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  • People

    Featured Foodie: Kate Bradley - Kenkō Kitchen

    "After being diagnosed with coeliac disease earlier this year and being lactose intolerant these are now my biggest non-negotiables. I used eat gluten on occasions before this diagnosis but after being hospitalised for a week with a completely depleted immune system I now extremely strict and conscious of what I eat and put on my body."
  • Sustainability


    The Path To Sustainability

    Sustainability is one the main principles of Loving Earth. It’s all very well to espouse such an ideal, but what are we actually doing about it? Well, our Campbellfield factory has just been certified entirely Carbon Neutral for electricity. We're looking to change over our new Scoresby facility as well. The fact is that to operate a business and do more good than harm to the planet is very, very difficult.
  • Tips

    49 Ways To Be Happy and Healthy in 2015!

    All of those heartfelt resolutions and well-laid plans have a habit of slipping in the still-festive post-Christmas period. That's no reason to abandon them though, and now that we've started to get into the swing of 2015, it's the perfect time to take a step back and reflect for a moment on what we want to do differently this year.
  • Sustainability

    Gubinge - Real Health, Real Change

    Seven years into our Gubinge project and things are taking off in a BIG way. This plucky little plum is the highest source of Vitamin C in the world and a powerful indigenous Australian superfood. Now, after a huge amount of dedication and hard work from our allies in Western Australia, the local area is really seeing the fruits of this labour...
  • Sustainability

    Gubinge Harvest 2014

    Just this morning we received 3,000kg of Gubinge from our friends in the Kimberley! Then, right this afternoon, we received these beautiful photographs plus this fantastic account of time out on the land during harvest. A huge thank you to Lahea for sending these to us.
  • Sustainability

    Gubinge - Out On The Harvest Part III

    In the third part of our series on the Gubinge Harvest, we consider ancestral histories, the local area and the future of the Twin Lakes region. This is the final part of the series we began three weeks ago to celebrate the release of our two Nyul Nyul teas.
  • Sustainability

    Gubinge - Out On The Harvest Part II

    This week we continue our series celebrating the Gubinge Harvest and the release of our two new Nyul Nyul teas. Read on as the weather turns nasty and I get my first taste of Jilungin, before being confronted with some rather difficult considerations.
  • Sustainability

    Gubinge - Out On The Harvest Part I

    Western Australia is where we at Loving Earth source our Gubinge from. Scientifically proven to be the highest natural source of Vitamin C on the planet, Gubinge, otherwise known as Terminalia Ferdinandiana or the kakadu plum, is harvested by the people of the Nyul Nyul tribe on their land North of James Price Point, about two hours from Broome in the Kimberley region.
  • Community


    Gubinge: the Australian Indigenous Superfood and the highest natural source of Vitamin C on the planet

    One day a while back, Bruno walked into the health food store in Broome. The store had some of Loving Earth’s Goji and Camu Camu raw chocolate bars, Camu Camu being a very high Vitamin C berry from the Peruvian Amazon. The woman working in the shop knew him and so she said “Hey Bruno! Check this out! These guys have this stuff from the Amazon that's real high in Vitamin C, but that Gubinge, it's much better, you should get him onto it!”.
  • Sustainability

    Caring For the Land – Bushfire Management In The Kimberley

    The last of vibrant yellow flowers cling stubbornly to wattle branches, full bloom now lost to the ground, relics boldly exhibiting past splendour. It is August and the battle of the South and East winds cool short days, ruffling the landscape and all that resides there. A lone hawk underestimating a gust of air, abandons typically graceful navigation. Clumsily retreating, it is now perched high on an old white gum branch, preening itself clean of the disorder. Clearly unimpressed at being caught out.
  • Sustainability

    Caring & Sharing - An Australian Cuisine

    Considering Australia's growing reputation as a mecca for all things gastronic and the attendant 'dining boom', it's odd that there's a conspicuous lack of a truly Australian cuisine. While much fanfare is made of the native meats and fish, there's a conspicuous lack of imagination surrounding bush tucker and our wonderful array of native fruits, vegetables, seeds, nuts and spices. Chef Jock Zonfrillo is seeking to change that.
  • The Sustainable World

    The Agave Growers of Ixmiquilpan - A Bright Future (3 of 3)

    In the final part of our series, we take a closer look at the successes of the co-op in Ixmiquilpan. The development of the project over the past decade has in many ways been a story of broadening horizons; as one generation has grown to maturity, the next finds themselves in a new world. Ambitions which were unthinkable just 10 years ago are now coming to fruition.

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