I’m a big fan of lemon, ginger, and honey in hot water - especially in winter. The organic lemons, ginger, and raw Irish honey from The Urban Co-op helped keep me cold and flu-free last season.
 
My go-to blend is sliced ginger (unpeeled), half a squeezed lemon, and a teaspoon of honey topped with hot water in my bottle to sip all day. It keeps me warm, hydrated, and feeling great. Sometimes I’ll add a few slices of organic turmeric for an extra kick!

This winter I am going to try the Irish honey with elderberries, to give me an extra immune boost. Review by Geraldine


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

FREE EVENT
​
Eco-friendly event for the community to come together to swap, gift or donate any clothes, toys* & small household items that are still in good condition.

• This is a cashless event
• Strictly for washed and cleaned items in good condition and that are suitable for exchange.
• Any items not swapped or gifted on the day can be donated or taken away with you on the day.

 
PLEASE NOTE

• No furniture or big electrical items can be accepted for donation.
• Limited toys can be accepted for donation accepting second-hand toys*

 
Don’t miss this chance to make a difference while finding new treasures! See you there!

My sister-in-law recently made pesto from sea veg, I think she used sea radish in place of basil.  It was delicious and had a more autumn flavour than basil.

My go-to pesto recipe is from the Sliver Spoon (Italian cookbook), you can replace the basil with any sea veg of your choice. Fantastic to create a quick dinner in the evening.

INGREDIENTS
25 basil leaves (replace basil with sea veg)
2 garlic cloves
5 tbls extra virgin olive oil
25g percorino cheese, grated
25g parmesan cheese, grated

METHOD
Put the basil or sea veg, garlic and olive oil into blender and blitz, then add the cheese and blitz again

Enjoy!

Geraldine Fitzpatrick

I simply love going to someone’s home for dinner. The table set, the smell and the warmth from the kitchen and a big hug. It is perhaps the greatest of gifts, to share of one’s company and food.
 
This wonderful plate was served to us by our friends. I have replicated it several times.
 
For some hosts, cooking vegan food can pose a challenge. I want to say it loudly, “ we vegans are most appreciative of all the effort made to accommodate us”. I am often humbled by the cooking of people who thought it to be difficult yet created the most delicious vegan food.
 
The dish consists of:

• A bed of coleslaw
• Fried smoked marinated tofu
• Tahini dressing
• Roast potatoes

  
Makes enough for 4 or 5 people
 
INGREDIENTS
 
Coleslaw

• ¼ of a cabbage, finely chopped
• 2 carrots, peeled and grated
• ¼ of a small sweet/red onion, finely sliced
• A few tablespoons of olive oil and cider or white wine vinegar
• A pinch of salt & a grind of black pepper

 
Smoked Tofu

• 2 packs of smoked tofu 200g
• Marinade - 2 tbsp tamari ( soya sauce ), 3 tbsp of water, 3 tbsp of maple syrup or agave syrup, 3 tbsp olive oil, 3 tbsp wine or cider vinegar and 1 tbsp minced fresh ginger.

 
Tahini Dressing

• ½ cup of tahini
• 1/3  cup lemon juice
• 2 garlic cloves minced
• 1 tbsp maple syrup or agave syrup
• Pinch of salt
• ¼ cup of water

 
Roast potatoes

• 6 medium potatoes cubed
• Pot to steam / boil the potatoes
• A little olive oil to coat the potatoes
• A nice pinch or two of salt
• A little chopped fresh parsley to garnish 

  
METHOD 

1. Cut the smoked tofu into 5mm thick slices. Allow them to marinade for 30 minutes to an hour.
2. Wash the potatoes, ( I leave the skins on) cube and cook or steam for 5 minutes.
3. Drain the pot, drizzle a few tbsp of olive oil over them, replace the lid and shake well to soften the outside of the potatoes.
4. Spread potatoes onto a baking tray and insert into a hot oven at 200C until they are nice and crisp – 20 minutes to a half hour should do it.
5. While the potatoes are in the oven make the coleslaw then set aside.
6. Coleslaw - mix the cabbage, carrot and onion together and add 2 tbsp of olive oil and 2 tbsps of vinegar, a pinch of salt and a little black pepper. Mix well and taste to adjust the dressing.
7. Make the tahini dressing and set aside.
8. Fry the tofu slices on both sides until lightly browned.
9. Once the roast potatoes are ready, remove from the oven and sprinkle a little sea salt over them.
10. Time to assemble the plate and serve.  ake a bed of coleslaw, add 2 slices of tofu and a good drizzle of the tahini dressing. Add 3 or 4 roast potatoes and garnish with some chopped fresh parsley.

Jacques
 
Bon appétit !  
@HungrySoulVegan - Changing the Culture

​Fatigue by Sarah Warde

Fatigue: One Woman’s Recipe for Living with M.E./Chronic Fatigue and Improving Quality of Life.

Sarah is a regular inspiring visitor to The Urban Co-op and Bodytree.  It is a pleasure to find out in person how her journey of recovery is going even since her book was launched. Following a viral infection Sarah has worked to find ways to improve her energy levels and this book will offer many insights and tips for people who are on a similar path of recovery. 

Anne Maher

This time of year you will notice a significant rise in advertisements on TV for perfume. Pretty young models selling a lifestyle that is inferred if you purchase. Another layer of chemical brew to add to the current cauldron of beauty products. What is real any more?
 
From fake tan, contouring caked makeup, false eye lashes, hd brows, lip filler, botox, hair products, gel nails and let’s not forget the teeth scenario it is amazing that there is time to get out the door every day. If I was a 20 something would I be slathered in fake tan perfumes and have false teeth and lip filler as the norm because I was groomed into thinking this is normal?
 
The lotions and potions of the beauty industry are staggering in volume. Is the demand that much?  How on earth can our body cope with the onslaught of toxicity? In reality it doesn’t. Our bodies adapt and adjust. Our babies take the brunt. We are paying the price everyday with the impact of this toxic overload. These concoctions end up in our waste water and environment along with all the pesticides and herbicides. The beauty industry has many dark secrets and are becoming an environmental concern in more ways than one.  The reality is disturbing but the evidence of harm is clear to see more and more. But perhaps I can see it now because I am older.
 
People have choices of course. I am not here to judge. I will make a point though about the smell factor. Perfumes, deodorants and body sprays are that miasma that invades directly into everyone else’s space whether you like it or not. I have a teenage daughter who thinks it is totally usual to have a cloud of spray around her going to school. Husband is totally against any personal care products and just relies on cold showers. So you can imagine the conversations in our house. Our homes can be somehow controlled. But what about the  workplace? Second hand smoke impact resulted in the justifiable smoking ban. Thoughts were of the workers in pubs and restaurants. Imagine if we had a similar version in legislation for extreme perfume users in the work situation…? A perfume shed as it were. So that we had areas of clear air we can breathe in while we work? Hairdressers, nail bars, pharmacies, department stores having dedicated strong smell areas. Or should the workers in these areas wear a dedicated protection such as a gas mask? Work places that insisted you removed all excess before starting work?  When you are on that health journey of detoxing you find that smells become difficult to bear. I do believe we are reaching our limits of tolerance. The excess smells may be pushing us over an edge. 

Anne Maher

“I have a terrible sweet tooth” she says innocently, when I ask the question. The information is offered as a signal that a suggestion of an alternative approach will not be entertained. It is that childlike admission that addiction has taken hold and society will understand and accept it. Reverting to a childlike state is part of the show. Tut tut. How can one scold a child in this situation? Or more likely how can you expect a child to take an adult responsibility for this scenario? The insidious poison of sugar is everywhere and we are trained and groomed to accept it in so many, many ways. What if we learned to see it in another way…?
 
Sugar has often been compared to cocaine in terms of how it lights up the reward centres in the brain. Would we see sugar differently if we thought of it as cocaine? Would we make as many excuses for being addicted to it? Or would we actively seek rehabilitation?  
 
Let’s see how this would work. Let’s swap a sugar scenario we are familiar with. Instead of the word  “treat” I’ve put the words “line of coke” in place when you picture these scenarios…lets go.  
 
Scenario one: A visit to the pharmacy/credit union/bank/post office etc with your small child: Those bottle of lollipops on the counter when the teller says: would  you like a little line of coke?
 
Scenario two: Children’s birthday parties! When those party bags are distributed before you depart and the host says: Here’s a little party bag for you all with a few lines of coke inside..
 
Scenario three: Trick or treat trips around the neighbourhood with a variety of drugs dispensed from each house with a few lines of coke included.
 
I had better stop this because there are too many to imagine. Don’t get me started on cake sales!  If you find yourself slightly offended or miffed at the thought, then it’s a case of gotcha. That is how I feel about sugar. We should be highly offended at how insidious it is for our children. They haven’t a chance if society endorses the drug pusher.
 
Cigarettes were once very socially acceptable until they weren’t. Alas its not that straightforward as they have returned disguised as vapes and the shop fronts that sell them have names like Candyland!
 
Don’t be surprised or baffled with growing cancer rates, chronic ill health and mental health problems when we continue to endorse the innocence of the culprit hiding in plain sight. 

Anne Maher

Here’s a simple pumpkin soup recipe to use up the flesh after carving your Halloween pumpkins:
  
Ingredients:

• 500g pumpkin flesh (from your carved pumpkin)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1 potato, chopped
• 700ml vegetable stock
• 1 tsp ground cumin (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Kefir, cream or coconut milk for serving (optional)

 
Instructions:

1. Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
2. Add the Veggies: Toss in the pumpkin flesh, carrots, and potato. Stir for a few minutes, allowing the vegetables to mix with the onions and garlic.
3. Season and Simmer: Pour in the vegetable stock and season with salt, pepper, and cumin if using. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
4. Blend: Once everything is cooked through, use a hand blender or transfer the mixture to a blender in batches. Blend until smooth.
5. Serve: Adjust the seasoning to taste. For a creamy finish, drizzle with a bit of kefir, cream or coconut milk when serving.

 
This is a great way to make sure no part of your pumpkin goes to waste after carving! PS don't forget to roast the seeds in the oven, they can be sprinkled on the soup when serving, or nibbled as a tasty snack.

Geraldine