Pasteurised Buffalo Milk, Canola Oil (NON-GMO), extra virgin olive oil, fresh thyme, bay leaves, salt, non-animal rennet, cultures. May contain traces of cows milk.

Our most bitter Kvass moderated by the sweetness of beets, the warming taste of ginger and roasted chicory root combined with citrus peel. This Kvass is strong but still gorgeous. Our DETOX Kvass is a great support for detoxification, methylation, liver and gall bladder function and repair. It enhances digestion, is an effective but gentle diuretic and the perfect antidote for the day after too much rich food and/or alcohol.

Sweet, sour, salty, earthy and lemony. The taste of sweet earthy beets paired with warming fresh ginger root and soothing herbs. DIGEST combines fresh ginger root with additional gut soothing and healing herbs to further enhance the digestive benefits of our Kvass. Ginger is scientifically proven to help with reflux, indigestion and most types of nausea. Ginger is also an effective anti-microbial and anti-inflammatory. Our additional digestive herbs are well known for their gut soothing and healing properties.

The sweet taste of beetroot is enhanced by fennel seed, goji berry, hibiscus, rosehip and lemongrass. This is our most nutritious and dense Kvass. In the background you can taste the bitter from the roots and the grassy notes of nettle, parsely and moringa leaf. In REPLENISH we have enhanced the already strong nutritional profile of Kvass by adding iron rich herbs. Our Iron Tonic is a safe, highly bio-available source of non-heme iron whose absorption is increased by the synergistic presence of A, B, C & K Vitamins, lactic acid and other valuable nutrients that support iron uptake. REPLENISH also doubles as the ideal liver and gall bladder support, a gentle diuretic and tonic for the urinary system, has anti-allergy properties and is an effective anti-inflammatory.

Great tasting ghee that is high in Omega 3 & 9 essential fatty acids and vitamins A,D,E and K. Has a very high burning (smoke) point. Perfect for frying, sauteing, baking, roasting or use as a healthy spread. Enhances flavours especially herbs and spices added to cooking.

Old fashion cultured butter, made from jersey milk. Culturing of the cream before churning has two practical benefits, first the acidification of the cream which adds a lactic acid that produces culture aids in the separation of the butterfat in the churning process. Secondly, the added live cultures consume milk proteins to produce this lactic acid and thus yields a more “pure” butter that has a longer storage life. It is the milk proteins that “spoil” or ferment the butter. Other than these practical benefits, culturing the cream before churning gives the butter a very unique flavor and with the lactic bacteria, makes it a healthier product.