Happy New Year!
I hope you are loving up the summer heat and vibes, taking every opportunity to hit the beach, see the sea, get wet, gather with friends and family to celebrate life.
Here's a quick updated price list, with all the goodies and locally grown organic Macadamias, yum. Get in quick as I have a limited amount.
If you are like me you will be happy to be back to feeding yourself and your family with beautiful nourishing whole food after lots of holiday and celebration eating.
I am offering summer holiday Yoga in the park classes Monday mornings 9.30am in the shade of a tree in the park across the road from the Stone Store. Bring a mat if you have one and $10. The first class fees will be donated to the Standing Rock movement as the weather meant the original fundraising class was postponed. Please check my Facebook page as I will update that if the weather means a change in plans. These classes will tide us over until the school term starts and I can finalise class times and venues for a regular schedule. I am planning an after school class at Oromahoe School and a 6pm class for those who work.
Here's the recipe for a nearly raw, super simple, no bake, gluten and dairy free (as always) chai spiced chocolate ganache tart that I created for our Christmas Eve dinner. So much more beautiful to look at and eat than Christmas pud!
Thank you as always for your inspiration,
We are One Conscious Life,
Christmas Eve Spiced Chocolate Ganache Tart
1 cup shredded coconut
1/2 cup desiccated coconut
1/2 cup brazil nuts
1/2 cup raisins
1 heaped tbsp raw cacao powder
1 tbsp coconut oil
1 tsp vanilla
Add everything to a food processor and blend until it's all sticking together nicely. Press into the base of a tart dish or silicone cake mould and pop into the freezer to firm up.
200ml or the solidified part of a can of coconut cream
1/3 cup raw cacao powder
8 pieces of Whittakers Dark Ghana Chocolate
1/2 tsp chai spices
extra coconut cream
berries, shredded coconut and flowers to garnish
Add the dates and avocado to a blender. Ever so gently warm the coconut cream in a pan and whisk in the cacao powder, chocolate, salt and spices until a lovely smooth, thick, glossy ganache forms. Add to the blender with the dates and avocado and blend until smooth. You can use a little bit of extra coconut cream if you need to. Pour or spread over the tart base and chill to set. Once nicely firmed up you can gently remove it from the pan or mould and decorate before serving.