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Buckwheat

Buckwheat is grain-like, but not a grain. Wheat, rice and other grains have bran and germ, but buckwheat does not, and comprises a shell with a kernel inside. Whole buckwheat kernels are called groats and are cooked in the same way as rice; added to soups, rissoles and any cooked dish.

Buckwheat flour is heavy, dense, and is useful in pancakes, waffles, noodles (soba) and dumplings.

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Turmeric

A perennial plant of the ginger family. Turmeric has a distinct earthy aroma with spicy, musky, slightly bitter, pungent taste but not as hot as ginger. It is an essential component of curry powder and is often added mustard blends.

Turmeric features in lentil and bean dishes, dhal, golden rice, couscous, sauces, cream soups, chutneys, pickle, cakes...etc.

Turmeric has been used as a medicine, spice and colouring agent for thousands of years.

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Ice Blocks!

In a first for Cairns, Community Foods brings you all natural and handcrafted Ice Blocks!

Great for people trying to limit sugar intake, as all Ice Blocks! contain less or equal sugar than a ripe banana. Many contain half that and rely entirely on the natural ripeness of the fruit for the sweetness.

Ice Blocks! contain no food additives, no reconstituted juice, no gluten, no glucose syrup, no eggs and no GMO products.

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Oats

Oats are nutritious, easily digested, satisfying to the taste and stomach.

Use oats as muesli, porridge, in soup and also make excellent cookies, as well as pudding and pastries.

Oats have been found to bring a noticeable improvement in; bone-density, strength of teeth and nails, muscle mass.

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Macadamia Nuts

The nuts are valuable food crop. Only two of the species; Macadamia integrifolia and Macadamia teraphylla are grown commercially. Macadamia integrifolia is native to southern Queensland where it grows in the rain forest and close to streams.

The remainder of the genus possess poisonous and/or inedible nuts, such as M. whelanii and M. ternifolia; the toxicity is due to the presence of cyanogenic glycosides. These glycosides can be removed by prolonged leaching, a practice carried out by some Indigenous Australian people in order to use these species as well.

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Annual General Meeting - 21 May 2016

Notice: ANNUAL GENERAL MEETING

An Annual General Meeting of Community Foods Cooperative Ltd will be held at Crystal Cascades swimming area Saturday 21 May 2016, 3pm.

BRING YOUR OWN FOOD AND DRINK TO SHARE.

Interested volunteers and shoppers are cordially inivited. The business of the meeting is to present the Community Foods audited accounts ( 2015 ) and elect directors for the management committee for the next 12 months.

Please RSVP by 19 May to community foods email This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Fermenting Workshop

Are you looking to excel your health in 2016? Finally decided that this is your year to kickstart your health? 

The bodily process of digestion and absorption is one of the most important to our health. Hippocrates made this statement over two thousand years ago and it is truer today than ever.

What are the signs of unhealthy digestion?

Acid reflux
Throat and nose issues (clearing throat, runny nose, etc.)
Gas/bloating
Inflammation anywhere in the body
Skin disorders anywhere on the body
Negative reactions to food 
Loose stools or constipation

Our bodies rely on proper enzymes and healthy microbes to work with pathogenic bacteria and to produce anti-bacterial cultures in order to strengthen the intestinal walls and to support our immune system.

Today we are challenged on many fronts: lifestyle and diet, deficient intestinal flora, stress, toxic chemicals in our food/water/environment, consumption of alcohol, and frequent use of antibiotics all deplete our healthy supply of beneficial enzymes and bacteria. This allows disease to take hold beginning with yeast strains. Supplementing with friendly bacteria help keep harmful bacteria from multiplying in our intestines. Fermented foods are THE best way to get these.

Poor digestion will eventually cause one’s health to break down. 

Fermented foods will help to shift your body ecology to a good healthy balance. Heres what you will learn to make.

-Sauerkraut - and many variations of - using different vegetables. Traditional method taught. 
-Kim Chi - traditional method taught 
-cultured vegetables eg beetroot and cucumber using the brine method
-Beet Kvass 
-Water kefir

You will leave the workshop confident in fermenting veges. I will show you methods that do not require expensive equiptment. You can start straight away. 

I provide a large range of testers so you can understand how different vegetables/herbs and spices ferment and begin to get an idea of what suits you. 

I provide a take home information booklet with step by step instructions and ongoing support.

Bookings are essentials - in person at Community Foods

 

Bicycle Collective

WELCOME RUBBER-SIDE DOWN to Community Foods Coop.
RSD is a community access bicycle workshop for everyone. A place where individuals of all demographics can come and learn to fix their own bicycle.

If you haven't heard, the RSD crew have been operating out of Community Foods backyard (they have turned it into their own haven, planting, furniture, etc.) They wanted a few weeks to get everything sorted before we announced it, but now they have their volunteers and have scheduled times (some Saturdays) to teach people how to fix their bikes. So please LIKE their page, check out their 'open' days and meet the crew. 

https://www.facebook.com/rubbersidedowncairnscyclingcollective/

   

New Co-ordinator

The Co-op welcomes new Co-Ordinator Peter Reay, who brings a wealth of experience in sustainability, horticulture and permaculture, plus a background in retail and business management to the role.
This also includes co-ordinating and working with volunteers, as well as having been a vollie himself with Community Foods in 2014.

Beth Shorter of the Management Committee says: "It's great having Pete's strong community-focused background, especially as we are already seeing results with his support in the establishment of the bike workshops every Saturday morning in the co-op garden."

Peter says he hopes to strengthen the community focus even further and remain true to the values of Community Foods, particularly when it comes to where we get our produce and how it is delivered.
"There is a lot to learn, but it is very rewarding meeting such a broad range of like-minded, caring individuals who choose to support the co-op in so many different ways," he says.

 

Land Acknowledgement Plaque launch

Community Foods Co-op would like to acknowledge the traditional owners of the land we operate on.

To publicly acknowledge this we will be launching the putting up of a plaque which acknowledges the Traditional Indigenous Owners on Saturday the 30th of May with local Yirrganydji elder George Skeene.

plaque-national

   

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