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Nature Nudge Wellness

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  • N001 BEETSTREET- Beetroot based Probiotic Drink- 750 ml

    Beetstreet is a hand crafted fresh fermented drink (non alcoholic). Root vegetables like Beets have beneficial and naturally occurring bacteria and yeasts. We harvest this abundance of natural probiotics through the fermentation process to make Beetstreet. It is not beet juice.

    Benefits in brief: Helps anaemia and women’s health matters like bloating and menopausal issues. Useful for all auto immune disorders. Digestive aid. Immunity booster. High in iron and nitrates. Natural daily use probiotic for the whole family.

    Some interesting history: Russian Beet Kvass and Indian Kaanji are traditional ferments and Beetstreet derives its inspiration from those greats. There is interesting documentation on how Beet Kvass used to be given to Russian soldiers as an immunity builder before they were sent in to attend to plague infested areas. Many traditional households in North India have a jar of Kaanji brewing on the side and it is part of the grandma’s treasure trove of remedies.

    Process: Slow and wild fermented in a special 3 stage process- takes over 3-4 days to achieve a silky smoothness.

    Ingredients: Each ingredient is purposively selected for its ability to help your gut restore its naturally diverse biome.  Made with the superfood beetroot, dechlorinated water and 7 healing spices including Himalayan Pink Salt. We believe in responsible raw material sourcing.

    Taste profile: Savoury, Zero sugar, Keto-friendly.

    Known strains of bacteria contained: Beetstreet is wild fermented, so we can only list some of the dominant strains of bacteria found in the drink. Beyond this list, there is a natural bio diversity that is difficult to fully know as it could change from batch to batch.

    Strains of bacteria known:  Lactobascillus, Leocanostoc, Acetobactr, Glucanobacter

     Further descriptors: Low Glyceimic index product

    Who can use: For every member of the family across every age group, for health maintenance.

    Specific comments: Can be consumed even by diabetics as it has a low glyceimic index.

    Persons recovering from antibiotic consumption, chemotherapy

    People with any kind of auto immune disorders like eczema, PCOD, Lupus, weight gain, sleep issues etc

    People with constipation issues

    How to use: Drink 100-150 ml a day, post any one meal of your choice. Consume daily.

    For children, can start with 1 tbsp.

    Side effects: Usually none. In some cases, change in stool frequency and looseness may occur for a few days. Persist with usage and it will clear as the body is getting rid of unwanted bad bacteria and toxins.

    How to store: Keep Refrigerated.

    Shelf life: 8-10 weeks from date of delivery.

  • Organic Fire Cider

    Fire Cider is an ancient European farm ferment created as an aid to reduce cold and flu like symptoms. Organic Apple Cider Vinegar and many healing root vegetables are put through a non alcoholic fermentation process. This has a long brewing and infusing process but the result is an amazing home remedy and immunity booster. A handy home remedy that’s a must for every household.

    Benefits in brief: Immunity booster. Helps manage cold and flu symptoms. Improves digestion and helps with acid reflux. Improves skin condition. Watch that blocked nose open up, that allergic sneeze reduce dramatically!

    Some interesting history: Fire cider used to be brewed in large glass jars in every pantry to help the family cope with cold weather and flu issues. Interesting stories can be found on how fire cider used to be given to kids, adults and even house pets to manage cold and flu symptoms as well as digestion.

    Process: Organic high grade apple cider vinegar is brewed with a host of root vegetables, herbs and fruit peels. 3-4 weeks of fermentation are required for the infusion to take place properly. Every drop of the brew is pure magic for immunity!

    Ingredients: Organic apple cider vinegar, Horse radish, Onions, Turmeric Root, Ginger root, several other root vegetables and herbs, orange, lemon and many other fruits

    Taste profile: Mildly fiery and sour.

    Known strains of bacteria contained: is wild fermented, so we can only list some of the dominant strains of bacteria found in the food. Beyond this list, there is a natural bio diversity that is difficult to fully know as it could change from batch to batch. Root vegetables all carry such a wide variety of probiotic bacterial profiles.

    Who can use: For every member of the family across every age group.

    How to use: Pour one tbsp in a ½ cup of warm water and sip. Can be had straight if u have the courage but its not recommended 😊

    Side effects: None known

    How to store: Store at room temperature

    Shelf life: 15-20 weeks from delivery.

  • Spicy Soleier Eggs

    Spicy Soleier Eggs are a clever invention of the Europeans! Partly fermented, partly pickled- this product is all about a spicy and tangy twist to the usual boiled egg. Fermenting eggs make them easily digestible while adding a fantastic flavor to them.

    Benefits in brief: Protein rich and Easily digestible eggs, while making them full of flavour and spice. The protein found in eggs is pre-digested by the microbes, to an extent. This makes them light on the stomach and the powerhouse of nutrients stored inside the egg is made easily bio available to the body for absorption.

    Some interesting history: Spicy Soleier Eggs are very popular across Europe as a bar snack. This product seems to have been created when nature gave the bounty harvest of eggs and it could not be used as fast. Nobody anticipated such a tasty product would be created!

    Process: A unique blend of brine, vinegar and spices is created and the boiled eggs are fermented for a week. The spices infuse the boiled egg with a lovely flavour. The resultant eggs are sturdy and versatile.

    Ingredients: Hard boiled cage free eggs, Vinegar, spices, salt, dechlorinated water

    Taste profile: Spicy and Tangy, mildy chewy.

    Known strains of bacteria contained: is wild fermented, so we can only list some of the dominant strains of bacteria found in the food. Beyond this list, there is a natural bio diversity that is difficult to fully know as it could change from batch to batch.

    Strains of bacteria known: The most common microorganisms found in bifidabacterium and lactobacillus strains.

    Who can use: For every member of the family across every age group.

    How to use: Slice over toast or rice crackers to make sandwiches. Crumble into wrap fillings. Slice over a salad. Make Onigiri rice balls. Creativity knows no bounds!

    Side effects: None known

    How to store: Keep refrigerated

    Shelf life: 4 weeks from delivery.

  • Creamy Labneh-Yogurt Cheese

    Creamy Labneh Yogurt Cheese is pure indulgence with all the benefits of probiotics, all in one go! Creamy Labneh is a dairy based cheese made from yogurt. We make the yogurt from scratch so that the probiotic culture is alive in every drop. Use this freshly made cheese on toasts, in rolls, as a spread or a dip, make impressive starter trays, serve over rice or soups. Your creativity is invited to tango with this product and come up with exciting applications as it’s so versatile

    Benefits in brief: Very high in probiotics, calcium, protein, and Vitamin B12. Full of natural enzymes and highly bio available vitamins.

    Some interesting history: Labneh is from the Middle East. There are stories that it was discovered when migratory tribes used to store the milk of their cattle in bags and walk over miles.

    Over generations, it has entered our kitchens as an ancient ferment ready to be modernised.

    Process: The cheese takes more than 8-10 days to achieve the silky-smooth consistency that we deliver. Fresh set Yogurt is naturally drained of whey in a natural and noninvasive way. Fresh zaatar spice is mixed and rich olive oil is infused with garlic, chilli and zaatar. The finished labneh is hand rolled and preserved in the infused oil for delivery to you.

    Ingredients: Full cream milk, Olive Oil, Garlic, Chilli Flakes, Zaatar spice mix

    Taste profile: Creamy, decadent, mildly sour.

    Known strains of bacteria contained: Creamy Yogurt labneh is wild fermented, so we can only list some of the dominant strains of bacteria found in the food. Beyond this list, there is a natural bio diversity that is difficult to fully know as it could change from batch to batch.

    Strains of bacteria known: The most common microorganisms found in Creamy labneh are  lactic acid bacteria (LAB),  lactobacilli and bifidobacteria.

    Who can use: For every member of the family across every age group, for health maintenance.

    How to use: Use as spreads over toast and top with pizza vegetables, put a dollop over your soup or rice, Use in wraps, over salads. Versatile use. Once finished, the residual infused oil can be used in pastas and salads as topping or for cooking at low heat.

    Side effects: None known

    How to store: Keep at room temperature

    Shelf life: 4-5 weeks from delivery.

  • Range of handcrafted, Natural Probiotic salad pickles

    Fresh Fermented Probiotic pickles- all nutrient rich

    Bundle of

    Bright Sunshine Raw Sauerkraut  (Turmeric)

    Ruby Red Sauerkraut 

    Vegan Kimchi

  • Taste the Range Pack- Bundle of handcrafted, Natural Probiotic Drinks- Beetstreet, Wicked Tintiri and Mystic Kaahiki-100 ml each

    Handcrafted probiotic drinks Taster bundle

    Figure which fine flavour your family likes best

    BEETSTREET-
    Beetroot based Probiotic Drink- 100 ml, WICKED TINTIRI -Tamarind and Ginger
    based Probiotic Drink- 100 ml, MYSTIC KAAHIKI -Pineapple based Probiotic
    Drink- 100 ml
  • Happy Healer Garlic in Honey

    Happy Healer Garlic is a unique and ancient ferment, which combines native garlic with high-grade honey. It is used to boost the immunity of the body very effectively.

    Benefits in brief: Immunity booster. Helps in blood pressure management. High in Vitamin C and Manganese.

    Some interesting history: Garlic is an ancient root used for its healing properties. Honey and its health benefits are also well established. When garlic is fermented with honey, the inherent sulphur in garlic is released. Sulper from garlic is excellent for diabetes blood sugar management.

    Process: Native garlic requires hand peeling. These are cut into bite sizes and fermented with
    high-grade honey. It is fascinating to watch the honey naturally thin down from the sulphur released by the honey as the fermentation develops over 4 weeks of fermentation.

    Ingredients: Native Garlic, High-Grade Honey, Turmeric

    Taste profile: Strong garlic flavour with the earthiness of pure honey

    Known strains of bacteria contained: is wild fermented, so we can only list some of the dominant strains of bacteria found in the food. Beyond this list, there is natural biodiversity that is difficult to fully know as it could change from batch to batch.

    Who can use: For every member of the family across every age group, for health maintenance.

    Specific comments: Blood pressure and diabetics can try with supervision

    How to use: As the taste is strong, the suggested way to use is to have 2-4 pieces wrapped up in
    bread or rice, along with a few drops of honey.
    Possible to add to rice, in salads, in wraps and rolls, burgers, sandwiches, on the side of your favourite meats. Consume daily.

    Side effects: None known

    How to store: Keep Refrigerated.

    Shelf life: 1 year from the date of delivery.

  • Grandma’s Traditional Fermented Rice

    Grandma’s Traditional Fermented Rice is an everyday ferment used even today in many parts of the world. This ferment uses cooked rice and generates an easily digestible, high-in Vitamin B 12 end result! The semi-smooth porridge-like texture is so easy to eat in any meal one pleases.

    Benefits in brief: Very high in Vitamin B12. Full of natural enzymes and highly bio-available vitamins.

    Some interesting history: Leftover rice was put in an earthen pot and left to go through a non-alcoholic fermentation process in the olden days. In the morning, many families used to have the light fermented rice for breakfast porridge. It used to be consumed with yogurt, leftover vegetables or any such addition. In fact, there is a revival of this concept as people realise the nutritional benefits of this food!

    Process: This ferment is very easy to make and is just an overnight fermentation process. The
    best thing is for you to learn how to make it every day at home. However, if you are time-pressed, we are happy to make it for you and save you the trouble. Either way, add it to your food repertoire and watch all Vitamin B deficiencies naturally fade away so simply.

    Ingredients: Cooked rice, dechlorinated rice, salt, spice mix (on request)

    Taste profile: Mild benign flavour. Can be combined with any flavour one likes.

    Known strains of bacteria contained: is wild fermented, so we can only list some of the dominant strains of bacteria found in the food. Beyond this list, there is a natural bio diversity that is difficult to fully know as it could change from batch to batch.

    Strains of bacteria known: The most common microorganisms found in fermented rice are lactic acid bacteria (LAB), lactobacilli and bifidobacteria

    Who can use: For every member of the family across every age group, for health maintenance.

    How to use: Have 2-3 tablespoons with any flavor Grandma’s Traditional Fermented Rice is an everyday ferment used even today in many parts of the world. This ferment uses cooked rice and generates an easily digestible, high in Vitamin B 12 end result! The semi smooth porridge like texture is so easy to eat in any meal one pleases.

    Side effects: None known

    How to store: Keep Refrigerated.

    Shelf life: 2 weeks from delivery.

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