We had fun putting these healthy organic grazing boards together for @theleaguewomen event tonight! If you want healthy boards or grazing tables for your next event we can cater for gluten free, vegetarian and vegan 😊. Yum!!

We tried dried Incaberries for the first time last week! The first taste was a bit sour but after you have a few they are quite tasty with a hit of both sweet and sour. Inca berries have a higher antioxidant capacity than other known superfoods and have been valued for their nutritious benefits ever since ancient times. These berries come from the Physalis peruviana plant and are also known by several names in different parts of the world such as Inca berry, Cape gooseberry, Golden berry, to name a few. Inca berries are native to South America. Here are some benefits! . . . They are perfect with cereals, yoghurts, snack mixes, salads and dessert. Substitute raisins and golgi berries!

Ooo some lunch or dinner ideas for the weekend Tribe! We stumbled upon @cookingforpeanuts and her delicious blog! Here is a recipe that looks divine. . . 🥒Beet tofu ‘pesto’ pasta with sunflower micro greens+grilled zucchini+guacamole+peas. . . 🌱Recipe: Peel 1 large beet. Dice into 3 m cubes and roast at 400F (200 C) until softened (about 20 minutes). . Add to food processor with 140 g firm tofu, a large handful of basil leaves, 1 small minced garlic clove, 1 tsp minced ginger, 3 chopped scallions, 1 tsp miso paste, 1 tsp Tahini, squeeze of fresh lemon juice, 1 tsp sriracha, 2 tsp toasted sesame oil, salt to taste. Pulse until chunky consistency similar to ravioli filling texture. Add to saucepan with your favorite pasta and mix while heating. Add more oil to pan if too dry. . . . . . #bestofveganpasta #pasta #beets #pestopasta #veganpasta #healthyvegan #eattherainbow #foods4thought #letscookvegan #veganinspo #healthyfoodshare #thrivemags #bestofvegan #feedfeedvegan #nycfoodie #foodblogfeed #wholefoodsfaves #veganfood #veganrecipes #whatveganseat #buddhabowl #veganbowl

Hey Melbournians, for those who want to learn more about zero waste living @therogueginger has October Zero Waste Workshops coming up soon! ———————————————— IN CONVERSATION WITH ERIN RHOADS HOSTED BY @hblibraries Date: Wednesday, 10 October 2018 Time: 6:15 PM - 7:45 PM Venue: Altona Library, Queen Street, Altona, VIC 3018 SPRING INTO GARDENING FEST WITH @stonnington_city Date: Sunday, 14 October 2018 Time: 11:00 AM - 3:00 PM Venue: Victoria Gardens, 361 High Street, Prahran VIC 3181 ALT: TALKS WASTE NOT BY @altliving_ Date: Wednesday, 24 October 2018 Time: 07:00 PM - 09:00 PM Venue: Alt: 151A Fitzroy Street, St Kilda VIC 3182 WASTE-FREE LIVING WITH ERIN RHOADS HOSTED BY @handsomeher Date: Wednesday, 31 October 2018 Time: 06:30 PM - 09:00 PM Venue: Handsome Her, 206 Sydney Rd Brunswick, VIC 3056 To book your tickets visit the link via @therogueginger profile. Books will be available for purchase at each event. Cash only. 📷@whats_on_stonnington.

Fun fact! 'Sugar spikes take us on a crazy ride of ups and downs every single day.. to the point we think this rollercoaster is completely normal.. But it is possible to have more consistent energy levels by slowing or regulating the sugar release with fibre and eating low G.I foods and of course lowering sugar intake altogether. But when you eat fruit then chuck in some nuts too, you help prolong and reduce the rapid spike!' - @mattylansdown. . . Our Scientist and Health & Nutrition specialist @mattylansdown has wonderful facts on food. Follow Matty on his page for more tips!

Dreaming of Hawaiian beaches while we dose of to sleep. We miss this place. 🏖 📷@rick_poon

Take your toast to another level! Pop on some ricotta, cashew butter (or any nut butter), banana, drizzle a bit of honey and a sprinkle of sunflower seeds. Cashew Butter is creamy and has more iron and magnesium than peanut butter. What are your favourite nut butters? 📷 @thelocal.girl

Spring time is here and we love making this green hummus as a snack! This is perfect for your next gathering and is simply delicious. Remember to tag us in your creations! Makes 2 cups (8 servings) INGREDIENTS 250 ml green frozen peas 400 g tin organic chickpeas 2 tbsp organic tahini 2 cloves garlic 1/3 cup organic olive oil salt and pepper a handful mint INSTRUCTIONS Place all the ingredients except the olive oil in a blender. Turn the blender on and start to drizzle in the olive oil. Add water until desired consistency is reached. Serve with fresh veggies.