Apple syrup Soyana organic

Premium raw agave syrup What is agave? The agave is a cactus-like plant native to Mexico. Agave syrup is a delicious sweetener extracted from the sap found inside agaves that are at least eight years old. Traditionally, Mexicans collected the sweet sap (‘aguamiel’) from various agaves to make sweeteners and special drinks for celebrations. Why buy agave syrup? Agave syrup is a vegan alternative to honey and has a pleasant flavour, like a mixture of honey and maple syrup. It is a versatile sweetener. Only very gently processed agave syrup, such as ours, has a low glycaemic index and is absorbed slowly into the bloodstream. It is therefore particularly recommended for people with sugar sensitivity. What makes our agave syrup special? Most conventional agave syrups – often even those from organic cultivation – are made from 3–6 different species of agave and have been subjected to high heat and pasteurisation, as agave sap spoils quickly once extracted. During this process, the healthier complex sugars (polysaccharides, predominantly in the form of inulin) are converted into simple sugars. As a result, they have lost a large proportion of their nutrients! Our agave syrup is produced exclusively from the Salmiana agave, is processed very gently at low temperatures, and is therefore of the highest quality available on the market. No pesticides or other agrochemicals are used in its cultivation. The syrup is produced in special vacuum vessels, in which the water it contains evaporates at very low temperatures. This ensures that the valuable vitamins, minerals and enzymes are preserved as far as possible and remain available to our bodies. Because our agave syrup is 100% natural, it has a stronger flavour and a darker colour than standard agave syrups. How can it be used in your daily diet? Agave syrup is characterised by its high, neutral sweetness. It enhances flavour and dissolves easily in both cold and hot foods and drinks. It is ideal for baking and, due to its low tendency to crystallise, is perfect for making jams and jellies. Nutritional values of agave syrup per 100g Energy 1672 kJ / 400 kcalFat 0.4gof which saturated fatty acids 0gCarbohydrates 99.3gof which sugars 96.5gDietary fibre 0.2gProtein 0.1gSalt 0g

Organic Yacon Syrup - Delicious, prebiotic sweetener Yacon is grown in the high mountain valleys of the Andes and has a dense root system that is bursting with minerals, vitamins and complex vital substances. The freshly squeezed juice of the root is a gift of nature and has been savoured by the Andean peoples for centuries. Why consume yacon syrup? An ideal sweetener for the health-conscious, diet-conscious and diabetics. The special thing about yacon is the quality of its sugar, which is predominantly in the form of oligofructose (or fructooligosaccharides). Oligofructose cannot be utilised by the digestive enzymes and therefore causes hardly any calories and is gentle on the blood sugar level. Yacon tastes delicious and has half the calories of honey, for example. Yacon syrup is also significantly less glycaemic than honey, agave syrup or maple syrup. The oligofructose in yacon also supports the beneficial bacteria in the large intestine and thus improves the digestion and absorption of nutrients. The indigestible sugar thus serves as prebiotic food for the beneficial bacteria. What makes our yacon syrup special? Our yacon syrup comes from traditional varieties from the Peruvian Andes and is 100% natural, grown without pesticides or agrochemicals. It is produced at low temperatures, which guarantees that the syrup retains a very high quality of nutrients and enzymes. This yacon syrup is thickened from yacon juice in a special low-pressure process at low temperatures of 45°C. As yacon syrup can only be kept for a relatively short time without pasteurisation and additives, it is pasteurised at 70°C for 3 minutes. Our yacon syrup is therefore not raw, but is processed very gently, which means that the valuable nutrients and enzymes of the root are largely preserved. How to use yacon syrup? Yacon syrup is a versatile sweetener. It can be used to sweeten desserts, drinks and smoothies. For salad dressings, we like to mix the syrup with vinegar as a substitute for balsamic vinegar, which usually contains a lot of sugar. The sweetening power of the syrup is less than that of sugar, honey or agave syrup. To support a healthy intestinal flora, 1 teaspoon a day is sufficient. For a longer shelf life, we recommend storing the yacon syrup in the fridge. Nutritional values of SamaraNatura Organic Yacon Syrup per 100g Energy value 1227 kJ/293kcalFat 0g- of which unsaturated fatty acids 0gCarbohydrates 71g- of which sugar 25g,dietary fibre 7gProtein 0gSalt 0g

Sea buckthorn syrup - from the berry richest in vitamin C in Europe Harvested from wild sea buckthorn bushes in the Swiss Alps The orange berries of the sea buckthorn bush, which are collected in the remote Swiss mountain valleys, are highly regarded by experts. The vital substance content is very high, especially vitamin C. The vitamin C content has been repeatedly tested by the manufacturer in Swiss test laboratories. These revealed vitamin C values of 18000 to 22000 mg/kg juice. Usual values for good plantation varieties are 3000 to 5000 mg/kg juice. This is 36 to 44 times more than that of fresh orange juice. The richness of all its ingredients is unrivalled. More than 12 vitamins: A, B1, B2, B5, B6, B12, C, E, F, H, P, PP, glycosides, flavonoids, saponins, omega-3, -6 and -9 fatty acids, fruit acids and mineral trace elements are contained in ripe sea buckthorn berries. Vitamin C is most effective in natural combination with other vital substances. Sea buckthorn juice also contains sea buckthorn pulp oil. Sea buckthorn syrup in raw food quality The whole berries are pressed very gently at low temperatures. The very high acidity - due to the high vitamin C content - and the clean processing mean that the juice does not need to be pasteurised and can be kept for at least 6 months. This preserves all the vital substances. The juice is very refreshing thanks to its vitamin C content and strong sea buckthorn flavour. The high vitamin P content supports the stability and absorption of vitamin C. Harvesting and processing the berries to make sea buckthorn juice The berries, which grow wild at around 1000 metres above sea level, are harvested by Margrit and Adolf Hartmann by hand in rough terrain in the Valais and Grisons Oberland. Compared to cultivated plants, these berries are smaller but richer in vitamins. Harvest time is between August and October. The berries and thorny branches are cut off with electric shears and placed in large jute sacks. The two donkeys "Fiona" and "Meli" help to carry the heavy sacks down into the valley. All the sea buckthorn berries are processed on the Hartmann couple's farm in Trans im Domleschg. Sea buckthorn syrup or juice In contrast to the original juice, which is completely unsweetened and very sour due to its very high vitamin C content, the sea buckthorn syrup is pleasantly sweetened with fructose and birnel. The sea buckthorn fruit content of the syrup is still 60%. Note: The berries are wild fruits and are grown without pesticides or agrochemicals. However, due to the very large harvesting area, organic certification is not financially viable. Use of Swiss sea buckthorn syrup Sea buckthorn syrup tastes best when added to water, tea, yoghurt, muesli and desserts. Take 1 to 5 tablespoons a day, depending on your personal requirements. Large varieties Sea buckthorn syrup is available in both the 650g (equivalent to approx. 5dl) and the inexpensive 1kg (equivalent to approx. 7.5dl) bottle!

Organic Almond Butter (Almond Paste) from Soyana, raw food quality  Urs Hochstrasser, a Swiss raw food pioneer, helped develop this white organic almond purée and has been using it in his gourmet raw food cuisine for over 20 years. Almond purée is sometimes also referred to as almond butter. Characteristics of Soyana Organic Almond Puree White almond butters are usually made from blanched almonds. The brown skin of the almond can be removed more easily using hot steam or by briefly boiling them in simmering water. In contrast, Soyana almond purée is one of the few products of raw food quality and is never heated above 40°C during production. To ensure the almonds can still be peeled easily, they are soaked in water. Only carefully selected Sicilian organic almonds are used in its production. You can find out why this raw almond purée is a blessing for us all in the YouTube video from ‘Welt der Gesundheit’ featuring Urs Hochstrasser, dated 21 July 2022. Why eat almond butter? Almond purée is highly nutritious, has a delicious almond flavour and a slightly sweet note. Thanks to its creamy consistency, it’s not only ideal for smoothies but can also be enjoyed on its own as a snack. Almond butter contains lecithin (even more than eggs) and helps to emulsify (mix) fats and water. This is very important for achieving the light, airy texture of smoothies and sauces (including vegan mayonnaise).  Recommendations for use Almond purée is suitable in vegan cooking as a substitute for dairy products in milkshakes, smoothies and soups eggs in sauces, creams and desserts of all kinds (e.g. with carob powder). as well as for spreads. Tip 1: Mix 3 tablespoonsof almond puréewith 5dl of water to make a nutritious almond milk in no time at all. If you like it sweet, apple syrup, agave syrup and yacon syrup, as well as carob powder, are all suitable for sweetening. Tip 2: Vegan Sauce Royale by Urs Hochstrasser. Place 2–3 tablespoons of almond purée, the juice of one lemon and one orange, and 1 dl of water into an open blender. Then, whilst the blender is running, slowly pour in 2.5dl of apricot kernel oil and, from time to time, 1dl of water. You can experiment with the amounts of oil and water. The more oil you use, the thicker the consistency will be. Finally, season to taste. The sauce royale can be stored in the fridge for 1 week. Good best-before date We regularly order new batches from Soyana, which is why the best-before date for the almond purée is usually between 9 and 12 months. It’s therefore worth ordering at least 3 jars, as this entitles you to a 5% volume discount and free delivery (on orders of CHF 100 or more).  Nutritional values for organic almond purée per 100g Energy 2582 kJ / 625 kcalTotal fat 55.6g, of which  - of which saturated fatty acids 4.2g  - of which monounsaturated fatty acids 39g  - of which polyunsaturated fatty acids 10.8g  - of which cholesterol 0 gCarbohydrates 5.2g,  - of which sugars 4.9gDietary fibre 10.4gProtein 20.8gWater 4.5g Calcium 249mg (31% *of the recommended daily intake)Iron 3.96 mg (28% *)Sodium 16.8 mgPhosphorus 498 mg (71% *)Magnesium 198 mg (53% *)Potassium 813 mg (40% *) VitaminsA 18.1 µgE 24.7 mg (205% *)B1 0.21 mg (19% *)B2 0.53 mg (37% *)Niacin (PP or B3) 3.1 mg (19% *) Nutritional information is taken from the Soyana website. Organic certificates Link to Easy-Cert organic farm information

Soyana Nama Organic Tamari - the best soy sauce in Switzerland Unpasteurised organic tamari from Soyana. In the production of this tamari, the soya beans are cooked and then fermented for 2 years in wooden barrels. Nama means highest quality according to traditional Japanese production methods. During fermentation, nutrients are released and probiotic bacteria beneficial to the intestinal flora are formed; each gram contains several million bacteria. The usual pasteurisation process is not used. Use of Nama Organic Tamari Soya Sauce For sauces, salads, soups, sushi, dips. Storage Keep cool or store opened bottle in the refrigerator. Nutritional values Nama Organic Tamari Soy Sauce Soyana per 100g Energy 337kJ / 79kcalFat 0gCarbohydrates 5.6g- of which sugar 0.1gDietary fibre 1.1gProtein 13.7gSalt 11.2g Additional information ✓ Macrobiotic ✓ Organic ✓ Raw food ✓ vegan ✓ Kosher ✓ lactose-free ✓ gluten free ✓ cholesterol-free ✓ free from onions, garlic, leek Allergens: soya

Soyana Nama organic barley miso 250g - unpasteurised Unpasteurised organic barley miso from Soyana. Nama means highest quality according to traditional Japanese production methods. In the production of this miso, the soya beans are cooked and then fermented in wooden barrels for 2 years. During fermentation, nutrients are released and probiotic bacteria beneficial to the intestinal flora are formed; each gram contains several million bacteria. It also contains many enzymes that are beneficial for digestion. The usual preservation by pasteurisation is not used. 250 g are sufficient for approx. 41 portions of 6 g/1 teaspoon each. Ingredients Barley grains*, whole soya beans*, mountain spring water, koji (Aspergillus oryzae), sea salt. *From controlled organic cultivation. Use Nama Organic Barley Miso For sauces, salads, soups, green shakes, sushi, dips and spreads. Tip: Roll an espresso spoon of miso into a green lettuce leaf and enjoy the flavour unfolding in your mouth. Nutritional values of organic barley miso per 100g Energy: 598kj / 143kcalFat: 5g,of which saturated fatty acids 1gCarbohydrates 9.1g,of which sugar 4.8gDietary fibre 6.7gProtein 12.7gSalt 10.37g. Contains gluten. Cholesterol free. Allergens: soya, barley.

Brochure: Raw-food-grade apple syrup 50 pages of inspiration from Urs & Rita Hochstrasser, featuring delicious apple syrup recipes, interesting tips and tricks, and beautiful photos. See current edition = 1stedition 2015. Recipe sections: Drinks / Smoothies / Frappés: including carob and almond shake, ‘Smoothie of Immortality’ Soups: including Crème de Muscat Provençale, parsnip soup with walnuts Main courses: Sunflower sprouts in mustard sauce, Neptune sauce Desserts: including blueberry diplomat on persimmon and vanilla sauce, Pralines Royal Ice cream: including carob and banana ice cream, orange sorbet Specialities: including Sauce Royale, raw vegetable tomato ketchup