Products in this flyer
ia bas Prized for flavour & health benefits, greens are high in antioxidants, vitamins, potassium, iron, magnesium & fibre. KALE BUNCHED SPINACH Tender young leaves can be eaten raw in COLLARD GREENS Spinach is a highly nutritious, salads, but older kale leaves need the stems Naturally bitter, becoming milder versatile vegetable. Popular raw in removed. Popular in soups, stews, vegetable __ when braised, often with bacon or salads, wraps, soups and smoothies. salads, smoothies and dehydrated into smoked ham. Their tough stems BENEFITS: A good source of nutritious, delicious kale chips. must be removed before cooking. folateMvitamnint KAvitamnirvAl _ BENEFITS: A nutritional powerhouse, kale BENEFITS: High in fibre, calcium, (beta-carotene), iron, magnesium, is full of vitamins, folate, fibre & calcium. magnesium and potassium. and potassium. ~ KOHLRABI GREENS BLACK TUSCAN KALE 4 , SWISS CHARD Use tender young kohlrabi greens and’stems in Delicious raw, less bitter and needs less cooking The crisp stems are edible, and young baby a salad, whole if they're small or shredded when than curly kale, Tender & versatile, use in salads, leaves are delicious raw. Mature leaves can be fully grown. Mature leaves can also be chopped stews, slaw, smoothies, juices. steamed or sautéed, used in stir-fries. and sautéed or steamed. BENEFITS: High in lutein (for eye health), BENEFITS: Packed full of vitamins A, K & C, BENEFITS: High in vitamin C, as well as B6 folic acid and vitamins K, A & C. magnesium and potassium. and potassium BUNCH GREENS Young, tender leaves are excellent ~ Beta Carrotsrare best sulted fogcooked™ in salads while larger, older leaves BEET BUNCH GREENS ' applications such as roasting¥erilling, can be boiled, steamed or made into Beet greens can be steamed, stir boiling, and steaming. The best refreshing, very healthy tea, fried or boiled quickly to retain CARROT BUNCH GREENS’ preparation for the roots to not lose their Ensure the greens are well washed from their nutritional value. Choose fresh, Try in a carrot pesto, a vegetable soup color and nutritional properties is grilling. a source free of pesticides or fertilizers. clean unwilted leaves with thin ribs. or as a flavour agent in broth. They can BENEFITS: Have antioxidants known BENEFITS: Highly nutritious with BENEFITS: A good source of be dried or frozen for future use. as anthocyanins, which give the carrots _calcium,iron, potassium and beta vitamins, calcium and potassium. BENEFITS: Full of vitamins C & K. their distinctive purple color. carotene. FORT 3
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