Welcome to Nature’s Nutrition

Welcome to Nature’s Nutrition, your gateway to a healthy, organic lifestyle. Our goal is to bring you locally sourced produce, groceries, gluten-free foods, prepared foods, natural health and beauty items, and even a convenient juice bar to fit your needs.

We, at Nature’s Nutrition, are dedicated to supplying our customers with the highest quality nutrition at the lowest prices. We are passionate about empowering our customers through knowledge, service, and a responsibility to the health of our bodies and our planet. We are known in the industry as the “Nutritional Supplement Professionals” due to our highly knowledgeable staff.

Nature’s Nutrition is owned and operated by Peter Marino, a registered pharmacist. We are your total health food and natural food market with an array of fresh organic produce, vegan and vegetarian entrees, wheat and gluten free products, vitamins, supplements, groceries, dairy, frozen items, homeopathics, and health and beauty.

Come visit us at Nature’s Nutrition.

We hope to see you soon!


Peter Marino
Nature’s Nutrition Brick NJ

Fun Fact


Hunter-gatherers in the Australian outback today live on 800 varieties of plant foods. Modern Americans live principally on three: corn, soy and wheat.

Recipe Of The Month


You Will Need:

  • 5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground pepper, divided
  • 3 cloves garlic, minced
  • 2 tablespoons chopped Italian parsley

Latest From Our Blog


Vitamin D season is here!

  1. Preheat oven to 375 °F.
  2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
  3. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.
  • Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator.
  • Kitchen Tip: Make it easier to cut a pumpkin, acorn squash or other winter squash: pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

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