Avon Valley Gazette - - WHAT'S ON PLANNER -

ONLY days re­main un­til this year’s Salvos Christ­mas Ap­peal, and the Real Es­tate In­sti­tute of WA is en­cour­ag­ing peo­ple to make a last- minute do­na­tion.

The Salvos Christ­mas Ap­peal is all about bring­ing some fes­tive cheer to any­one home­less in WA this sea­son.

REIWA pres­i­dent Hay­den Groves said there were a num­ber of ways peo­ple could get be­hind the ap­peal. 175g ( 1 ½ cups) rasp­ber­ries 35g ( ¼ cup) shelled pis­ta­chios, chopped DQ Real Es­tate, Wood­vale North Shop­ping Cen­tre, Wood­vale First Na­tional Real Es­tate Druitt & Shead, 193A Scarborough Beach Road, Dou­ble­view O'Rourke Realty In­vest­ments, 62 Scarborough Beach Road, Scarborough

“You can do­nate un­wrapped gifts or non- per­ish­able food items to one of the des­ig­nated REIWA agency col­lec­tion points near you,” he said. “Al­ter­na­tively, you can visit the Salvos web­site to make a mon­e­tary do­na­tion.”

Mr Groves said ev­ery con­tri­bu­tion would make a dif­fer- 35g ( ¼ cup) raw ca­cao pow­der 1 large ba­nana, peeled and sliced 200g av­o­cado flesh 85g ( ¼ cup) raw honey 35g ( ¼ cup) young co­conut meat 90g ( ¼ cup) maple syrup 1 tbsp freshly squeezed lime juice 80g ( ¼ cup) ca­cao but­ter, room tem­per­a­ture 1 pinch sea salt ence to the home­less over the hol­i­day pe­riod.

“Christ­mas can be a re­ally tough time for those sleep­ing rough on our streets. We’ve seen time and time again how gen­er­ous West Aussies can be, so I’d love to see the com­mu­nity come to­gether and make this ap­peal the big­gest and best yet,” Mr Groves said.

“The Salvos need gifts to suit all age groups, so any item will be put to good use.”

Gifts can also be dropped at REIWA’s head­quar­ters at 215 Hay Street, Su­bi­aco.

REIWA staff mem­bers will col­lect dona­tions from the drop- off points on Mon­day in time for Christ­mas. 1. To make the ca­cao mousse, place all the ingredients ex­cept the ca­cao but­ter and salt in a blender, mix­ing un­til well com­bined. 2. Add the ca­cao but­ter and salt and blend un­til smooth and emul­si­fied. 3. Spoon mix­ture into serv­ing glasses, cover and re­frig­er­ate for at least a cou­ple of hours, or un­til set. 4. To serve, scat­ter the fresh rasp­ber­ries on top of the mousse and sprin­kle with the pis­ta­chios.

Serves 4 FOR CA­CAO MOUSSE TO SERVE From The Plea­sures of Eat­ing Well: Nour­ish­ing Favourites from the COMO Shamb­hala Kitchen ( Clearview, 2016)

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