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    • Plants-based Medicine | We're all about the Mushrooms

      If you’re loving a daily Matcha or Tumeric latte (or even if you’re not) then say hello to another one of Mother Nature’s marvellous, mysterious gifts coming soon to a KeepCup near you…medicinal mushrooms! Perfect in a coffee or hot cacao, you’ll never look at fungi in the same way.
    • Loving Earth | Where it all began

      Our journey begins in rural India, not far from Mumbai, where Scott had been living on an all fruit diet, studying yoga and working with the local Adivasi people on an organic farming project. It was there that he met our Creative Director, Martha Butler.
    • Spring Recipes Part 2.

      Start the day off right with a hit of hidden veg and our big blend of superfoods.
    • Spring Recipes Part 1.

      This winner of a tart is all allergy-friendly – gluten free, refined sugar free, vegan, and it still tastes delicious!
    • A Day On A Plate: Whitney Aronoff, Natural Foods Chef

      Meet Whitney Aronoff, she is a Natural Foods Chef based in Laguna Beach, California. Whitney works as a personal chef and recipe developer, with a focus on healthy, whole foods cooking. This is what a typical day looks like for Whitney!
    • A cup of tea with Jade O'Donahoo author of Eat This My Friend

      "I now know not to have non-negotioables. That it is ok to break the rules sometimes. Taking that pressure off had a really positive impact on my mental wellbeing!"
    • A Day In A Plate: Anna Feller, Wilder

      "I feel most comfortable in the kitchen, washing and chopping vegetables... This is my daily meditation."
    • The Ashaninka Story

      Collaborating with indigenous growers is core to our philosophy. We use raw cacao grown by the Ashaninka community of the Peruvian Amazon, the largest indigenous community in Peru. This is vital in their quest to build a sustainable life for themselves and sustainable use of the rainforest.
    • Featured Foodies - So Beautifully Raw, Sam Murphy

      "Aside from eating a plant based diet, I truly believe in the power of positive ‘self-talk’ – I’m definitely not perfect and easily fall into the habits of self-criticism, negative belief systems and other downfalls of having a busy & creative human brain, but I notice that every time I begin to become more present, more aware and in-charge of my inner-dialogue I notice a huge shift in not only the way I view myself & my body, but the way I feel."
    • Really Raw Chocolate from Bean to Bar

      We have such a connection to chocolate, often seen as a guilty pleasure, an indulgent moment or as a reward, but rarely do we stop to question how it has come to be a perfectly packaged moment for us to enjoy. Where do all the ingredients come from and what do they go through to become a chocolate bar?
    • Featured Foodie - To Her Core, Dearna

      "As I get older, I definitely feel I am more comfortable in my choices and less strict than I used to be – that said I do try eat ‘clean’ (ie minimally processed) as much as possible, with lots of vegetables. I also try to buy as much locally sourced food as possible these days, I rarely shop at the supermarket and instead tend to buy my veggies from the local market, and we get a veggie box delivered once a fortnight too."
    • People, Process, Planet – Why Loving Earth is Different

      At Loving Earth, we’re passionate about a lot of things. Mainly chocolate. But our chocolate isn’t like the stuff you may remember from the tuckshop at school. That’s because we only use the best wholefood ingredients we can find from people who love the planet. We care about what you eat, and the people who make it.

    Showing 13-24 of 120 posts

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