The Salad Box is now available

We all love potatoes, pumpkins and zucchinis, but if you don’t want them every week, we have the box for you.

The Salad Box is designed to satisfy your raw desires, containing only ingredients you are likely to use uncooked in a salad.
We will aim to always have the basics like lettuce, tomatoes and cucumbers, spiced up less often with goodies like sprouts, red onions, ginger or garlic, avocados, lemons or limes and beetroot. The same size and price as a mini box (ie $32.50) without the bulk, you can grate, slice and juice to your hearts content.

Of course you can top up with potatoes from our extras range for that potato salad or just as an extra box to supplement your weekly orders, and don’t forget our great range of salt, cider vinegar, oils, honey and cheeses to enhance your rawness.

We are starting with an eight week trial to guage interest so get your orders in to show your support.
The box will count towards subscriptions and during the trial you can order it for one week or eight weeks, as long as the last week of subscription finishes in or before week 15.

Let us know what you think…

Serves 2 large salads

The salad:

4 cups fresh greens, I used mache

1 dragon fruit, skin removed and diced

seeds of 1 fresh pomegranate

1/2 cup raw macadamia nuts

1 avocado, sliced

Method—Divide greens between 2 large bowls or plates and top with remaining ingredients.  Serve with dressing on the side and add as needed.

The dressing:

1/4 cup extra virgin olive oil

juice & zest of one fresh lime

juice of 1/2 lemon

5 stems fresh mint, leaves and stems

1/2 avocado

2 tsp agave or as you may (I like to replace 1 tsp with 3 drops liquid stevia)

pinch sea salt

2-3 tbsp filtered water for consistency

Method—Place all ingredients in a blender and combine until mint is pureed.  Mmmm… this dressing is sooo yummy! I like it with papaya and greens too–try it with some of your favourite salads.

Source: www.greenkitchenstories.com/dragon-fruit-recipes-a-la-alkaline-sisters/

Serves 2. Yields 2 jars.
500g figs
500g sugar
1/2 cup water
1 lemon, juice of
80 g blanched almonds
80 g crystallised ginger

Wipe the figs, cut off their tops and cut into small pieces.
Put the figs into a medium sized saucepan with water, lemon juice, almonds and ginger.
Bring to the boil and turn down heat to a simmer.
Simmer for about 20 minutes or until figs are soft and most of the liquid has evaporated.
Add the warmed sugar. Stir until the sugar has dissolved.
Bring to the boil and then simmer, gently, for about 10 minutes.
Test the jam on a cold plate that has been in the freezer, putting a little jam on the plate and returning it to the freezer for a couple of minutes.
Take the plate out and if jam wrinkles when pushed with a finger it is ready.
Take the jam off the heat and leave for two minutes
Put into sterilised jars and seal immediately.

Read more: http://www.food.com/recipe/black-genoa-fig-jam-with-blanched-almonds-and-ginger-439610#ixzz1jIpmgouZ

The supermarket price war continues. First it was home brand milk at $1 a litre. Now it’s 50% discounts on fruit and vegies, supposedly owing to the glut produced by an abundant growing season. The latest salvos have again been fired first by Coles, but will no doubt be matched by Woolies.

At the heart of all this is the culture of cheap food, which means that most Australians relate primarily to food through its price tag alone, with little thought to wider social or environmental issues which that price does not reflect. The focus on price is understandable, given other cost of living pressures and the growing spectre of a global economic downturn, with all that implies.

Even so, we have to find ways as a society and a culture to have a deeper conversation about food, because endless price-cutting inevitably undermines the conditions for farmers and growers. The supermarkets deny this, but the facts speak for themselves: while the market share of Coles and Woolies has doubled since the mid-1970s (from around 40% to nearly 80%), Australia has lost in the order of 40-50,000 farmers; and now the age of the average farmer is well over 50. Many farmers are in their 70s. Even leaving aside the serious environmental impacts of hugely extended supply chains, who is going to grow our food in the future?

This is why eco-social food enterprises Food Connect and CERES Fair Food are calling for a transformed food system:

Radio National\’s Bush Telegraph interviews our founder Robert Pekin

Local food enterprises Food Connect and CERES Fair Food join with the National Farmers Federation today to call on the ACCC to break up Australia’s supermarket duopoly to ensure Australia has a more sustainable and fair food future. Read more here: MediaRelease_LocalPlayersCallforFairFood