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Ger’s June 2017 Update!!

Ger's Monthly Update
Hi everyone,
We hope you’re all enjoying the start of a great summer. In Only Natural we’re very excited as more opportunities present themselves for us to go in the direction we want to. It’s a new direction and it’s not, in ways we’re just going back to our roots. Over the next few months you’ll see us increase our offering of fresh, local produce, all produced by people who care as passionately as we do about wholefoods and how a diet firmly based on them really is the way to health and vitality.
As well as this we’ll be taking a serious look at sustainability and how we can help you, our customers, to make the most environmentally sound buying choices, whether that’s by buying organic, buying local or just minimizing packaging . Let’s look to the health of the planet as well as our own, after all they do go hand in hand. Yes these are lofty ideals but we can all make a difference, no matter how small, and we’d welcome any suggestions or comments you have so don’t be shy!

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Sukin, a skincare brand from down under that could be big up here !

Sukin Only Natural

Sukin was launched in 2007 by a Melbourne based family on a mission to provide high quality, affordable and effective natural skin and hair care.  We’ve stocked some Sukin products for many years now but, in line with our new drive to support products which truly love the environment as well offering quality and value, we’ve just increased the range. As to quality I have no doubts, you don’t get to be Australia’s No. 1 selling natural skin and haircare range without being a brand that works, especially in a comparatively harsh environment like down under.

As for eco credentials Sukin have chosen to make that the core of their ethos from the start. As their website puts it : “Skincare that doesn’t cost the earth” is our tagline which reflects our affordable price positioning and also touches on Sukin’s natural formulations and earth friendly brand ethos, these elements have resonated well with our customers.

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Solgar Sports Nutrition talk by Paul Chamberlain

Sports Nutrition Only Natural
In early May myself and two other staff members attended a sports nutrition training presented by Paul Chamberlain on behalf of our biggest brand, Solgar. Paul is a very well respected marathon and ultra-long distance runner. Nutritional requirement and supplementation were covered for both endurance and power and strength sports. Even though these two areas of sports are distinctly different, a lot of the basic principles are the same.

From a nutritional perspective, the first focus should always be on functional nutrition. This means eating correctly to maintain overall health, supporting the immune system and preventing injury. The second focus should be on performance nutrition. This is where specific fuelling for the exercise is taken into consideration, plus recovery and hydration plan.

Eat enough calories

The first priority in any training plan should be to eat enough calories. The only exception to this is where weight loss is a goal. It makes sense, especially during endurance training that more calories will be burned, therefore additional calories must be consumed. This is vital to maintain a positive energy balance. Not getting enough calories can lead to poor quality training, poor recovery, fatigue, weight loss and suppressed immune system to mention a few. Additional calories from healthy fats or carbohydrates could include; oily fish, avocado, mixed nuts and seeds, coconut oil, quinoa, rice, brown basmati rice, sweet potatoes, whole fruit etc.

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Holiday Packing – What’s In Your Suitcase??

Holiday Packing Only Natural
Oh thank goodness it’s that time of year again when most off us head off for sunnier climates!! It’s time to soak up the sunshine, build up your Vitamin D reserves and get away from the stresses of everyday life.

We’re often asked here in Only Natural for suggestions on what to bring away, sometimes it’s gift ideas for someone moving overseas but most times it’s just for people who want to enjoy their trip as much as possible and be as comfortable as they can.  So we’ve compiled a list of what we would recommend gets packed in your suitcase or in your hand luggage.

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Recipe of the Month – Gluten Free Pasteis de Nata (Portugese Tarts)

Recipe of the Month Only Natural
You can’t go to Portugal without trying their famous custard tarts, Pasteis de Nata. Growing up, when it came to picking a holiday location, we never ventured from Portugal. We fell in love with the people, the beaches, the weather and, more than anything, the food. There’s nothing quite like finding a local café on a quiet cobbled street and basking in the morning sun while sipping an espresso (or a “bica” as they call it) and taking a bite of a freshly baked custard tart. Perfectly flaky pastry and scrumptious homemade custard – heaven!

I have just recently started baking a coeliac-friendly version of these bad boys for my Rake of Cakes stall in the Bullring Market and decided I had to share the recipe of the month Only Naturalrecipe! For this recipe, I’ve used our delicious new Commons Farm Raw Milk to make the custard and it makes for a wonderfully creamy finish. I’ve also used Silly Yak Puff Pastry, which is 100% coeliac friendly and available in the freezer instore!

Notes:
– Make sure you have defrosted the pastry in the fridge before starting to bake.
– Use the best quality vanilla extract you can. I love Neilson Massey Organic Vanilla Extract.
– This recipe makes about 30 – 32 tarts
– The custard is delicious over desserts or on its own as well!

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Foodie Heaven – Spoiled for Choice at Lunchtime

Spoilt for Choice Only Natural

A lot has happened around the Supervalu carpark (where we are located) over the last few months and, with my foodie hat on, I’m thrilled to say that it’s all been about new dining options. So, in case you hadn’t noticed and are looking for a new dining experience or two, here’s the lowdown.

Since Rocky from the Arts Centre’s D’Lush opened his new offering (the name’s the same!) opposite Bank of Ireland the queues haven’t stopped. The offering is pretty much the same as in Cornmarket with perhaps a little more emphasis on brunch. Big flavours and healthy balanced meals are the order of the day and allergies, gluten free, non dairy and vegan diets are all amply catered for. My lunch was Mexican chicken, feta, beetroot, chorizo, seeds, smoked salsa and minted yoghurt salad…… divine !

Spoilt for Choice Ony Natural
Ramen 3

Right next door is Ramen, Wexford’s latest Asian Street Food offering. Ramen is a chain so, while we don’t have the individuality of a D’Lush, the offering is still very strong on health, flavour and value. Everything’s made to order so tweaking a recipe to suit individual taste and need is no problem. Offerings include noodle dishes, wok dishes and curries and you can tell from the big containers of freshly prepped vegetables that form the heart of the cuisine that they pack a nutritional punch. I had the pad Thai with tofu and loved it.

Further down almost at the Quay is Button and Spoon, recently opened sibling to its very successful and stylish sister restaurant in Bridgetown. Style is the byword here too with the delightfully countrified interior. It’s certainly not style over substance however with a well crafted menu offering everything from breakfasts to die for to inventive soups to the most decadent cakes and desserts (maybe not for every day!). I chose the lentil Dahl and rice. The tomato based Dahl was expertly spiced, a delicious lunch.

Spoilt for Choice Only Natural

We’re so well served in Wexford by a marvelous range of daytime eateries and, if these three are anything to go by, food which offers great taste as well as all the benefits of wholesome, natural ingredients certainly isn’t too much to ask for!

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Ger’s May 2017 Update

Ger's Monthly Update
As summer approaches not everyone looks forward to this time of year as exam time is getting close again so don’t forget that there’s lots you can do to alleviate the stress of it and improve your chances of the good performance you deserve with some well chosen natural supplements. We’ll have some great promotions on these supplements all month.  Here’s a link to an Exam Preparation blogpost where we outline the options and we wish all you hard working students the very best!

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Wexford Skin Clinic is 2 Years Young!!!

Ger's May Update Belinda Kehoe

It’s no secret that we’ve always been a fan of our close neighbour Belinda Kehoe of Wexford Skin Clinic and after just recently moving into their larger, glitzy new premises on Wexford Quayfront we asked Belinda to tell us a bit about her approach on how to truly have healthy skin.

On March 30th, 270 women joined us in the Riverbank House Hotel to celebrate our 2nd birthday and just 10 days later we took up residence in our shiny, new clinic on Wexford quayfront, so all in all it’s been an exciting few weeks.
Obviously our main aim is to achieve results for our clients, whether it’s Acne, psoriasis, rosacea or plain old dull skin, we have many tools to achieve our clients goals.

We view the Skin as a multi-layered organ and we treat those many layers with a Feed, Fortify, Finish approach.

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Recipe of the Month – D’lush’s Gigantes Recipe

Wexford’s newest healthy eating place

Gigantes Recipe
When we heard that Eugene, owner of D’lush Café in Wexford Arts Centre, was planning on opening a new eatery, and on our doorstep opposite Bank of Ireland, we got very excited. I’ve always maintained that Eugene, or Rocky as he’s more commonly known, had an amazing grasp of how to combine simple, natural ingredients into stunningly flavourful and nutritious meals. Many’s the happy lunchtime I’ve spent in D’lush and I’m really looking forward to sampling the new offering.

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Rob Greenfield – How To Be The Change In A Messed Up World

I-must-give-all-of-myself-now-or-risk-not-having-done-enough
On a sunny Sunday in early April, myself and Ciarán headed to Common Ground in Bray to meet environmental activist, Rob Greenfield. The room was bursting at the seams with avid listeners and there was a tangible feeling that maybe, just maybe, a change is coming. Maybe we can turn back the clock on all the environmental destruction we’ve caused.

We’ve followed Rob’s work for a few years now. He first came onto our radar in 2013, when he cycled from San Francisco to Vermont living by his low-energy, low-waste criteria and carrying any rubbish he generated with him. He had no money and relied on the food waste in public skips and bins for sustenance. Needless to say, he never went hungry. As a species, we waste an incredible amount of food. Rob’s passion is minimising the damage we cause to our ecosystem by reducing waste in all its forms.

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