Author: Chevaun Roux

Faithful to Nature Eco Awards: NOMINEES

We are in the voting stages of our Faithful to Nature Eco Awards. It’s been such a heartwarming journey so far, mostly because of all the incredible people out there who are looking to make a difference in the way that we consume, and positively impact Mother Nature and her creatures, as much as possible. Without any further ado here are your nominees, to find out more about them simply click on their names: BEST ECO PRODUCT INNOVATION: Bamboo Baby Good for the ground Kuro-Bo Wawa Surfboards MoonCup ECO-CONSCIOUS HOSPITALITY: Greyton Eco Lodge Kindred Kitchen Leafy Greens Café Nourish’d Peace...

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Saving the Survivors – Bahati’s Journey from Strength to Strength

  Last year Faithful to Nature decided to put the soul back into shopping by utilising expenditure on Black Friday to give back to a cause. And so came in Saving the Survivors. This incredible organisation is founded on the basis of aiding and assisting all animals who fall prey to poaching. Although the organisation is aimed at all wildlife, rhinos have become their largest focus, purely because these beautiful and powerful creatures have become the victims of so many poaching crimes. And unless you’ve been living under a rock for the last few years, this is not the...

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ANNOUNCING: Faithful to Nature Eco Awards

It is through active, informed decision-making resulting in conscious consumption that we show our care for Mother Nature through our support for the companies and individuals who are making it their ambition to make earth-friendly products more accessible for our everyday use. However, we want to take this recognition and appreciation one step further, and so… drum roll …. we are incredibly excited to announce the launch of the brand-spanking-new Faithful to Nature Eco Awards! Yup, that’s right – cue the leaf confetti and let’s break out our finest bottle of organic vino! – we are shining a spotlight...

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Sweet Potato Flatbread with Date Syrup

Serves 4 INGREDIENTS: DOUGH 1 cup sourdough starter 1½ cup Farina ’00 flour 1tsp dried yeast 2tsp salt glug of olive oil METHOD:  Place flour into stand up mixer bowl with the sourdough starter, yeast and salt. Knead to form dough (±10minutess). Place dough in a bowl with a dusting of flour. Cover with cling film and allow to double in volume for 2 hours in a quiet corner of the kitchen. Heat oven to 200̊C. Stretch the dough into a rectangular shape and arrange on the greased baking tray. TOPPINGS 1 small pink skinned sweet potato 1 pear...

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Date Syrup, Sesame Oil and Dark Chocolate Biscuits

Makes ±24 INGREDIENTS 120g Muscovado sugar (plus extra for dusting) 80ml toasted sesame oil 1 large, free-range egg 240g self-raising flour 3 TBSP almond milk pinch of salt 85g Silan Natural Date Syrup 100g good quality dark chocolate, chopped roughly 2TBSP white sesame seeds (plus extra for sprinkling) METHOD Heat oven to 180̊C. Whisk Muscovado sugar and sesame oil until lighter in colour and air-rated (±8mins at high speed on a stand-up mixer). Crack the egg into the mixture and mix well. It will turn a creamy colour. Sift the flour and salt and combine with the wet ingredients....

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