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Loving Earth Raw Chocolate?

This chocolate from the loving earth range contains no cane sugar or dairy and is suitable for vegans. This raw chocolate is uncooked and unprocessed chocolate in its purest form that has been sweetened with agave syrup (a natural low GI sweetener). The cacao beans have not been roasted so that all of their nutrients are still intact! There are often a lot of questions about the flavours that the loving earth range is available in and here are some examples of a few of the more original flavours.

Activated almond and purple corn: Activated almonds are raw organic almonds that have been soaked for up to 12 hours to deactivate the enzyme inhibitors in them.  Once these have been deactivated the nuts are much easier to digest. Purple corn is one variety of maize from Peru. The extract that is used in this bar is the powder left when all the moisture has been evaporated out of the corn cobs’ pulp. This chocolate bar is rich in antioxidants and nutrients from both the nuts and corn.

Lucuma and Maca: Lucuma powder comes from the lucuma fruit, part of the sapote family, and has a creamy citrusy flavour. Maca powder has a slightly bitter caramel and nut flavour which is high in both protein and minerals.

Goji and Camu Camu: Goji berries are found in subtropical regions of China and Tibet and are very high in antioxidants. Camu Camu is a small berry that can be found in the Amazon and is very high in Vitamin C. The extract is created by evaporating all of the moisture out of the pulped flesh and tastes a bit like tangy sherbet.

Sour Cherry and Acai: This is one of the most popular flavours! The organic Acai powder comes from Sambazon and is full of anthocyanins and omegas. The sour cherries provide the perfect tart/sour combination with the bitter chocolate.

Organic Orange and Gubinge: Gubinge is another name for the Kimberley version of the Kakadu plum and is one of the highest sources of Vitamin C.

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Organic vs. Biodynamic?

The basic principle of organic farming is to achieve food of high nutritional quality and optimum quantities of produce without the use of artificial fertilisers or synthetic chemicals. It does not use genetically modified foods, growth promoters or hormones.  Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones. Organic farming emphasises the need to maintain appropriate land management and aims to ecologically achieve the balance between animal life, the natural environment and food crops. Organic farmers do not use pesticides or herbicides. The produce that is gained through organic farming is thus at its most natural form.

Organic and biodynamic are very similar; both are grown without chemicals and GMOs. However, biodynamic goes one step further. It is a holistic practice where all things are considered living interrelated systems – animals, plants and the solar system. Biodynamic practices create healthier plants and heal the earth by replenishing the soil and adding vitality to the plant, soil and/or livestock.

Biodynamic farming methods enliven the soil through  careful observation of nature’s rhythms. The main difference between organic and biodynamic is that biodynamic farming uses different principles that add vitality to the plant, soil and/or livestock, whereas traditional farming typically deteriorates the soil. Biodynamic agriculture uses specifically prepared preparations made from minerals and herbs – very similar to homeopathy. These preparations are used to enhance the compost applied to the fields and intensify the sunlight permeated into the plant.

Biodynamic agriculture also incorporates astrological influences. Rudolf Steiner, the founder of biodynamics, believed that much like the moon affects the tides, so does it affect the growing phases of planting and harvesting. Complex stellar calendars chart the influences of the moon and other planets for gardeners and farmers to follow.

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A beginner’s guide to Shoyu/Tamari selection

Shoyu and Tamari in the Making:

Soy sauce arrived in Japan from China around the 8th century A.D. where the same traditional fermentation methods were used until the 1930’s when the modern approach of using caramel, sugar, and flavour enhancers was introduced. In health food shops such as Mountain Creek only traditionally made shoyu and tamari are sold.

There are 7 basic steps in the making of Shoyu:

1. Whole soyabeans are soaked in water.

2. Cracked whole wheat is added to the beans.

3. The culture is then added (seed koji)

4. The mixture is placed in a temperature controlled chamber and left for two days

5. The matured koji is put in fermentation tanks with salt and water.

6. It is then pressed to yield the raw soy sauce.

7. The raw shoyu is then pasteurized to produce the finished product.

Tamari is made in the same way as shoyu except that it contains no wheat. It is made solely from soybeans, water and sea salt.

Which should you use?

Tamari can be described as having a soft and rich aroma with a smooth well balanced taste. Shoyu has a sharper slightly bitter taste (from the wheat) with a more “alcoholic” note.

Tamari retains it’s full flavour after cooking. On the other hand, shoyu, because it is brewed with wheat, contains more aromatic flavour notes in the form of alcohols and esters that flash off under high temperatures.

Tamari has 37% more organic protein than ordinary shoyu.

We carry the following brands: lotus (made in USA), Spiral (made in Japan), Pureharvest (made in China). While all are made organically, Spiral is made by aging in wooden vats, while Lotus and Pureharvest are prepared in stainless steel vats.

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Raw Wheat Germ vs Stabilised Wheat Germ?

We only sell raw wheat germ here at Mountain Creek. The difference between the two is that stabilised wheat germ has been heat treated to ensure that it does not oxidise and become rancid, yet retains the flavour and nutritional quality. Raw wheat germ has not undergone this treatment, but is stored in vacuum sealed bags in the refrigerator to prevent any oxidisation from occurring.

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A Simple Guide to Protein Powders

Whey Protein is a derivative of the cheese making process.  The curd, or protein known as casein, is separated out and used for cheese while the remaining portion of the milk – the whey – is filtered and dried to form a powder. Whey protein is mild to slightly milky in taste.

Concentrates: Typically have a low (but still significant) level of fat and cholesterol but, in general, have higher levels of bioactive compounds, and carbohydrates in the form of lactose. They are 29%-89% protein by weight.

Isolates: Processed further than concentrates to remove the fat and lactose but are usually lower in bioactivated compounds. They are 90% + protein by weight.

Soy Protein is a protein that is isolated from soybeans. It is made from dehulled, defatted soybean meal.

Concentrate: Soy protein concentrate generally contains around 65% protein. To produce soy protein concentrate, the majority of fat is first removed from the soybeans to create a de-fatted soy meal.  Then the majority of the non-protein, water-soluble compounds are removed as well.  The end result is a powder that contains protein, as well as some of the original carbohydrate content, from the soybeans. Because soy protein concentrate contains a fair amount of the original carbohydrate content of the soybeans, it retains the soybean flavour to some extent.

Isolate: Soy protein isolate contains at least 90% protein.  Soy protein isolate is refined further than the concentrate to remove the carbohydrate content and is almost entirely pure soy protein.  Soy protein isolate has a more neutral flavour than the concentrate.

Pea Protein is a relatively new form of protein powder which is valued for its high digestibility (90-95%) and low potential for allergic responses.  Pea protein is an animal-free supplement made from extracting the soluble pea protein from yellow split peas and contains around 80-90% protein.  Pea protein is often combined with rice protein because pea protein is low in the amino acids cysteine and methionine but high in lysine while rice protein is low in lysine but high in cysteine and methionine.  When combined, these two proteins offer superior amino acid profile that is comparable to dairy or egg proteins.  Pea protein has a light, flurry texture and slightly sweet taste which mixes well in solution.  Pea protein powder, unlike other protein powders, can be mixed with a small amount of water and formed into a semi-solid mixture which can be used as a jam or spread.

Rice Protein is a vegetarian protein that, for some, is more easily digestible than whey protein.  It contains around 80% protein.  Rice protein has a more distinct taste than more other forms of protein powder.  It is commonly mixed with pea protein powder because while it is high in the sulphur-containing amino acids, cysteine and methionine, it is low in lysine while pea protein is low in cysteine and methionine but high in lysine.  The combination of rice and pea protein offer a superior amino acid profile that is comparable to dairy or egg proteins, but without the potential for allergies or intestinal issues that some users experience.

Carob Protein is a raw food protein derived from carob seed and has a similar amino acid profile to soy protein with 54% protein.  It is rich in soluble and insoluble fibre and has a nutty flavour.

Egg White Protein contains 80% protein.  Its neutral flavour lends itself to be used in a variety of ways, either as a substitute of liquid eggs, blended in a smoothie, or whenever egg whites are required in a recipe.

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What Is Carob?

Carob is a small to medium sized, long-lived evergreen tree with dense foliage.  The fruit is a dark brown flattened pod.  It contains a sweet, chocolate tasting pulp and several bean-like seeds.  The carob tree originates in the Mediterranean and is a member of the Legume (Pea) family.  It is caffeine-free, rich in phosphorus and calcium, high in protein, and low in fat.  Spaniards carried carob to Mexico and South America, and the British took carob to South Africa, India, and Australia.  Carob is now grown commercially in South Australia and the trees grow in Cowra, NSW so much so that they even have a road named for them, Carob Bean Ave.

The pods are edible and are often used for livestock feed.  The pod contains up to 15 seeds which are surrounded by a pulp.  The seeds, which are remarkably uniform in size and weight, are thought to have been the original standard carat weight used by jewellers and goldsmiths.

Unlike chocolate, which requires sugar to make it palatable, carob has a natural sweetness which allows it to be used sugar free.  This natural sweetness is one of the things that attract livestock. Carob pods are typically dried or roasted and mildly sweet.  In powdered, chip, or syrup form it is used as an ingredient in cakes and sweets and is used as a substitute for chocolate.  Carob is free of the allergenic and addictive effects of caffeine and theobromine present in cocoa.  It also contains less fat and more sugar than cocoa.

Mountain Creek carries a wide range of carob products. In addition to our bulk carob range (see Bulk Items page) we supply carob buckwheat crispbread, carob coated rice cakes, carob coated licorice logs, carob coated marshmallows, and kibbled carob pods. We also stock carob powder, which can be used as a one-for-one cocoa substitute, and carob syrup.  Carob Syrup pairs well with pears, figs, bananas, apples and red berry fruits.  It can be used in milk for a hot or cold drink or over ice cream and yoghurt.  Add rich carob syrup to marinades, sauces and dressings.

carob-pods-150x150 carob-tree

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Mokosh make skin products from pure, ethically sourced ingredients that are strictly free of potentially harmful additives.  The key ingredients are Fair Trade,  and most of their products consist of 100% certified organic ingredients. No preservatives, colours, fragrances or synthetic ingredients are added. For babies, we advise using our products that contain no essential oils.  All Mokosh products are certified organic with NASAA.

The difference between Mokosh and other cosmetic brands is that these products contain no water.  By leaving out the water, no preservatives are required to prevent the growth of bacteria and fungi.  These microorganisms are unable to grow in the absence of water.  This results in the moisturisers – oils and creams – being at least twice as concentrated, and up to 5  times the concentration of standard moisturiser, so that the tiniest amount needs to be used.


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Timbers of the shop – a photographic essay

Iron bark slab


timbers of the shop

While the dominant feature of the shop is the handmade spotted gum counter, originally the rest of the shelves were sourced from such places as Ikea. However over time we have made a conscious effort to gradually replace all the shelving, with recycled timber or plantation timber, such as hoop pine. Our main source of the recycled timber is Thor’s hammer ( and new (for want of a better term) is Cadona’s, a 3 generation family owned local timber yard.
What follows is a celebration of the gift that nature has given us.

RedGum and hoop display boxes