The Eco Preservation Society isn't forcing one to take extreme steps, but rather encouraging each of us to take a minumum of one eco friendly step toward becoming more sustainable. If most of us take one step then as a complete, we could make a substantial difference.
Let's Save the World
The Eco Preservation Society isn't forcing one to take extreme steps, but rather encouraging each of us to take a minumum of one eco friendly step toward becoming more sustainable. If most of us take one step then as a complete, we could make a substantial difference.
The Eco Preservation Society is a membership, educational and networking organization specializing in the promotion of sustainable human action focused on achieving positive environmental effects. Our job is to market study, travel and instruction applications that advance environmental awareness and facilitate public consciousness with a call to action.
Mission Statement
The Eco Preservation Society is a membership, educational and networking organization specializing in the promotion of sustainable human action focused on achieving positive environmental effects. Our job is to market study, travel and instruction applications that advance environmental awareness and facilitate public consciousness with a call to action.

Sally Jane Douglas – Cooking Workshop At The Eco Expo

Sally's delivery methods are fun and engaging - it hardly feels like learning! Join Sally at the Eco Expo to learn how to make your own plant-based milk, cheese and chocolate! Need we say more?

The post Sally Jane Douglas – Cooking Workshop At The Eco Expo appeared first on Eco Expo.


Sally's delivery methods are fun and engaging - it hardly feels like learning! Join Sally at the Eco Expo to learn how to make your own plant-based milk, cheese and chocolate! Need we say more?

The post Sally Jane Douglas – Cooking Workshop At The Eco Expo appeared first on Eco Expo.

Since being sent off to school each morning with a bag of vegetables for lunch Fed for Wellness founder, Sally, has embodied a conscious life of health and wellness both physically and mentally.

Sally is a deeply passionate Living Foods Chef, Plant-Based Educator and Wellness Coach, supporting people to enjoy an abundant whole food, plant-based lifestyle through her simple approach and unique methodology reconnecting you with how you want to feel, not just how you want to look and eat.

FRIDAY

Chocolate Fudge

½ cup coconut oil
3/4 cup almond butter
⅓ cup maple syrup (or sweetener of choice)
¾ cup cacao powder (sifted)
1 tsp vanilla extract (optional)
Pinch of salt

Method:
1. Melt coconut oil in a saucepan over low heat
2. Whisk in the nut butter, maple syrup, vanilla extract and salt,
into the melted coconut oil until completely smooth
(if using a lumpy nut butter blend mixture in a blender until smooth)
3. Add cacao and combine well
4. Pour mixture into a lined baking pan with baking paper
(Use a 9×5” silicone loaf pan for a thick fudge or an 8” square pan for thinner pieces)
5. Set in the fridge until firm, about 2 hours
6. Using a sharp knife, cut into squares
7. Optional: Sprinkle with flaky sea salt
Store in the fridge.

FRIDAY

Raw Rocky Road

1 cup raw cacao powder
3/4 cup cashew or macadamia nut butter
1/2 cup raw cacao butter buttons
1/2 cup sweetener (to taste) maple syrup is my favourite
1 tsp vanilla extract
Pinch of salt
1/4 cup chopped pistachios or roasted cashew
1/4 cup dried berries or hemp seeds
1/4 cup shredded coconut
Love

Method:
1. Melt cacao butter into a completely dry glass or metal bowl using a double boiler
gently stir with a spatula until melted
2. Add nut butter and stir in to combine
3. Add chosen sweetener, vanilla and salt and combine
4. Add sifted cacao powder and combine.
5. Pour onto a silicone sheet or baking paper and sprinkle with toppings
6. Set in fridge or freezer and break apart into pieces when set

SATURDAY

Nut Mylk

1 cup soaked almonds or cashews OR 2 cups dried coconut
1 litre room temperature filtered water
Love

Method:
1. Drain soaking nuts
2. Add ingredients to a blender and blend for 1-2 minutes, until warm
3. Fit a nut mylk bag around a jog or over a bowl and pour all into the bag
4. Squeeze gently with your hands above the pulp and mylk
5. Transfer mylk into a glass jar and store in the fridge

Milk lasts in a good fridge up to 5 days

Tip: The pulp can be saved and used in other recipes including muesli, baked treats or
smoothies

Tip: For a Sweet Nut Mylk add:
1-2 medjool dates
1 tsp vanilla bean extract
Pinch of cinnamon

SATURDAY

Almond Feta

1 cup almonds, soaked overnight
1 small garlic clove, peeled and crushed
1 tsp sea salt
1/4 cup Extra Virgin Olive Oil
1/8 cup filtered water
1/4 cup fresh lemon juice (less if very tart lemon)
Love

Method:
1. Drain the soaking almonds and submerge in boiling water to aid in peeling off skins.
2. Discard the skins and add almonds to a blender or food processor, along with all
ingredients and blend until smooth
3. Add extra water if necessary
4. Transfer into a nut milk bag and squeeze out any remaining liquid
5. Remove and shape into a ball or cheese wheel
6. Refrigerate for an hour and serve with crackers or as a feta replacement in recipes

SATURDAY

Cashew Cheese

3/4 cup raw cashews, soaked overnight
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 tsp nutritional yeast
1⁄2 tsp salt (or to taste)
1⁄4 tsp onion powder
1⁄4 tsp white pepper
Optional: 1 tsp white miso paste OR herbs, such as chives, or dill

Method:
1. Blend all ingredients together in high-powered blender or spice grinder
2. Add extra water/lemon/apple cider as needed to blend together
Store in a jar in the fridge for up to a week


BRISBANE ECO EXPO

  • Date: Friday September 13 to Sunday September 15, 2019
  • Time: 10am to 4pm each day
  • Location: Brisbane Showgrounds, Exhibition Building, 600 Gregory Terrace, Bowan Hills, Brisbane
  • Cost: Tickets are available at the event, or purchased online here. Tickets include a $2 donation.

For media information, interviews or photos please contact Jane Stabler at Evil Twin PR: This email address is being protected from spambots. You need JavaScript enabled to view it. or (02) 8033 2345

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