Edible Xmas Inspirations...

With the last Food Co-op Round for the year fast approaching (November 25th) I realised that Christmas is also approaching like a freight train.  I am usually quite organised each year, albeit reluctant to get carried away with unnecessary spending. I am much more sentimental when it comes to gift giving.

This year is quite different for us. Our priorities AND budget are more directed at preparing for the arrival of our 3rd baby early next year.  In our families there are little children and grown adults to cater for at christmas - so this year I am inspired to create handmade gifts for the children, and edible gifts for the adults - all made with love of course.

Recently I've managed to find my old recipe bible (packed with old fashioned recipes from my beatiful Nan) and some online resources as well, to collate some cockle-warming edible gift ideas to both inspire and share with family and friends. I'll definately have to knuckle down and write my food co-op wishlist once I can manage to stop drooling!

TOMATO & MINT CHUTNEY (makes 5-8 jars, depending on size used)

Ingredients:

1 x medium red onion - finely diced

2 cloves garlic - minced 

1kg tomatoes (any sort) - skinned and diced

1 cup Apple Cider vinegar

8-10 dessert spoons of organic apricot jam

1 cup water

Shallots - finely chopped

2 good handfuls of garden mint - roughly chopped

Splash of olive or sunflower oil

Cracked pepper to season

Method:

1. In a nice deep pot on med heat, saute onion and garlic in oil until soft.

2. Add apple cider vinegar and leave 2 min to deglaze. 

3. Then add tomatoes stirring well. Add water and apricot jam - mix well, bring to a light boil and 
    then simmer for at least an hour ( I normally leave for a couple to relly reduce and turn a rich red
    in colour)

4. Once reduced and has reached a thick Jam consistency, add mint and shallots. Season with black
   pepper. Let cool

5. Pour boiling water into jars to sterilise. Divvy up Jam once cooled and decorate jar festively.

This sheeny shiny red and green delight is wonderful with Xmas ham, barbecued fish and lamb or fried goats cheese.

GLUTEN FREE LAVENDER SHORTBREAD 

Ingredients:
1½ cups almond meal flour, plus extra for dusting
¼ cup cornflour, tapioca or arrowroot starch
2 tablespoons dried lavender flowers, chopped
2 tablespoons honey
¼ cup rapadura or coconut sugar
8 tablespoons butter, cut into 1-tablespoon pieces
½ teaspoon salt

Directions:
Preheat oven to 175° C.

In a medium bowl, combine honey, sugar, and butter with a mixer or spoon.

In a separate bowl, sift together flour, cornstarch, lavender and salt. Add to butter mixture and stir until you have soft dough.

Transfer dough to a dusted cutting board, roll into a ball and wrap in plastic. Chill for 30 minutes.

Roll out chilled dough about 1/2-1cm thick and score into rectangles or circles. Bake on a greased cookie sheet for 15-20 minutes until golden brown. Cool to room temperature and serve.

FAUX RUM BALLS

Ingredients:

2 cups medjool dates
1cup insecticide free almonds - ground
1cup organic dessicated coconut
2 T raw cacao or cocoa powder
1tsp rum essence

Method:
Process dates, add ground almonds, coconut, cacao powder and rum essence in a bowl. Using hands mix togther well, and roll into balls. Coat in in extra coconut. Enjoy!

SUPERPOWERED GLUTEN FREE MINI CHRISSY CAKES (makes approx 15)

Ingredients:

1 large orange
4 eggs
½ cup apple juice concentrate

1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon allspice
¼ teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 cup blanched almond meal
1 cup brown rice flour
2/3 cup lightly roasted pecans, roughly chopped
2/3 cup lightly roasted almonds, roughly chopped
2 teaspoons fresh grated ginger
1 cup sultanas
1 cup currents
½ cup apricots
¼ cup goji berries or dried cranberries
1 cup water (some of this can be the orange cooking water)
extra pecans, almonds or sugared blueberries to garnish


Method:
1. Preheat an oven to 180° C. Grease a 20 cm cake tin (line with baking paper if desired) or mini muffin tray if making small cakes.
2. Place the orange in a saucepan with water and boil for 1 hour or until tender. Once cooled, remove the pips and place in a food processor along with the eggs, apple juice concentrate, vanilla and spices. Blend until smooth.
3. In a large mixing bowl, whisk the baking powder, meal and flour. Mix through the chopped nuts.
4. Place the ginger, dried fruit and water in a saucepan and bring to a boil. Simmer until the water is absorbed and the fruit lightly softened. Leave to cool.
5. Stir the blended orange-egg mixture into the cooled fruit. Pour the wet ingredients into the dry, stirring just to combine.
6. Pour the mixture into the prepared baking tins. Place in the oven and bake until an inserted toothpick comes out clean – roughly 20 minutes.

 

SPELT GINGERBREAD MEN (makes approx 14)

Ingredients:

1/4 cup golden syrup
1/4 cup rapadura sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon bicarbonate of soda
125 g unsalted butter, chopped
1 large egg, lightly beaten
2 1/4 cups spelt flour, sifted
currants and icing sugar to decorate

Preheat the oven to 180C. Grease and line 2 baking trays. Combine the golden syrup, sugar and spices in a heatproof bowl over a saucepan of simmering water. When the sugar has dissolved, stir in the bicarbonate of soda. Remove from the heat as soon as the mixture bubbles. Mix the butter and the warm golden syrup mixture together in a large bowl. Stir until the butter has melted and the mixture is smooth. Set aside to cool.

Add the egg and 1 cup of the spelt flour to the bowl and mix well. Add the remaining flour and bring the dough together using hands. Knead gently on a lightly floured board, until the dough is soft and smooth. Halve the dough and wrap each portion in plastic wrap. Chill for 30 minutes.

Roll a portion of dough between 2 sheets of baking paper to 5 mm thick. Using gingerbread cutters, cut out 14 people shapes. Arrange on the baking trays. Re-knead the dough scraps and chill before rolling out again. Repeat with the remaining dough.

To decorate the biscuits, press in currants for eyes and buttons. Bake for 10-15 minutes, until starting to colour and firm to the touch. Cool on racks before decorating further.

Tips:

If the dough is very soft and difficult to handle, place on a baking tray in the refrigerator until firm.

Enjoy your festive season planning. If you have any edible favourites you would like to share email us at orders@greencaravan.com.au

(Pics courtesy of Google Images. Resources - my Nan's recipe book, Natural Parenting Forum, Margaret Fulton and the Coeliac Association).

Until next time,

GC

xo

Moosewood Veggie Samosas

We've tested out yet another beautiful Moosewood recipe this week...
Simple yet scrumptious, we just had to share!

* For a vegan version omit butter and use coconut or olive oil. Swap dairy yoghurt for a lemon minted soy yoghurt instead*

Ingredients: Dough

  2 1/2 cups flour (spelt, wholemeal works well)
1/2 tsp salt
1 cup plain yoghurt
extra flour, as needed

Directions:

1. Place flour in a med size bowl. Mix in salt
2. Make a well in centre and add in yoghurt. Mix with a spoon, then move to using hands and rub together until a smooth dough forms.
3. Add extra flour if needed. Kneed until quite soft (5 mins). Cover tightly and refirdgerate until ready to assemble samosas.

Ingredients: Filling

2 x large potatoes (chopped, cooked until soft then mashed)
1 Tbs butter
1 cup finely chopped onion
2 garlic cloves, minced
1 Tbs fresh ginger, grated
1 tsp mustard seeds
1 Tbs fresh coriander
3/4 tsp salt
1 1/2 cups green peas (thawed frozen is fine)
2 Tbs lemon Juice
1/2-1 tsp curry powder (to taste)

Directions:

1. Cool mashed potato in bowl, set aside.
2. Melt butter in a small pan, adding onion, garlic, ginger, mustard seeds, salt and curry powder.
3. Saute over med heat until onions etc are soft. Add mixture into potato, along with coriander and lemon juice and mix well.
4. Cool for 15-20mins before using.
5. Preheat oven to 200 degrees. Line baking trays with apper, or grease trays with olive oil.
6. Gather extra flour, a small bowl of water and a pastry brush. Flour a clean surface and roll out balls of dough to about 10 cm round.
7.Lace 1 1/2 Tbs filling in the centre of each round. Brush inner edges with waer and fold over. Crimp edges firmly with a fork to seal.
8. Place samosas on prepared trays and brush tps lightly with olive oil. Bake 15mins, turn over and reduce heat to 170 degress and bake a further 10 mins.
9. Serve while still hot - minted youghurt and sweet chilli sauce are a must!

* For a twist try filling using mashed pumpkin and lentils, corn and sweet potato - get creative!!

  

( Thanks www.food.com for the pics!)

Buzz Like A Bee...

For centuries, Bee Pollen has been used to aid, improve and heal many bodily sufferances. Some examples include:

• Mental function
• Libido
• Acne
• Depression
• Blood pressure

Bee Pollen is regarded as one of nature's superfoods, being a highly absorbable protein that is rich in vitamins, amino acids, proteins, lipids carbohydrates, minerals, enzymes and other micronutrients.

Loving Earth's Jarrah bee pollen has been sourced from the Southwest region of Western Australia. Considered one of the few pristine environments on Earth, the biodiversity of the region has resulted in an exceptional quality Superfood. 

Bee Pollen can be eaten on its own, on top of fruit salads and breakfast cereals, or blended in smoothies and drinks. Our first shipment is due in this week. Normally retailing for $23.90, it can now be purchased through our Food Co-op for just $17. To become a Member JOIN HERE. You can download a Price/Order form HERE.

We will also be selling this item via our Facebook Shop HERE. We offer postage to anywhere in Australia. For further questions please email us or phone 1300 804 902.

Until Next time,

GC x

Help Yourself & The Planet This Winter...

By giving your body a boost at this time of year, you will not only give yourself a fighting chance at staying well and fighting illness, you will also reduce the load of medications that ventually get thrown out - leaching dangerous chemicals into our environment.

With so many adults and now children reaching for medications at the first sign of ill health, our bodies are no longer given the chance to ultilise their higher intelligence to fight and heal us on our behalf. Boosting your immune system at this time of year, not only increases your immunity's number of strong white cells, it also helps to eliminate any deadwood that may be dragging your body down.

By tucking into the following 8 Nutrients, you will surely eliminate the days spent feeling under the weather this winter.

1. Vitamin C - Vitamin C increases the production of infection-fighting white blood cells and antibodies and reduces the risk of cardiovascular disease, while lowering blood pressure. Found best in citrus, melons, cabbage, tomatoes, guavas and berries



2. Zinc - increases killer cells that fight against cancer and helps white cells release more antibodies. Found best in raw nuts, oysters, sardines, beef, oats and grains.
3. Vitamin E - stimulates the production of natural killer cells, those that seek out and destroy germs and cancer cells. Vitamin E enhances the production of B-cells, the immune cells that produce antibodies that destroy bacteria. Found best in wheatgerm, wholegrains, raw nuts, pumpkin & sunflower seeds and eggs.

4. Bioflavonoids - aids the immune system by protecting the cells of the body against environmental pollutants. Bioflavenoids protect the cell membranes against the pollutants trying to attach to them. Also lessens risk of cardiovascular disease. Found best in buckwheat, fresh fruits & vegies, strawberries, prunes, cherries and apricots.


5. Selenium - increases natural killer cells and mobilises cancer-fighting cells. Found best in tuna, red snapper, prawns, whole grains, vegies, brown rice, egg yolks, cottage cheese, chicken (white meat), sunflower seeds, garlic, Brazil nuts, and lamb chops.

6. Carotenoids (Beta-carotene/Vitamin A) - increases the number of infection-fighting cells, natural killer cells and helper cells,  a powerful antioxidant that mops up excess free radicals that accelerate aging. Also reduces risk of cardiovascular disease. Best found in parsely, liver, spinach, watercress, tomatoes broccoli, sweet potato.













7. Sulfur - is a powerful immune booster that stimulates the multiplication of infection-fighting white cells, boosts natural killer cell activity, and increases the efficiency of antibody production.  Can also act as an antioxidant that reduces the build-up of free radicals in the bloodstream. Best found in garlic, pumpkin, onions, turnips, watercress, kale, radish and fish

8. Omega 3's - act as immune boosters by increasing the activity of phagocytes, the white blood cells that eat up bacteria. Essential fatty acids also protect the body against damage from over-reactions to infection. Best found in salmon, tuna, mackeral and flaxseeds (linseed).



***Footnote: The safest way to dispose of unwanted medications is to return them to your local pharmacy for disposal. For smaller amounts. simply mixing with cat litter or coffee and throwing into a bin is sufficient. Although flushing old medicines may seem convenient, the consequences can often cause long term damage to our waterways. ***

Until next time,

GC x

Now Stocking Lock & Lock BPA Free Storage Containers!

We are so excited to announce Lock & Lock Storage Containers are now in stock!!
Here are just some of the reasons why we love and support  these beauties!

Lock & Lock plastic containers are BPA free, so they're safe to use, and they're independantly tested.

Lock & Lock plastic containers are truly air tight, the silicon seal and 4 locking clips are easy to use and keep out all air, which in turn helps keeps bacteria out.

Lock & Lock plastic containers are truly water tight, nothing spills out of these things.Lids won't just 'come off' anymore!

Lock & Lock plastic containers come in a variety of sizes and shapes, some with extra handy lids for pouring. They even make our favourite BPA free water bottles complete with handy wrist straps.

Lock & Lock plastic containers are microwave, dishwasher and freezer safe.

Lock & Lock box sets are GREAT value for money.

Keep an eye out in our shop HERE for more choices being added daily!

Until next time.

GC x

Anything Goes Kumera, Lentil and Spinach Curry

You'll need:
2-3 T olive oil   1 1/2 cups chopped onion   
400g lentils (canned are fine)    1 x med sweet potato,diced    
1 x bunch silverbeet, shredded   1 T mustard seeds   
2 T sesame seeds    2 t turmeric   2 t cumin seeds 
1/4 t cayenne pepper  1 cup water   1 t tomato concentrate 
1-2 t salt

Heat oil in deep pan or heavy based frypan. Add seeds and cook until they start 'popping'. Then add onion, salt, turmeric and cayenne. Cook for 8-10 mins until onion is soft. Add sweet potato and lentils, cook further 5 mins. Add the one cup water mixed with the tomato concentrate. Bring to boil and simmer until sweet potato is soft. Add silverbeet, mixing through and cooking further 2-3 mins, or until the mix reduces to your preferred curry consistency. Serve with steamed brown rice and a dollop of natural yoghurt.  If you feel like something different, this recipe can be reduced down further and put into a pie crust, or rolled into filo and eaten as rolls. can also be frozen for another day. Very versatile indeed! Serves 6-8, and only $1.45 per serve!! * using organic ingredients, of course.

Bon Appetite!

It's Competition Time Again!!

To celebrate our new product  Y-Yo Organic Perfumes,  we are giving you the chance to win a 50ml Perfume of your choice valued at $59.95

Simply purchase a (3ml x 5 fragrance) SAMPLE KIT, or CITRUS SAMPLE KIT.
Then, CONTACT US once you know which fragrance you love best, and tell us in 25 words or less which one it is, and what daydream the scent inspires when you wear it. Entries close March 18, 2011.

While you're visiting our store, check out or SALE section - more bargains listed but extremely limited stock - won't last long!


GC x

ON SALE!

THINKBABY Complete Feeding Sets Normally $99 - ON SALE $59. Members Price $47.20
Go Now  

CLEAN CONSCIENCE
Peppermint Window/Glass Cleaner 500ml Normally $9.95 Member price $7

Lemon Myrtle Multi Spray Cleaner 500ml Normally $9.95 Member price $7

Laundry Powder 1 kg Normally $26.95 Member price $12.50

Go Now

Simply Enter your membership code in the 'discount code' box at checkout to receive the Members Prices!

A Romantic Eco-Valentine's Dinner For Two!

Valentine's day this year falls on Meatless Monday! So in keeping with the spirit, we've combined both occasions to really Green-Up this day of love...A simple italian-inspired  menu that won't have our eco- lovebirds trapped in the kitchen all night.

Entree - Stuffed Field Mushrooms
2-4 field mushrooms   2x garlic cloves    1x T olive oil    1-2 x ripe roma tomatoes   
1 slice old bread, crusts removed, cubed    1/2 t ground pepper   5 basil leaves, torn   
1 x T flat leaf parsely   2 T finely grated parmesan cheese    125ml cup milk  

Remove stems from mushrooms and add into a hot pan with garlic and olive oil. Fry until soft. Add chopped tomatoes and stir until warm. Set aside into a bowl. 

Then add cubed bread, pepper, basil, parsely, cheese and milk.  Scoop this mixture into mushrooms and top each one with a slice of tomato, some basil and some grated parmesan.

Place in greased baking tray and bake in moderate oven for around 15-20 mins. Drizzle with a little olive oil on serving.


Main - Oven Baked Asparagus Risotto
1 T olive oil  1 x onion, finely chopped    1 x crushed garlic clove  
1/2 t finely grated lemon zest   150g arborio rice  350ml vegetable stock   
100g asparagus, sliced diagonally  23g grated parmesan cheese    sea salt    ground pepper

Preheat oven to 180. Heat the olive oil in a large casserole pot on med heat.  Cook onion until soft. Add garlic and lemon zest and cook for 20 seconds. Add rice and stir to coat. Then add stock, bring to the boil, stir occasionally.

Cover casserole dish and place in oven for 10-15 mins. Add asparagus and bake for a further 3 mins, or until asparagus is bright green and tender. Stir in parmesan, season with salt and pepper. Garnish with a little more parmesan to serve.

Dessert -  Chocolate Mousse Pronto!!
80g marshmallows, torn     300ml just boiled water    25g soft butter   
125 g 70% dark chocolate, chopped     140ml double cream    1/2 t vanila extract

Put butter, marshmallows, chocolate and water in a heavy based saucepan. Melt contents gently on stovetop. Stir occasionally. Remove form heat once melted. 

Whip cream with vanilla until really thick.  Fold into the cooling chocolate mixture until smooth.
Scrape into glasses or ramekins and refridgerate until you are ready to serve.  

(Pics courtesy of Foodnetwork, Straight from the Farm and Nigella)

Our New Brand Spanker ONLINE SHOP Is Now Active!!

We're so excited, and we just can't hide it....

Many new products still to come but stop by and check it out here.
Enter your Member code to purchase at the discounted prices. If you don't have a code, go to JOIN NOW and get Membered!!

We'd also like to share other exciting changes for GC in 2011...

• Membership now just $5 per month
• Our beautiful new postage rates  - Who can resist!!

More products added daily, so keep your eyes peeled!

Our Weekly E-Zine is now sent each Fri, giving you wonderful tasty recipe and eco ideas for the weekends! 

Until next week,

GC xo

P.S We will be unveiling our newest GC counterparts shortly!!

Waste Not, Want Not...

Continuing data collected by Do Something! ABS and State Governments reveal that across Australia, about 4.45 million tonnes of food, worth $7.8 billion, is discarded each year. Food wastage is up by 50% since 2005. With household bins containing up to 40% food waste, a 'scrap tax' is now being considered.

Given that rotting food in landfill gives off toxic methane gases, composting and smarter food usage have become viable options through council discussions. One of our favourite products is the Bokashi Bucket. Micro-organisms are placed in the bucket with food scraps (incl. meat) and are broken, or pickled down to a safer form to be able to then transport from the kitchen to your compost heap. There is no smelly ordeal for your kitchen and the liquid produced can be removed easily and used diluted with water on your garden to really boost your harvest. Retailing for around $18 for the Mirco-organism mix and $85 for the Bokashi bucket, GC Member Price is $12 for the mix and $65 for the bucket. Check out Bokashi Man for more info...

By writing a list and planning meals for the week, you can reduce your food waste and your grocery cost! Work out what will last the distance in the fridge, and use the most perishable items first. We cook up meals in batches the day our produce arrives and then freeze, or sometimes have a big cook up at the end of the week with what is left by making soups, casseroles, curries etc with our leftover vegies. When stewing and poaching fruits, or using in baking - food waste will be minimal, and you will find that your week feels easier because your meals are already made!!

By  keeping a good stock of pantry supplies like stock, herbs, spices, rice and flours etc, you will always be able to pull something yummy together! Perhaps juicing is more your thing in the warmer months? Drying fruits and vegies is also a great way to preserve foods. If you don't have a dehydrator, placing foods in the oven on a very low temp over a few hrs can also do the trick.



Until Next Week!


GC xo