PLANET ARK , Fremantle

Planet Ark Stores
Helping you to create a
healthy, harmonious &
environmentally sound home


SAVING THE PLANET
BEGINS IN OUR HOMES….

Most of us spend over half our lives in the home.

We may have little influence over what happens at work or school, but at home we can really exercise control over the quality of our personal environment.

The choices we make today in our homes can affect our own health and the health of

the planet.

Planet Ark Stores make these choices easy and affordable. We do this by providing

the products and information necessary to make your home safer for you and the

environment.

SAVE ENERGY & WATER

With our energy and water efficient showerheads, a family of four can save 170,000

litres of water per annum.

With much less water to heat, you can save up to $300 a year in power and water bills

– saving the environment and your wallet at the same time!

We offer light globes that can last up to 10 years using 80% less electricity than

normal light bulbs.

SAFER RENOVATING

Next time you renovate, think about the wellbeing of your family and our environment


We stock plant-based paints and varnishes, floor finishes and other materials made

from naturally renewable resources

If you suffer health problems from living and working in ‘sick buildings’, you really

must use these materials.

PURE WATER

Pure water is an essential element. Look after your family’s health by

purifying your drinking and showering water with our high grade filters

and purifiers.

SOLAR POWER

We sell the best range of solar powered lights, radios, portable solar

ovens, solar garden lights and much more.

PERSONAL CARE

Planet Ark stocks the purest, plant-based personal care range. Products

include plant-based shampoos and body care, mineral crystal deodorants,

organic sanitary range and hand made vegetable oil soaps.

EDUCATION

The store is an interactive learning centre. It provides easy to understand

advice on things you need to know – everything from household cleaning

to home renovation.

You can also check out the Planet Ark Internet Site at www.planetark.com

SAFER CLEANING

You should always use products made without phosphates,

petrochemicals, fragrances & dyes.

The Planet Ark range of cleaning products are available in single packs or

in bulk. At our refill bar, if you bring in your own container [or take one

from our recycling bin], you get a minimum 10% discount!

It’s a great way to save money and resources.

We stock an extensive range of fibre technology cleaning cloths, mitts,

window cleaning tools and mops. They use special fibres and water to

clean without toxic chemicals.

We also have chemical-free high pressure steam cleaners which clean and

disinfect any surface and kill dust mites. These are essential for those

suffering from asthma and allergies.

HOW PLANET ARK
CHOOSES PRODUCTS

We look at the totality of the product: where and how the ingredients

were derived, through to their processing, packaging and ultimate

disposal. We also concentrate on the products impact on human health.


With an estimated 1 in 6 people now having some form of allergy or

environmental illness such as asthma, protecting personal health is a key

part of our philosophy.

PRODUCTS STOCKED

. Plant-based paints, varnishes & floor oils

. Water & energy saving showerheads

. Plant-based cleaning & personal care products

. Energy saving lighting

. Hand powered washing machines

. Flushable and 100 % compostable disposal nappies

. Range of plant- based baby products

. Water & air filters

. Garden & pest control products

. Fibre technology cleaning cloths, mitts & mops

. Chemical free steam cleaners

. Rechargeable batteries and chargers

. Environmental books and software

Visit Planet Ark Fremantle today at 37 Cantonment St, Fremantle WA or phone (08) 9430 5054

WIN Homeopathic Teas from Macro Wholefoods.

WIN WARMING MACRO HOMEOPATHIC TEAS FOR WINTER



We have three Macro Tea hampers to give away. Each hamper contains all five teas described below so tell us your best ideas for Conscientious Consumption to be in the running to win! Just post a comment on this BLOG letting us know your idea and which state you are from.

Who said winter was gloomy? Forget the dismal weather and frolic in your Ugg boots, knit a scarf or two and drink a soothing cup of one of Macro’s new teas!

Created exclusively for Macro by blender extraordinaire Lisa Hilbert, the recipes weave homeopathic super-herbs together with a quixotic array of native plants, flowers and green teas.

The result is an entirely unique range of five teas that will suit every mood and palate. The new range includes the following blends:

· Chamomile Fields – Chamomile and rose petals / 40g
· Fruit Punch – Fruit pieces, rose hips and hibiscus / 100g
· Liquorice Crush – Liquorice, aniseed, calendula / 100g
· Mint Madness – Peppermint, spearmint, cornflower blossom / 33g
· Oriental Lemon Twist – Green tea, ginger, lemongrass, lemon myrtle / 60g

The homeopathic properties of each blend are as follows:

· Chamomile Fields – Calming and soothing, caffeine-free, antioxidant
· Fruit Punch – Vitamin C potent/rich, caffeine-free, antioxidant
· Liquorice Crush – Adrenal tonic, caffeine-free, antioxidant, healing and soothing for sore throats, good for breast feeding
· Mint Madness – Digestive, relaxant, caffeine-free, antioxidant
· Oriental Lemon Twist – Immune boosting, antioxidant, warming, digestive

For more details on organic products visit www.macrowholefoods.com.au

So sit back with a cup of tea and tell us your favourite ways to be a conscientious consumer!

Sustainable fish ideas and recipes

Here are some great suggestions for quick and easy sustainable fish meals from the First Ray team;

Four Ways with Fish 4 Ever

Many of us can probably relate to the unfortunate experience of smelling someone’s fishy lunch from down the hallway or from another room – well with Fish 4 Ever no more smelly lunches!!

In fact, open a tin of Fish 4 Ever and you will immediately notice a difference. The fish is dense and whole, not mashed up or flaked. This is because only the fillet of the fish is packed, the best and most nutritious part, in rich organic and cold-pressed oils and dressings.

For this reason, we suggest sticking to the “KISS – Keep is Simple” rule when next enjoying your favourite Fish 4 Ever product as that way you can enjoy the full richness of the taste and quality without having the need to overpower the flavours with a bunch of other ingredients or overcooking.

Here are just Four Ways with Fish 4 Ever that we like and which you may want to try…

1. In a large bowl mix in your favourite green salad leaves along with some halved cherry tomatoes, small black olives, sliced cucumbers and finely chopped red onion. Make a dressing of olive oil, balsamic vinegar, baby capers, crushed garlic, salt and coarsely ground black pepper and drizzle over your salad. Once you’ve tossed all our ingredients together place a can of either Tuna in Brine or Tuna in Oil on top of your salad and enjoy!

2. Cook your favourite pasta in a large pan of boiling water until tender. In a frying pan add some olive oil and cook some finely chopped onion and garlic until softened. Add approximately 500g of ripe fresh tomatoes and cook stirring gently until tomatoes being to soften. Add a can of Fish 4 Ever Sardines to the pan and stir just until heated through. Toss your sardine mixture with your pasta and add a good handful of fresh basil. Buon Appetit!!

3. When you next have unexpected visitors drop by or when planning your next dinner party or luncheon the Fish 4 Ever White (Albacore) Tuna is perfect for your antipasto plate. Put together your favourite antipasto ingredients such as sun-dried tomatoes, marinated vegetables, cheeses, olives and cured meats. The White Tuna is a great compliment to your traditional antipasto favourites with some people describing it as “lobster like”.

4. Need a nutritious lunch in a hurry? Grab some good rye or mountain bread and spread with some mayonnaise. Next add your favourite Fish 4 Ever product along with any ingredients you like or have handy. Some suggestions include cucumber, tomatoes, grated carrot, celery, avocado, chopped walnuts, pine nuts, boiled egg lettuce, spinach leaves and finely chopped onion. Let your creative juices run wild and just watch everyone’s eyes wishing they had your lunch!

If you have a favourite Fish 4 Ever recipe, why not share it with others or send to sandy@firstray.com.au as we’d love to hear about them. Visit www.firstray.com.au to purchase fish online or find your local stockist.

Vegan Recipes for all!

These recipes are great for any family, and the great thing about Vegan food, is that you don't necessarily have to be a vegan to eat it!

The following recipes are from www.veganchef.com

Tempeh Pate
6 oz. multigrain tempeh
4 oz. baby bella mushrooms (or other mushrooms of choice), washed well, and roughly diced
1 cup shallots, diced
2 T. olive oil1 t. garlic, minced
1 t. dried rosemary, crushed a bit with your fingers
2 T. soy sauce
2 T. dry sherry or red wine
1/8 t. freshly ground black pepper

Using your fingers, crumble the tempeh into a small bowl. In a skillet, saute the tempeh, mushrooms, and shallots in the olive oil for 5 minutes. Add the garlic and rosemary, and saute the mixture an additional 2-3 minutes or until the tempeh begins to brown around the edges. Add the remaining ingredients, reduce the heat to low, and simmer for 5 minutes or until all of the liquid has been absorbed. Remove the pan from the heat and set aside to cool for 10 minutes. Transfer the mixture to a food processor and blend for 2 minutes or until smooth. Transfer the pate to small dish or crock, cover, and chill for 1-2 hours to allow the flavors to blend. Store covered in the refrigerator for 2-3 days. Serve the pate on a platter with slices of bread or crackers.
Serves 6-8


Quinoa (ancient grain) and Vegetable Patties
2 cups water or vegetable stock
2/3 cup millet, rinsed, and drained
1/3 cup quinoa, rinsed, and drained
1/2 t. salt
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. dried thyme
1/8 t. freshly ground black pepper
1/2 cup raw almonds
1/2 cup raw sunflower seeds
3/4 cup red onion, finely diced
1 T. olive oil, plus additional for oiling cookie sheet
1/2 cup baby bella mushrooms (or other mushrooms of choice), roughly chopped
1/3 cup carrot, finely diced
1/3 cup celery, finely diced
1/3 cup red pepper, destemmed, deseeded, and diced
1 T. garlic, minced1 cup spinach or Swiss chard, triple washed, patted dry, and roughly chopped 3 T. quinoa flour or brown rice flour
2 T. tamari, soy sauce, or Bragg Liquid Aminos
2 T. freshly chopped parsley1 T. balsamic vinegar
1 t. hot pepper sauce
2 T. cornmeal

In a medium saucepan, place the water, and bring to a boil. Add the millet, quinoa, salt, basil, oregano, thyme, and pepper, stir to combine, and return the mixture to a boil. Cover the saucepan, reduce the heat to low, and simmer the grains for 18-20 minutes or until all of the water has been absorbed. Remove the saucepan from the heat and set aside to cool. Meanwhile, in a dry non-stick skillet, place the almonds and sunflower seeds and cook them over medium heat for 3-5 minutes or until lightly toasted and fragrant. Transfer them to a small bowl to cool. In the same skillet, saute the red onion in the olive oil for 3 minutes to soften. Add the mushrooms, carrot, celery, and red pepper, and continue to saute an additional 5 minutes or until the vegetables are crisp tender. Add the garlic and saute an additional 1 minute. Remove the skillet from the heat.
Transfer the slightly-cooled grains to a medium bowl. Finely chop the toasted almonds and sunflower seeds and add them to the cooked grains. Add the sauteed vegetable mixture, along with the remaining ingredients except the cornmeal, and stir well to combine. Using a little olive oil, lightly oil (or mist with oil) a non-stick cookie sheet and set aside. Place the cornmeal on a small plate. Using a 1/2 cup measuring cup, portion the grain-vegetable mixture into 6 patties. Dust the patties on all sides with the cornmeal and place them on the prepared cookie sheet. Bake at 350 degrees for 25-30 minutes or until lightly browned. Serve the patties plain or with your choice of condiments.
Yield: 6 patties


Chocolate chunk, almond and coconut cream tart
Crust:
2 cups whole wheat pastry flour
1/4 cup unbleached cane sugar (or white sugar from sugar beets)
1/2 t. salt
1/4 t. baking powder
1/2 cup safflower oil

Filling:
2 - 12.3 oz. pkgs.
Mori-Nu silken style tofu, extra firm
1/2 cup unbleached cane sugar (or white sugar from sugar beets)
1 T. vanilla
1/2 t. coconut extract
1/4 t. almond extract
1/2 C. toasted coconut,
divided1/2 cup vegan chocolate bar of choice, roughly chopped (or vegan chocolate chips)
1/3 cup raw almonds, roughly chopped

Begin by preparing the crust. In a medium bowl, place the flour, sugar, salt, and baking powder, and stir well to combine. Using a pastry cutter or fork, cut the safflower oil into the dry ingredients to form a crumbly mixture. Transfer the mixture to an 8-inch tart pan with a removable bottom. Using your hands, firmly press the crust mixture to cover the bottom and sides of the tart pan. Place the tart pan on a non-stick cookie sheet and set aside.
To prepare the filling, in a food processor or blender, place the tofu, sugar, vanilla, coconut and almond extract, and process for 2 minutes or until very smooth and creamy. Place 3 T. of the toasted coconut in a small bowl and set aside. Add the remaining toasted coconut, chopped vegan chocolate bar, and almonds, and pulse 2-3 times to combine. Pour the filling mixture into the reserved crust.
Bake the tart pan on the cookie sheet at 350 degrees for 45 minutes. Remove the cookie sheet from the oven, sprinkle the reserved toasted coconut over the top of the filling, and allow the tart to cool for 15-20 minutes, before removing the ring from the tart pan. Allow the tart to cool completely before cutting it into 8 pieces. Store any remaining tart in the refrigerator.
Yield: One 8-inch tart or 8 pieces


The following recipe is from www.vegweb.com

Delicious Pakistani Dhal

Ingredients

1 cup dry red lentils
3 cups water
1 diced onion
2-3 diced or crushed garlic cloves
1/2 peeled and chopped ginger root
1/2 can of chopped tomatos
2 tsps curry powder
1/4 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
4-5 tablespoon cooking oil
salt and pepper to taste

Directions:

Heat water in pot until boiling. Add lentils and boil for one minute. Reduce heat to a simmer. Simmer lentils until they resemble a thick paste. While lentils are simmering, heat oil in frying pan. Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, saute for 2-3 minutes. Add tomatos and saute for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes. Serve as is or over basmati rice.
*Vegetable stock can be added to boiling water for additional taste.
Serves: 4-6
Preparation time: 45 mins

NB: to make a more complete meal, add some steamed vegetables of your choice for the last few minutes of cooking.

Please feel free to make a comment and add you own recipes!

Happy Cooking

Gina, Shona and Tony

Cows and the Climate - Eat less meat and save the world?

The following article was written by Fremantle based environmentalist and Vegan, Lucinda. It raises issues about the environmental cost of what we eat. Whether you are a die hard vegan, a vegetarian a omnivore or even a pure carnivore, it's an interesting read that we could all take something from.

Cows and the Climate
There have been so many articles about the catastrophic ramifications of global warming and how to reduce our greenhouse gas emissions in the media lately. Like the oft–quoted water-saving tip of turning off the tap while brushing your teeth, the tips for reducing climate change (changing light bulbs, turning appliances off stand-by,) make us feel like we’re being proactive without compromising our lifestyle rather than informing us of choices that we can make that make a genuine difference to the environment.

There is one thing we can do that will affect climate change a lot. Strangely, this isn’t mentioned much in the media, and I haven’t heard the government address the issue, maybe for fear of being ‘Un-Australian’ – because if people took notice, the ‘great Aussie BBQ’ would be changed forever and our meat industry (which expects to make $12.5 billion in the next financial year) won’t be happy.

In December 2006, the United Nations Food and Agriculture Organisation released a report entitled “Livestock’s Long Shadow” stating that raising animals for food causes more greenhouse gases to be emitted than all the cars, trucks and planes in the world combined.
Livestock production is also a major cause of all environmental catastrophes confronting the planet; rainforest destruction, desertification, loss of fresh water, air and water pollution, acid rain and soil erosion.

So when it comes to saving the planet the most immediate action we can take is to eat less animal products. Surprisingly, it is more efficient to change your diet than to change your car. A vegan (someone who doesn’t consume animal products) produces approximately 1.5 fewer tons of CO2 from entering the environment than a meat-eater does. Converting from a standard car to an eco-friendly car saves about 1 ton. While it is important to use your car as efficiently as possible and make it carbon neutral, reducing our reliance on livestock makes a greater impact.
The media seems to focus on carbon dioxide as the only greenhouse gas of importance, but the fact is that methane is 23 times more powerful and nitrous oxide 296 times more efficient at heating the planet than CO2. Raising animals for food is one of the largest sources of CO2 and the single largest source of both methane and nitrous oxide emissions.

To quote Noam Mohr from Earthsave,
“In addition to having the advantage of immediately reducing global warming, a shift away from methane-emitting food sources is much easier than cutting carbon dioxide”.
First there is no limit to reductions in this source of greenhouse gas that can be achieved with little negative impact. In contrast, similar cuts in carbon dioxide are impossible without devastating effects on the economy.
Even the most ambitious carbon dioxide reduction strategies fall short of cutting emissions by half.
Second, shifts in diet lower greenhouse gas emissions much more quickly than shifts away from the fossil-fuel burning technologies that emit carbon dioxide. The turnover rate for most ruminant farm animals is one or two years, so that a decrease in meat consumption would result in an almost immediate drop in methane emissions. The turnover rate for cars and power plants, on the other hand, can be decades. Even if cheap, zero-emission fuel sources were available today, they would take many years to build and slowly replace the massive infrastructure our economy depends on today.
Similarly, unlike carbon dioxide which can remain in the air for more than a century, methane cycles out of the atmosphere in just eight years, so that lower methane emissions quickly translate to cooling of the earth.”

Cattle consume 14 times more food than they produce, take up 30% of the earth’s entire land surface and in the US water for their food crops use half the water supply. Cows are food factories in reverse. On a planet where one in six goes hungry, the grain fed to animals is in direct competition with food for the world’s poor.

It is easy to ignore vegetarianism in our society. There is such complacency with eating meat that it is rarely questioned, and vegetarians are dismissed as either hippies or radicals. Yet a British study recently revealed that children with a high IQ are more likely to become vegetarian or vegan when they grow up. Many of our most intelligent contributors to society have been vegetarian such as Leonardo da Vinci, Albert Einstein, Thomas Edison, Albert Schweitzer, Sir Isaac Newton and Pythagoras in the past. The list of current famous vegetarians is extensive and ever-lengthening.

Even if becoming vegetarian doesn’t appeal to you, by reducing your meat intake you can still make a difference and if you don’t want to reduce your meat intake for altruistic reasons, think of your own health. Vegetarians are 50% less likely to develop heart disease than are meat eaters, and they have 40% of the cancer rate of meat eaters. Plus, people who eat meat are nine times more likely to be obese than vegans are, and more likely to develop impotence and diseases such as heart disease, diabetes, arthritis, osteoporosis, Alzheimer’s disease and asthma.

Every time we eat, our meal choice makes a difference, to the environment, to the animals, to poorer people. So the next time you sit down for a steak please consider that the choices that you make now affect the future. Think of the beautiful kids you know, what sort of world will it be when they’re your age. Think of what steps you can take to give all the children in the world a better place to live in.

(Gina's note: It is of course still worth continuing all the water and power saving changes around the home and office, as small individual changes still do and always will create a collective difference. Perhaps eating less meat, is something else we can consider too!)