I N PROF I LE
model an ecological and ethical system for agricultural production that addresses the problems of factory farming, climate change, and economic injustice, locally and globally. The Dr Bronner’s difference Dr Bronner’s is one company that is spearheading The Regenerative Organic Alliance, a coalition of organisations and businesses which recently unveiled the ROC objectives. Dr Bronner’s is a widely respected and world-leading pioneer in award-winning organic and fair trade soap, skincare, and personal care products. The company was founded in the 1940s by Emanuel Bronner, himself a third generation soap maker, and today the fifth generation of Bronner soap makers own the business. David Bronner, Cosmic Engagement Officer (CEO) of Dr Bronner’s, explains the importance of ROC: “Industrial agriculture and the factory farming of animals are top contributors to climate change, but these are also two practices that we can improve through specific ecological and ethical approaches to farming. Regenerative organic agriculture will bring real, immediate results.” As an example of their commitment, Go beyond
Y es, certified organic products are good for you and the planet – but Regenerative Organic Certification (ROC) sets the bar even higher. Regenerative Organic Certified (ROC) is a holistic agriculture certification encompassing robust, high-bar standards for ensuring soil health and ecological land management, pasture-based animal welfare, and fairness for farmers and workers. It was created to
Un-Muffins
Makes 12 muffins
Ingredients: 1 1/4 cups of oatmeal 1/2 cup rice flour 1/4 cup flaxseeds 1 teaspoon baking soda
Maple Nut Crunch 1/4 cup each pecans and walnut pieces
2 tablespoons almond flour 2 tablespoons maple syrup 1/2 teaspoon mixed spice
1 teaspoon TurmeriX 1/4 cup walnut pieces 3 large super ripe bananas, mashed 2 eggs 1/4 cup probiotic yoghurt, plus 12 teaspoons extra to serve 1/4 cup agave 1/3 cup avocado oil
For product information see instore for details. 4. Bake for 22 minutes until they are golden brown, or the top of the muffins spring back when lightly pressed. 5. Meanwhile, to make the maple nut crunch, chop the nuts into small pieces and toast them in a dry frying pan over medium heat, until golden. Cool slightly, then add almond flour, maple syrup and mixed spice and mix together. Cool completely. 6. Serve each muffin with 1 teaspoon of yoghurt and a sprinkling of nut topping. Store in an airtight container in the fridge for up to four days. Method: 1. Preheat oven to 175˚C. In a bowl, mix oatmeal, rice flour, flaxseeds, baking soda, TurmeriX and walnuts. 2. In another bowl, whisk eggs, yoghurt, agave, and avocado oil and stir in the bananas. 3. Combine dry and wet ingredients and mix well, then spoon into muffin pan.
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ISSUE 53 • 2019
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