (or ride hands-free on a Vespa)Never use plastic bottles again! Paleo Robbie as a food delivery company takes the use of single-use plastics seriously, and to help people reduce their usage of plastic bottles we decided to have an affordable stainless steel bottle made that is easy to carry around. And yes the matt black makes it look very cool.Packaged in recycled paper.

The Paleo Robbie kitchen does not use any non-stick pans, and is 100% stainless but sometimes we also use these heavy duty cast iron pans when you need that perfect evenly distributed temperature across the pan (cooking grass-fed steaks simultaneously for example!).Cast iron cookware has excellent heat retention properties and is commonly used for all types of cooking. They are also practically indestructible! Diameter 10 inches (25 cm). ===How to get started:1. Thoroughly scrub the pan with soap (about 3 rounds, till black stops coming off)2. Put the pan in oven or stove till completely dry3. Rub either lard or tallow (or even EVOO) deeply into the cast iron - rub just a thin layer, but rub it EVERYWHERE including the handle4. Put pan in the oven at 250 celsius for 60 minutes - this will form the protective layer to prevent rusting of the cast iron7. Rinse and start cooking, or just dry it by putting it on stove or back in the oven for a few minutesHave fun cooking! PS. Do not wash the pan with soap! Otherwise you'll have to repeat the above steps.====About the non-stick issue"Ok, so Robbie why don't you use non-stick pans?"Well, it's the same reason as why I advise people not to re-heat their paleo meals in plastic containers, and instead use glass containers, or alternatively a ceramic plate/container.Non-stick material traditionally contains poly- and perfluoroalkyl substances (PFAS) used to create non-stick, stain-resistant, and water-repellent surfaces are also toxic and highly persistent, both in your body and in the environment.When heated, non-stick cookware releases perfluorooctanoic acid (PFOA), linked to thyroid disease, infertility, and developmental and reproductive problems.This has been known for a long time and manufacturers of non-stick coatings started to phase out PFAS.Now non-stick manufacturers advertise with "PFAS free!". But they simply use a common replacement called GenX which has been found to be just as toxic. Our advice? Stay clear of non-stick pans, and use stainless or cast iron. (for reheating glass is the best)

The Paleo Robbie kitchen does not use any non-stick pans, and is 100% stainless but sometimes we also use these heavy duty cast iron pans when you need that perfect evenly distributed temperature across the pan (cooking grass-fed steaks simultaneously for example!).Cast iron cookware has excellent heat retention properties and is commonly used for all types of cooking. They are also practically indestructible! Diameter 7 inches (18 cm). ===How to get started:1. Thoroughly scrub the pan with soap (about 3 rounds, till black stops coming off)2. Put the pan in oven or stove till completely dry3. Rub either lard or tallow (or even EVOO) deeply into the cast iron - rub just a thin layer, but rub it EVERYWHERE including the handle4. Put pan in the oven at 250 celsius for 60 minutes - this will form the protective layer to prevent rusting of the cast iron7. Rinse and start cooking, or just dry it by putting it on stove or back in the oven for a few minutesHave fun cooking! PS. Do not wash the pan with soap! Otherwise you'll have to repeat the above steps.====About the non-stick issue"Ok, so Robbie why don't you use non-stick pans?"Well, it's the same reason as why I advise people not to re-heat their paleo meals in plastic containers, and instead use glass containers, or alternatively a ceramic plate/container.Non-stick material traditionally contains poly- and perfluoroalkyl substances (PFAS) used to create non-stick, stain-resistant, and water-repellent surfaces are also toxic and highly persistent, both in your body and in the environment.When heated, non-stick cookware releases perfluorooctanoic acid (PFOA), linked to thyroid disease, infertility, and developmental and reproductive problems.This has been known for a long time and manufacturers of non-stick coatings started to phase out PFAS.Now non-stick manufacturers advertise with "PFAS free!". But they simply use a common replacement called GenX which has been found to be just as toxic. Our advice? Stay clear of non-stick pans, and use stainless or cast iron. (for reheating glass is the best)

A Heavy-Duty Cast Iron Dutch Oven perfect for that grand-mothers stew! It's heavy, but delivered to the convenience of your home for free (in Bangkok city only, don't be cheeky:)).This cast iron dutch oven is made a small Thai forgery in Chomburi and will last a life-time. The Paleo Robbie kitchen does not use non-stick pans, and exclusively uses stainless and sometimes also cast iron (this 5 litre oven is a bit too small for us but perfect for home cooking.Besides grand-mother's stew, we also recommend:- Pot Roast- Chili Con Carne- Roasted Whole ChickenDiameter (width) 24 cm.Height 18 cm. 5 litre volume.====How to get started:1. Thoroughly scrub the pan with soap (about 3 rounds, till black stops coming off)2. Put the pan in oven or stove till completely dry3. Rub either lard or tallow (or even EVOO) deeply into the cast iron - rub just a thin layer, but rub it EVERYWHERE including the handle4. Put pan in the oven at 250 celsius for 60 minutes - this will form the protective layer to prevent rusting of the cast iron7. Rinse and start cooking, or just dry it by putting it on stove or back in the oven for a few minutesHave fun cooking! PS. Do not wash the pan with soap! Otherwise you'll have to repeat the above steps.====About the non-stick issue"Ok, so Robbie why don't you use non-stick pans?"Well, it's the same reason as why I advise people not to re-heat their paleo meals in plastic containers, and instead use glass containers, or alternatively a ceramic plate/container.Non-stick material traditionally contains poly- and perfluoroalkyl substances (PFAS) used to create non-stick, stain-resistant, and water-repellent surfaces are also toxic and highly persistent, both in your body and in the environment.When heated, non-stick cookware releases perfluorooctanoic acid (PFOA), linked to thyroid disease, infertility, and developmental and reproductive problems.This has been known for a long time and manufacturers of non-stick coatings started to phase out PFAS.Now non-stick manufacturers advertise with "PFAS free!". But they simply use a common replacement called GenX which has been found to be just as toxic. Our advice? Stay clear of non-stick pans, and use stainless or cast iron. (for reheating glass is the best)

Much of the water pollution is caused by the waste water from houses. Widely used petro-chemical detergent contains chemical surface-active agents. These agents will not deteriorate and contaminate river and sea water, which are harmful to fish and shell fish. To protect the ecosystem and global environment, we should use Natural Laundry Detergent soap, containing natural materials and fermented organic fruit fluid (EM).Natural Dish Washing Soap is safe and after use it is easily degradable in nature. We use natural raw materials from coconut oil and chitosan substances. Chitosan helps resist bacteria, aids in removal of dirt and stains and is safe and gentle to the skin. How to use: Our Natural Dishwashing Detergent is concentrated and therefore it can be diluted up to 3 -5 times before use. If you prefer not to reduce the concentration, use only half the the usual amount is needed when compared with the volume needed with other detergents . This liquid soap can be used to wash baby bottles, kitchenware and sanitary ware. our bio-degradable detergent is easy to rinse off resulting in less water consumption. Ingredients : Water, Lauryl Glucoside, Fermented Organic Fruit Fluid (EM), Alkily Polyglycoside, Glycerin, Chitosan Solution, Natural Kaffir Lime Essential Oil, Sodium Citrate

Much of the water pollution is caused by the waste water from houses. Widely used petro-chemical detergent contains chemical surface-active agents. These agents will not deteriorate and contaminate river and sea water, which are harmful to fish and shell fish. To protect the ecosystem and global environment, we should use Natural Laundry Detergent soap, containing natural materials and fermented organic fruit fluid (EM).Natural Laundry Detergent soap is safe and gentle to the human body and after use it is easily degradable in nature. We use natural raw materials from coconut oil and chitosan substances. Coconut oil is the ingredient which is commonly used in cosmetics to give moisture to the skin while. Chitosan helps resist bacteria, aids in removal of dirt and stains and is also gentle to the skin. How to use : Our Natural Laundry Detergent soap is extremely gentle on cottons, linens and silks and other fabrics which require gentle handling. A natural softener is contained within the detergent and therefore there is no need to use a fabric softener. Natural Laundry Detergent soap can remove dirt and stains effectively. It is recommend to soak items in water with a small amount of detergent for 15-20 minutes before washing aiding in removal of stubborn stains and dirt. This laundry liquid soap is bio-degradable. Ingredient : Re-find water, lauryl glucoside, fermented organic fruit fluid (EM), Alkily polyglycoside, glycerin, chitosan solution, natural lavender essential oil, sodium citrate

Laundry Soap removes dirt and impurities, deep cleans and avoids your hands from dryness. A Mixture of oil, olive oil. Cleans dirt and keep your hands soft. Decomposed by natural processes within 24 hours.

If you dislike single use plastics then re-usable straws are a must. They help cut down on our plastic consumption. The straws can easily be cleaned with a brush and re-used many times. The material is completely natural. Comes as four PaleoRobbie engraved bamboo straws + cleaning brush + pouch.

If you dislike single use plastics then re-usable straws are a must. They help cut down on our plastic consumption. The straws can easily be cleaned with a brush and re-used many times. TComes as a pack of 6 metal straws + cleaning brush inside a pouch.

Organic imported Dutch peat moss ideal to grow organic herbs, micro-greens and vegetables at home. Peat moss is an extremely nutritious ancient soil, which nurtures plants to intense flavors and nutrition. Peat moss first became available to gardeners in the mid-1900s and since then it has revolutionized the way we grow plants.It has a remarkable ability to manage water efficiently and hold on to nutrients that would otherwise leach out of the soil. While performing these amazing tasks, it also improves the texture and consistency of the soil.This soil is entirely free of pollutants, chemical fertilizers, and 100% naturally organic. The soil is incredibly fine without any rocks, so perfect for growing your ideal vegetables. Please note the price includes the extra delivery costs to deliver a 70 litre bag anywhere in Bangkok and surroundings.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesFlavour notes this month: Chocolate / Caramel / FloralArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.Pro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesFlavour notes this month: Chocolate / Caramel / FloralArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.After grinding, for optimal freshness one should consume the coffee within 1-2 weeks. Don't have a grinder? Ask Paleo Bjorn or put a note in the Comments in the checkout to have us professionally grind it for you for - Aeropress/filter/V60- French Pressor - EspressoPro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesFlavour notes this month: Chocolate / Caramel / FloralArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.Pro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesOur Light-Medium roast is recommended for filter coffee like Aeropress, V60 and french press.Flavour notes this month: Cashews / Raisins / Fresh ToastArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.Pro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesOur Light-Medium roast is recommended for filter coffee like Aeropress, V60 and french press.Flavour notes this month: Cashews / Raisins / Fresh ToastArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.After grinding, for optimal freshness one should consume the coffee within 1-2 weeks. Don't have a grinder? Ask Paleo Bjorn or put a note in the Comments in the checkout to have us professionally grind it for you for - Aeropress/filter/V60- French Pressor - EspressoPro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesOur Light-Medium roast is recommended for filter coffee like Aeropress, V60 and french press.Flavour notes this month: Cashews / Raisins / Fresh ToastArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.Pro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

Element 'Golden Milk' is a creamy, dairy-free, soy-free treat. This recipe adds cold-pressed turmeric root, cinnamon and honey to Pure Almond Milk.It's a great soy milk alternative.Element exclusively uses Sierra Valley Almonds from California for all our almond milks!All Element almond milks are cold-pressed, soy-free, lactose and gluten free, unpasteurized and vegan. Expect a strong almond flavor as they use up to 3x more nuts per bottle than other leading brands.Element does not add gums or emulsifiers, so don't forget to refrigerate and shake well before enjoying!All Element almond milks are freshly cold pressed on the morning of your delivery. They don't treat them in any way. Each juice contains live enzymes and is highly perishable. We bottle the juice right away in reusable, recyclable glass bottles (100% BPA FREE) and get it to you within hours.Because we don't add any preservatives, make sure to drink your juices and nut milks within a few days. They might naturally separate within a day, so shake before opening!

Element's Chocolate Almond Milk is a real treat! Contains natural cocoa and is naturally sweetened with organic coconut nectar.It is a great alternative to soy milk.Element exclusively uses Sierra Valley Almonds from California for all our almond milks!All their almond milks are cold-pressed, naturally soy-free, lactose and gluten free, unpasteurized and vegan. Expect a strong almond flavor as they use up to 3x more nuts per bottle than other leading brands.Element does not add gums or emulsifiers, so don't forget to refrigerate and shake well before enjoying!All Element almond milks are freshly cold pressed on the morning of your delivery. They don't treat them in any way. Each juice contains live enzymes and is highly perishable. They bottle the juice right away in reusable, recyclable glass bottles (100% BPA FREE) and get it to you within hours.Because Element doesn't add any preservatives, make sure to drink your juices and nut milks within a few days. They might naturally separate within a day, so shake before opening!

Element's 'Vanilla Almond Milk' is creamy, naturally sweetened with dates, and pretty delicious. For this recipe they use only fresh dates and real vanilla.It is a great alternative to soy milk.Element exclusively uses Sierra Valley Almonds from California for all our almond milks!All their almond milks are cold-pressed, soy free, lactose and gluten free, unpasteurized and vegan. Expect a strong almond flavor as they use up to 3x more nuts per bottle than other leading brands.They do not add gums or emulsifiers, so don't forget to refrigerate and shake well before enjoying!All Element almond milks are freshly cold pressed on the morning of your delivery. We don't treat them in any way. Each juice contains live enzymes and is highly perishable. They bottle the juice right away in reusable, recyclable glass bottles (100% BPA FREE) and get it to you within hours.Because they don't add any preservatives, make sure to drink your juices and nut milks within a few days. They might naturally separate within a day, so shake before opening!

Our Coconut Almond Milk is rich, creamy, sweet and truly special. No added sweeteners, just almonds and coconut water. Plus you get all the added nutrients and hydrating power of coconut water. It is heavenly.We exclusively use Sierra Valley Almonds from California for all our almond milks!All our almond milks are cold-pressed, naturally high in vitamin E, lactose and gluten free, unpasteurized and vegan. Expect a strong almond flavor as we use up to 3x more nuts per bottle than other leading brands.We do not add gums or emulsifiers, so don't forget to refrigerate and shake well before enjoying!All Element almond milks are freshly cold pressed on the morning of your delivery. We don't treat them in any way. Each juice contains live enzymes and is highly perishable. We bottle the juice right away in reusable, recyclable glass bottles (100% BPA FREE) and get it to you within hours.Because we don't add any preservatives, make sure to drink your juices and nut milks within a few days. They might naturally separate within a day, so shake before opening!

Element's cold-pressed, raw almond milk is silky smooth, fragrant and surprisingly pleasant. No additives or preservatives, just activated almonds and filtered water.It is a great alternative to soy milk.They exclusively use Sierra Valley Almonds from California for all our almond milks!The almond milks are cold-pressed, soy-free, lactose and gluten free, unpasteurized and vegan. Expect a strong almond flavor as they use up to 3x more nuts per bottle than other leading brands.Element does not add gums or emulsifiers, so don't forget to refrigerate and shake well before enjoying!All Element almond milks are freshly cold pressed on the morning of your delivery. They don't treat them in any way. Each juice contains live enzymes and is highly perishable. They bottle the juice right away in reusable, recyclable glass bottles (100% BPA FREE) and get it to you within hours.Because they don't add any preservatives, make sure to drink your juices and nut milks within a few days. They might naturally separate within a day, so shake before opening!

Element's cold-pressed, raw almond milk is silky smooth, fragrant and surprisingly pleasant. No additives or preservatives, just activated almonds and filtered water.It is a great alternative to soy milk.They exclusively use Sierra Valley Almonds from California for all our almond milks!The almond milks are cold-pressed, soy-free, lactose and gluten free, unpasteurized and vegan. Expect a strong almond flavor as they use up to 3x more nuts per bottle than other leading brands.Element does not add gums or emulsifiers, so don't forget to refrigerate and shake well before enjoying!All Element almond milks are freshly cold pressed on the morning of your delivery. They don't treat them in any way. Each juice contains live enzymes and is highly perishable. They bottle the juice right away in reusable, recyclable glass bottles (100% BPA FREE) and get it to you within hours.Because they don't add any preservatives, make sure to drink your juices and nut milks within a few days. They might naturally separate within a day, so shake before opening!

Element's 'Vanilla Almond Milk' is creamy, naturally sweetened with dates, and pretty delicious. For this recipe they use only fresh dates and real vanilla.It is a great alternative to soy milk.Element exclusively uses Sierra Valley Almonds from California for all our almond milks!All their almond milks are cold-pressed, soy free, lactose and gluten free, unpasteurized and vegan. Expect a strong almond flavor as they use up to 3x more nuts per bottle than other leading brands.They do not add gums or emulsifiers, so don't forget to refrigerate and shake well before enjoying!All Element almond milks are freshly cold pressed on the morning of your delivery. We don't treat them in any way. Each juice contains live enzymes and is highly perishable. They bottle the juice right away in reusable, recyclable glass bottles (100% BPA FREE) and get it to you within hours.Because they don't add any preservatives, make sure to drink your juices and nut milks within a few days. They might naturally separate within a day, so shake before opening!

Element's Chocolate Almond Milk is a real treat! Contains natural cocoa and is naturally sweetened with organic coconut nectar.It is a great alternative to soy milk.Element exclusively uses Sierra Valley Almonds from California for all our almond milks!All their almond milks are cold-pressed, naturally soy-free, lactose and gluten free, unpasteurized and vegan. Expect a strong almond flavor as they use up to 3x more nuts per bottle than other leading brands.Element does not add gums or emulsifiers, so don't forget to refrigerate and shake well before enjoying!All Element almond milks are freshly cold pressed on the morning of your delivery. They don't treat them in any way. Each juice contains live enzymes and is highly perishable. They bottle the juice right away in reusable, recyclable glass bottles (100% BPA FREE) and get it to you within hours.Because Element doesn't add any preservatives, make sure to drink your juices and nut milks within a few days. They might naturally separate within a day, so shake before opening!

Never More Than 28 Days, 100% raw organic coconut water (Nam-Hom) is a coconut water with no artificial substance added.Never More Than 28 Days, 100% raw organic coconut water (Nam-Hom) is made from young aromatic coconuts from our organic farms which have been certified by USDA organic from the USA.Every coconuts we use has a document which certifies that they have been planted strictly in organic method. Furthermore, the period of their harvest has been stricitly scheduled in order to have the best and the most natural flavored coconut water.The process we use for Never More Than 28 Days 100% raw organic coconut water (Nam-Hom) is called Cold Processing. It is certified by both Food and Drug Administration (FDA) and USDA organic from USA. Moreover, there are intensive checked in every step of the process in order to produce high quality raw coconut water which we always delicate to achieve. ▪ Coconuts which are cultivated before 20 days will have less meat and the water will be sour.▪ Coconuts which are cultivated after 28 days will have plenty of meat but the water will be tasteless.Enjoy this low calorie, electrolyte, raw and organic drink after sports or just as refreshment when you need it.

Organic Herb Blend Tea is made from flowers and herbs, all grown in harmony with nature without the use of chemical fertilizers, pesticides and watered with pure mineral water from 150m underground. Herb Blend Tea is made from lemongrass, turmeric, butterfly pea flower, ginger and carrot leaves and is very refreshing and relaxing. Enjoy after a meal or prior to bedtime. How to use : Put one tea bag into a cup of hot water and let it steep to your personal preference.Storage : Close re-usable package after using and store in cool and dry place.

Organic Ginger Tea is made from ginger roots grown in harmony with nature without the use of chemical fertilizers, pesticides and watered with pure mineral water from 150m underground. Drinking ginger tea is relaxing and refreshing. Enjoy after exercising or with a meal in the morning and afternoon.Ingredients : Organic Ginger 100%How to use : Put one tea bag into a cup of hot water and let it steep to your personal preference.Storage : Close re-usable package after using and store in cool and dry place.

Organic Turmeric Tea is made from turmeric roots grown in harmony with nature without the use of chemical fertilizers, pesticides and watered with pure mineral water from 150m underground. Turmeric Tea is very good for the skin and improves liver function. Enjoy with a meal or prior to bedtime.Ingredients : Organic Turmeric 100%How to use : Put one tea bag into a cup of hot water and let it steep to your personal preference.Storage : Close re-usable package after using and store in cool and dry place.

Black Tea Kombucha is made from a certified organic Black tea base, natural spring mineral water, probiotic Kombucha culture, and certified organic sugar.Sanctuary Natural Farm was established in 2011 on ten acres of organic soil in Chiang Rai, the most Northern Province of Thailand. We share our small family farm with many varieties of animals, fruits, herbs and vegetables. All of our products are hand made, in small quantities, with personal attention. As a natural farm we do not use any chemical pesticides, synthetic fertilizers, hormones or antibiotics. Kombucha Tea is an ancient treasure with recorded health benefits for over 2000 years. It is known as the "Elixir Of Long Life"Sanctuary Kombucha is made from a selection of certified organic base teas that we freshly brew and primarily ferment with a probiotic Kombucha Culture known as a SCOBY(Symbiotic Culture of Bacteria and Yeast). Depending on the flavour, we then add certified organic fruits, vegetables and herbs which are fermented a second time. This delicate process can take over one month to complete.As organic farmers, its important for us to support local and sustainable organic agriculture in Thailand. We freshly press all of the locally sourced fruits, herbs and vegetables in our Kombucha micro brewery. We try to use locally sourced and certified organic teas, fruits, herbs and vegetables from farmers in Thailand whenever possible.Because our Kombucha is raw and unpasteurized, the live bacteria continues to ferment in the bottle in a process known as bottle conditioning. This process creates the natural carbonation which occurs as a byproduct of natural fermentation.We do not add any CO2 gas which is found in other carbonated products like soda or many beers. As a result, the levels of carbonation can vary based on storage temperatures and the amount of time the Kombucha ages in each bottle.For best results, please keep our Kombucha refrigerated at all times---

Mulberry Rose Tea Kombucha is made from a certified organic Mulberry tea base infused with certified organic rose petals, natural spring mineral water, probiotic Kombucha culture, certified organic sugar and certified organic mulberry juice.Sanctuary Natural Farm was established in 2011 on ten acres of organic soil in Chiang Rai, the most Northern Province of Thailand. We share our small family farm with many varieties of animals, fruits, herbs and vegetables. All of our products are hand made, in small quantities, with personal attention. As a natural farm we do not use any chemical pesticides, synthetic fertilizers, hormones or antibiotics. Kombucha Tea is an ancient treasure with recorded health benefits for over 2000 years. It is known as the "Elixir Of Long Life"Sanctuary Kombucha is made from a selection of certified organic base teas that we freshly brew and primarily ferment with a probiotic Kombucha Culture known as a SCOBY(Symbiotic Culture of Bacteria and Yeast). Depending on the flavour, we then add certified organic fruits, vegetables and herbs which are fermented a second time. This delicate process can take over one month to complete.As organic farmers, its important for us to support local and sustainable organic agriculture in Thailand. We freshly press all of the locally sourced fruits, herbs and vegetables in our Kombucha micro brewery. We try to use locally sourced and certified organic teas, fruits, herbs and vegetables from farmers in Thailand whenever possible.Because our Kombucha is raw and unpasteurized, the live bacteria continues to ferment in the bottle in a process known as bottle conditioning. This process creates the natural carbonation which occurs as a byproduct of natural fermentation.We do not add any CO2 gas which is found in other carbonated products like soda or many beers. As a result, the levels of carbonation can vary based on storage temperatures and the amount of time the Kombucha ages in each bottle.For best results, please keep our Kombucha refrigerated at all times---

Lime Ginger Mint Kombucha is made from a certified organic Green tea base, natural spring mineral water, probiotic Kombucha culture, certified organic sugar, certified organic limes, certified organic ginger, certified organic mint, raw natural honey and himalayan salt.---Sanctuary Natural Farm was established in 2011 on ten acres of organic soil in Chiang Rai, the most Northern Province of Thailand. We share our small family farm with many varieties of animals, fruits, herbs and vegetables. All of our products are hand made, in small quantities, with personal attention. As a natural farm we do not use any chemical pesticides, synthetic fertilizers, hormones or antibiotics. Kombucha Tea is an ancient treasure with recorded health benefits for over 2000 years. It is known as the "Elixir Of Long Life"Sanctuary Kombucha is made from a selection of certified organic base teas that we freshly brew and primarily ferment with a probiotic Kombucha Culture known as a SCOBY(Symbiotic Culture of Bacteria and Yeast). Depending on the flavour, we then add certified organic fruits, vegetables and herbs which are fermented a second time. This delicate process can take over one month to complete.As organic farmers, its important for us to support local and sustainable organic agriculture in Thailand. We freshly press all of the locally sourced fruits, herbs and vegetables in our Kombucha micro brewery. We try to use locally sourced and certified organic teas, fruits, herbs and vegetables from farmers in Thailand whenever possible.Because our Kombucha is raw and unpasteurized, the live bacteria continues to ferment in the bottle in a process known as bottle conditioning. This process creates the natural carbonation which occurs as a byproduct of natural fermentation.We do not add any CO2 gas which is found in other carbonated products like soda or many beers. As a result, the levels of carbonation can vary based on storage temperatures and the amount of time the Kombucha ages in each bottle.For best results, please keep our Kombucha refrigerated at all times

Gooseberry Turmeric is made from a certified organic Mulberry tea base, natural spring mineral water and certified organic cane sugar, certified organic cape gooseberry juice and certified organic turmeric juice. ---Sanctuary Natural Farm was established in 2011 on ten acres of organic soil in Chiang Rai, the most Northern Province of Thailand. We share our small family farm with many varieties of animals, fruits, herbs and vegetables. All of our products are hand made, in small quantities, with personal attention. As a natural farm we do not use any chemical pesticides, synthetic fertilizers, hormones or antibiotics. Kombucha Tea is an ancient treasure with recorded health benefits for over 2000 years. It is known as the "Elixir Of Long Life"Sanctuary Kombucha is made from a selection of certified organic base teas that we freshly brew and primarily ferment with a probiotic Kombucha Culture known as a SCOBY(Symbiotic Culture of Bacteria and Yeast). Depending on the flavour, we then add certified organic fruits, vegetables and herbs which are fermented a second time. This delicate process can take over one month to complete.As organic farmers, its important for us to support local and sustainable organic agriculture in Thailand. We freshly press all of the locally sourced fruits, herbs and vegetables in our Kombucha micro brewery. We try to use locally sourced and certified organic teas, fruits, herbs and vegetables from farmers in Thailand whenever possible.Because our Kombucha is raw and unpasteurized, the live bacteria continues to ferment in the bottle in a process known as bottle conditioning. This process creates the natural carbonation which occurs as a byproduct of natural fermentation.We do not add any CO2 gas which is found in other carbonated products like soda or many beers. As a result, the levels of carbonation can vary based on storage temperatures and the amount of time the Kombucha ages in each bottle.For best results, please keep our Kombucha refrigerated at all times

Mao Berry Green Tea is made from a certified organic green tea base, natural spring mineral water, certified organic cane sugar and certified organic maoberry juice from the local berry which grows wild in the forests of Northeastern Thailand.---Sanctuary Natural Farm was established in 2011 on ten acres of organic soil in Chiang Rai, the most Northern Province of Thailand. We share our small family farm with many varieties of animals, fruits, herbs and vegetables. All of our products are hand made, in small quantities, with personal attention. As a natural farm we do not use any chemical pesticides, synthetic fertilizers, hormones or antibiotics. Kombucha Tea is an ancient treasure with recorded health benefits for over 2000 years. It is known as the "Elixir Of Long Life"Sanctuary Kombucha is made from a selection of certified organic base teas that we freshly brew and primarily ferment with a probiotic Kombucha Culture known as a SCOBY(Symbiotic Culture of Bacteria and Yeast). Depending on the flavour, we then add certified organic fruits, vegetables and herbs which are fermented a second time. This delicate process can take over one month to complete.As organic farmers, its important for us to support local and sustainable organic agriculture in Thailand. We freshly press all of the locally sourced fruits, herbs and vegetables in our Kombucha micro brewery. We try to use locally sourced and certified organic teas, fruits, herbs and vegetables from farmers in Thailand whenever possible.Because our Kombucha is raw and unpasteurized, the live bacteria continues to ferment in the bottle in a process known as bottle conditioning. This process creates the natural carbonation which occurs as a byproduct of natural fermentation.We do not add any CO2 gas which is found in other carbonated products like soda or many beers. As a result, the levels of carbonation can vary based on storage temperatures and the amount of time the Kombucha ages in each bottle.For best results, please keep our Kombucha refrigerated at all times

Green Oolong Tea Kombucha is made from a certified organic Oolong tea base, natural spring mineral water, probiotic Kombucha culture, and certified organic sugar.---Sanctuary Natural Farm was established in 2011 on ten acres of organic soil in Chiang Rai, the most Northern Province of Thailand. We share our small family farm with many varieties of animals, fruits, herbs and vegetables. All of our products are hand made, in small quantities, with personal attention. As a natural farm we do not use any chemical pesticides, synthetic fertilizers, hormones or antibiotics. Kombucha Tea is an ancient treasure with recorded health benefits for over 2000 years. It is known as the "Elixir Of Long Life"Sanctuary Kombucha is made from a selection of certified organic base teas that we freshly brew and primarily ferment with a probiotic Kombucha Culture known as a SCOBY(Symbiotic Culture of Bacteria and Yeast). Depending on the flavour, we then add certified organic fruits, vegetables and herbs which are fermented a second time. This delicate process can take over one month to complete.As organic farmers, its important for us to support local and sustainable organic agriculture in Thailand. We freshly press all of the locally sourced fruits, herbs and vegetables in our Kombucha micro brewery. We try to use locally sourced and certified organic teas, fruits, herbs and vegetables from farmers in Thailand whenever possible.Because our Kombucha is raw and unpasteurized, the live bacteria continues to ferment in the bottle in a process known as bottle conditioning. This process creates the natural carbonation which occurs as a byproduct of natural fermentation.We do not add any CO2 gas which is found in other carbonated products like soda or many beers. As a result, the levels of carbonation can vary based on storage temperatures and the amount of time the Kombucha ages in each bottle.For best results, please keep our Kombucha refrigerated at all times

Jasmine Oolong Tea Kombucha is made from a certified organic Jasmine Oolong tea base, natural spring mineral water, probiotic Kombucha culture, and certified organic sugar.---Sanctuary Natural Farm was established in 2011 on ten acres of organic soil in Chiang Rai, the most Northern Province of Thailand. We share our small family farm with many varieties of animals, fruits, herbs and vegetables. All of our products are hand made, in small quantities, with personal attention. As a natural farm we do not use any chemical pesticides, synthetic fertilizers, hormones or antibiotics. Kombucha Tea is an ancient treasure with recorded health benefits for over 2000 years. It is known as the "Elixir Of Long Life"Sanctuary Kombucha is made from a selection of certified organic base teas that we freshly brew and primarily ferment with a probiotic Kombucha Culture known as a SCOBY(Symbiotic Culture of Bacteria and Yeast). Depending on the flavour, we then add certified organic fruits, vegetables and herbs which are fermented a second time. This delicate process can take over one month to complete.As organic farmers, its important for us to support local and sustainable organic agriculture in Thailand. We freshly press all of the locally sourced fruits, herbs and vegetables in our Kombucha micro brewery. We try to use locally sourced and certified organic teas, fruits, herbs and vegetables from farmers in Thailand whenever possible.Because our Kombucha is raw and unpasteurized, the live bacteria continues to ferment in the bottle in a process known as bottle conditioning. This process creates the natural carbonation which occurs as a byproduct of natural fermentation.We do not add any CO2 gas which is found in other carbonated products like soda or many beers. As a result, the levels of carbonation can vary based on storage temperatures and the amount of time the Kombucha ages in each bottle.For best results, please keep our Kombucha refrigerated at all times

Acai Kombucha is made from a certified organic Oolong tea base, natural spring mineral water, probiotic Kombucha culture, certified organic sugar and certified organic Acai puree imported from Brazil. ---Sanctuary Natural Farm was established in 2011 on ten acres of organic soil in Chiang Rai, the most Northern Province of Thailand. We share our small family farm with many varieties of animals, fruits, herbs and vegetables. All of our products are hand made, in small quantities, with personal attention. As a natural farm we do not use any chemical pesticides, synthetic fertilizers, hormones or antibiotics. Kombucha Tea is an ancient treasure with recorded health benefits for over 2000 years. It is known as the "Elixir Of Long Life"Sanctuary Kombucha is made from a selection of certified organic base teas that we freshly brew and primarily ferment with a probiotic Kombucha Culture known as a SCOBY(Symbiotic Culture of Bacteria and Yeast). Depending on the flavour, we then add certified organic fruits, vegetables and herbs which are fermented a second time. This delicate process can take over one month to complete.As organic farmers, its important for us to support local and sustainable organic agriculture in Thailand. We freshly press all of the locally sourced fruits, herbs and vegetables in our Kombucha micro brewery. We try to use locally sourced and certified organic teas, fruits, herbs and vegetables from farmers in Thailand whenever possible.Because our Kombucha is raw and unpasteurized, the live bacteria continues to ferment in the bottle in a process known as bottle conditioning. This process creates the natural carbonation which occurs as a byproduct of natural fermentation.We do not add any CO2 gas which is found in other carbonated products like soda or many beers. As a result, the levels of carbonation can vary based on storage temperatures and the amount of time the Kombucha ages in each bottle.For best results, please keep our Kombucha refrigerated at all times

Bangkok Detox contains ginger, pu-erh tea, grade B maple syrup, cayenne pepper, Thai chili, lemon. Pure Luck® Kombucha begins with the finest teas and medicinal herbs, hand brewed with mountain spring water, drawing on inspiration from tradition, and honoring ceremonial technique. They ferment every batch in glass and offer a magically crafted, energetic, happiness potion in each 120ml bottle designed to be the perfect amount of living, rich, Pure Kombucha - unfiltered, naturally carbonated, naturally caffeinated, non-GMO, gluten free & low sugar with NO ADDED JUICES or FLAVORS

Now everyone can drink Cola again. Made with dried red wine grape skins, blackberries, raspberries, lavender flowers, maple syrup with ancient Pu-erh tea – a sun-dried green tea. Naturally caffeinated, malty and sour with notes of plum, caramel and honey-bourbon.Pure Luck® Kombucha begins with the finest teas and medicinal herbs, hand brewed with mountain spring water, drawing on inspiration from tradition, and honoring ceremonial technique. They ferment every batch in glass and offer a magically crafted, energetic, happiness potion in each 120mlbottle designed to be the perfect amount of living, rich, Pure Kombucha - unfiltered, naturally carbonated, naturally caffeinated, non-GMO, gluten free & low sugar with NO ADDED JUICES or FLAVORS

Green Dragon contains the famous teas from Japan – Matcha and Sencha – combined with honeydew melon and honey suckle. Tart, and naturally caffeinated.Pure Luck® Kombucha begins with the finest teas and medicinal herbs, hand brewed with mountain spring water, drawing on inspiration from tradition, and honoring ceremonial technique. They ferment every batch in glass and offer a magically crafted, energetic, happiness potion in each 120mlbottle designed to be the perfect amount of living, rich, Pure Kombucha - unfiltered, naturally carbonated, naturally caffeinated, non-GMO, gluten free & low sugar with NO ADDED JUICES or FLAVORS

Black currants, biodynamic darjeeling tea, cinnamon, hibiscus. Low in caffeine, perfect for evening time consumption.Pure Luck® Kombucha begins with the finest teas and medicinal herbs, hand brewed with mountain spring water, drawing on inspiration from tradition, and honoring ceremonial technique. They ferment every batch in glass and offer a magically crafted, energetic, happiness potion in each 120mlbottle designed to be the perfect amount of living, rich, Pure Kombucha - unfiltered, naturally carbonated, naturally caffeinated, non-GMO, gluten free & low sugar with NO ADDED JUICES or FLAVORS

Perfectly balanced, light and luminous with a tonic note, Acqua Panna has the rare ability to enhance even the most delicate flavours. A fascinating nature that mirrors the earth of Tuscany from which it flows.

The region from which Gerolsteiner Mineral Water originates, the Volcanic Eifel, is of unique geological character. A Mineral Water of the highest quality is created here thanks to the special combination of carbonic acid from earlier volcanic activity and the dolomite rock known for its rich mineral content. The water can be used to increase calcium and magnesium intake in your diet.

S.Pellegrino water has a lot of presence - thanks to its lively and long-lived bubbles, which feel creamy on the palate - and a slightly salty taste, well-balanced with acidity to give an overall refreshing, thirst-quenching feel.

New Zealand's Marlborough region has become one of the world's leading sources of exciting and flavourful wines. Made from well-ripened pinot noir, this rosé delights with strawberry, citrus and floral notes. Spicy and mineral nuances give this wine a food-friendly character. Serve with grilled shrimp or tarragon chicken.Bottle Size: 750 mL bottleAlcohol/Vol: 12.5%Made In: New ZealandBy: Two Rivers Of Marlborough LimitedNatural Sugar Content: 7 g/LSweetness Descriptor: XD - Extra DryStyle: Easygoing & Fruity

Robert Parker 89 pointsSourced from the estate's sand and silt soils, the 2016 Ventoux Rose may be pale in hue but it's no shrinking violet. It pumps out bold aromas of citrus and stone fruit plus hints of red berries. Six months on the lees gives it a rich texture but it never seems heavy, finishing with refreshing acid zip.Vinous 88 ptsLight bright pink. Aromas of fresh red fruits and pungent flowers are complicated by subtle garrigue and mineral nuances. Taut and nervy in the mouth, offering bitter cherry and strawberry flavors that show a vaguely bitter edge. Closes chewy and taut, delivering solid punch and bright, minerally persistence.Details about the winery/wine here http://domaineselect.com/producer/domaine-de-fondreche/

The « Cuisse de Nymphe » is a variety of rose. It is very pale pink, almost mauve. It was brought in France at the end of XVI century from Crimea. It name was “Rosier blanc royal”.This Rosé is a blend of Grenache noir and gris, from La Livinière, with mixed soil of clay and Limestone.Grenache noir & Grenache gris - 13% vol. alcoholBIODYNAMIC.Certified by Ecocert since 2002, Biodyvin since 2004 and Demeter since 2008.Aged 6 months in concrete tanks.This rosé is very fresh with nice minerality and a touch of muscle weight that balances the strawberry and orange zest notes.Its roundness is driven by a smacking acidity. Flavors of tart fruit on the finish. This is a big, dry, berried wine that pairs beautifully with a plate of prosciutto and ripe summer tomatoes.

Grapes: Sauvignon BlancAgeing: In stainless steel vats.Residual Sugar: 2.2 grams per literpH: 3.36Total Acidity: 6.8g/lThe Astrolabe Province Marlborough Sauvignon Blanc is made from grapes grown across three Marlborough sub-regions — the Wairau Valley, the Awatere Valley and the Kekerengu Coast. We machine harvest the grapes at night or in the cool parts of the day to preserve the purity and intensity of flavours. In the winery, we take great care to handle the fruit in a way which allows the flavours and aromas of the region to come through. Sauvignon Blanc is widely considered by the wine drinkers of the world to reach its pinnacle of potential in Marlborough. My style is dry, expressive and elegantly balanced. – Simon Waghorn, WinemakerTasting NotesColour/Appearance Pale straw with green highlights.Aroma/Bouquet Lemon grass, lime peel and elderflower, with background notes of white currant and red pepper.Palate Medium-bodied with white peach, gooseberry and citrus flavours, and a dry mineral finish.Suggested Foods Fresh, leafy green salads; seafood of all types; and dishes with lifted, aromatic herbs.Serve Chilled.

A very warm and early season in Marlborough, with growing degree days well above the long-term average. Occasional rain and less blustery wind in the lead-up to harvest ensured plenty of groundwater and healthy vine canoplies.Dry weather through early harvest gave way to rain at the end, after all the chardonnay was in.SoilsLargely grown on a free-draining silty loam, with some on the tight clays of a steeply sloping hillside.Standard trellis with pruning to tow canes and vertical shoot positioning. Vines are trimmed closely, well tucked, with minimal leaf plucking. Extensive fruit thinning enhances concentration of flavour.The fruit was hand-picked, whole-bunch pressed and fermented in French oak barriques and puncheons, using both select and wild yeast while undergoing frequent batonnage. Full malolactic fermentation was followed by ten months barrel maturation, creating a wine with texture and complexity.92 point Wine Spectator lmpressive, evoking the supple, fleshy texture of biting into a ripe white peach. Features plenty of mouthwatering acidity and notes of lemon, ruby grapefruit and pineapple.Residual Sugar: 2.1 grams/litrepH: 3.34Acidity 5.0 g/lColour/Appearance Mid straw-gold.Aroma/Bouquet Full ripe melon dried stone fruits, fig, light nut meal and brûlée notes, with some light leesiness.Palate A wine of gentle creaminess and elegant texture, with tropical and stonefruit flavours, pleasing weight and long, dry finish.Suggested Foods Great with poultry, pork and light game, creamy seafood and pasta dishes, mushroom risotto, and paella.Serve Cool room temperature.

From the highest vineyards in Limoux. The earlier harvest date enabled Thomas to pick the grapes and press the juice, before shipping up to his cave in Chablis where it was aged in cuve during the winter before bottling in April. It is a delicious well balanced wine, with ripe citrus fruits, good texture and a saline finish. For drinking now to 2018.

From the highest vineyards in Limoux. The earlier harvest date enabled Thomas to pick the grapes and press the juice, before shipping up to his cave in Chablis where it was aged in cuve during the winter before bottling in April. It is a delicious well balanced wine, with ripe citrus fruits, good texture and a saline finish. For drinking now to 2018.

Grapes: Pinot NoirAgeing: In French oak barriques for 10 months.Tasting NoteColour: Bright deep garnet. Aromas: Savoury ripe dark and red cherry, brambly fruits with a hint of smoky oak.Palate: Full bodied wine with round, mouth filling flavours of plum, brambly fruit and dark cherry. The oak integrates nicely with the fruit, and combines well with the silky and linear tannin structure.Suggested FoodsVenison, duck, game and oily fish such as tuna and salmon. Tender, rare lamb and earthy wild mushrooms.Residual Sugar less than 1 gram/litrepH 3.55Total Acidity: 5.3g/liter92 point Bob CampbellFleshy pinot noir with good weight and ripe plum, dark berry and smoky oak flavours. The wine has a pleasing texture and a lengthy finish. Accessible now but with some cellaring potential91 point James SucklingQuite a bold, rich and concentrated style of Marlborough pinot that has a rich, darker, cherry-focused nose. The palate is full of flavor and nicely formed tannins that are smooth and fleshy. Drink now.

The organic Montepulciano grapes that produce this wine are sourced from two separate vineyards: Popoli and Capestrano. Capestrano's soaring summer temperatures and silty soils yield richness and structure. The rocky and exposed terrain of Popoli bestows fragrance and freshness. Spontaneous fermentation binds the raw materials into a sum that is greater than its individual parts-- a wine that is both rich and elegant, and that speaks clearly of its terroir.Bright ruby-red in color, this youthful red offers explosive aromas of blueberries, cherries, licorice, and sweet spices. On the palate, it is medium-bodied with plentiful acidity and a pleasant finish.Food PairingThis wine can be served before a meal, but it pairs well with meatballs, tomato sauces, eggplant parmigiana, and risotto ai funghi.Alcohol:12.5 %pH level: 3.4Residual sugar: 2.4 g/LAcidity: 5.8 g/LDry extract: 31.2 g/L

Made from 100% organic Cabernet Sauvignon grapesHand HarvestedTotal Sulphites 80Residual Sugars 1g/LUnfilteredThe first release, 2012, was awarded 98 points by James Halliday and included in his Top 100 last year. The 2013 is equally impressive with similar blood lines to the 2012 although slightly richer and better textured with more red fruit perfume.Fragrant, complex aromas of cherry and mulberry are presented on a framework of fine tannins giving a decadent, silky texture and lingering finish. Concentration, refinement and elegance in spades here!Best served with Venison, Steak, Kangaroo or hard cheeses.

Funky Orange natural wine from Chile. This bottle resists categorization: a blend of red & white varietals (Pink Moscatel, Torontel, and Pais) from a 4 hectare plot of 200 yr. old vines on the banks of the Maule River. Cloudy & complex with meadow flowers, orange peel, pears, and savory nuances. All natural with no added sulfur. Very limited supply. Not to be drank on it's own. Combine it with food to take the edge of the natural funkiness. Producer: Viña Gonzáles Bastías.Grapes: Pink Moscatel 40% - Torontel 40% - Country 20%. On average 70 years old of the vineyards.Ripening: 6 months in 100 year old Rauli (native Chilean wood) barrels and 3 months in bottle.Characteristics: Orange colored wine due to unusual blend and prolonged maceration. Citrus, floral and spice aromas leap from the bowl. In the mouth it is intense, tasty and surprising.Pairing: Cheese and cold meats in general, fatty fish and grilled vegetables.Alcohol Content: 13.5%

- Single-estate- Certified 100% USDA Organic Arabica beans- Lab tested for mold & aflatoxins- Fair Trade to promote chemical-free farming- Freshly roasted once a month- Hand-selected beans roasted to perfection by our artisan roaster SarniesFlavour notes this month: Chocolate / Caramel / FloralArabica Cultivars: Mix Bourbon, Typica & CatimorThe villagers in Mae Sruay, Chiangrai province, hand-pick ripe red coffee beans at just the right time, which grew in the shade of their natural watershed forest at an altitude of 900-1300 meters.Paleo Robbie selected these beans because of their freshness (coffee beans are a fruit!), bold aroma and unique full-flavour, and being truly organic with evidence to back it up. The fresher the beans the higher in anti-oxidants they are. From picking, the beans are washed and processed within 24 hours and sent to our speciality coffee roaster who hand-selects the beans and removes any substandard beans to obtain the perfect flavour and character for your coffee.You'll notice the flavour is very smooth and doesn't have a 'burnt' flavour common with dark roasts because we wanted to have a very high quality coffee with maximum anti-oxidant levels.Pro tip: The size of the grain is the most important factor in making perfect espresso. Good grinders allow you to adjust the ground size.

Bundle of 15 packs. Organic wild harvested açaí. Traditional non invasive harvest. Thick, nutritious, pure. An unsweetened puree for an authentic Brazilian açaí experience. Great for adding whole food nutrition to your bowl or smoothie without the added sugar.Acai Puree contains less than 1 gram of sugar per 100 and it's packed with nutrients and polyphenols.

International award winning single origin chocolate made without without any synthetic additives or preservatives. A powerfully aromatic chocolate made with beans from the hills of Ba Ria province, with exceptionally high fruit notes. All Marou chocolates are Soy, Gluten & Dairy Free but may contain traces of nuts.

Pasture-raised veal is our most tender beef cut. Our Grade B means it's the last chop from the top end of a rack and only has one flat side, but you get more meat for money:)Exclusive to Paleo Robbie and a one-time special (limited stock). This is the best value French-Cut Veal Chop which you can easily cook like a steak (Grade B has only one flat side).Cut from a full rack, each chop is frenched and looks like a 'mini-tomahawk' steak.The tenderness of grass-fed and grass-finished beef often varies due to the seasons and because the animals are healthier and roam freely the muscles have a firmer texture. However our free-raised veal is incredibly tender year-round.Pasture-raised veal is milk and grass-fed veal and is not reared in a confined space, but lives outdoors not separated from their mother. Pasture-raised calves are raised alongside their mothers, and always have access to their mothers' milk.

Our most tender and premium Tenderloin steak. One step up in tenderness and marbling. Raised on rich pastures with nothing else added, Cape Grim Beef is hand-selected and rigorously graded, rewarding you with pure beef flavour made by nature. Cape Grim's collective of beef farmers throughout Tasmania, King and Flinders Islands, have a commitment to sustainable farming and ethical practices. They nurture the finest quality cattle, without harming the pristine environment. Creating consistent boldly flavoured and marbled quality beef. Click here for more information

Also known as lamb saddle, a versatile cut suitable for quick-cooking or braising. With the bone in, the naturally sweet and subtle grass-raised flavours are intensified. Pasture-fed, antibiotic and synthetic growth hormone-free.

A single cell of honeycomb is filled with the concentrated nectar of thousands of flowers, the healthiest and most raw form of honey available. A delicacy of nature straight from the source, our Raw Honeycomb is hand-cut from the frame and boxed, with no additional treatment or processing, all natural. Honeycomb paired with cheeses, fruit, and edible flowers is a gorgeous and delicious spread for guests. Honeycomb is 100% edible. It can vary in weight and color due to the thickness of the comb produced and is it made by nature.

A symbol of the gastronomy of Burgundy and France. Escargot are a delicacy and a nutritious little secret. Snails are high in complex proteins and omega 3's. In French cuisine, the snails are typically cooked (usually with garlic butter, chicken stock or wine), and then placed back into the shells with the butter and sauce for serving. Additional ingredients may be added, such as garlic, thyme, parsley and pine nuts. In Cretan cuisine the snails are first boiled in white wine with bay leaves, celery and onion and then coated with flour and fried with rosemary and vinegar.

Looking for a gift for a friend or family member? Then you're looking at the right place. Because who doesn't love food? And with only healthy options to choose from our grocery our mealplan they will appreciate that you care for them.Upon purchase you will receive a voucher code by email, which you can give to your friend or family member. The voucher will automatically deduct 500THB from their order from our grocery or mealplan.

Looking for a gift for a friend or family member? Then you're looking at the right place. Because who doesn't love food? And with only healthy options to choose from our grocery our mealplan they will appreciate that you care for them.Upon purchase you will receive a voucher code by email, which you can give to your friend or family member. The voucher will automatically deduct 500THB from their order from our grocery or mealplan.

Looking for a gift for a friend or family member? Then you're looking at the right place. Because who doesn't love food? And with only healthy options to choose from our grocery our mealplan they will appreciate that you care for them.Upon purchase you will receive a voucher code by email, which you can give to your friend or family member. The voucher will automatically deduct 2500THB from their order from our grocery or mealplan.

Looking for a new place to work out? Give BASE a try! We partner with BASE as good nutrition and exercise are essential to a healthy life style. We managed to get BASE to give PaleoRobbie customers 50% discount on their first class. This is for Non-Members of Base only.

Looking for a new place to work out? Give The Lab a try! We partner with The Lab as good nutrition and exercise are essential to a healthy life style. We managed to get The Lab to give PaleoRobbie customers 50% discount on their first class. This is for Non-Members of Base only.

Training Ground is giving PaleoRobbie customers a 50% discount on their day pass first time, at their Sukhumvit 69 branch. (For Non-Members of Training Ground only)

Add extra dry ice to your grocery order to keep it frozen for much longer. Perfect for if you are ordering a lot of frozen berries, or might not be home on the day of delivery.We wrap each 1 kilogram block of dry ice in kraft paper as the temperature is minus 78 Celsius and should never be touched directly.We recommend to add:- 1-2 kg for a 10,000 baht order*all our upcountry frozen good orders are already standard packed with dry ice. For Bangkok delivery we also add a small amount of complimentary dry ice when the order includes frozen berries.