How it works

1. Ordering

Orders open on the 23rd of each month and close on the 6th of the following month


2. Payment

Payment is requested once goods are confirmed, around the 10th of each month

3. Delivery

Deliveries begin around the 20th of each month, and completed by the end of the month

Why choose us?

You can access organics, wholefoods, superfoods, eco-friendly products and more at heavily discounted prices. Delivered to your door!

We believe healthy food should be afforable. Why should we pay ridiculous prices for quality healthy food?
Group and bulk buying allows us to get what we need at a reasonable price.

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@happytribeorganics

Ooo yum these roasted veggie pitas with avocado dip look delicious 🤤 Follow these guys for more recipes! @instahealth_lover 🥑INGREDIENTS
for the avocado dip
2 ripe avocados
1-2 cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)
2 tablespoons olive oil
2 tablespoons water (more as needed)
a handful of cilantro
1/2 teaspoon salt
1 teaspoon cumin
half of a Serrano pepper (more or less depending on how much heat you want)
juice of one lime
for the roasted veggies
2 heads cauliflower, cut into small florets
2 14-ounce cans chickpeas, rinsed and drained
1-2 teaspoons chili powder
1-2 teaspoons garam masala
1/2 teaspoon cayenne pepper if you want spicy
oil oil for drizzling
salt and pepper to taste
8 small whole wheat pitas
Greek yogurt for topping
🔪INSTRUCTIONS
Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels. Arrange in a single layer on one large baking sheet or two baking sheets. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt.
©️by:pinchofyum.com
Ooo yum these roasted veggie pitas with avocado dip look delicious 🤤 Follow these guys for more recipes! @instahealth_lover 🥑INGREDIENTS for the avocado dip 2 ripe avocados 1-2 cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes) 2 tablespoons olive oil 2 tablespoons water (more as needed) a handful of cilantro 1/2 teaspoon salt 1 teaspoon cumin half of a Serrano pepper (more or less depending on how much heat you want) juice of one lime for the roasted veggies 2 heads cauliflower, cut into small florets 2 14-ounce cans chickpeas, rinsed and drained 1-2 teaspoons chili powder 1-2 teaspoons garam masala 1/2 teaspoon cayenne pepper if you want spicy oil oil for drizzling salt and pepper to taste 8 small whole wheat pitas Greek yogurt for topping 🔪INSTRUCTIONS Veggies: Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels. Arrange in a single layer on one large baking sheet or two baking sheets. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy. Avocado Dip: While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside. Assembly: Spread each pita with a spoonful of avocado dip and top with roasted veggies. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt. ©️by:pinchofyum.com