We sell fairly traded, organic coffee, tea, chocolate products, olive oil & spices.
Our warehouse is OPEN for sales every Thursday 10am - 12pm
Products are also available at the following locations:
- Thrifty Foods – (bagged coffee)
- Quality Foods – (bagged coffee)
- Edible Island – (bagged coffee and tea)
- Bigfoot Donuts - (coffee and tea by the cup)
- White Whale Public House (decaf coffee by the cup)
- Filberg Centre, Evergreen Seniors Lounge (coffee by the cup)
- Comet Cafe – on the Dyke Rd., (coffee by the cup)
- Playhouse Cafe (coffee by the cup)
- Tin Town Cafe (coffee bagged and by the cup, camino hot chocolate & caffe mochas)
- Cumberland Village Bakery – (bagged coffee, as well as by the cup)
- Gas ‘n Go – (bagged coffee and chocolate)
- Seeds Natural Food Market – (bagged tea, olive oil, Za’atar spice)
- Healthy Way Natural Foods - 1121 Cedar St., Campbell River (bagged coffee)
- Heaven on Earth Natural Foods - 149 West Second Ave., Qualicum Beach (bagged coffee)
- Tomm’s Food Village - Bowser (bagged coffee and tea)
- Global Village - 204 - 6750 N Island Hwy, Nanaimo (bagged coffee and tea)
- The Green Store – 110-256 Wallace Street, Nanaimo (bagged coffee)
- Thrifty Foods - Nanaimo, Longwood, Campbell River, Duncan (bagged coffee)
- GIFTS - Global Initiatives Fair Trade Store, 5380 Trans Canada Hwy, Duncan (bagged coffee)
- Mitchell Brothers - 5687 Manson Ave, Powell River (bagged coffee)
- Ecossentials - 6812 Alberni St, Powell River (bulk coffee and tea)
The gourmet Arabica beans are freshly roasted in small batches each week at Creekmore’s Coffee in Coombs, B.C.
Click here for our sales manager
Olive Oil - Support the farmers of Palestine in the struggle for their livelihood and land. Farmers are paid fair trade prices. Also, one dollar of each bottle sold will go to help support Project Hope, an arts and education program for young people in Palestine. An additional amount goes to replant olive trees inside Palestine which have been destroyed by the occupation.
Za’atar Spice – Za’atar to Middle Eastern cooking is like what Essence is to Emeril. Za’atar is a spice blend that is so versatile! It can be used on meats, veggies, rice, and breads. And, yes, it has been known to make me yell “Bam!” every once in a while.
To purchase, please contact our sales manager.
Zatoun olive oil and za’atar dip: Cut Italian, French or pita bread into squares. Dip in oil and then in the za’atar. Or mix them together and dip!
Pita crisps: Brush pita with a paste made of equal amounts of olive oil and za’atar. Split pita into two rounds and brush oil mixture on insides of bread. Cut each round into 8. Bake, oiled sides up, at 350 until golden (about 8 minutes).
Veggie dip: Mix 1 cup yogurt, 1⁄4 cup za’atar. Serve with veggies or crackers. Experiment with adding sour cream, cottage cheese, etc.
Salad dressing (good on Greek-style salads): 1⁄2 cup olive oil, 1⁄4 cup balsamic vinegar,1 Tbsp. za’atar, 1 Tbsp. lemon juice, salt pepper. Marinade for meat or BBQ vegetables: Use the salad dressing recipe. Marinate 15-20 minutes.
Baked vegies: Coat vegetables with Zatoun olive, bake as needed. Sprinkle za’atar over about 10 minutes before removing from oven.
Za`atar eggs: Scramble eggs as desired. About 2 minutes before removing from heat, fold in za’atar. Za’atar garnish for hummus, dips, soups veggies. Delicious! Mashed potatoes with olive oil and za’atar. Use oil instead of butter. Sprinkle with za’atar.
Mediterranean pizza with olives, feta & za’atar: Brush olive oil on dough fi rst. Makes a lovely light pizza. Add other veggies as desired. Mediterranean pasta salad with olives, feta & za’atar: Use any shaped pasta, pour olive oil over, add olives, cubed feta and sprinkle with za’atar. Add other veggies as desired.
A Traditional Mediterranean Snack: Cut up wedges of watermelon, wedges of feta cheese. Serve with za’atar, pita and hot mint tea.
NEW: Vegan Lemon Olive Oil Cake
- 1 cup almond milk
- 1/3 cup olive oil
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 2-3 tablespoons lemon zest and juice
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the powdered sugar glaze:
- 2 cups powdered sugar
- 3-4 tablespoons almond milk
- Preheat oven to 350 degrees F. Grease an 8 or 9 inch round cake pan. Trace a parchment paper circle and line the bottom of the pan. Grease the parchment paper as well.
- In a large bowl, whisk together the almond milk, olive oil, vanilla, sugar and lemon juice/zest.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Transfer the flour mixture to the bowl with the almond milk mixture and whisk until batter is combined.
- Transfer batter to the greased cake pan and bake for 25 minutes, or until cake springs back when lightly touched.
- While cake is cooling, prepare the glaze. Whisk together the powdered sugar and almond milk in a small bowl. After cake has fully cooled (don’t do this while it’s still warm!), pour the glaze over the top of the cake.
- Serve. Store in a covered container for up to 5 days.
POTATO KIBBI (KIBBIT BATATA BIS-SAYNIYYI)
1 1/2 cups bulgur wheat
2 tsp salt
1 Tbs dried basil
1/8 tsp cinnamon
1/8 tsp freshly-ground black pepper
1 small onion, grated
4 medium (4 oz. each) potatoes (I use Yukon Gold), cooked tender, then peeled and mashed (NOTE: To peel the hot cooked potatoes, hold under running cold water and the skin will peel off easily.)
2 large onions, thinly sliced
2/3 cup oil (I used olive oil), divided
Rinse bulgur in cold water, squeeze, sprinkle with salt and let stand for 20 minutes.
Work seasonings with grated onion, then add the mashed potatoes, mixing well. Add the bulgur and knead into soft dough. Moisten hands in cold water while kneading to prevent sticking. ( If mixture doesn’t stick together, add 1/4 cup of flour- but I didn’t have to add any.)
Place the sliced onions in the bottom of a 9″ square baking pan (spray the sides with oil). Cover the onions with 1/3 cup of the oil.
Place the potato mixture evenly on top of the onions, press down evenly and smooth the top, then cut into diamond shapes about 1/2″ deep. Pour the remaining oil on top and bake at 400° until golden brown - about 50-60 minutes. (NOTE: place your pan on top of a cookie sheet in case any of the oil bubbles over.)
Let cool until you can handle it and cut the diamond shapes all the way down to the bottom of the pan.
2 cups VERY HOT well-cooked chickpeas (garbanzo beans), or canned (a 19 ounce can), drained & rinsed
AND VERY HOT UNsalted chickpea cooking broth (aquafaba), UNsalted canned liquid, or water to cover the chickpeas, with a little more kept aside in case you need more while blending
NOTE: It is important to use VERY HOT chickpeas and liquid in this recipe- it is one of the secrets to making creamy hummus without having to remove the chickpea skins, as is the norm in the Middle East.
1/4 cup lemon juice, preferably freshly-squeezed (or organic bottled)
2-3 cloves garlic, peeled and crushed
1 to 1 1/2 teaspoons salt (This sounds like a lot, but the amount of liquid increases the volume of this recipe.)
1/2 slightly heaping teaspoon ground cumin
2 heaping tablespoons sesame tahini (see Cooking Tips below for recommended brands)
Possible garnishes: olive oil, Zatoun Za’atar, black marinated olives cooked or canned, drained chickpeas, paprika or smoked paprika (pimenton- mild or hot), chopped fresh parsley or mint, chopped green onions, toasted pine nuts or almonds, grated organic lemon zest
If possible, use freshly-cooked chickpeas straight from the pot. If that is not possible, reheat home-cooked chickpeas or canned chickpeas by heating them, just covered in their cooking broth, or water if they are canned (do NOT use the canned liquid!) in a pot or in the microwave until they are very hot throughout.
Place the hot chickpeas and the liquid that just covers them in a blender (preferably high speed) with all of the ingredients. Process until it is very smooth and creamy- no granulated texture.
If the mixture seems too thick and/or the blender stalls, you may add more hot liquid, 1 tablespoon at a time. Remember that the hummus at this point should be thinner than you want it when it has cooled! It will thicken as it cools. It is meant to be smooth and creamy, not thick and pasty (see photos above). Note: The garlic flavor will be stronger after the hummus sits for a while.
Place in a shallow bowl or spread on a plate, drizzle with a bit of olive oil, if you like, cover and refrigerate until serving time. FOR BEST FLAVOR, BRING TO ROOM TEMPERATURE BEFORE SERVING.
Add Garnishes as you like. Serve with raw veggies and wedges of sprouted or whole wheat pita bread, pita chips, sourdough bread, or fat-free dark rye crisps.
Healthy Chocolate “Truffles”
1 cup roasted unsalted cashews (or walnuts)
3 Tbs. Camino cocoa
1 – 2 tsp. Chili/ Spice Camino Hot Chocolate mix (optional)
1 1/3 cup pitted dates (Check for pits. Include a few moist medjool dates if the dates are quite dry.)
1 tsp. Vanilla
Grind nuts finely(blender or food processor). Scrape edges to dislodge any cashew butter created.
Add cocoa powder and hot chocolate mix. Blend briefly.
Add dates and vanilla. Pulse several times until dates break down a bit. Then blend until quite smooth .
Form balls. Using a spoon, push mix against sides of bowl and then squish together or roll by hand.
Keeps well in fridge or freezer. Bring to room temperature to serve.
Healthy Chocolate Banana “Ice Cream”
3 bananas (cut into 1 inch chunks and frozen)
1/3 cup plain Greek (or strained) yogurt
1/3 cup fresh or frozen berries (strawberries or blueberries)
1 tsp vanilla
2 T (or more) Camino cocoa
Place all ingredients in a blender or food processor. Pulse to break down frozen fruit; then blend until consistency of ice cream. If berries are frozen, you may need to add 1 – 2 T of liquid (milk or substitute or water) to get started.
Healthier Chocolate Pudding
1 large ripe (but not overripe) avocado
3.5 T Camino cocoa (optional: substitute .5 T cocoa with Chili Spice Camino Hot Chocolate mix)
1/2 cup canned organic fair trade coconut milk (Stir to mix. The rest can be frozen for later use.)
2 T (or more to taste) maple syrup
1 tsp vanilla
Blend all until smooth. Divide into individual servings, cover and place in fridge for about 2 hours.
You won’t taste the avocado but it gives a very smooth texture and is one of the healthy fats.
Note: To test avocado for ripeness, remove the stem and check the colour of the flesh. It should be green, not yellow or turning brown.
- 2 ¼ cups of whole wheat flour
- 2 cups brown sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 cup unsweetened cocoa powder
- ½ cup chocolate chips
- ½ cup olive oil
- 1 ½ cups water
- 4 tsp apple cider vinegar
- ½ cup over ripe banana mashed well.
Combine all the dry ingredients and the chocolate chips and mix well. Mix all the wet ingredients together. If the banana is not very ripe, place it in a blender to get a smooth paste. It’s best to avoid lumps in this so that you don’t taste banana in the fudge later on.
Now pour the wet into the dry ingredients and mix well.
Pour the batter into a pan which is greased (with olive oil) and dusted (with whole wheat flour) and place it in a preheated oven. Bake at 170 degrees C for about 15-20 minutes or till the top looks cooked. Now I cooked it till the tooth pick inserted came out clean but if you want the brownies to be gooey you can leave it slightly undercooked.
Note: Instead of the apple cider vinegar, regular white vinegar will work fine. Lots of people have used apple sauce instead of mashed banana with great success. Use any other oil of your choice instead of oil oil. I have used jaggery instead of sugar in this recipe and it turns out great. Add a table spoon of instant coffee powder for a more deep chocolate flavor. This batter works very well even as cupcakes.