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
We are a Brisbane-based Eco Shopping Co-operative. Our purpose is to provide a more affordable shopping experience for families, as well as creating awareness of the australian eco, sustainable and organic products that we stock and support. www.greencaravan.com.au
Thursday, March 3, 2011
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!
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!
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