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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