Organic

Mesquite

Mesquite (MESS-KEET) is a leguminous tree that makes its home in some of the driest climates on Earth.

Mesquite is a traditional Native American food that has been used for centuries as a reliable source of nutrients in the harshest of climates.

Mesquite boasts:-

  • impressive protein content
  • solid variety of minerals
  • high in calcium, magnesium, phosphorus and sulfur
  • potassium, iron and zinc, and is rich in the amino acid lysine
  • low GI of 25 helps maintain stable blood sugar levels
  • Mesquite flour not only stabilises blood sugar but it also tastes great: sweet with a slightly nutty wild flavour and a hint of caramel. It blends well into smoothies or other drinks, especially those made with Cacao and Maca. 

Mesquite's combination of calcium and magnesium make it a great food for bone health.

Mesquite powder is made by grinding up the seed pods from the tree into a fine meal. Our certified organic, raw mesquite powder is dried at low temperatures and gently ground into a fine powder. It has a sweet, rich, molasses-like flavor with a hint of caramel which blends well into smoothies or other drinks, especially those made with cacao and maca.

When used in baking, the mesquite bean flour is used in combination with other flours – substitute ¼ cup-to-½ cup mesquite flour in each cup grain flour. Mesquite bean flour is used in breads, pancakes, muffins, cakes and even cookies

More info on Mesquite via Wiki Its invasive considered a weed!

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Penna Organics First Tasmanian Organic Olive Oil

Penna Organics produce a range of seasonal certified organic

  • Vegetables - we love their mescalin salad mix
  • Myrtus Berries
  • Olives
  • & now Olive Oil

 

Penna Organics' certified organic olives are grown in the dolerite soil on the north facing slopes of the Penna Valley in south eastern Tasmania.

The olives produce an appealing full-bodied, robust extra virgin olive oil with a peppery finish.

It is enjoyable with pasta dishes, crusty  bread and in general cooking.

The oil is conventionally cold pressed from certified organic Tasmanian olives.

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Fresh Turmeric for colds & coughs

Submitted by admin on Mon, 2012-06-18 13:58

Fresh Organic Turmeric Root

in stock - is in the same family as ginger which is used extensivly in Asia for is medical properties

Ginger which are classified as

  • a stimulant
  • carminative
  • used frequently for dyspepsia, gastroparesis, slow motility symptoms, constipation, and colic

 

Turmeric is being researched for its help with

  • inframitory diseases
  • flow of bile which breaks down fats
  • Alzheimer's disease
  • cancer
  • arthritis
  • Atherosclerosis
  • Curcumin (component of turmeric) reduces the oxidation of cholesterol
  • Crohn's disease
  • Diabetes
  • Digestive diseases. Turmeric, like ginger, can help stop nausea. It is a useful addition to ginger when nausea is a problem. A more important application of turmeric and curcumin, however, is stopping the destructive activity of a gastrointestinal bacterium called Helicobacter pylori, or H. pylori
  • Ischemic bowel disease
  • Liver diseases
  • Curcumin prevents fiber formation

 

Tea Recipie

Try, if you have a cough or cold this winter infusing the following in hot water for a tea

  • fresh turmeric root grated with fresh ginger
  • licorice root dried
  • marshmallow root dried



Tielka Tea Fair Trade Organic Australian

Who Are Tielka?


Australia's first certified Fairtrade organic loose leaf tea collection and a 100% Australian owned family business.


What do they do?


Fresh certified Fairtrade tea and certified organic tea (loose leaf!) from artisan tea farmers, next-to-none quality and vibrancy of flavour, abundance of tea-goodness and nutrients.


Waht can you expect?


there’s that moment…


That bubble of excitement, a glee of childish anticipation and the teapot is already itching to be switched on. Pouches of gorgeous, unexpected flavours and colours begging to be tossed with water in a pot of glass, it’s done in minutes, the couch is waiting and there you have it.


 


Indulge in Life – that’s from us to you.


 


Advice on Tea Brewing from Tielka


How do I make the best pot of tea?


Three elements will make or break a nice pot of tea: quantity of tea, water temperature and length of brewing.


Simply put:



  • for a stronger, astringent brew, use more leaves, a higher temperature and brew for longer

  • for a weaker, subtle brew, use less leaves, a lower temperature and brew for less time

How much tea should I use?


Use 1 gram for every 200ml (1tspn / cup)


How long should the tea brew?


Brew for approximately 3 minutes (remove leaves after 3 minutes!) – for subsequent brews, add one minute extra (second brew: 4 minutes, third brew: 5 minutes)


What about water temperature?


White, yellow, green and oolong teas are delicate!!! Do not pour boiling water on these teas – add 1 part cold to every 3-4 parts boiling before your pour water on your tea leaves! (Refer instructions on your packaging.)


The golden rule:


NEVER POUR BOILING WATER ON GREEN TEA (unless you like horribly bitter tea, yuck!)… green leaves are very delicate and boiling water will destroy the flavour, leaving you with a bitter brew


Can I re-use my tea leaves?


YES! Tielka teas are so fresh they can be re-used three times (in one sitting). In China, it is commonly said that the second infusion is the best! Simply re-fill your pot and wait an extra minute for each subsequent brew. (To note: green tea is best drunk fresh – make smaller quantities and re-use straight away to get the best flavour.)


 

Tamar Valley Walnuts Fresh in stock

This year Tamar Valley Organic walnuts are superb!

  •  With large size
  • beautiful creamy white flesh 
  • they are delicious with any meal:
    • with cereal or pancakes
    • in salads or pasta dishes
    • in cakes and biscuits

 

After several years experimentation we have perfected the drying of the walnuts.  

Most larger scale operations dry the nuts quickly with heat, which can adversely affect the oil in the nuts.

At Tamar Valley Organic we dry the nuts over about 10 days so the health benefits of the omega 3 essential fatty acids are preserved and the nuts stay fresh for longer.

Walnuts are good for:

  • the heart
  • brain
  • renowned to enhance the libido!
  • High in Vitamin E walnuts are good for your skin
  • they are said to have anti-cancer, anti-inflammatory and anti-ageing qualities if eaten daily.

 

When you buy the nuts in shell they will keep for well over a year if stored in a cool dry place.  Cracked walnuts can go rancid after a few months so keep them in an airtight container in the fridge.

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Summary of the Benefits of Organic Food from OFA

Submitted by admin on Sat, 2011-12-10 19:48
From the introduction to the Paper

 

Organic Food – A Summary of the Multiple Health Benefits

Andre Leu, 06-12-2011
Chair, Organic Federation of Australia
President, International Federation of Organic Agricultural Movements
andreleu.al@gmail.com

Introduction

There continues to be considerable debate about the health benefits of Organic Foods. Pesticide residues and nutrition are the two key reasons that consumers use for making purchase of organic products.

.................................................Read the full paper here

Conclusion

The credible Meta studies on nutrition values of organic food and health implications of the pesticide residues in conventional food clearly point to the benefits of organic food.

 

Read the full paper here.

http://www.ofa.org.au/papers/Organic-Foods-A-summary-of-benefits.pdf

Consumer Choice - Best National Organic Retailer 2011 & 2nd place 2012

National Organic Week 2011

Consumer Choice Awards

CITY ORGANICS


 Winner!

 BEST NATIONAL ORGANIC RETAILER !

'NOW' celebrated its fourth year, and 2011 has been bigger and better than ever before.
National Organic Week 2011 is promoted by the Centre for Organic & Resource Enterprises (CORE) in collaboration with Biological Farmers of Australia (BFA). 
It's that one week in October when you're encouraged to:

Taste the difference
Feel the difference
 Make a difference!  

Organic Holy Goat Cheese

Submitted by jacquie on Mon, 2011-11-28 22:11

Now available at City Organics!! The cheese is lovingly handmade, Organic & wow!!

Available for the first time in Tasmania! We are thrilled to be able to offer these cheeses to our Tassie clientele.  We have been trying to source these amazing certified organic French style goat cheeses for a while now, & we have finally secured a supplier for these hard to get cheeses. As they are produced by hand in small batches they are only available to a limited market.  They are heavenly and worth every dollar in their taste and subtlety!

Holy Goat Cheese


Carla Meurs and Ann-Marie Monda produce organic chèvre at Sutton Grange Organic Farm. Organically certified goatherd and farm cheese production - certified level A with the National Association for Sustainable Agriculture (NASA). The farm is east of Castlemaine on 200 acres of rolling granite plains.

With free-range access to a rich variety of native grasses, herbs and shrubs, the Sutton Grange goats produce high quality 100% Certified Organic milk. This, in turn, is made into a variety of styles of chèvre, ranging from fresh to aged and from ash-coated to natural rind. Each variety has its own distinctive flavour.

Having gained experience on farms in Australia and overseas, Ann-Marie and Carla's cheese-making skills reflect their respect and care for the natural environment. With the wellbeing of the goat herd and an integrated wholistic farm management taking priority, animals and their pastures are maintained at a level of optimum health.

Holy Goat Cheese is handmade to a process based on the traditional French soft curd style using slow lactic acid fermentation. The fresh, delicate curds are hand-ladled into individual moulds and allowed to drain slowly under their own weight.

The following are tasting notes for the Holy Goat range: (click on names to find the cheeses on our online store). All cheeses are made with non animal rennet.

 

 

 

 

 

 

Fromage Frais
A deliciously sweet, moist, soft and creamy goats' milk curd with a fresh citrus finish. Low in saturated fats, it is ideal for cooking or enjoyed with bread and rich berry jam.

Silk
A traditional fresh curd cheese with a fine melting texture and a creamy lactic sweetness balanced with a tangy acid finish. Low in saturated fats.

Black Silk
A striking ash coated, pyramid shaped fresh curd cheese with a fine melting texture and a creamy lactic sweetness balanced with a tangy acid finish. Low in saturated fats.

La Luna - Mature
Yeast rind with defined wrinkles. Creamy texture and amazing depth of flavour; nutty, citrussy, and full bodied. 

Veloute - Mature
White mould surface. At four weeks Veloute is young, creamy, sweet, nutty and delicate. As the cheese matures the interior becomes velvety soft, melting in the mouth, with herbaceous andnutty complex flavours.

Pandoro Mature
Very Ripe white mould cheese, cut the top off, spoon out the rich soft velvety interior. Don't eat the rind.

Veloute
A mature cheese with a white mould surface. Eaten at three weeks, veloute is young, creamy, sweet, nutty and delicate. As the cheese matures the interior becomes velvety soft, melting in the mouth, with herbaceous and nutty complex flavours. Best eaten between three and 10 weeks.

Serving Suggestions:

Fromage Frais
On a cracker, drizzled with walnut oil, topped with black pepper and rock salt.
Wrapped in a crepe with chopped walnuts and vanilla.
In a mix to top bruschetta, with sun dried tomatoes and eggplant.
Serve with poached pears.
Low fat alternative to cream when making a creamy sauce.
Use in place of ricotta to give your cooking flair.
Fabulous in a cheese cake, with berries.

 

Silk and Black Silk:
On a cheese board with finelly chopped herbs or fruit, fruit paste.
Tossed through a leafy green salad or roasted vegetables.
Mix with roasted beetroot and black olives.Or simply spread onto your favourite bread or crackers. A truly good cheese, needs little or no embellishment!

If the glorious Holy Goat cheeses are an indication of their contentment, Carla and Anne-Marie's goats are indeed blessed.

Holy smiling Goat!

   Holy Goat Organic Handmade Chevre

 

 

 

 

 

 

 

 

 

 

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Highland Herbs Liffy

High time for a tea change

Herbal teas to gently purify, energise and calm your body.

Is the pace and pressure of your life making you feel tired, stressed and toxic? Need a gentle change that brings your body back into equilibrium? Highland Herbs Tasmania offers a range of exquisite herbal teas that address the problems of modern living.

Grown in the crisp, pure air of the magnificent Western Tiers of Tasmania, Highland Herbs are grown and processed organically by Greg Maulder and his wife, Doctor Libby Reeckman. Making their own tree change in the early 80's, Greg and Libby set up their 520 acre farm in the country behind Deloraine in Western Tasmania. At an altitude of 640 metres, the farm is graced with pristine spring water and surrounded on three sides by untouched rainforest.

Libby, a medical doctor who had been working in obstetrics, was interested in exploring alternative therapies while Greg has been involved in growing things all his life. The combination of interests led to Highland Herbs Tasmania, which is organically certified by the Biological Farmers of Australia (BFA).

A wide variety of herbs are grown using organic and bio-dynamic farming techniques. They are harvested and packed by hand, and dried naturally away from direct sunlight in controlled temperatures. "All this attention to detail is a hard slog, but it results in a vibrant end product," said Greg.

Highland Herbs products include the popular Body Cleanse Tea, a compilation of herbs designed to gently purify your body. Other favorites are Digesteze, Stresseze and Pregnancy Teas. Chamomile, Peppermint, Nettle and Raspberry Teas are also available.

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Raw Organic Hand Made - Conscious Chocolate - the new bar is set

What's in it?

Conscious Chocolate combines the finest raw, wild crafted and organic ingredients to produce a delicious, smooth textured chocolate.

Our chocolate base recipe contains:

  • cacao solids
  • cacao butter
  • agave nectar
  • cacao powder
  • coconut oil
  • wild carob
  • cinnamon
  • himalayan crystal salt

Raw cacao is now recognised as a super food due its high levels of antioxidants, vitamins and minerals.

When processed at high temperatures as is common in most chocolate, its nutrient value is significantly reduced and it becomes highly acidic when ingested.

Our Chocolates are prepared using a consistently low temperature to preserve the natural occurring nutrients and antioxidants. This also prevents the build up of acid in the body.

Our chocolate is sweetened with natural Agave nectar which is a naturally low GI sweetener.

The whole process from start to finish is completed by hand, made with love using only the best ingredients from organic sources to pure wild crafted essential oils such as orange, tangerine, rose and peppermint.

The essential oils bring a beautiful frequency and their own highly therapeutic health benefits to the chocolate.

How it's made?


  1. Cacao grown in organic environment
  2. Cacao pods harvested
  3. The cacao gets processed into the key components for the chocolate - cacao solids, cacao butter and cacao powder
  4. Ingredients are packaged and stored
  5. Raw ingredients are dispatched to Australia …
  6. … where they arrive at the Conscious Chocolate kitchen
  7. Ingredients are weighed and proportioned
  8. The wet ingredients are then slowly melted, never going above 42°c in order to maintain high nutrient levels
  9. The dry ingredients and natural flavours like Goji berries or peppermint oil are added
  10. Everything is then mixed by hand …
  11. … and poured into moulds
  12. The chocolate is then set in the refrigerator,
  13. and packaged in boxes, ready to be enjoyed

 

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