Dear Organic Feasters
EVENTS – DESIRED HEALTH WORKSHOP – Saturday 1st NOVEMBER - 1.15pm
DO YOU WANT TO LIVE LONGER, HAPPIER AND HEALTHIER? Are you interested in increasing your current health status? Would you like to make a healthy change but don't know where to start? If you answered yes to any of these come to my next workshop; 1st Nov, 115pm at Organic Feast, Inner Health Centre and receive some great info and some easy hints and tips that you can start implementing immediately with out the need for an extreme exercise program or strict diet.
For details see
or Phone HILLARY on 0431 414 454
SERENITY SOUNDS – WEEKLY CLASSSES
Tuesday 5.30pm, city workers relaxation – Wednesday 9.30am , schoolmums relaxation
Saturday 10.30am, weekenders relaxation
Singing crystal bowl relaxation. With a strong focus on earthing and opening the heart chakra. Our singing crystal relaxations help to relax the mind body and soul. The type of vibrational music created by singing crystal bowls is considered a form of healing sound therapy. Participants receive a quartz crystal to tune into their body that can be taken home as a reminder of relaxation and self care. Attend regularly and create a beautiful collection of crystals to help bring peace and serenity into your life. Bring a mat, cushion, rug & water bottle. Alternatively chairs are available.
Special deals - introduce 2 adult friends and get one free. $20 adults and $15 concession or children. Book and pay for 10 sessions get 2 free. Gift vouchers from $20.
For more details call Sherynne on 0409578852
SATURDAY 8th of NOVEMBER – AYYA YESI
10am-12am TALK and CHANTING PERFORMANCE, Ayya Yesi will be performing chanting from her “Dakini” CD as well as talking about her social work in INDIA
2pm-4pm – WORKSHOP – HEAL YOUR HEART, An in dept workshop and chanting to heal the hear. Suggested donation $30
Ayya yesi is a Tibetan Buddhist Nun from Austrlia who lives in Nagpur India and where she undertakes significant community and social work. She is also the author of “Everyday Enlightement” and the CD “Dakini”. For more information visit bodhicitta-vihara.com
LIQUOR- ORGANIC WINE + BEER + SPIRITS
We are proud to now make available to our home delivery customers our lovely range of Organic + Biodynamic, Preservative Free, Beers, Ciders, Wines and Spirits. The online range will grow considerably over coming weeks. Vegan wines are also available.
We have compiled an exciting range of beverages from Small unique producers through to larger more well known Vignerons.
BLUEBERRIES – These are eating brilliantly. Yes they are up in price, but Wow!
STRAWBERRIES – We have both QLD and LOCAL strawberries this week. The LOCAL are a bit cheaper, however they aren’t as pretty, both are sweet and juicy
APPLES – Supply is dwindling, we now have some SUNDOWNERS and GRANNY SMITHS available from WA, they are fine for this time of year. FUJIS are eating superbly, GOLDEN DELICIOUS are eating ok, and are looking clean.
AVOCADOES – Back to firm pieces this week
KIWI FRUIT – Hopefully available later in the week
ORANGES – VALENCIAS have started, lovely and sweet 3kg NETS excellent value
PINEAPPLES – Sweet and available and quite large
PEARS – Packham are in from WA also. Pricey given the time of year.
POTATOES – This week is all about POTATOES – We have DUTCH CREAMS, NICOLA and SEBAGO, all fresh dug and well priced 1kg $2.99 or 3kg for $6.99
ASPARAGUS – loveyl fresh bunches – 2 buy deal is excellent value
BEANS - Both ROUND and BROAD and very well priced
BROCCOLI –local supply has dwindled some and so we a re supplementing from elsewhere to meet demand. This has pushed the price up at the moment
BROCOLINNI – nice frsh bunches are back in.
CUCUMBERS – LEB Q + GREENS looking good and price starting to soften with the warmer weather
CAPSICUMS – GREEN + RED are the best this week.
EGGPLANT -Nice firm pieces are very well priced and fresh in
KALES –LOCAL - We have three delicious varieties SCOTTISH, TUSCAN and RED RUSSIAN
SILVERBEET – LOCAL – Fresh large bunches and a great price!
SNOW PEAS - Fresh in and crisp
LETTUCE Just COS and FANCY this week
MUSHROOMS – are in great supply this week.
SPANISH ONIONS – Back in and fresh picked.
LEEKS – LOCAL Lovely fresh picked and very well priced
TOMATOES –ROUND in good supply, the colour is starting to improve as the warmer weather rolls in. As is the price.
SHELLING PEAS – Back in and sweet sweet!
ZUCHIINI – Nice firm medium sized pieces.
BASIL – Right in time for some hot weather, fresh and fragrant
GARLIC – New season ITALIAN + RUSSIAN– Nice small, rich and intense pieces.
MIXED BOXES THIS WEEK
To give you an idea of what our mixed boxes contain we will include a list in our emails. There may be some variation depending on what we receive and we replace with a similar value item.
$35 Mixed Fruit & Veg box - POTATOES- SEBAGO, ASPARAGUS, CUCUMBER, CARROTS, KALE, COS LETTUCE, TAT TSOI, TOMATOES, ZUCCHINI, AVOCADO, BANANAS, APPLES , VALENCIA ORANGES
$50 Mixed box, No Bread or Eggs .KIWI FRUIT, ROUND BEANS, BROWN ONION, MUSHROOMS, EXTRA FUJIS + EXTRA BANANAS
THIS WEEKS RECIPE
Beef, Leek and Zucchini Cannelloni
150ml of cooking oil
500g Lean WAGYU BEEF mince
1 large onion, finely diced
2 carrots, finely diced
1 Red capsicum, sliced
2 reasonable sized Zuchinni, finely diced
3 cloves of garlic, finely diced
1/2 a leek, sliced
1/2 a bottle of good Organic red wine ;) ofcourse
1 litre of quality beef stock
25 Cannelloni tubes
3 tins of chopped tomatoes
200ml of chicken or vegetable stock
1 diced white onion
400g of grated cheese (whatever is in the fridge)
Salt and Pepper
Heat two frying pans and add half of the oil to each pan.
In one pan, add the garlic, leeks and zucchini and allow to sweat. This will happen quite quickly. Remove from the heat and set aside.
Once the other pan is really hot, add the mince and fry. Once the mince is almost all browned, add the onion, capsicum and carrots.
Once the onion mixture is softened, add the red wine and allow it to reduce by half.
Next add the beef stock and reduce it down until only a small amount of liquid is remaining and season to taste with the salt and pepper.
Remove from the heat and mix the two mixtures together. Cool in the fridge.
While the mixture is cooling in the fridge, make the tomato sauce. Add all of the sauce ingredients together in a pot and cook over a medium heat until the sauce reduces by two thirds. Season with salt and pepper to taste.
In a deep tray, pour a small amount of the tomato sauce mixture to cover the base of the tray.
Carefully fill the cannelloni tubes with the mince mixture and lay them in the tray with only a small gap between them.
Cover the tubes with the tomato sauce and the grated cheese.
Bake at 200 degrees celcius for approximately 40 minutes.
Have a great week