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Berries and Cream Galette

a slice of a berries and cream galette

Nothing says ‘Summer’ like the taste of juicy & sweet berries. And we have just the thing to celebrate their juicy return.
We’ve picked this Berries and Cream Galette recipe from Wholesome Patisserie that showcases these berries and our product of the month – Blackstrap Molasses, to get you started.  Such a tasty treat that is healthy too!
It’s time to get into the kitchen and start baking this berry-licious treat.

Berries and Galette with a slice on a cutter

Ingredients

Crust

Berry Filling

  • 2 cups frozen mixed berries
  • 1 Tbsp Organic Times Molasses
  • 1 tsp vanilla bean extract
  • 1 Tbsp tapioca flour
  • 1 egg, lightly whisked

Cream Topping

Thickened cream or coconut cream, chilled

Method

Crust

  1. In a high speed food processor, add almond meal, tapioca, sugar, salt and butter, pulse and blend until mixture resembles a course crumb.
  2. Add egg and process until well combined and mixture forms a dough.
  3. Turn out dough onto a piece of plastic wrap, using your hands, form dough into a round.
  4. Cover in plastic wrap and refrigerate for 1 hour and up to overnight.
  5. When ready to bake, preheat oven to 180°C (350°F). Line a large baking tray with parchment paper, set aside.

Berry Filling

In a medium mixing bowl, combine berries, molasses, vanilla and tapioca, coat well.

Assembly 

  1. On a floured bench or board, gently roll out dough, approx. 10” across and thick enough to fold and hold in the filling.
  2. Once dough is ready, place the berry filling in the centre of the dough and approx. 2” from the edge, allowing enough room to fold over the dough edges.
  3. Gently fold the sides of the dough up and over the outside of the berries. Creasing the dough together with your fingers as you go.
  4. Brush the outside dough with the whisked egg.
  5. Transfer galette to lined baking tray with a large spatula.
  6. Bake for 20-30 minutes or until golden brown and filling is bubbling.
  7. Remove from oven and cool on pan for 10 minutes, then transfer to a wire rack to cool completely.

Cream Topping

Drizzle desired amount of cream over galette. A couple of scoops of ice-cream is also delicious.

Notes

Store in an airtight container, refrigerated, for 1 week to 10 days.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: 3-4 servings
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Chocolate Brownies

pieces of Organic Times brownies on a plate with a fork

By popular demand, here is the recipe for Sam’s @ Wholesome Patisserie Chocolate Brownies, recently baked for The Sweet Expo in Melbourne for tastings.
This simple yet classic recipe really allowed us to showcase many of our premium ingredients including our organic cocoa powder, dark choc drops and rapadura sugar.

Enjoy!

Chocolate brownies with a box of Organic Times Cocoa Powder

Ingredients

Method

  1. Preheat oven to 180ºC (356ºF). Line a 20cm (9” x 9”) square baking pan with parchment paper. Set aside.
  2. In a double boiler over low-medium heat, gently melt together butter and chocolate drops, stirring occasionally until completely melted and smooth.
  3. Remove mixture from heat and quickly stir through whisked egg, both sugars, flour, cocoa, vanilla and salt. Mix until well combined.
  4. Pour batter into prepared baking pan.
  5. Bake for 30-35 minutes or until top springs back when touched or until a skewer inserted into the middle comes out clean.
  6. Remove and cool in pan for 10 minutes.
  7. Remove from pan and transfer to a wire rack to cool completely.
  8. Slice into squares and dust over icing sugar.

Notes

Store in an airtight container, in the pantry or refrigerated, for 1 week.

  • Prep Time:15 minutes
  • Chill Time: 35 minutes
  • Serves:16-20 squares
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Chocolate Ice-cream

a bowl and a scoop of homemade chocolate ice-cream

With the warmer weather fast approaching, it only seems fitting to share this recipe with you all.
The days of jumping in the car and making a mad dash to the shops to soothe your ice-cream craving, are over!!
By following this simple recipe and using your organic pantry staples, the end result will be the most delicious chocolate-y ice-cream at your fingertips.
Sprinkle our Little Gems over the top for the final touch!

Note – you will need to start this recipe a day ahead

Pictures of chocolate ice-cream with little gems

Ingredients

Method

  1. Pour in chilled cream and vanilla. Whisk well to combine.
  2. Cover with plastic wrap and refrigerate to chill for 4 hours.
  3. Just before the next step, melt chocolate drops in the microwave, in 30 second intervals until completely melted and smooth. Set aside to come to room temperature. Stirring occasionally.
  4. Pour ice-cream mixture into a stand mixer with the whisk attached or keep in the bowl if using a hand beater. Turn the whisk on medium speed and gradually pour room temperature melted chocolate in a stream, increase speed to high and continue to whisk until peaks form.
  5. Transfer mixture into a large air-tight container or freezer safe bowl.
  6. Freeze overnight or until completely set.
  7. Top with Little Gems (Optional. But why wouldn’t you?)

Notes

  • Prep Time: 15 minutes
  • Chill Time:4 hours + overnight
  • Serves: 6-8
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The Value of Cooking with Kids

Group of children eating Organic Times brownies

Group of children eating Organic Times brownies

 

My mother never played blocks with me. She never sat down on the floor and played dolls. Instead, I would sit on the kitchen bench as young as two and cook with her. At two I was using my thumb to make imprints in cookies for jam drops. At three, I was rolling out hot cross buns for Easter. And as soon as I could hold a knife, I was chopping soft veggies, mixing cake batter, and cutting out cookies. I learnt from a very young age, that food is something to be cherished, enjoyed among family and friends and is something much more than just nutrients.

As home cooking has decreased, the consumption of fast food has increased exponentially over the last 10 years. With that we see the rise in children being unable to cook when they leave home, an increase in obesity and chronic diseases (Gibbs et al, 2013). A recent study found that children that were taught to cook from a young age and assisted in the preparation of the meals they ate were more likely to eat a wider range of fruits and vegetables (Hercsh et al, 2014).

To get children in the kitchen, you don’t have to start with anything complex.

Invest in a child safe knife and get them to chop veggies, make scrambled eggs or roll out cookies or bliss balls for a school lunch treat. Cooking with children can be hard and it can be messy – there is no denying it requires a bit of patience. However, the value they get from being in the kitchen, learning about food from young age is invaluable and something they will hold on to for a lifetime.

Start with just once a week, set out little tasks for them, let them ask questions; feel the ingredients and textures that they are later going to consume – even let them try it along the way. This is a great way to get fussy eaters eating everything you cook as well; it is proven that when kids prepare the food they are more likely to eat it (Hersch et al, 2014).

If they aren’t interested in helping out with dinner, get them started with something they will love over the school holidays as a treat. Decorated sugar cookies are a favourite amongst all children, they can dye the icing their favourite colour and top it with all of their favourite treats. It might not be the healthiest food to give your children, but cooking with kids is more than learning about nutrition, it is learning skills for their future. Not everything has to be healthy, baking treats is a big component to building up their healthy relationship with food and teaching them that they can eat these delicious treats every now and then.

If you are looking to get the kids involved in some baking adventures in preparation for a healthy school lunch why not try out these nut free apricot muesli bars or for something a little special, homemade BBQ flavoured popcorn.

So let’s get baking these school holidays!

School Holiday Activity

Iced Sugar Cookies

Iced Sugar Cookies topped with Organic Times marshmallows and Little Gems

 

INGREDIENTS

3 cups plain flour
¾ tsp Organic Times Baking Powder
115g Organic Times Salted Butter
1 cup caster sugar
1 egg, lightly whisked
1 tsp vanilla
1 tbsp milk
Icing sugar to dust

ICING

2 cups Organic Times Icing Sugar
¼ cup milk
2 tsp Organic Times Salted Butter, softened
Hopper Natural Colours food dye
½ cup Organic Times Vanilla Mallows
½ cup Organic Times Milk Choc Drops
½ cup Organic Times Little Gems

Steps to making cookies

 

METHOD

Cream the butter and sugar with electric beaters. Then add in egg, vanilla and milk and beat to combine. Sift in flour and baking powder and use a wooden spoon to fold into the butter mixture to form a smooth dough. Divide the dough into two and wrap in cling wrap. Place in the fridge for at least 1 hr.

Preheat the oven to 160C and line two baking trays with baking paper. Take one piece of the dough out of the fridge and dust with a little icing sugar. Roll out to ¼ inch thick and then use your favourite cookie cutters to cut shapes. Repeat with remaining dough. If it starts to stick, dust with a little more icing sugar. Carefully transfer the shapes onto the baking trays. Bake for 10-12min.

Remove from the oven and allow to cool completely. Meanwhile make the icing. Add the icing sugar into a medium bowl, add in the butter and milk, 1 tbsp at a time until the icing comes together in a smooth, thick paste. Divide the icing into 2-3 bowls and add in 1-2 drops of food dye.  Use the back edge of a teaspoon to spread a little icing over the top of the cookies. Top with all of your favourite Organic Time goodies.

Lunchbox Ideas

Apricot Oat Bars (Serves 10)

A stack of Apricot Oat Bars

 

INGREDIENTS

¾ cups plain flour
1 tsp bi-carb soda
1 tsp Organic Times Baking Powder
¾ cup desiccated coconut
1 cup rolled oats
¼ cup + 1 tbsp Organic Times Sunflower Kernels
½ cup dried apricots, roughly chopped
½ cup sultanas
150g Organic Times Unsalted Butter
1 tbsp Organic Times Molasses
¼ cup Organic Times Rapadura Sugar
1 egg, lightly whisked

METHOD

Preheat the oven to 160C and line a 8inch x 8inch baking tray. In a large bowl combine flour, bi carb, baking power, coconut, oats, sunflower seeds, apricots and sultanas. Place butter, molasses and rapadura sugar in a small saucepan over low heat stir until butter is melted and combined with sugar. Pour butter mixture into the dry ingredients and use a wooden spoon to mix. Finally add in the egg and mix to form a sticky mixture. Spread mixture out in prepared baking tray using a spoon to flatten the top. Sprinkle with remaining 1tbsp sunflower seeds. Bake in the oven for 15-20min or until golden. Allow to cool completely before slicing into 10 bars.

BBQ Popcorn (serves 6)

Bowls of Organic Times BBQ flavoured popcorn

 

INGREDIENTS

3 tsp paprika
2 tsp oregano
1 tsp thyme
2 tsp onion powder
1 tsp salt
½ cup Organic Times Popcorn Kernels
¼ cup Organic Times Ghee

METHOD

Melt half of the ghee in a small bowl in the microwave. Stir through paprika, oregano, thyme, onion powder, and salt. Then set aside. Heat the remaining ghee in a large saucepan. Place two kernels in the ghee and you will know it is hot enough when they start to spin. Add in the remaining kernels and top with a lid. Once they start to pop shake the pot every few moments so that no kernels burn on the bottom. As the popping starts to slow down, remove from the heat, keeping the lid on for 2min for the popping to cease. Pour popcorn into a large bowl and drizzle over spice mixture. Use a large wooden spoon, or your hands to mix the popcorn ensuring it is all covered in spice mixture.

 

 

Bio

Shelley founder of Shelley’s Good Eats is a nutritionist, recipe developer, food photographer and all-round food creative. She has been cooking alongside her mother since she was a little kid and is now loves putting a healthy nutritious spin on the classics. Shelley studied a Bachelor of Food Science and Nutrition and Masters in Public Health Nutrition at the University of Queensland. In the past, she was a Jamie Oliver Food Revolution Ambassador, working with schools to inspire change and educate children around food and nutrition.  She is passionate about using her knowledge in nutrition to share the message of health and educate others about the importance of a healthy relationship with food – yes that means she loves eating cake.

References

Hersch D PL, Ambroz T, Boucher JL. Peer reviewed: The Impact of Cooking Classes on Food Related Preferences, Attitudes and Behaviors of School Ages Children: A Systematic Review for the Evidence. Preventing Chronic Disease. 2014;11.

Gibbs L SPea. Expanding Children’s Food Experiences: The impact of a school-based kitchen garden program. Journal of Nutrition Education and Behavior. 2013;45(2):137-46.

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‘Raw’ or ‘Baked’ it is still a Treat!

A child hands full of Little Gems

A Chocolate Olive Oil Cake with Little Gems on top

How do you make a cake?

Cream the butter, sugar and vanilla, add in the eggs then gradually mix in flour and milk, and place it in the oven…. Except now it is all cashews and dates (but not just standard dates, it has to be medjool) and there is no baking involved. There has been a rise of the healthy desserts but that doesn’t mean that they are any superior to a traditional cake. They still contain sugar, and are still high in calories, in essence they are still just meant as a treat.

If you like the traditional baking or the new age stuff, it doesn’t matter. Using caster sugar, dates or maple syrup to sweeten your cake or biscuits is still using sugar. It is all broken down the exact same way in your body, into small glucose molecules that are used as energy. We are surrounded by information about what we should eat, what we shouldn’t eat, but what we forgotten is how to enjoy the food we eat and where it comes from.

Instead of focusing on what type of ingredients are used in a sweet treat we need to draw our attention back to the quality of the ingredients we use, and why we eat cake in the first place. Knowing where your ingredients are sourced can help you to ensure the quality, which is not only vital for the taste, but also benefits the environment.

A sweat treat is just that a treat.

However, the main thing to remember when we eat is to enjoy it. It is something to be savoured, something to be appreciated and most of all something to be eaten in moderation. Just because something is on trend and labelled as clean or raw, doesn’t make it any healthier. It is still a sweet cake or slice that should be enjoyed in a celebration with family, friends on occasion.

A child's hands full of Little Gems

Words like ‘guilt’, ‘clean’ and ‘whole’ are not words that should be used to describe food. That is unless you have cleaned a potato or have a ‘whole’ cake in your hands. This language insinuates that we should feel guilty for eating something that contains, gluten, white sugar or dairy but in the end, these are just foods. We need to draw ourselves back to develop a healthy relationship with food. Eat healthy, nourishing food 80% of the time and the other 20% of the time, allow yourself to live a little and treat yourself to that cake or burger.

Focus on the quality and how the ingredients are made opposed to cutting out what makes a treat a treat. Because, in the end cake is cake, whether it is raw or baked, made with white sugar or dates and it should be eaten and enjoyed!

Check out Shelley’s Chocolate Olive Oil Cake, it’s a real treat

More about Shelley Judge…

Revolution Ambassador for the Jamie Oliver Food Revolution. As founder of Shelley’s Good Eats, she wants to use her knowledge in nutrition to share the message of health and educate others about the importance of a healthy relationship with food – yes that means she eats cake.

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Organic Times Popping Corn

A bowl and a bag of organic popcorn

A bag and bowl of Organic Times popcorn kernels

With popcorn being the snack of choice over the past few years, it’s not surprising there are so many brands and varieties available on the market today. The real surprise is why are we grabbing our popcorn off the supermarket shelves when it’s one of the easiest snacks to make ourselves?

Unlike most supermarket brands, our Organic Times Popping Corn is certified organic; meaning that it has been farmed and harvested using natural and sustainable farming methods to work in harmony with nature and is FREE from the use of nasties such as herbicides, pesticides, artificial fertilizers, chemicals and GMO’s (Genetically Modified Organisms)

Making your own means you can avoid exposure to artificial flavourings, colourings or additives. Here a few methods and recipes to get you going:

How to make popcorn

On the stove

If you like your popcorn with butter, then you can’t go past the stove top method using our Ghee – organic clarified butter.
Cooking with ghee is a better choice than using standard butter because it allows for a higher heat ideal for popping corn. Only 2 ingredients needed and plus whatever you choose to top your popcorn with!

  1. Heat 1 tablespoon of Organic Times Ghee in a large heavy-based pot, over high heat
  2. To test, add 3 kernels to the pan and cover. Once kernels pop, add 1 cup of OT kernels
  3. Shake pot occasionally: keep over high heat until popping slows.
  4. Remove from pot and add your favourite toppings, spices or seasonings.

In the microwave

If you’re looking for a no-mess and fat free method for cooking popcorn, try cooking in the microwave. Cooks in no time and with no oily dishes to clean

  1. Place approximately 3 tablespoons of our popping corn/corn kernels into a brown paper lunch bag and fold the top of the bag over, close the opening and scrunch tightly
  2. Place paper bag in the in microwave and cook for 2 minutes on high. It will take approximately a minute and a half before popping will start.
  3. The popcorn is ready once the intervals between popping slows to about 5 seconds. Turn off the microwave if the timer hasn’t gone off and allow the popcorn to rest for a minute to cool
  4. Remove the bag from the microwave and open carefully
  5. Top with your choice of spices or seasonings

Homemade Caramel Popcorn

Recipe and topping ideas

Salty popcorn – butter and salt. The original and the best. If you like your popcorn buttery, place the desired amount of Organic Times Salted Butter in the microwave and melt before adding to your popcorn to ensure a nice, even coat of butter through your popcorn. Then sprinkle on Himalayan sea salt.

Sticky & sweet popcorn – If you like your popcorn sweet, you can’t go past our Caramel Popcorn recipe; made with our very own Rapadura Sugar and Butter.

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Meet Lawrence: Co-founder of OT

Co-founder Lawrence with customers at a trade show.

Co-founder Lawrence with customers at a trade show.

Organic Times is a business dedicated to providing us with high-quality organic ingredients for all our baking needs, as well as a delicious range of cookies and chocolates. We spoke to co-founder Lawrence Chang about the importance of organic sweets and the ins and outs of organic certification.

 

Can you tell us a little about yourself and about Organic Times?

Being born and bred in Melbourne, I love all things relating to good food and sport. When I’m not working long hours in the factory, I’m out enjoying a meal with family, watching my beloved North Melbourne Football Club or playing golf or indoor cricket with friends. Organic Times represents all my passions in one. It’s all about enjoying life, being ethical and honest and offering delicious premium products that are grown and produced naturally, and without depleting our planet. My partner Kate also adds her flare and passion to the business with her talents in graphic design – she is responsible for all our eye-catching packaging. We use recycled cardboard for all our boxes, which are made and printed locally in Melbourne.

 

What inspired you to create a brand of organic chocolate, pantry items and cookies?

My cousin, KC, and I started Organic Times 17 years ago, back in a time when organic products were really only sought after by the health conscious consumer. Our brilliant plan was to venture out on our own and create a trusted household brand known for making organic products for everyday people just like us – for foodies who are mindful of the environment and good health, but also see food as one of life’s greatest pleasure, so taste and flavour cannot be compromised.

 

What are some of your personal favourite Organic Times products?

Personally I’m a big fan of our organic butter, which is made using cream from 100 per cent grass fed cows. I’m pretty happy with the rocky road bars too. I love sharing them because we always get such great feedback. We love watching their faces light up when they realise just how amazing organic products are.

 

Why do you believe organics are important, even in products that don’t necessarily fall under the ‘health food’ category?

Well, one of my favourite anecdotes about organic food is, ‘Try organic food. Or, as your grandparents used to call it, food.’ In my opinion, all food should be grown and produced sustainably without harmful chemicals, GMOs and artificial preservatives and additives. All food should be produced ethically with consideration for animal welfare, good working conditions and without depleting lands and destroying natural habitats. It’s a shame, in a way, that unless you see that a product is certified organic, you can’t expect this. I’m thinking you should be offered this in any food you eat, not just health food.

 

Can you give us an idea of the process involved in getting products such as rocky road and cookies?

For example, when we decided to make an organic rocky road, we already had our certified organic fair trade chocolate, the fresh Australian organic almonds and the organic desiccated coconut, but we needed to find organic raspberry jellies and organic marshmallows. As you can imagine, our search for the right ingredients goes worldwide as there are many limitations in availability, quality and shipment to Australia. And, other than each ingredient needing organic certification, it also needs to meet our team of taste testers. In our rocky roads we have five certified organic ingredients, three of which are also made up of other certified organic ingredients. Every ingredient and every step has been required to comply with strict guidelines in order to qualify as organic. It’s pretty clear to see the vast difference between organic and non-organic. Being in the organic industry is rewarding but far from easy.

 

Do you enjoy making sweets and desserts? If so, what do you like to make?

In the kitchen, I’m more of a savoury cook. I use our butter and Rapadura sugar daily. I’ve also gotten pretty good at making organic cookies after years of R&D in our boutique bakery! I leave the tricky sweets and desserts to my family and others on the team.
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Easter Colouring Competition ’18’

Easter Competition colouring sheet and prize

Easter Competition colouring sheet and prize

Our Annual Easter Colouring Competition was again a success!

It is always wonderful to receive so many entries and to hear about the excitement from the kids to see their masterpieces on our website gallery.

With so many talented entrants, it was extremely difficult to select only 3 winners.

A big congratulation to 2018’s winners; Judd – 9, Grace – 6 and Harrison -3.

Thanks again to all the grown-ups for getting their littlies involved. Good luck everyone for next year!

The 3 winning entries of 2018

**This competition is now closed**

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An Organic Easter by Shelley Judge

Children Eating Organic Times Easter Eggs

Organic Times Easter Bunnies and Eggs

The day after Christmas the aisles of every grocery store was lined with all things chocolate, chocolate bunnies, big chocolate eggs, mini chocolate eggs – let’s face it it’s hard to avoid. Especially when your kids are sitting in the trolley calling out for it. It is one weekend of the year, do we really need to avoid all that delicious chocolate for the sake of our health?

The simple answer, no.

But instead of filling your trolley with – lets face it- ‘Crap’ from the supermarket, think about going organic this Easter. The benefits of organic foods have been out there for a long time.

    • Fewer Pesticides and Heavy Metals: To be certified organic there is rigorous testing of soil and any sprays that are put on the plants and animal food. This dramatically reduces the risk of heavy metal contamination such as lead in our food as well as reducing harmful chemicals entering our foods from pesticides, which can lead to changes in hormone production in our body.
  • Higher in Healthy Fats: Just like it can change hormones in our body, it can also cause a change in Cows. Cows that eat organic grass and grain have tested as producing higher levels of healthy aka un-saturated fat in their milk compared to other cows.
  • High Levels of Antioxidants: Antioxidants are small molecules that fight at oxidation ‘aka free radicals’ caused by stress on your body. They are closely linked with reduced heart disease.

It is a common misconception that organic food is higher in nutrients. While there is evidence there is more antioxidants in some cases, or higher levels of healthy fats in organic milk, there is not much evidence to suggest organic means higher levels of vitamins and minerals in foods.

However, with that being said, have you ever looked at the ingredient lists of organic vs. non-organic product? In most cases you will find that the organic version are simple. For example chocolate will be made with Cacao, Sugar, Milk solids and emulsifier, instead of adding in ingredients simply to extend shelf life.

When it comes to chocolate, eating organic can increase the benefits that chocolate has. It can increase the level of antioxidants and healthy fats. Organic Chocolate also means that cacao beans have not been treated with pesticides and the risk of lead contamination – something that is common in cacao beans – is reduced.

Children Eating Organic Times Easter Eggs

In the end, chocolate like Organic Times is made from good quality ingredients, without all the nasties. That is why when it’s hot you may need to keep it in a cool place like the fridge, so it won’t melt, opposed to the big-name brands that add in unnecessary compounds to prevent melting. You will also notice that when buying organic there are no artificial colours or flavouring, leaving more room for the good stuff.

So this Easter, instead of ditching the chocolate, think about going organic instead – after all there are benefits from chocolate you just can’t ignore completely, in particular dark chocolate.

  • It is high in antioxidants – helps your body manage the stress it feels when the kids beg for chocolate
  • Increased satiety – aka a few bits of dark chocolate after a meal can make you feel more satisfied and stop you from reaching for seconds.
  • Its causes a release of serotonin in your body, the hormone that makes you feel in love, giddy, happy – you name it.

Yes buying organic can be more expensive, so this Easter I encourage you to start small, start by buying organic chocolate for you and your children to enjoy, and then slowly start to change some of the key ingredients you cook with. The foods that are best to eat organic are meat, dairy and eggs. Go on, what are you waiting for – buy the chocolate and be the hero of the family this Easter.

View our ethical, organic and sustainable Easter range.

More about Shelley Judge…

Shelley is a passionate Melbourne based foodie photographer, and nutritionist. She studied a Bachelor of Food Science and Nutrition followed by a Masters of Public Health Nutrition at the University of Queensland. She is also a Food Revolution Ambassador for the Jamie Oliver Food Revolution. As founder of Shelley’s Good Eats, she wants to use her knowledge in nutrition to share the message of health and educate others about the importance of a healthy relationship with food – yes that means she eats cake.
 @shelleysgoodeats

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The Countdown to Christmas Giveaways

Organic Times products and Zen Wonders Matcha

Once again, we’re kicking off the countdown to Christmas with a giveaway each week leading up to Christmas.

*** This competition is now closed. ***

Our first giveaway is the perfect prize/gift for the Cook/Baker in the family. The pack includes the latest release from our good friend Jude Blereau Wholefood Cooking. Wholefood From The Ground Up is a cookbook designed for healthy wholefood living that doesn’t mean going hungry. PLUS, a collection of Organic Times pantry staples.

Organic Times products and Jude Blereau cookbook

The Countdown to Christmas continues…

And this one’s a beauty! We’ve teamed up with fellow passionate Australian organic brand – EverEscents Organic Hair Care. Sharing our philosophy in using only safe and natural ingredients, our commitment to animal welfare & not using palm-oil. Furthermore our pride in producing quality and ethical products, makes this prize pack is a perfect combination.

Organic Times and Everescents products

The Countdown to Christmas continues…

Just like us, if you’re a fan of Matcha, Mallows and Macadamias, you’ll love our MMM Giveaway. Mmmmmm…..
The winner of our Mmm Giveaway will be able to forget about the stress of Christmas, sit back, relax and enjoy a cup of Zen Wonders Matcha tea or Matcha Hot Chocolate with our Vanilla Mallows. All wrapped up in a nifty cooler bag that’s perfect for carrying your lunch or your organic goodies.

Organic Times products and Zen Wonders Matcha

The Countdown to Christmas finale.

Our final Giveaway for Christmas 2017 celebrates the new parent. Together with the acclaimed and wonderful AROMABABY, we have a special goodies pack offering something special for bub and the lucky yet tired parents. This pack offers decadent Organic Times chocolates and gourmet cookies, and also organic-rich baby skincare products by AROMABABY.
The perfect gift for yourself or friend.

Organic Times and Aromababy products