Wellness Wednesdays

Category Archives: how to cook

Wellness Wednesdays
7th June, 2018

Wellness Wednesdays provide an opportunity for members and customers to meet our in store practitioners and learn about health and nutrition. One of our practitioners will be available to answer your questions from 11am – 1pm each Wednesday in the ‘big’ shop. See What’s On information for dates and topics covered.

Meet our practitioners

Sonya Byron

Sonya holds the staff board position. In her past life Sonya was a farmer in the US so supporting local growers and encouraging sustainability is a matter close to her heart. She is currently a fourth year student in naturopathy.

Sallyanne Pisk

Sallyanne gained her BSc and post graduate qualifications in nutrition and dietetics from Deakin University. She enjoyed several years working in community and public health nutrition in Central West NSW before undertaking a joint clinical, management and research role in diabetes. She completed her research masters at University of Wollongong in type 2 diabetes and her thesis provided the basis for the national dietitian practice guidelines.

Sallyanne then moved to Dunedin, New Zealand, where she worked in child and women’s health. On her return to Australia in 2003 she worked in integrative medicine. Sallyanne’s work, plus extensive travel in India and Nepal, sparked her interest in the common links between Eastern and Western nutrition, and the role of mindfulness in guiding personalised eating and lifestyle choices. She launched her first book, Eating for You: Your personal guide to mindful eating and living in Sydney in 2016. Sallyanne now provides online and face to face consults and programs.

Sallyanne and her husband, along with horse Chit Chat have been residents of Little Hartley since 2013. Her mindful eating practices incorporate growing and preparing seasonal food. She embraces the original definition of diet, diata, which means enjoying good health through food, exercise, sleep, relationships, work and an understanding of your life purpose. Sallyanne has been a Wellness Wednesday practitioner since 2016.

Danielle O’Donoghue

Danielle, aka the Yummy Yogi, is a holistic health coach specialising in cooking with wholefoods, herbal medicine and yoga. She currently runs our Nourishing Families workshops at the North Katoomba Community Hub.

Chris Ireland

Chris studied as a pharmacist and completed a PhD in pharmaceutical chemistry before embarking on a research career in molecular biology. She returned to community pharmacy in 1997 and has worked both in Sydney and the Mountains. She trained as a herbalist with Dorothy Hall in the late 1990s and has studied with the legendary Rosemary Gladstar. She has a large garden specialising in growing medicinal plants. She loves sharing her passion for herbs and specialises in using herbal medicines in conjunction with prescription drugs. Chris has worked at the Co-op since 2014.

 

HOW TO GET THE MOST OUT OF LEGUMES OR PULSES – BY DANIELLE O’DONOGHUE
15th April, 2016

Danielle O’Donoghue, the Yummi Yogi, is qualified in nutrition, iridology and herbal medicine. Formerly a cook and founding partner of Manly’s One Earth Organic Café, Danielle now teaches yoga to kids and adults, works as an holistic health and wellness coach and runs a wholefood consulting business.
She holds monthly sessions at the Co-op where you can chat with her about your health and nutritional concerns (second Wednesday of the month 10 am–12 pm) and runs monthly food demos (third Wednesday of the month 10 am–12 pm).
On 20 April, her food demo will focus on legumes and she is making delicious Sprouted lentil patties.

Lovely Legumes

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IN SEASON – GLOBE ARTICHOKES
3rd December, 2014

Lately we have received some beautiful local globe artichokes. We don’t get lots of them, so grab them when you can! Globe artichokes are large plants that grow pretty well in the Mountains, so give them a go in your garden. They make a lovely table decoration, being a flower, and we get many enquiries about how to prepare and eat them.

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BROAD BEANS: HOW TO PREPARE
6th November, 2014

Broad beans: to peel, to double peel, or not to peel?

Very young broad beans can be cooked, pod and all, in a stir fry or a soup. The larger, older, pods need to be removed before cooking to reveal the beans inside. These beans still have a skin that can impart a strong flavour, and the extra time needed to double peel may be worth the effort. Basically, for some dishes the delicate double peel is light and beautiful; while for other dishes the ‘earthy’ taste that the single peel leaves may be desired.

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