Zero Waste in Winter

Soups and stew season is my favourite and also the easiest time of year to minimise food waste!

Pretty much any combination of


Dried peas, beans or lentils

Mixed spices and seasonings

Plus tid bits of bones, leftover meat and dried grains

will make the most delicious soup for tonight and enough for lunches through the week.

And since you are able to take your own lunches to work in either a reusable container or food flask like the ones we sell at the store then your health will surely be at its best to ward off cold and flu season too!


A couple of recipes that we love right now from ….

Greek Rosemary and Lentil Soup

Recipe by: Diana Moutsopoulos



watch_red.gif Ready in 1 hour 20 minutes
Picture by: Diana Moutsopoulos
This is a healthy Greek soup called ‘fakes’ which is normally served drizzled with olive oil and a bit of red wine vinegar, which lifts the lentils a bit.


  • 1 1/4 cups brown lentils
  • 1/4 cup olive oil
  • 3 cloves garlic, crushed
  • 1 brown onion, chopped finely
  • 1 large carrot, chopped
  • 1 litre water
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • extra-virgin olive oil, for drizzling
  • red wine vinegar, to taste

Preparation method

Prep: 20 minutes |Cook: 1 hour

1. Place lentils in a large saucepan, cover with water and bring to the boil over medium-high heat. Simmer for 10 minutes and then drain.
2. Heat the oil in a large saucepan over medium heat. Add garlic, onion and carrot and cook, stirring, about 5 minutes or until the onion is soft. Add the lentils, water, oregano, rosemary and bay leaves. Bring to the boil, reduce heat and s simmer, covered, for 10 minutes.
3. Stir in tomato paste and season to taste with salt and pepper. Cover and simmer for 30-40 minutes or until the lentils have softened, stirring occasionally. Add additional water if the soup becomes too thick. Ladle into soup bowls, and drizzle with extra-virgin olive oil and red wine vinegar to serve.


Vegetable and Split Pea Soup

Recipe by: DOGLOVER


watch_red.gif Ready in 2 hours 50 minutes
Picture by: kaitlin7
A great winter soup. Carrot, onion and celery is combined with two types of split peas, yellow and green, in this easy to make recipe.


  • 1- 2 tablespoons olive oil
  • 2 cups (3 – 4 medium onions), diced
  • 2 cups (6 – 8 medium carrots), diced
  • 2 cups (2 large stalks celery), diced
  • 2 cloves garlic, crushed
  • 1 cup (185g) yellow split peas
  • 1 cup (185g) green split peas
  • 8 cups chicken stock
  • 1 bay leaf
  • salt and freshly ground black pepper, to taste

Preparation method

Prep: 20 minutes |Cook: 2 hours 30 minutes

1. In a large stockpot over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, stock and bay leaf. Season to taste, cover and bring to a boil. Reduce heat and simmer 2 1/2 hours, stirring frequently.
2. Purée warm soup with a blender or food processor. Return to pot, heat through and serve.

Make this soup vegan by using vegetable stock.

Secret Womens Business (aka Wasteless Panties)

Reusable Sanitary Products are Better for You, Your Wallet & the Earth

Have you heard about Juju menstrual cups and reusable menstrual “Moon Pads”?

To tell the truth when I first heard about them many years ago it wasn’t something I ever thought I would try.  But fortunately I did give it a go and now I would never go back!

The amount of waste created by this most regular and intimate of bodily functions is pretty staggering.  Plus it’s just simply gross!!

Reusable menstrual cups and reusable pads are not as messy or complicated as you are probably thinking plus:

  • Once you have made your initial purchase you will always have your supplies on hand each month – you’ll never be caught out again
  • No risk of toxic shock syndrome
  • Easy to use and maintain
  • You get to know your own cycle better which means that you can manage your own health better too
  • In summer the cloth pad will breath better, no more sweaty bits
  • You can wear either or both overnight without any leaks
  • Work just beautifully for sporty types


Pads are pretty self explanatory I believe but menstrual cups are a new concept for many so here’s a video to help explain the concept…

Tips for beginners:

  • It will take you about 2 to 3 cycles to completely get the hang of a menstrual cup – just like it took a while to get the hang of tampons so many years ago.
  • We recommend that you start with inserting and cleaning in the shower the first few times since this is where you have plenty of room to find your most comfortable position, your muscles are relaxed and you can keep everything clean.
  • A rough guide to sizing is Model 1 for under 30 years old and Model 2 for those who are over 30 years old or have given birth (caesarean included).
  • How often you need to change the menstrual cup is different for everyone.  If you have a heavy flow then day 1 and 2 might have you changing it every 3 to 6 hours but later in your cycle you might not have to change it for 12 hours or more.  You will know you need to change the cup as you will begin to feel a heaviness but you’ll pick this up pretty quickly.
  • I like to use a cup and pad for the first day or two so that if I’m away from an easily accessed toilet then I won’t have to worry about any accidents.
  • When you are away from home you can remove and empty over a toilet then simply rinse out with your handy bottle of water.  No waste to dispose, so no-one has to know what you’re up to.
  • Clean the cup at the end of your cycle with a mild soap and maybe boil in water if you want to be extra sure that it stays healthy.  As for the pads just throw them in the washing machine with all your other clothes when you have finished with it.

If you have any questions or want to check out the demonstration models then just pop into the store and have a chat with one of the girls!