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The Green Living Australia Blog

  • Cocoa Body Butter Recipe




    1. Place the butter, oil and glycerine into a medium sized pot on medium heat and stir until they melt and are evenly combined, keeping the oils below 50°C. Alternatively, place in a microwave safe bowl and heat in a microwave for 1-2 minutes on high until melted and stir to combine.
    2. Transfer mixture to a glass or metal mixing bowl and place in the freezer for 20-30 minutes, or until the mixture begins to solidify to a gel consistency and becomes opaque and cloudy in appearance.
    3. Remove oils from the freezer and beat with a hand held or standing mixer for 20-30 minutes or until the mixture becomes light and fluffy, scraping the sides of the bowl with a flexible spatula periodically to ensure the mixture is evenly whipped.
    4. Mix in the Vitamin E, a natural preservative, and blend for another 30 seconds to combine evenly with mixture. This is also where you can add colour or scent.
    5. Scoop out finished body butter and distribute evenly into the provided aluminium jars. Store below 32°C away from direct light.Use within 12 months.

    HINT: At Step 4, add your favourite pure essential oil such as Australian Sweet Orange Essential Oil or Lavender Essential Oil to give your body butter your own personal touch. You can even add a ‘pinch’ or two of colour such as a mica or clay. See our mini measuring spoons for amounts. ATTENTION: Children should always be supervised in the kitchen, especially when heating oils. Supervision is recommended. TIP: To save money, purchase all the ingredients and containers together in our convenient Cocoa Body Butter Kit!

  • Chevre Recipe

    This is a soft fresh cheese, traditionally made with goat's milk.

    Continue reading
  • Cherries in Brandy Recipe

    Makes 6 x 250ml jars. Ingredients:

    • 1 Kg Cherries.
    • 350 grams caster sugar, more or less.
    • 700 ml brandy, more or less.


    1. Prepare your 250ml jars and lids by sterilizing them in boiling water for five minutes.
    2. Wash your cherries, remove the stems but do not pit them.
    3. Place your Cherries into your jars, packing them in well, but not squashing any of the fruit.
    4. Evenly distribute the sugar between the 6 jars of cherries. This is about three table spoons of sugar each.
    5. Top the jars up with brandy, leaving a head space of one cm. Clean the rims of the jar, to ensure you get a good clean seal and cap with your sterilized lids.
    6. Process your filled jars in a boiling water bath for five minutes.
    7. Alternatively, if you did not pre sterilize your jars and lids, process in a boiling water bath for 10 minutes.

    Your bottled Brandied Cherries will make great Christmas Gifts. Enjoy!

  • Sugar Free Strawberry Jam Recipe

    This is an ideal jam for diabetics and those wishing to avoid processed sugars.


    • 1 Kg Strawberries
    • 2 tablespoons of lemon juice
    • 100 grams stevia
    • 2 teaspoons of Pomona’s Pectin


    1. Prepare your 250ml jars and lids by sterilizing them in boiling water for five minutes.
    2. Wash and hull your strawberries. Place them into your preserving pan and give them a mash with a potato masher to release some of the juice and natural pectin.
    3. Add your lemon juice and calcium water and mix in well.
    4. In a separate bowl mix your Pomona’s pectin and stevia together.
    5. Place your preserving pan on the stove and heat your strawberry mixture to a full rolling boil. Slowly add your stevia-pectin mixture, stirring constantly. Bring your jam back to a full rolling boil and once there remove it from the heat.
    6. Place your jam into your hot, sterilized 250 ml jars, leaving a one and a half centimetre headspace. Clean the rims of the jar, to ensure you get a good clean seal and cap with your sterilized lids.
    7. Process in a boiling water bath for five minutes.

    Special note: Pomona’s Universal Pectin is a special type of pectin that does not require sugar to set. Instead it requires calcium. This calcium comes with the Pomona’s pectin, along with full and easy instructions on how to mix your calcium water required in this recipe. Enjoy!

  • Queso Blanco

    This is a soft fresh cheese, also known as white cheese, that can be made without cheese culture or rennet.


    • Two litres of milk (Skim or whole) Note: Whole milk gives a larger yield.
    • 1/4 cup of white vinegar
    • 1tsp of cheese salt (or to taste)



    1. Place your two litres of milk into a medium pot and heat milk by direct heat to 80ºC. Remove from heat. .
    2. Add the white vinegar and stir well. Cover and let stand for 15 minutes. There will be a clear separation of the curds and whey. If this separation has not occurred, add slightly more vinegar.
    3. Line a large colander with your tight weave cheese making cloth. Carefully ladle your curds and whey into the lined colander and allow to drain for a few minutes. Tie the corners of the cheese making cloth together and hang, using the string, to drain for six hours, or until it stops dripping.
    4. Remove the cheese from the cloth and place it into a bowl and mix in your salt.
    5. Store in the refrigerator in a air tight container for up to 2 weeks.

    This cheese is used in Mexican cooking and for making white cheese sauces. It works well in lasagne and is well complemented by tomato based foods. Enjoy!

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