9 hours ago
16 hours ago
Ordering Update for Easter 2020
Send date for orders before Easter is Friday 3rd April, 2020. (Apologies, I was looking at the March Calendar)
We have been inundated with orders and have to rethink how our pre-packing system is going to work best into the coming weeks. For the immediate term before Easter please note the following:
Send orders before 9am FRIDAY 3rd APRIL 2020, if you want them before Easter. Later orders may be accepted but we cannot guarantee packing in time.
Early orders may be ready for collection on Thursday afternoon. Jessie will cashier between 3.30-5pm. We will let you know if your order is ready by then.
PLEASE: Send orders as A SEPARATE EMAIL – NOT A REPLY TO THIS ONE.
Label your emails with the subject: ‘ORDER followed by your NAME’
I will endeavour let you know when/where they can be collected. This may be by text or email. If you turn up to collect and we have not packed it, please forgive us if you have to collect another day.
PLEASE PAY ON LINE IF AT ALL POSSIBLE.
We are offering DELIVERY for older members of our community or those who cannot leave their homes, if it is in the Dodges/Carlton Zone. NOTE YOUR ADDRESS ON THE ORDER. This may be by the cashier after their shift OR on another day to be arranged.
I hope this is clear for all. Many thanks for your understanding, Jill. ... See MoreSee Less
4 days ago
This is a great diagram from Extinction Rebellion.... it starts in the centre with self care then moves outwards. You can't support others without caring for yourself first. So... people take good care of yourselves! 🙏🏼🦋🌏🐝🌻🌺 ... See MoreSee Less
IMMUNE BOOSTING SOUP.
1 T coconut oil
1 large yellow onion, chopped
6 garlic cloves, minced
2 celery stalks, sliced
1 lb shitake mushrooms
1 1/2 tsp sea salt
1/4 tsp black pepper
1 tsp turmeric
12 cups water
4 heads baby bok choy, bottoms chopped off
1/2 head kale, chopped
optional: 1 tablespoon freshly grated ginger
Chop off the bottom of the stem from your mushrooms and discard. Seperate stems from tops and slice tops and remaining stem if necessary, into large pieces. You will only discard the very bottom of the stems, not the full stems as they contain many nutritional benefits!
Heat up coconut oil in a large pot over medium heat.
Add onions and sauté for 5 minutes or until translucent.
Add in garlic and cook for 1 more minute.
Add in celery and mushrooms and sautee for about 10 minutes or until mushrooms have wilted.
Add in spices (including ginger, if using) and water and bring to a boil.
Then let simmer, covered for 1 hour or as long as you want (the longer you leave, the better!)
Add bok choy and kale in the last 10 minutes of cooking to wilt.
Serve warm or store for up to 1 week in the refrigerator. Enjoy! ... See MoreSee Less
looks wonderful Deva, I'll add green or red cabbage instead of kale!
Hi to our Co-oppers. I don't usually get involved with the FB side of things, but just checked in to see Deva's updates. Many, many thanks to all who have come forward to help over the last couple of weeks. It has truly been a community effort. Let's hope we can sustain the supplies and service for you as we refine our new way forward. Stay safe and careful and thank you sincerely for the uplifting comments and feedback, Jill ... See MoreSee Less