Kate: I think the 3 biggest barriers in today’s society are time; understanding; and the conception of cost. Whats very noticeable about these 3 factors is they all link into each other, we lack time because we are working, and we are working so much to make money. We lack understanding because everything we see around us is whats advertised which is most often not what is best. We see what is important to us and as cost is an enormous factor for some, we pay more attention to the cost. With big companies advertising things like “feed your family for $10 and $2 burgers” we think we need to do that because we see that we have paid $4.00 for a capsicum and we think we can’t afford to live healthily.
Kate: We help by being there, we are a phone call or an email away and we care, we want you to love the healthy life, love the produce and love the kitchen and we are more than happy to help you do it. If you need some inspiration, you want a recipe or you want to know why something is good, just ask. We are contactable by email, if you have something in your box and you need an idea, send us an email and we will send a suggestion. We also offer recipe suggestions for the family with each delivery and share our recipes on our Facebook page.
Kate: Keane’s Organic Food was originally set up by some very passionate friends of ours, who like us loved the produce, the healthy life and the dinners at the end of the night. The business came up for sale when I was at home on maternity leave with my baby girl and I knew I wanted to continue what they started. Healthy food for me is one of the most amazing things we can work with. It puts smiles on faces, warmth in hearts and keeps us nourished and going. It really does keep us alive. Because I have always had a passion for food, worked in the hospitality industry and continued my own nutritional learning food journey I couldn’t see myself doing anything else. It was a win win for us as It was a role I could undertake and love, whilst being able to work from home so as not to feel like I was missing out on my daughters childhood by having to wave goodbye every morning.
(Kate’s little helper)Lisa: Do you have a favourite recipe you’d like to share with us? That’s made without dairy, soy, gluten, egg or meat?
Kate: I feel I have hundreds of favourite recipes, and yes they are all favourites, for me memories are around food and good memories often result in favourite meals from the staple childhood bolognese, noodle soups and to my own experiments in the kitchen (I once spray painted my shower in a cacao mix just to cover a tofu cake! (thinking that would be easier to clean than the kitchen).
Ingredients
- 1 green capsicum
- 50 ml olive oil
- 1 lemon, peeled, seeded and cut into 1 cm dice
- 3 celery stalks, cut into 1 cm dice
- handful of celery leaves, finely chopped
- half a handful parsley leaves finely chopped
- 1 garlic clove crushed
- 30g olives pitted
- ½ tsp dried red chilli flakes
- ¼ tsp salt
- 1 tsp sumac.
Method
To make the salad, place the capsicum in a baking dish. Drizzle with 2 tsp of the oil and smear to coat. Roast for 10 minutes (30–40 minutes if using a regular capsicum), or until skin is blistered and flesh is soft. Transfer to a bowl and cover with plastic wrap. Once cool enough to handle, peel, cut into 1 cm dice and place in a large bowl. Add the remaining olive oil, the lemon, celery and leaves, parsley, garlic, olives, chilli flakes and salt. Stir well and set aside. When you are ready to serve sprinkle with the sumac.
