Used tea bags might seem like a throwaway item, but they have plenty of second lives! Here are some creative and practical zero-waste ideas:

1. Cleaning Wooden Furniture: Tea contains tannins that bring out the natural shine in wood. Simply steep 1–2 used tea bags in warm water, let it cool, then dip a soft cloth in the tea. Wipe down your wooden furniture and buff with a dry cloth. It’s a gentle, natural way to clean without harsh chemicals.
2. Compost Boost: Tea bags (if plastic-free) are great additions to your compost pile. They add nitrogen and help break down other organic matter.
3. Natural Plant Fertiliser: Steep used bags again and use the water to nourish plants with gentle nutrients.
4. Eye Soother: Chilled, used tea bags work wonders to reduce puffiness and soothe tired eyes.
5. Odour Neutraliser: Dry used tea bags and place them in shoes, fridges, or litter bins to absorb smells.
6. Fridge Freshener: A dried tea bag in the fridge can help eliminate unpleasant odours naturally.
7. Hand Deodoriser: Rub used tea bags over your hands to remove strong scents like garlic or onion.
8. Foot Soak: Add used tea bags to warm water for a relaxing, odour-reducing foot soak.
9. Skin Soother: Gently dab a cooled, damp tea bag on minor cuts or insect bites to reduce irritation.

Every cup of tea can go even further — turning waste into value, one bag at a time!

​Geraldine Fitzpatrick

I’ve been using the Wheatgrass Powder from True Goodness Natural in all my smoothies lately, and I’m genuinely hooked! I love its earthy taste; it adds a fresh, grounding vibe to every blend.
 
As a lifelong picky eater, I’ve finally found a delicious way to sneak in the goodness of fruits and greens without forcing it. My favourite combo is Wheatgrass with nectarines, apple, peach, mint, and ginger. It’s refreshing, vibrant, and so tasty!
 
Highly recommend it if you're looking for an easy (and yummy) way to boost your daily nutrients. Review by Luiza

Let us know which of our products are your favourites and why
Email Geraldine [email protected]

Draft proposals from the European Commission, according to RTE “indicate that from 2028, CAP funding will be merged with other EU budget lines - such as cohesion, migration, and infrastructure - into a single "National and Regional Partnerships" fund”. It is easy to interpret this as a negative.
 
Food production and farming are dissolving identity it seems. Bureaucrats can change everything with the stroke of a pen. But what will this mean for farmers? The first fear is grant support reducing. Will we see a huge reduction in farming as farmers exit the business? Anything is possible. But we also need to embrace a change. Sometimes things can work for the better. Now and then a shake up is needed to get us to see what we really have right in front of us.. 

​Anne Maher

My fridge is full again and the family are enjoying the benefits. For too long my fridge was dwindling. I hadn’t realised how easily it had happened. With the erratic and minimal raw milk supply to The Urban Co-op over the last few months I was stepping back from the table and letting the customers take the benefit. When it became clear that the local milk supply was not going to be made available to us as it was heading to Dublin and Cork retail instead, I was brought back to basics. Many years ago I started going directly to the farmers to get my milk supply. How furtive the farmers were then when I asked for milk. They were afraid. Brow beaten by the industry that was exploiting them imo…  It is how I met Sean Condon and so began the journey…. we are where we are today with The Urban Co-op because of those first steps.

I’m back again doing the same visiting local farmers but this time it’s different. Farmers have more confidence about their food. They speak with pride. This is encouraging. I’m bringing home the raw milk again. I’ve made yoghurt and kefir. There is a satisfaction that I’m nourishing my family again. About time. 

Anne Maher

Let's Talk Shit by Dr Sabine Hazan

I heard an interview with Dr. Sabine Hazan recently and was hooked. The topic of fecal transplants is fascinating but we should be joining the dots as the realisation of the diversity of our gut flora is critical to our health. (Lay of the sterilisers!)

Let’s Talk Shit is a humorous, easy to digest (no pun intended!) explanation of gastrointestinal disorders, their current treatments, as well as next generation hope for heart disease, obesity, autism, Alzheimer’s, and more. From constipation to cancer, research indicates that our unique microbiomes may be the basis for future advances in health and wellness.

​Anne Maher

Gut-Boosting Rainbow Salad (inspired by the 30 a week goal)
 
This vibrant, veg-forward "couscous-style" salad is packed with fibre, colour, and flavour. Blitzed vegetables replace grains, supporting gut health and boosting your plant diversity. Great for preparing in advance and customising at mealtime with protein, healthy fats, and probiotics. The variety and amount you use is entirely up to you.
 
I discovered this veggie salad idea from Dominique Ludwig Nutrition on Instagram. I first tried it at a BBQ in my brother's house. I knew I was on to a winner when my sister-in-law and niece asked me for the recipe!
 
Base Veggie Mix (process in food processor or blender until fine, like couscous):

• ½ bulb of fennel sliced
• 1 small black radish, peeled and chopped
• 1 small beetroot, peeled and chopped
• 1 large carrot, peeled and chopped
• ½ apple (I prefer green) chopped
• 3 broccoli florets
• 3 cauliflower florets
• ½ small kohlrabi, peeled and chopped
• ½ yellow/red bell pepper chopped
• 1 or 2 slices fresh turmeric
• 2 to 3 chunky slices of fresh ginger
• Small piece fresh red chilli (to taste)
• Small handful of French beans chopped

 
Work in batches if needed to avoid over-processing. You want a couscous-like texture, not a purée.
 
To Store:
Place the prepared mix in an airtight container and refrigerate overnight (or for up to 3 days). Do not dress the salad until ready to eat.
 
To Serve (per portion):

• 1 tsp ground linseed and chia seed mix
• 1 tsp each of pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds
• 5 whole nuts - I pick from almond, Brazil, cashew, hazelnut or walnut
• 1 tbsp kimchi or fermented veg
• A small handful of microgreens
• My protein can be an egg, chicken, tuna, avocado, cheese, beans or lentils
• Drizzle of olive oil and balsamic vinegar

 
Optional extras:

• Tomatoes
• Cucumber
• Pomegranate seeds
• Sourdough croutons (1 slice, cubed)
• Diced preserved lemon slice
• Capers
• Olives
• Spring or pickled onions
• Fresh herbs

 
This salad is rich in fibre, phytonutrients, and prebiotics, nourishing your gut microbiome. Rotating fruits, vegetables, seeds, and proteins helps me meet the “30-a-week” plant diversity challenge with ease and flavour.
 
My Dessert is Berries with Cacao
 Prep the night before:

• ½ cup frozen berries, I pick from either blackberries, blueberries, cherries, raspberries or strawberries
• 1 to 2 tsp grated cacao or raw cacao nibs
• Let defrost in a container overnight in the fridge for a simple antioxidant-rich treat.

 
Enjoy!
 
Geraldine Fitzpatrick

Growing up in with a mother from Northern France, soup was often on the menu. Winter or summer we had soup. It was a starter to many meals and at times the meal.
 
Soup is one of those very simple recipes; a few vegetables, a blender and you have soup. Tomato soup was one of my mother’s staples after her green soup. It is one of the dishes that has become tradition in our family.
 
If you are lucky enough to get good big ripe tomatoes, use them, otherwise the tinned whole tomatoes do a very good job. With fresh tomatoes it is better to remove. Score the skins with a knife, then pour boiling water over them and allow to stand a few minutes. The skins will easily peel off.
 
This soup is light and almost refreshing. Perfect with some good bread and why not a nice lick of Hungry Soul cream cheese.
 
Enough for 6 servings
 
Recipe 
INGREDIENTS

• One large onion – finely chopped
• A stick of celery – finely chopped
• 2 garlic cloves
• 2 tins / cans of whole tomatoes ( 800g) or 8 medium fresh tomatoes.
• 5 cups of water – 1250ml
• A drop of olive oil
• A pinch of thyme
• 1 bay leaf
• A few leaves of fresh basil
• Sea salt
• Black pepper ( optional )

 
 
METHOD

1. On low heat, soften the chopped onion, celery and garlic in a drop of good olive oil, for about 5 minutes.
2. Add the tomatoes coarsely chopped, the pinch of thyme, the bay leaf and the water.
3. Bring to the boil then simmer for 10 minutes.
4. Blend it until smooth then taste it before adding salt. Tomatoes can be salty, so check, and only add a little salt at a time.

 
Serve with a grind of black pepper if you like and a few shredded fresh basil lives.

Happy Days!
 
Bon Appetit
 
Jacques, from Hungry Soul