AN IMPORTANT NOTICE TO ALL OUR VALUED CUSTOMERS:
It has been bought to our attention today that another supplier of organic produce within the Geelong & surrounding region has been advising their customers that not all of the produce available at Green Mumma is organic. This is completely false and inaccurate.
We were debating whether to respond formally to this accusation or not or just let it slide as we had in the past given that there is no truth it this whatsoever. However, given that these reports are increasing in frequency and not at all warranted, we felt it was appropriate to formally respond.
We wish to assure all of our customers that we ONLY purchase CERTIFIED organic and biodynamic produce, apart from the very RARE occasion (one or two instances a year) where a highly sought after organic variety is not available and the product is CLEARLY MARKED as Non organic or conventional.
All of the produce available in store and online is purchased by us personally either direct from the farmer themselves or from an Organic or Biodynamic Wholesaler at the Melbourne Wholesale market; giving us full control over the quality of the produce , the ability to confirm the product holds relevant certification/s & the necessary paperwork to prove this.
We are very transparent with regard to our fresh product purchasing and will happily chat with any individual who would like to query the origin or certification of a product.
Our regular loyal customers will be well aware that often we cannot make them smoothies as advertised on our smoothie board as we are unable to access a specific seasonal fruit and we often alternatives for them. Furthermore, we frequently reject potential new products and suppliers if we feel that they are not being transparent in the ingredients within their own products.
Our philosophy is to make eating organic accessible to as many people as possible and to achieve this we try and keep our prices low & often refer customers to other Organic and natural suppliers within the local region if we don’t have the product available.
It concerns us that not all others hold this same philosophy and would rather tarnish our reputation and put our family’s livelihood at risk to increase their own sales when in our opinion there is more than enough customers for us to all survive if we work together towards this mutual goal.
Shady & Alecia
Buying fruit and veg in season is always the most economical way to shop.
We always recommend our customers wait a few weeks after an item first pops up for season before purchasing. When all the organics retailers are scrambling to get their hands on a limited amount of produce from a farmer, it drives the price up. If you are patient and wait until the fruit or veg is in more abundance, the price drops, making it a more economical way to shop.
The below What's in season guide is thanks to Australian Organic. As you may notice, the list is a little shorter than usual as many of the winter / spring produce has finished and the summer produce is yet to arrive. Keep your eyes peeled for stone fruits which are just starting to arrive.
Our easy Organic Roast beetroot hommus
This vibrant healthy beet hommus was used in our Organic Meal Deals last week.
- Bunch of baby beets / 3 medium beetroot
- Can chickpeas
- Olive oil
- garlic clove or organic crushed garlic
- Tahini (optional)
- Lemon (juiced)
- Cut the ends off your beets but leave the remainder of the skin intact
- Wrap your beets in foil and drizzle with a little olive oil and salt
- Roast beets in the oven for approx. 30 – 40 mins on 180 degrees or until soft (this will depend on what size beets you use)
- Once roasted allow to cool and then pop in the food processor and blend
- Add one can of drained, washed chickpeas
- Add the juice of one lemon
- Add one clove of crushed garlic
- Blend together in food processor
- Add olive oil whilst the ingredients are blending until it forms a smooth thick paste consistency. If it’s still grainy add a little lemon and oil
- Add salt and pepper to taste
You could also add a mild chilli, cumin or tahini to flavour to your taste, however we didn’t use in our batch as the beetroot flavour was strong enough
Are you looking for a Healthy alternative for your next work meeting or event in the Geelong region?
Green Mumma can help! We use the freshest certified organic and biodynamic produce from our store and focus on healthy, wholesome & tasty meals without the nasties.
We can cater for a wide range of eating preferences and dietary restrictions including vegan, gluten free and paleo.
Whether you need some platters for an event or board meeting, or individual lunch packs for an office team building day we have you covered.
Contact us for more info - 03 5277 9997
This will help you plan your trip to Green Mumma
Sunday: Orders for Tues / Wed home delivery close at 8pm
Tuesday: Gluten free bread arrives from The Healthy Loaf
Wednesday: Hump Day = Loaded Baked Spuds. Orders for weekend home delivery close at 8pm.
Thursday: Fresh Chicken Arrives including Breast, Mince, Bones
Fridays: Gluten free bread arrives from The Healthy Loaf, Mister Nice Guys Vegan Baked Goods Arrive (Lunchtime), Sage Beef top up our grassfed beef and lamb fridge
Saturdays: Loaded Baked Spuds
Bread from La Madre Bakery is available daily, along with Healthy Bake Breads. Our café menu changes daily and menu is published online each day, however due to the popularity of our spuds they are offered 2 set days each week.
Moroccan Quinoa Salad
This salad is really quick and easy and keeps for approximately 5 days in the fridge. It is perfect on its own or serve on the side with fish, chicken or steak. .
This recipe is really versatile & you can easily substitute pumpkin for sweet potato or carrot or do a combination of the 3.
2 cups uncooked quinoa
1 cup Sultanas
1 cup spinach (shredded)
½ butternut pumpkin
1 red onion
10gr butter (for camelising onions)
Oil of your choice for roasting pumpkin
Fresh coriander (optional)
Moroccan seasoning (If you can’t find a good Moroccan seasoning without additives use a combination of cumin, herbamare, turmeric, paprika & black pepper. We just used herbamare and cumin for the one in the photo and it still had loads of flavour).
- Rinse quinoa thoroughly in a fine sieve (otherwise it will have a bitter taste)
- Put quinoa in rice cooker and add the same quantity of water as you would for rice. My rice cooker requires me to fill up to “no. 2” line on the side of the cooker for 2 cups rice / quinoa. Alternatively cook quinoa on the stove according to packet directions
- Leave skin on pumpkin and cut into 2cm cubes. Pop on an oven tray & use your preferred oil / butter to season. Sprinkle a little Moroccan seasoning on the top. Roast in the oven for approx. 30 mins on 200 degrees until golden brown
- Slice red onion thinly and place in a frypan with the butter. Continue cooking until the onion is caramelised. For a vegan alternative use your preferred oil
- Shred / Tear up 1 cup of spinach
- Once Quinoa is cooked fluff it with a fork and place in large bowl
- Top with roasted pumpkin, red onion, spinach and sultanas
- Sprinkle Moroccan seasoning on top
- Stir all ingredients gently with a fork
- Serve warm or cold, topped with fresh coriander (optional)
Use sulphite free sultanas if you have some available
We also use Tasmania Organic Producers (TOP) Quinoa, preferring a local product
Slivered almonds or some other nuts / seeds would also be a good addition to this dish