Thursday, May 7
As you know, every few months or so I do a post with Fair Trade USA to help spread the word about the great work they do. This week we’re celebrating Mother’s Day together by sharing the story of a mother from Uganda, giving away a big ol’ bunch of awesome Fair Trade goodies and sharing a fair trade recipe!
If you want to read more about what fair trade is, click here. Fair Trade USA says it all a whole lot better than I do. In a nutshell, buying fair trade products means you are supporting farmers in truly meaningful and sustainable ways in more than 70 countries. One of those farmers is Komuhendo Jacqueline, an inspirational tea farmer & member of the Mpanga Growers Tea Factory in Uganda.
Komuhendo Jacqueline and her family have been growing tea since 2009. She says that the biggest benefit to selling Fair Trade Certified tea is that it has enabled her to pay for school fees for 3 of her children. It has also enabled her family to start sustainable food security projects for their home that can continue for years to come. She hopes to sell more of her tea so that she can send her other 4 children to school.
Fair Trade has helped Komuhendo Jacqueline and her community in so many ways, including building a nearby well that has provided much closer access to clean water, building a health clinic, providing shelter for workers during the work day, creating a women’s organization that helps empower women to be a more active part of generating income for their families in a region where traditionally men have taken sole ownership of tea farming, and MORE. It’s really amazing the long-term and meaningful ways fair trade has helped women and mothers in this community.
Learning about Komuhendo Jacqueline’s story has been especially poignant for me this week as I will be flying over her home in just a few days’ time! As I have mentioned, I am traveling to Malawi with ONE and Heifer International this week. Malawi is another country where farmers have benefited from Fair Trade efforts through the production of coffee, sugar and tea, and I can’t tell you how excited I am to meet the people of this country and talk to farmers.
I could go on and on, but I think it’s time to give away some goodies and share a recipe with you!
First, the giveaway. Fair Trade USA will send one lucky, randomly-selected commenter all of the following goodies!
- Just Love Coffee
- Whole Foods Ceylon Cinnamon
- Lake Champlain Old World Drinking Chocolate
- Wholesome! Blue Agave Syrup
- Nutiva Coconut Oil and O’Coconut Bites
- UNREAL candy
- Traditional Medicinals Green Tea
- Numi Organic Tea
- EcoLips Lip Balm
- prAna Tote Bag
- Cascadian Farm Organic Soft-Baked Squares
- Simple Truth
- Vosges Chocolate
- Near East Quinoa
- Arrowhead Mills Coconut Flour
To enter the giveaway, simply leave a comment on this post! (Comments must be posted by Midnight, PT May 18, 2015. Prize must be shipped to a U.S. address.)
Recipe time! Today I have a recipe for Gluten-Free Coconut Lime Shortbread. In the interest of full disclosure, Nate and Cate did NOT like these cookies. My neighbor Kat, who does TONS of gluten-free baking and loves and cares about food very much, loved the cookies. I personally think the cookies have a wonderful flavor and I do like them. Just know this is a cookie that is meant to be nibbled…coconut flour absorbs fluid better than a sponge, and that still applies even when it’s in your mouth! Sit down with a nice cup of fair trade tea and slowly enjoy your delicious cookie!Gluten-Free Coconut Lime ShortbreadPrep timeCook timeTotal timeA very flavorful, gluten-free shortbread cookie. Eat in nibbles, no big bites!Author: Jane MaynardServes: 7 cookiesIngredients
- 6 tablespoons fair trade coconut flour
- 4 tablespoons salted butter, softened to room temp
- 2 tablespoons fair trade unsweetened shredded coconut
- 2 tablespoons fair trade agave nectar
- 2 teaspoons lime juice
- Preheat oven to 350º F.
- Mix all ingredients very well using a fork or pastry blender. Make cookie balls out of ~2 tablespoons of dough per cookie. Roll in your hand, set on a a parchment paper or silpat lined cookie sheet and gently press the cookie flat to about ¼" thick.
- Bake for 10 minutes.
- Let cool completely before moving off of the cookie sheet or they will crumble.