Need some carrots for your juicing?
Our juicing carrots are just as tasty and fresh as our premium carrots. These very affordable carrots are broken down for easy storage and juicing; ensuring a fuss-free and enjoyable juicing experience.
This sour citrus has many culinary uses. And can be used in a myriad of way. Add them to juices, vinegars, sauces and more! The sky is the limit with our lovely yellow lemons.
Gala apples were developed in New Zealand in 1934 by apple breeder J.H. Kidd. The Gala is a cross between Golden Delicious and Kidd’s Orange Red and has grown in popularity to become one of the most extensively grown apples in the world.
They contain good quantities of fiber, vitamin C and beta-carotene which help to protect the body from any harmful radical. They taste delicious on their own and usually eaten raw. However, they taste great in pies, tarts as well as juices!
Regular consumption of apples can help to improve heart health, enhance immunity and reduce risk of cancers and diabetes.
Barry tips: You can prevent browning of apples by putting the sliced apples into a bowl of cold water with a spoonful of lemon juice.
Avocados originated from south central Mexico and were known as aoacatl by the Aztecs.
Avocados are more than just a healthy treat. They contain almost 20 vitamins and minerals per serving. Its great sources of both vitamin B and potassium are good for the heart. This yummy treat is also low in sugar, have a lot of fiber and contains healthy fats that are necessary for your body to run.
Avocados are commonly used to make smoothies, guacamole, salads and even brownies!
Originally bred in Australia, packham pears have juicy white flesh. They have rich flavour too so they are great eaten solo or baked.
Packham pears can be determined if ripe or not by its colour; the color turns from green to light yellow. So the next time you buy organic packham pears, make sure it is light yellow in color.
The orange carrot is the most common in today’s modern world. The root vegetable can also be found in purple, white, red and yellow varieties. It has a crunchy texture and a sweet, fresh flavour.
Uses: Carrots can be used in a myriad of ways. From salads to roasts to juices you can add these orange veggies to almost anything!
Originating in Australia in 1868, when Maria Ann (Granny) Smith found a seedling growing by a creek on her property which would eventually go on to bear the signature light-green-colored apple.
Granny Smith are very rich in Vitamin C and flavonoids. They act as an antioxidants in the body system and helps to neutralize free radicals. This fruit helps to stabilize blood sugar levels which is important if you are at the risk of developing diabetes. They are naturally low in calories. Therefore you can enjoy snacking this yummy fruit in the afternoon or enjoy one right before a meal.
These slightly tart green apples are great for pies and juices. Alkaline they are the perfect addition to any green juices!
Baby spinach is a versatile green. The tender baby leaves have a bolder taste than larger mature spinach leaves. Great in salads as well as almost any cooked dish, baby spinach can be sautéed, eaten raw, simmered, and much more!
It’s zesty and bold flavour works well with the peppery leafy tones. Filled with nutritious minerals and vitamins!
Broccoli packs a nutritious punch with high levels of vitamin C and dietary fiber. Because of its many other nutrients and cancer-fighting benefits, broccoli is a powerful little green to add to your meal.
There’s a reason Barry is our mascot!
Barry’s Tip: You can prepare broccoli in several ways. Blanch it, steam it, stir-fry it or even have it raw! Chilled broccoli can make for a great afternoon snack.
A member of the squash family, the zucchini is a summer squash with tender flesh and seeds and soft edible skin.
Zucchinis range in size is about 6-15 cm, longer than the baby zucchinis though the latter have the sweeter flavour. Aside from the familiar green type, attractive bright yellow zucchinis are also available.
Both beets and chard are different varieties within the same plant family–beta vulgaris –and their edible leaves share a resemblance in both taste and texture. Attached to the beet’s green leaves is a round or oblong root, the part conjured up in most people’s minds by the word “beet.” Although typically a beautiful reddish-purple hue, beets also come in varieties that feature white or golden roots.
Beetroots contain plenty of vitamins and minerals vital to the immune system and keeping the bones and nervous system strong and healthy. Beets also has vitamin B which contains folate, vital to healthy pregnancies by reducing the risk of birth defects.
Beetroot’s sweet taste reflects their high sugar content, which makes beets an important source for the production of refined sugar. Raw beet roots have a crunchy texture that turns soft and buttery when they are cooked.
Celery is a crunchy, fresh green veggie that is full of healthy fibre, high in water and very alkaline.
Celery can be used in many different ways, including salads, soups, juices and much more!