Brush Up On Buzzee
Everyone knows one of the best words in the English language is the word 'no'. From declining an offer to go out and socialise on a weeknight to saying you're busy when your boss asks you to work an extra couple of hours because "we're short-staffed tonight", saying 'no' can be both satisfying and necessary.
Buzzee Wraps hears this and is encouraging you to say 'no' more often but in a way that's beneficial to the environment. Whether it's saying no to wasting food or plastic bottles, this company started out with the aim of helping to change the planet and improve the standard of living for all inhabitants. Often shocked by the facts and information they would learn about things they use in everyday life, founders Sandy and Ava wanted to take action against these harmful products (a.k.a plastic, the devil of all materials).
With this, Buzzee Wraps was born and is now fully dedicated to preserving the planet and committed to teaching both kids and adults alike about the impact plastic has on the earth.
Since it's launch, this sustainable company has eliminated over 10 million single-use plastic wraps & bags and with Clean Up Australia Day right around the corner, there's never been a better time to change your buying habits from plastic to reusable and to start putting the earth first.
Made with natural, simple ingredients infused in 100% gots certified organic cotton, these wraps allow you to store fresh produce and baked goods and top bowls and jars, all to increase the life of your favourite foods. All you have to do is wrap 'em and hug 'em for 5 seconds and the warmth of your hands will allow the wraps to cling tightly to your food. Then wash and repeat the process for up to 200 uses!
Now you might be thinking 'but why's it called Buzzee and where are the bees'?
These wraps are also made with natural tropical beeswax, organic virgin coconut oil, Himalayan pine rosin organic and organic citrus essential oils, so your favourite fuzzy flying friends are basically helping to save the planet one wrap at a time!
Coming in a range of designs from Aqua to Bees at Work, join the revolution now and start wrapping up your leftovers in these organic wraps because seriously, why waste your hard-earned food when you can save every last mouthful (also we have a feeling this is a good idea for you if you're gonna keep saying no to extra shifts at work).
Now that you've made it to the end of the blog, we thought we'd reward you with the option of making the tastiest, most yummiest veggie snack ever to store in your Buzzee wraps.
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Sweet Potato & Feta 'Sausage' Rolls
Who needs actual sausage in their sausage rolls these days? Answer: no one. Try out these sweet potato and feta masterpieces the next time you're in need of a little savoury snack.
Ingredients
Serves: 12
- 1kg sweet potato, peeled, cut into 2cm pieces
- 1 brown onion, finely chopped
- 55g (1/2 cup) walnuts
- 200g smooth feta, crumbled
- 1/2 tsp finely chopped fresh rosemary
- Pinch of ground cinnamon
- 2 sheets frozen puff pastry, just thawed
- 1 egg, lightly whisked
- 1 1/2 tsp sesame seeds
- Greek yoghurt, to serve
Preparation
1. Preheat your oven to 180°C and line two baking trays with baking paper. Arrange the sweet potato and onion, separately, on the prepared trays. Bake for about 30-40 mins or until softened, removing the onion earlier if it's cooked. Set this aside to cool.
2. Meanwhile, roast the walnuts on a small baking tray in the oven for 5 minutes or until toasted. Set them aside to cool and chop them up.
3. Increase the oven to 200°C and place the sweet potato in a large bowl. Using a fork, lightly crush the potato before adding in the onion, feta, walnut, rosemary and cinnamon. Season this to taste and use your hands to mix everything until it's combined.
4. Cut each sheet of pastry in half and place one-quarter of the sweet potato mixture in a log shape along one long edge. Brush the opposite long edge with egg and roll it up to enclose.
5. Cut each roll into 3 pieces and place seam-side down on the prepared trays. Repeat with the remaining sweet potato mixture and pastry.
6. Brush the pastry with egg and sprinkle with sesame seeds. Bake for 25 minutes or until golden brown. Serve with yoghurt and a side order of 'ravenous appetite'. Enjoy!
