What's New

Our chicky-babe Sarah as seen on ABC

12-Jan-2016

Check out our lovely Sarah in a feature by ABC Tropical North Rural Reporter David Sparkes about the United Nations delaration of 2016 as the Year..

Bees Wax Candles and Skin Balms

03-Dec-2015

Bee-cause we love Bees! And our planet. And providing you with bee-autiful products that don't cost the earth...100% Austra..
Read More
No events found.

Susie's Super Salad

This "super salad" is from owner of Organic & Natural Store, Susie. It's kind of like being there in the kitchen with her. Cook along at home and enjoy :)

"This recipe is very good if you’re time poor and on the run like we seem to be a lot lately! 

Very quick, very easy, very tasty!" 

Roasting

Wash a stack of different vegetables ( I used the pickling onions as they’re nice and small), lots of garlic in its skin, all the varieties of potatoes, pumpkin with skin on, zucchini, sweet potato, anything you desire really. Drizzle coconut oil and olive oil, sprinkle with screaming seeds of choice, or turmeric, cumin and others. I chopped into smaller cubes to cook quicker and make it easier to serve at the end. Roast until done, tossing once.
 

Dressing

I then threw some sunflower sprouts on a plate, added some baby spinach leaves, and topped with lots of the roast veges. Drizzle liberally with a mix of about a cup of plain yoghurt, a bit of salt, cracked pepper, juice of ½ lemon (I just hand squeezed a half but it was rather juicy so didn’t squeeze the lot), and ½ clove of crushed garlic. I usually squeeze the roast garlic out of its skin and mix in with the other veges and salad, yum!
 

Left overs!

I also love to squeeze the roast garlic out of its skin and spread it on sourdough toast, top with avocado and leftover roast chicken if I happen to have any, otherwise just it and the avo and sometimes some tomato, and some pepper and salt if desired. Mmmmm!