Welcome to the Santos Wholelife Newsletter - February 2012

 

 

• Rainforest Rescue and Sea Shepherd Fundraising Reminder.
   
• SPECIALS.
   
• Notes from the Naturopath.

 

 

 

 

We trust that 2012 has been great for you all thus far, and that it continues to be so ...

 

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Another supplier joins our fundraising initiative for 2 great causes.

Our neighbour, Hemp Foods Australia, has joined in on the fundraising drive for Rainforest Rescue and Sea Shepherd which we began in December.

Until the end of May, when you buy a retail pack of 250g or 1kg Hulled Hemp Seeds, 5% of sales will be split between Rainforest Rescue and Sea Shepherd.

 

 

HEMP FOODS AUSTRALIA supports a sustainable hemp foods industry for Australia.

They are farmers of industrial hemp seed for oil, protein and fibre. A small family run farm, they believe this plant is not only sustainable, but is necessary for the future of our children.

Dehulled Hemp Seeds are high in quality digestible protein and omega-3, 6 and 9 essential fatty acid and are globally consumed as a nutritional snack or used in making breads, sprinkling on muesli, in ice-creams and non dairy milks.

In Australia, due to current legislation, hemp seeds are not able to be consumed as a food and are mainly used in body care production and in pet food supplements. There is a current application being held with FSANZ to allow hemp foods in Australia - the last western country to not allow this nutritious food.

 

 

 

 

 

A reminder also of the other two fundraising initiatives: When purchasing 1kg Rainfed Biodynamic Short Grain Brown Rice, supplied by Slater Farms, 5% of sales go directly to Rainforest Rescue. When you buy 1kg Organic Australian Quinoa, supplied by Kindred Organics, 5% of sales go directly to Sea Shepherd.

 

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SPECIALS

This month we have 15% OFF our entire L'Abruzzese Pasta range!

 

Why is L'Abruzzese pasta unique?

Many of the pasta products available in Australia are imported and therefore cannot be assured of being G-E free. L'Abruzzese pasta is made with top quality, all Australian ingredients, free of chemicals and any genetic engineering.

Established in 1980, L'Abruzzese Pty Ltd® continues to create fine quality home-style egg noodles, gourmet and organic pasta using traditional methods, with only the freshest and natural Australian ingredients (no chemical, no preservatives, no genetically modified elements). The result is pasta with a unique, home-style look and superb taste – just like grandma makes!

A small family owned, local company. 

 

Item	Online Price	SPECIAL
pasta besan & buckwheat penne gluten free organic 375g	$6.35	$5.40
pasta fettuccine organic 375g	$5.05	$4.30
pasta khorasan spaghetti organic 375g	$5.90	$4.95
pasta khorasan spirals organic 375g	$5.90	$4.95
pasta lenil & rice spirals gluten free organic 375g	$6.35	$5.40
pasta lentil & rice twists gluten free organic 375g	$6.35	$5.40
pasta penne organic 375g	$4.95	$4.20
pasta spaghetti organic 375g	$5.05	$4.30
pasta spelt fettucine organic 375g	$5.90	$4.95
pasta spelt instant lasagne organic 200g	$6.00	$5.10
pasta spelt penne organic 375g	$6.00	$5.10
pasta spelt spiral organic 375g	$6.00	$5.10
pasta wholemeal shells organic 375g	$4.95	$4.20

 

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Notes from the Naturopath.

Healthy information from SantosLife Head Naturapaths Kylie Ezart and Suzanne Staples.

 Soaking and Sprouting

Want to get more nutrition out of your nuts, seeds, grains and legumes? Try soaking and sprouting them!

Soaking and sprouting has several beneficial effects. Firstly, enzyme inhibitors, phytic acid and oxalic acid (which interfere with nutrient absorption) are significantly reduced during the soaking and then sprouting process. Secondly, the nutrients begin to be broken down into their smaller, more digestible parts. For example, the proteins begin to be broken down into Amino Acids.  In other words they have started to be digested before they even enter your body, making them much easier for you to digest and absorb. Thirdly, it has been found that the actual nutrient content increases from soaking and sprouting. And finally, the sprouting process produces chlorophyll as the sprout turns green.

Some foods can be ‘sprouted’ and others can be grown into ‘sprouts’. Sprouted nuts, seeds, grains and legumes are soaked for about 6-12 hours and are germinated for 1-3 days until they grow a little tail. These include almonds, sunflower seeds, buckwheat, rye, buckwheat, quinoa, wild rice, barley, wheat, peas, all lentils, chickpeas, adzuki beans, mung beans and garbanzo beans. It is my personal opinion that the sprouted legumes are best cooked (in soups, stews, stir fry’s) to improve their digestibility.

Sprouts, on the other hand, become greens. They are grown by soaking the seed or grain for 6- 12 hours and then germinating for several days to a week (some with, some without soil). These include alfalfa, red clover, radish, fenugreek, chia, broccoli, buckwheat and sunflower.

Even if you are not intending to sprout, for best digestion and nutrient availability, it is best to soak all grains before eating them.

Perfect for Summer salads!

So give your body a head start and get soaking and sprouting.

 

 

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Unitl next time, keep well...

 Kind Regards, the Wholelife Santos Crew.