Terraflora™ is a novel broad-spectrum synbiotic formulated with a combination of spore form probiotics, and advanced, food-based, ancient prebiotics designed for robust support of gastrointestinal health.
Terraflora’s innovative strain combination introduces Ribospore™ (Bacillus pumilus) and Bacillus megaterium EM144™, microorganisms scientifically proven to effectively produce highly bioavailable antioxidants and riboflavin, right at the site of absorption. Riboflavin is an essential nutrient for maintaining a healthy digestive tract.
Suggested Use: Take 1-2 capsules per day with or without food, or as recommended by your healthcare professional.
If you are pregnant, nursing, or have a medical condition, consult your healthcare practitioner before use.
Ingredients:
Probiotic Bio-Complex: 1 Billion Viable Cells per serving
Ribospore™ (Bacillus pumilus)
Bacillus megaterium EM144™
Bacillus subtilis
Bacillus clausii
Bacillus coagulans
Prebiotic Bio-Complex: 850mg per serving
Larch Arabinogalactan [Larix spp.], Reishi [Ganoderma lucidum] Extract (fruiting body), Wild-Harvested Chaga [Inonotus obliquus] Extract (fruiting body), Wild-Harvested Nova Scotian Bladderwrack [Fucus vesiculosus] Extract (thallus), Wild-Harvested Patagonian Wakame [Undaria pinnatifida] Extract (sporophyll), Humic Acids
This delicious chicken and coconut milk-based broth, much less spicy than what you will find in Thailand or even at our local Thai restaurants, satisfies with a harmonious interplay of infused lemongrass, galangal (a cousin of ginger), makrut lime leaf and cilantro, and authentic brewed fish sauce. Heat and drink on its own, or use to make the traditional Thai soup, Tom Kha, with meat, seafood and/or vegetables.
Ingredients: chicken bone broth,* Native Forest coconut milk (guar gum-free),* shallots, lemongrass,* galangal,* cilantro,* lime juice* and zest,* Red Boat Fish Sauce (anchovies, sea salt), unfiltered honey, Celtic sea salt, makrut lime leaves, Thai chiles (*=organic)
Recipe is gluten-free, dairy-free, black pepper-free and GAPS Diet-friendly.
This Original Probiotic Coconut Yogurt by The Coconut Cult utilizes all parts of the coconut - meat, cream, and water. They then infuse a custom probiotic blend containing 25 billion probiotics per serving. With no added stabilizers or sugars, this coconut yogurt is great enjoyed by the spoonful (recommended to start with a few spoonfuls a day and progressing to larger quantities), in smoothies, or yogurt bowls with your favorite toppings.
Note: This product now features a different combination of probiotic strains. Young Thai coconuts and probiotics are pureed and fermented to create this fresh and creamy yogurt. Over 400 billion probiotics in each pint.
Coconut Cult recommends starting with just a few spoonfuls and progressing your way to a whole bowl. Think of this yogurt as a replacement for your daily probiotic supplement or as your new favorite yogurt.
Ingredients: Organic Coconut meat, organic coconut water, organic coconut water concentrate, custom probiotic blend: 16 Strains of Probiotics: L. Lactis, S. Thermophilus, L. Salivarius, L. Acidophilus, L. Helveticus, L. Plantarum, L. Gasseri, L. Brevis, L. Casei, L. Fermentum, L. Reuteri, L. Rhamnosus, B. Longum, B. Infantis, B. Breve, B. Bifidum
The Sonoma Coast Seaweed Company- owned and operated by Brian Noyes- is the reincarnation of Heidi Hermann's Strong Arm Farm seaweed harvesting operation. For the previous eight years, Brian has volunteered and worked as a seaweed harvester and processor for Heidi, learning the craft of sustainable seaweed foraging and drying. Inspired by his favorite childhood memories of scrambling over the boulders and exploring the tidepools of Sonoma's coastline with his grandparents, he has entered the business committed to upholding the high standards of quality and environmental responsibility that Heidi has established.
Today, The Sonoma Coast Seaweed Company provides sustainably hand-harvested seaweeds that capture the flavor and spirit of California’s North Coast — connecting land, sea, and community through every harvest.
(For the intrepid and curious, The Sonoma Coast Seaweed Company holds volunteer harvesting days throughout the summer season. If you are interested in joining a harvest or would like to learn more, please email harvest@sonomacoastseaweed.com to receive harvesting invites, seaweed recipes, and ocean-related news. -All email addresses will be held in confidence and never shared.)
Kombu offers tons of minerals, such as calcium, copper, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, vanadium, and zinc. Brown algae, like this seaweed, offer a rich source of iodine and vanadium, also a mineral found in sea vegetables. Added to beans, to soften and break down the tough fibers, increasing the digestibility, therefore reducing the 'gas effect'. Studies show that alginic acids in Kombu remove heavy metals from our bodies.
The Sonoma Coast Seaweed Company- owned and operated by Brian Noyes- is the reincarnation of Heidi Hermann's Strong Arm Farm seaweed harvesting operation. For the previous eight years, Brian has volunteered and worked as a seaweed harvester and processor for Heidi, learning the craft of sustainable seaweed foraging and drying. Inspired by his favorite childhood memories of scrambling over the boulders and exploring the tidepools of Sonoma's coastline with his grandparents, he has entered the business committed to upholding the high standards of quality and environmental responsibility that Heidi has established.
Today, The Sonoma Coast Seaweed Company provides sustainably hand-harvested seaweeds that capture the flavor and spirit of California’s North Coast — connecting land, sea, and community through every harvest.
(For the intrepid and curious, The Sonoma Coast Seaweed Company holds volunteer harvesting days throughout the summer season. If you are interested in joining a harvest or would like to learn more, please email harvest@sonomacoastseaweed.com to receive harvesting invites, seaweed recipes, and ocean-related news. -All email addresses will be held in confidence and never shared.)
Nori, the edible seaweed used in sushi, is a nutrient-dense "superfood" packed with iodine, vitamins A, C, and B12, iron, and fiber. It supports thyroid function, boosts immunity, promotes heart health through low-fat omega-3s, and improves digestive health. Highest in protein (30% by weight).
The Sonoma Coast Seaweed Company- owned and operated by Brian Noyes- is the reincarnation of Heidi Hermann's Strong Arm Farm seaweed harvesting operation. For the previous eight years, Brian has volunteered and worked as a seaweed harvester and processor for Heidi, learning the craft of sustainable seaweed foraging and drying. Inspired by his favorite childhood memories of scrambling over the boulders and exploring the tidepools of Sonoma's coastline with his grandparents, he has entered the business committed to upholding the high standards of quality and environmental responsibility that Heidi has established.
Today, The Sonoma Coast Seaweed Company provides sustainably hand-harvested seaweeds that capture the flavor and spirit of California’s North Coast — connecting land, sea, and community through every harvest.
(For the intrepid and curious, The Sonoma Coast Seaweed Company holds volunteer harvesting days throughout the summer season. If you are interested in joining a harvest or would like to learn more, please email harvest@sonomacoastseaweed.com to receive harvesting invites, seaweed recipes, and ocean-related news. -All email addresses will be held in confidence and never shared.)
Rockweed is a type of brown seaweed that’s tied to traditional medicine. It’s also known as Bladderwrack, red fucus, dyers fucus, rock wrack, black tang, and bladder fucus. This brown algae is packed with vitamins and trace elements, making it a sought-after supplement for both humans and animals. Rockweed steps up to the plate with a composition that includes iodine, vital for thyroid function, and alginate, a fiber that aids digestion. It's also a source of antioxidants, which combat oxidative stress in the body.
Warning: Due to the high levels of iodine, salt, and heavy metals, bladderwrack may not be safe for people with thyroid disorders, those taking certain medications, and women who are pregnant or breastfeeding. Always consult your healthcare professional first.
Hit the trail with our newest TSH snack! Our trail mix combines the mild sweetness of raisins with the chocolate-like taste of cacao nibs and lightly salted sprouted sunflower and pumpkin seeds for just the right blend of sweet and salty.
Ingredients: raisins,* sprouted pumpkin seeds,* sprouted sunflower seeds,* cacao nibs,* Celtic Sea Salt (*= organic)
Recipe is vegan, gluten-free, dairy-free, nightshade-free, black pepper-free.
This GAPS Diet-friendly, full-flavored bean dip features navy beans that have been soaked and cooked with kombu (sea vegetable), then blended with Seka Hills olive oil, garlic, fresh rosemary and parsley. Try it with the addictive, gluten-free Cult Crackers or a toasted slice of one of the artisanal breads we offer.
Ingredients: navy beans,* olive oil, lemon juice,* rosemary,* parsley,* Celtic sea salt, garlic,* apple cider vinegar,* lemon zest,* wild harvested kombu sea vegetable,** black pepper* (*=organic)
Recipe is vegan, gluten-free, nightshade-free and GAPS Diet-friendly.
**Each pound of beans is cooked with a one inch piece of kombu sea vegetable which is not on the GAPS Diet protocol Introductory Diet.
Green beans, carrots, and kale take their bows on the tomatoey red carpet in this classic chunky vegetable and white bean soup with our housemade veg broth for extra nourishment and depth of flavor. Add a little parmesan for the full Tuscan taste experience, and serve with toast drizzled with olive oil or spread with Sierra Nevada chevre!
Ingredients: vegetable broth (filtered water infused with onions,* carrots,* celery*), green beans,* onions,* carrots,* kale,* navy beans,* celery,* crushed tomatoes,* tomato paste* and puree,* leeks,* parsley,* olive oil, Celtic sea salt, apple cider vinegar,* garlic,* oregano,* black pepper,* thyme,* bay leaves* (*=organic)
Recipe is vegan, GAPS Diet friendly and gluten-free.
Unlike national brands, Vital Choice canned Albacore Tuna is cooked only once, to preserve its fresh flavor, firm texture, and healthful omega-3s. In addition to ample protein, Albacore provides omega-3s in abundance, and substantial amounts of vitamin D.
All Vital Choice Albacore comes from a North Pacific fishery in which smaller boats line-catch individual tuna using the sustainable troll method, which ensures careful handling of each fish, safety for dolphins, and very minimal bycatch.
*Dolphin safe
* No added oil, water or salt
* Low sodium
* Easy-open top
* Certified Kosher (OU B.Y. & M.T.—full oversight) *
* Certified sustainable by Marine Stewardship Council (MSC) Thanks to its sustainable harvest and lower mercury content, albacore from this fishery is categorized as “Super Green” by Monterey Bay Aquarium. Vital Choice has this to say about their Albacore Tuna: "[It] is sustainably harvested by our neighbor Paul Hill, who quickly flash-freezes it on his small boat to preserve the fish at its peak of freshness. Because predatory fish such as tuna accumulate mercury over time, Paul provides us with younger, smaller Albacore tuna (14 lbs. or less) for optimal purity."
Vital Choice premium quality Portuguese Mackerel comes from a family that has been picking and packing the finest fish for more than 100 years, selecting the fattiest, tastiest mackerel and processing and cooking them with the care needed to ensure fine flavor and texture. Contains edible skin and bones.
* Product of Portugal
* Sustainably harvested
* High in Omega-3 Fatty Acids
* Naturally low in mercury
* Organic Extra Virgin Olive Oil
* Certified Kosher (EarthKosher)
Vital Choice Portuguese Mackerel is delicious added to salads or sandwiches or eaten right out of the can.
*NOTE: Unlike King Mackerel, which pregnant and nursing women are advised to avoid, Vital Choice's Atlantic “chub” Mackerel (Scomber colias) presents no safety concerns, as it is an entirely different species with very low levels of mercury.
Vital Choice genuine Atlantic mackerel (Scomber colias) make a delicious, health-promoting meal or snack full of essential nutrients, including omega-3 fatty acids, protein, calcium, potassium, iron, selenium, and vitamins B6, B12, D3, E, and K. Mackerel and other fatty fish have long been known as "brain food" because they are a rich source of nutrients that make up the brain's nerve cell membranes. Eating omega-3 rich fish helps keep brain cell walls flexible, optimizing their health and function. Meaty and mild tasting, try them with our Mayonnaise, scrambled eggs, or with fresh bread by a lake in the mountains.
Vital Choice yellowfin solid light tuna is purse-seine caught in the Western Central Pacific Ocean and processed by their packing partner in Cantabria, Spain. This premium, traditional, melt-in-your-mouth tuna is hand-packed in glass jars with organic extra virgin olive oil and a touch of salt. Its moist, meaty texture and rich flavor make it delicious in salade niçoise, in Spanish tapas, on crostini, and more.
Ingredients: yellowfin tuna (Thunnus albacares), organic extra virgin olive oil, salt. Contains fish.
These succulent treats come from a Portuguese family that's been perfecting their craft for more than 100 years. Just for Vital Choice, they custom-pack Sardines harvested when levels of omega-3s and flavor reach their peak. Contains edible skin and bones.
These premium Sardines are packed in certified-organic extra virgin olive oil, rich in antioxidants and flavor.
* Low sodium
* Easy-open top
* Packed in Organic Extra Virgin Olive Oil
* Certified sustainable by the Marine Stewardship Council (MSC)
Known also as red salmon, wild sockeye is celebrated for its vivid color, firm texture, and bold flavor. Of the five Pacific salmon species, sockeye has the highest protein and vitamin D content per serving. Vital Choice salmon is wild-caught in the icy waters of Alaska and tastes delicious on a salad, in a casserole, or straight out of the can.
Ingredients: sockeye salmon, salt
This delicious ferment features a warm hint of leeks and scallions, all noted for their heart-healthy benefits. Our krauts are cultured for at least five weeks in German ceramic Harsch crocks for maximum nutrition.
Ingredients: red cabbage,* scallion,* onion,* garlic,* Celtic sea salt (* = organic)
Recipe is gluten-free, dairy-free, black pepper-free, nightshade-free and GAPS Diet-friendly.
This nightshade-free variation on traditional kimchi recipes features ample amounts of horseradish, along with garlic, ginger, leeks and scallions, and traditionally brewed fish sauce, to create a beautiful and distinctive kimchi. Crisp daikon rounds out the texture and flavor of this unique kimchi. It has a bit of bite -- but not the kind of heat you get with the hot chiles in our Spicy Red Kimchi -- its warming umami goodness rippling across the peppery notes.
Ingredients: napa cabbage,* daikon,* leeks,* horseradish,* Celtic sea salt, garlic,* ginger,* onion,* scallions,* Red Boat Fish Sauce (anchovies, sea salt), brown rice flour,* raw unfiltered honey (*= organic)
Recipe is gluten-free, dairy-free, black pepper-free, nightshade-free and not grain-free.
Yume Boshi founder Ayako Iino grew up eating her mother's house made umeboshi pickles. She founded Yume Boshi in 2013 as the fruit on the ume plum trees became ripe in Northern California. Using traditional methods Ayako set to work transforming the tangy fruit she sources from small local orchards into pickles. Koume is a style of umeboshi pickle that is made with a different variety of ume plum. The fruit is smaller and more delicate. Soft, tangy, salty, bright red color --- that same taste but it can be used with less impact.
Great for rice balls or for bento box. Umeboshi is a savory ume plum pickle eaten as a condiment for rice every day in Japan. She uses locally sourced plums and traditional methods of preparation. Ume plums are salted, flavored with red shiso leaves, and then dried under the California sun to make umeboshi. The ultimate companion for a bowl of plain steamed rice. (Mix in small amount as you wish.) Stronger taste than your usual pickle - a little goes a long way!??
Ingredients: ume plums, sea salt, red shiso leaves No need to refrigerate, but keep in cool place.
Yume Boshi founder Ayako Iino grew up eating her mother's house made umeboshi pickles. She founded Yume Boshi in 2013 as the fruit on the ume plum trees became ripe in Northern California. Using traditional methods Ayako set to work transforming the tangy fruit she sources from small local orchards into pickles. Koume is a style of umeboshi pickle that is made with a different variety of ume plum. The fruit is smaller and more delicate. Soft, tangy, salty, bright red color --- that same taste but it can be used with less impact. Great for rice balls or for bento box. Umeboshi is a savory ume plum pickle eaten as a condiment for rice every day in Japan. She uses locally sourced plums and traditional methods of preparation. Ume plums are salted, flavored with red shiso leaves, and then dried under the California sun to make umeboshi. The ultimate companion for a bowl of plain steamed rice. (Mix in small amount as you wish.) Stronger taste than your usual pickle - a little goes a long way!?? Ingredients: ume plums, sea salt, red shiso leaves No need to refrigerate, but keep in cool place.
A flavorful kraut that offers the nutritious mineral-richness of sesame seeds along with the probiotics of cultured cabbage. Oregano, thyme, marjoram and sumac add a hint of Middle Eastern flavor, in the classic spice combination called za'atar, often used as a topping for flatbreads or sprinkled over hummus.
Ingredients: green cabbage,* escarole,* sesame seeds,* dried oregano,* Celtic sea salt, dried sumac,* fresh thyme,* dried marjoram* (* = organic)
Recipe is gluten-free, dairy-free, black pepper-free, nightshade-free and Gaps Diet-friendly.
Featuring turmeric and mustard seeds, this delicious seasonal quick pickle is inspired by a classic recipe from Zuni Cafe. Zucchini slices are quick-pickled in a brine of raw apple cider vinegar, honey and Celtic sea salt. Add a little zing to a salad or sandwich, or enjoy as a probiotic accompaniment to a soup or stew.
Ingredients: zucchini,* Bernie’s Best apple cider vinegar,* raw honey, onions,* Celtic sea salt, yellow mustard powder,* brown & yellow mustard seeds,* ground turmeric*(* = organic)
Recipe is gluten-free, dairy-free, nightshade-free, black pepper-free and GAPS Diet-friendly.