check out our new arrivals
It’s that time of year again folks- brace yourselves for the
ANNUAL GENERAL MEETING!
1. Welcome and introductions;
2. General Report. What have we been doing for the past year?;
3. Financial Report;
4. Nominations and acceptance of Directorial Positions;
5. General Business-
· PayPal. What has to happen for this to work;
· Promoting the Co-op;
· Attracting Volunteers;
6. Meeting close.
If there is any item you wish to add please feel free to contact us and we will include it in the evening’s proceedings.
As a Co-op member I strongly urge you to attend this meeting.
Now we just have to add furniture, and food, and customers…
On Friday, June 17, 2016, we said good-bye forever to our little hideaway in Building 2. With lots of offers of assistance from our friends and a couple of hours of heavy lifting from the UTS move team we packed away over a decade of memories (and a couple of cobwebs). While we are sad to see the site of so many good times go… …we are excited to see what the new site will look like with all of our things in it So Good-bye CB02.03.25 and thanks for everything.
This Thursday, June 16, will be our last at Building 2, Level 3, Room 25.
Beginning Thursday, June 23, you will find us at our brand new location- Building 5C, Level 2, Room 58.
The link below will take you to a video of how to get to the new space from our old one.
Please come and see us soon
Chocolate Peanut Butter Energy Balls
- 3/4 cup rolled oats
- 1/2 cup peanut butter
- 1/3 cup honey
- 1/3 cup cocoa powder
- 1/3 cup shredded coconut
- 1/4 cup wheat germ
- 2 teaspoons vanilla extract
- 1 pinch ground cinnamon
Mix oats, peanut butter, honey, cocoa powder, coconut, wheat germ, vanilla extract, and cinnamon together in a bowl.
Roll mixture into ping pong-sized balls. Place in a container and store in refrigerator for up to 10 days or store in an airtight container in the freezer for up to 3 months.
Thanks for the recipe and the picture go to Tamsz at
PUMPKIN AND PEPITA BITES
- 1 packed cup chopped dates
- 1/4 cup honey
- 1/4 cup pumpkin puree/mash
- 1 tablespoon chia seeds or flax seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1 cup rolled oats (dry, not cooked)
- 1 cup toasted coconut flakes
- 1 cup toasted pepitas (pumpkin seeds)
Combine the dates, honey, pumpkin puree, chia (or flax) seeds, cinnamon, ginger, nutmeg and salt in a food processor and pulse until smooth.
Transfer the mixture to a large bowl and stir in the oats, coconut flakes and pepitas. Mix until evenly combined. Cover and refrigerate for about 30 minutes.
When the mixture has cooled and become stiff enough to work with easily, shape it into your desired size of energy balls. Alternately, you can line a small baking pan with parchment paper and press the mixture evenly into the pan, let it cool, and then cut into bars.
Store covered in the refrigerator for up to 2 weeks or in the freezer for about 3 months.
Thank yous for the recipe and picture go to Ali at
LIME AND COCONUT ENERGY BITES
- 1/2 cup almonds
- 1/2 cup cashews
- 1 1/2 cups dates, pitted
- zest and juice from 3 limes
- 1/2 cup unsweetened coconut
- Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste).
- Add the dates, lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump.
- Shape the mixture into 4cm balls and roll in coconut to coat the outside.
- Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 3 months.
Grateful thanks for the recipe and the photo to Ashley at http://www.spoonfulofflavor.com/2014/01/27/key-lime-coconut-energy-bites/
We made these at our first Green Week workshop yesterday and they were a very big hit. Enjoy- in moderation of course
- 1 cup rolled oats
- 1/2 cup ground flaxseed or chia seeds
- 5 tablespoons finely ground coffee beans
- 1/2 cup almond butter
- 1/4 cup of honey
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
- 1/4 cup dried cranberries
Any nut butter can be substituted for the almond butter but please ensure that they are not too dry. The coffee should be fresh and unused and as finely ground as possible so that the energy balls do not have a gritty texture. This is also true of the flax and chia seeds.
Stir the oats, flax/chia seeds, and coffee together in a medium bowl until thoroughly mixed, then add the nut butter, honey, and vanilla. Once well combined fold in the chocolate chips and cranberries. Stir well so that every bite includes all of the ingredients- you don’t want anyone to miss out.
Chill in the refrigerator for 20 minutes if the mixture is too soft to roll. Once chilled, roll into balls about the same size as a ping-pong ball. The mixture should make about 10-12 of this size. Store in an airtight container and keep in the fridge for up to 1 week or place them in an airtight container in the freezer where they will keep for up to 3 months.
Thanks go to Brittany at https://blissfulbritt.com/2013/01/25/coffee/ for the recipe and the photo.
Thank you to all of the hard-working, enthusiastic team at UTS for yesterday’s first Green Week event.
The Co-op were hard at work (insert smiley face here) showing students and staff how to make their own energy balls. We also supplied pots of organic herbal tea to add calmness and balance- a definite necessity after sampling our delicious workshop results.
Big hugs go to Seb Crawford and the UTS:GREEN network and Laura Earl and her team at ActivateUTS for organising the event and for inviting us to be a part of it. Thank you one and all.