From leftovers you can make some pretty delicious meals, or in Cherree Davis’ case a new business idea.
Green Light Pantry, a new organic bulk foods store in Jimboomba, was an idea sparked by leftovers – literally.
Owner, Cherree Davis said her organic health food journey began back in 2018.
“I originally started this organic health food journey because I wanted to get my family’s health back on track,” she said.
“My son has ADHD and I didn’t want him to have to be on medication for the rest of his life and after a lot of research I found that changing the way we eat could help.”
Mrs Davis said that after finding great improvements in her son’s condition and the overall health of the family, she decided to open a business called Primal Alternative Wholefoods, specialising in grain free products.
“Unfortunately, I found it hard to keep up and to promote, I just didn’t have the time to make a stack of bread and products fresh every day,” she said.
“I also wanted to go more organic with a range of clean products, with no additives or preservatives, because I found even health products had crap in them.”
Mrs Davis said when her business came to an end, she had a stack of ingredients left over which sparked a new idea.
“I thought why not sell bulk organic health ingredients, because we don’t have anything around here like that or in Logan for that matter,” she said.
“We have such an abundance of fresh local produce and ingredients in and around Jimboomba and there is a lack of places that stock all these beautiful organic goods – why not put it all under one roof and support our locals.”
When she is not in the shop, Mrs Davis works with a gut health clinic.
“I’m currently studying to be a gut health coach,” she said.
“Gut health affects your whole body and bad gut health can cause so many ailments, so the food we eat needs to be kind to our gut.”
A couple weeks ago, Mrs Davis organised a book signing and meet and greet with Jo Whitton author of Quirky Cooking and Elyse Comerford from Well Belly Health and had a great response.
“We had a lot of people attend, which was great to see and says to me that people are really interested in this way of life,” she said.
“My goal in the future is to hold more workshops like learning how to ferment and canning and more educational talks too.”
“We hope to get more local businesses involved to showcase their products as well.”
