2 frozen bananas, 6 brazil nuts, 3/4 cup nut, seed or rice milk, 3/4 cup water, 1 heaped tbsp carob powder (or raw cacao powder), pinch cinnamon, 1 tbsp Maca (optional), bee pollen on top (optional), blend well, enjoy sweet, creamy, cold, refreshing goodness! Serves 2 - 3.
Too hard to take good photos before these quick and hungry wee hands get there first!
Raw Cacao Peppermint Slice
gluten, dairy, refined sugar free xxx
Base
1/2 cup buckwheat groats (mine were sprouted and dried till crunchy in a super low temp oven, you could use soaked and activated, toasted or raw buckwheat groats)
1/2 cup brazil nuts
1/2 cup desiccated coconut
1/2 cup raisins
1 large Tbsp raw cacao powder
1 Tbsp coconut oil
pinch pink or sea salt
Blend all ingredients in a food processor until it sticks together well. Grease a plastic container and press the base into it and put in the freezer.
Fresh Peppermint Filling
1 and 1/2 cups desiccated coconut
big handful fresh mint
handful spinach leaves
1/2 avocado
1/2 the solidified part of a can of coconut cream
1 tsp matcha powder (optional)
1 tsp Conscious Life 3 greens powder (or spirulina, barley or wheatgrass, optional)
2-3 drops food grade peppermint essential oil (or peppermint essence)
1-2 Tbsp maple syrup
Process the desiccated coconut for a few minutes first until it's sticking together, then add all the other ingredients and process until well combined. Spread over the base layer and return to the freezer.
Cacao Icing
1 large Tbsp coconut oil
the other 1/2 of the solid part of the coconut cream can
1 large Tbsp tahini
1 large Tbsp brown rice malt syrup (or maple syrup, honey)
1 large Tbsp cacao powder
pinch pink or sea salt
cacao nibs for decoration
Gently melt all ingredients together, add the cacao powder last when melted and off the super super low heat. Pour over the mint layer, sprinkle with cacao nibs and return to the freezer to set. Once solid and set press the slice out onto a board to slice up. Keep in the freezer or fridge and delicious eaten straight from the freezer.
We made this tangy and creamy kiwifruit icecream for lunch on a warm and sunny winters day. I used fresh organic raw cream, that we are lucky enough to get from the farmer every week... she gave us the kiwifruit too actually! But you could make this dairy free, and just as tasty and creamy by using coconut cream instead.
8 - 10 kiwifruit, halved, scooped out and frozen
2 - 3 bananas, peeled and frozen
1 cup cream or coconut cream
Blend all ingredients well in the food processor or high speed blender until you have a delicious, thick, creamy icecream. Make a big batch and put some in containers in the freezer for another day. Just pull it out to soften for a few minutes before eating and it will still be lovely, soft and creamy.
Kia Ora my Conscious Crew!
It's so exciting and uplifting, every where I look, I see and meet people doing inspiring things, making huge positive changes in their own lives and inspiring others and the wider community to do the same.
Each of us are immensely powerful. Each thought, decision and action is creating the reality we share, the ripples spread outwards and inwards for ever. Think that positive thought, make that decision with integrity, and take that small step!
It gives me great joy to be able to offer my new Whole Foods Pantry Starter Packs. A perfect bundle of everything you need to transform your pantry into a whole foods pantry. Often taking the first step is the hardest thing! I've designed these packs to make it easy, affordable, inspiring and fun. Once you have everything you need right there, there's nothing stopping you. These packs make great housewarming gifts or student care packages. Each pack will include inspiration and a little surprise treat.
Two people inspiring me right now are Linz from Hart, Mind and Food, and Anna from The Veggie Tree. Both are offering the opportunity to learn to truly nourish yourself through the food you eat by holding cooking classes. Linz's next class is a Raw Food Dinner Party this Sunday afternoon 1 - 4pm. Anna is holding classes on Saturday afternoons. Check them both out for more info on Facebook.
As for my small steps towards positive transformation, I have committed to doing my Yoga Teacher Training later in the year in Bali. I will be dedicating a part of my trip to giving back in the best way I can. I'll keep you updated, your support is hugely appreciated!
I've got Organic Coconut Water and Ariki Coffee back in stock, no buckwheat or popcorn yet sorry but keep an eye out for more exciting new products I'm planning. Read on for Raw Cacao Buckwheat Crackles and what you get in the Whole Foods Pantry Starter Packs.
We are one conscious life,
Namaste
Kate
Raw Cacao Buckwheat Crackles
1/4 cup coconut oil (melted)
1/4 cup maple syrup
1/4 cup raw cacao powder
1 tsp vanilla extract
pinch salt
3/4 cup activated buckwheat
1 cup coconut chips
1/4 cup goji berries
1 tblsp chia seeds
Mix the coconut oil, maple syrup, cacao powder, vanilla and salt until well combined and chocolatey. Add the rest of the ingredients and mix well until everything is nicely coated. Add teaspoonfuls to mini muffin cups or trays and set in the freezer.
Activating buckwheat is easy, just soak it in water with a dash of apple cider vinegar for a few hours, then drain it and dry it on paper towels, spread it over an oven tray and dry it in the oven on the lowest temp, lower than 50, until it's completely dry and crunchy. This will take a few hours too. Activate a big batch to add to granola or raw slices or salads!
Don't forget to tag your creations #weareconsciouslife on Instagram or Facebook, and share the love!
Whole Foods Pantry Starter Pack 1 $100
Coconut Chips 100g
Desiccated Coconut 100g
Coconut Sugar 200g
Oats 500g
Brown Basmati Rice 500g
Quinoa 250g
Almonds 200g
Brazil Nuts 200g
Cashews 200g
Chia 100g
Flaxseed 200g
Sesame 200g
Sunflower Seed 200g
Pumpkin Seeds 200g
Sultanas 200g
Dates 200g
Goji Berries 100g
French Green Lentils 200g
Mung Beans 200g
Chickpeas 200g
Cacao Nibs 100g
Wholemeal Spelt Flour 1 kg
Cinnamon 50g
Ginger 50g
1 Litre Glass Jar x 1
700ml Glass Jar x 2
Gluten Free option Buckwheat 500g instead of Oats, Buckwheat Flour 500g and Coconut Flour 500g instead of Spelt Flour.
Ultimate Whole Foods Pantry Starter Pack $200
Coconut Chips 100g
Desiccated Coconut 100g
Coconut Sugar 200g
Vanilla Extract 100ml
Apple Cider Vinegar 750ml
Conscious Life 3 Greens Superfood Blend 50g
Oats 500g
Brown Basmati Rice 500g
Quinoa 250g
Almonds 200g
Brazil Nuts 200g
Cashews 200g
Chia 100g
Flaxseed 200g
Sesame 200g
Sunflower Seed 200g
Pumpkin Seeds 200g
Sultanas 200g
Dates 200g
Goji Berries 100g
Raw Coconut Oil 1 Litre
French Green Lentils 200g
Mung Beans 200g
Chickpeas 200g
Cacao Nibs 100g
Wholemeal Spelt Flour 1 kg
Cinnamon 50g
Ginger 50g
Raw Cacao Powder 500g
Raw Maca Powder 400g
1 Litre Glass Jar x 2
700ml Glass Jar x 2
Gluten Free option available too.
That is a whole heaping lot of amazing organic whole food deliciousness!
I'll leave you with some lovely feedback from one of my inspiring customers...
"I activate all my nuts and seeds and honestly notice such a difference in the quality of your products in comparison to other places I source them from!! My energy increases so much." Nik from www.nirmalawellbeing.com
Thanks!
X
New year, new inspiration, new price list, fresh starts, fresh energy! I feel rejuvinated with summer love and joy, excited about the boundless possibilities and carried forward with fresh momentum. I've been quiet the last months, enjoying life immersed in nature with my family. Taking a break, reenergising through stillness and nature. There were times last year when the momentum felt like a raging torrent I was struggling to keep my head above. Refreshed, it now feels like an endless source of energy, inspiration and love to feed the soul and life!
Here is the recipe for Neva's Raw Rainbow Cake. It is a vibrant, abundant, different, fun, nutritious and colourful celebration of cake! Enjoy!
Please don't freak out at the long list of ingredients, it is surprisingly simple and fun. It is a rainbow and each different coloured layer gets it's rich colour and vibrancy by being rich in fruits and veg of that colour. To get the colours so bright and vibrant the fruit ratio is quite high, this cake will still hold together if fully defrosted but somewhere halfway defrosted is best I think, not solid but sort of like an ice-cream cake.
Violet Cake Base
1/2 cup almonds
3/4 cup sunflower seeds
1 dried fig
5 dates
3 tblsp frozen blackcurrants or blueberries
3 tblsp cacao nibs
2 tblsp coconut oil
pinch salt
I added a few purple edible flowers, lavender and wild pea flowers
Process everything in your blender or food processor until it sticks together nicely. Then press into the base of your cake mould, I used a round silicone cake mould, this makes it easy to get the cake out once frozen! A cake tin where you can undo the sides would work well too. Place in the freezer to firm.
Rainbow Layers
4 cups cashews soaked
1 cup coconut water
1 cup coconut milk
4 tblsp coconut oil (melted)
2 tblsp honey (melted)
Process everything in your blender until smooth. Then divide this mixture into 5.
Indigo/Blue Layer
1 part of cashew cream
1 cup frozen blueberries or blackcurrants or a mix
1/4 cup coconut water (optional, if you have a super high speed blender you won't need this extra liquid, but I've got a normal one...)
Blend until smooth, then spread over your Violet base layer and return to the freezer.
Green Layer
1 part cashew cream
1 cup frozen mango
2 tsp Conscious Life 3 Greens powder
sprig of mint
1/2 lime (skin removed, or zested)
1/4 cup coconut water (optional)
Again blend everything until smooth and then gently spread over your indigo/blue layer and return to the freezer. It's a good idea to let each layer freeze a little before spreading the next layer so they stay well separated. If you need to wait and let a layer solidify a little more just put the next layer in a bowl in the fridge until you are ready for it.
Yellow
1 part cashew cream
1 frozen banana
1/2 cup frozen mango
1 tsp turmeric powder
1 tsp grated turmeric root
1/4 coconut water (optional)
Blend everything and gently spread over your green layer and return to the freezer.
Orange
1 part cashew cream
1 orange plus zest
1/2 carrot grated
2 tblsp grated beetroot
1 tblsp goji berries soaked to soften
1 tsp grated turmeric root
1/4 cup coconut water (optional)
Blend, spread, freeze : )
Red
1 part cashew cream
1 cup frozen raspberries
1/4 cup grated beetroot
2 tblsp goji berries soaked
1/4 coconut water (optional)
Blend, spread, freeze : )
The cake will need a good few hours to freeze, and then you will also want to take it out of the freezer an hour or maybe more before you serve it to let it soften a little. Once it's out to soften decorate it as you wish, I used raspberries and wild pea flowers xxx
I hope you make this, or any of the recipes I've shared here. I would love to know how they go! Leave me a message or comment and tag your creations #weareconsciouslife on Instagram or Facebook, and share the love!
Look at that rainbow princess fairy joy in those eyes! : )
All my love and light always,
We are one conscious life,
Namaste
Kate
I am loving spring, feeling uplifted by the warm, fresh spring energy and the promise of new beginnings. This week I have been wandering in my garden, and enjoying these plant friends. I don't have a vege garden, I have a steep, wild and overgrown bank, and these are the nourishing 'weeds' that grow there...
My Herbal teacher told me, "you will find the herbs you need." So I was happy this spring to find Cleavers growing. I covered it in water overnight and then drank the liquid as a strengthening and nourishing spring tonic.
Chickweed is a common garden weed you will find in shady places prolifically in spring, it is high in minerals, particularly zinc, and is safe and tasty to eat in large quantities, delicious added to salad. I made a yummy Chickweed pesto with a bunch of Chickweed, a bunch of Parsley, 1/2 a cup of soaked pumpkin seeds, 1/4 cup olive oil, the juice of 1/2 a lemon, a garlic clove, salt and pepper.
And finally, Rainbow Nasturtium Rice Paper Rolls with a simple satay style dipping sauce. I have been looking forward to making these all week, and spontaneously had the chance last night. We enjoyed them as a light, super quick and easy dinner, and the kids loved them! My kids love hands on meals like these, where they can have fun helping me to grate the veges and then roll them, and also eat with their hands! I also love the experience of eating with my hands. In the Ayurvedic tradition, each finger represents each of the 5 elements and using your hands to prepare and eat food is an important part of the digestion and energetic process.
For the Rainbow Nasturtium Rice Paper Rolls, I used freshly picked Nasturtium flowers, which have a slightly spicy flavour, perfect for this asian inspired meal. Finely chopped asian greens, red cabbage, fennel fronds, mint and coriander. Grated carrot, beetroot and zucchini. Dip the rice paper rolls in warm water for a few seconds then lay flat on the bench, place your beautiful nasturtium flower face down first and then add your rainbow coloured veges, finally roll up tightly. The dipping sauce is a large dollop of homemade nut butter, a small chunk of fresh ginger grated, a tablespoon of Tamari soy sauce and just enough water to mix it to a lovely dipping consistency.
The herb drawings are from the book, "Weeds Heal; A Working Herbal" by Isla Burgess. It is important always to be absolutely sure you have the right plant!
Welcome to a fresh Conscious Life instalment,
For the last two weekends I have loved being at the market on Saturday morning, sharing sweet, nourishing, raw chocolate and treats and meeting interesting people interested in whole foods, so if that's you, welcome!
As much as I'd love to do it all, I've had to admit to myself, I just can't. I do look forward to having the space and energy to return to the markets when the time is right. So with a fresh perspective, I'm a mother first, committed to feeding my family nourishing whole food as close to it's natural state as possible. A big part of this holistic way of enjoying health and happiness is slowing down. Taking the time to cook from scratch, to spend time with my family, to relax! Feeling stressed and rushed seems a part of life these days, but I have made a choice, I do not want to feel like that constantly. Getting things done will come second to peace of mind.
So I apologise if this price list and newsletter has taken a little longer to get to you, but I invite you to slow down too. Nothing is more important than your health and happiness, so relax! You deserve it! Take the time to nourish yourself and your loved ones, with time spent together, doing things that nourish your whole being and with organic whole foods, cooked with extra time and love.
Enjoy the recipes and musings, take a look at the price list and just reply to this email with what you'd like to order.
Namaste,
Kate x
Kiwi Chia Jam with Cardamon and Lime
The yellow kiwi fruit I used are so sweet! No need for honey in this chia jam and I added a squeeze of lime and a touch of spice for an extra tang to balance the sweet.
2 cups chopped yellow kiwifruit
juice of half a lime
1/2 tsp cardamon
1/4 cup water
1/4 cup chia seeds
Roughly blend all ingredients except chia seeds, transfer to a jar and stir through chia seeds, leave in the fridge to set.
We devoured this jam on a batch of coconut pancakes, the recipe on the petite-kitchen.com blog, if you haven't had a look yet, do! Delicious, wholesome food, recipes and stunning photographs.
We are One Conscious Life.
Namaste
Kate x
Raw Fig, Ginger and Brazil Nut Crumble Slice
For the base
1 cup brazil nuts
1/2 cup cashews
1/2 cup sunflower seeds
1/2 cup dates
1/2 cup dried figs
1/2 tsp cinnamon
1/2 tsp ginger
pinch salt
1 tblsp coconut oil
1/4 tsp vanilla extract
Add all ingredients to a food processor and process until nicely chopped and will hold together well when pressed.
Press 2/3 of the mixture into the base of a slice tin or plastic container and put in the freezer to firm up.
For the filling
4 dried figs chopped
1 orange peeled or 2 fresh figs
1 tblsp chia
1/2 tsp cinnamon
1/2 tsp ginger
pinch salt
1/4 tsp vanilla extract
Add all ingredients to a food processor and process until combined well.
Spread over the base and crumble the remaining base mixture on the top. Put into the fridge or freezer to firm up and set then slice up and enjoy!
We are One Conscious Life.
Namaste
Kate
Welcome to another Conscious Life instalment,
Autumn is upon us, we feel a slight chill in the morning, and mourn slightly for the close of summer. But with Autumn come figs and feijoas, devouring the lusciousness I am again filled with wonder and joy at the pure perfection and abundance Mother Nature gives.
I hope you enjoy these recipes shared, and I hope you find the time to make an order with me or visit me at The Old Packhouse Market this Saturday morning! And enjoy some conscious whole food.
xx Kate
Breakfast Fig Salad
Layer fresh figs quartered on a bed of baby spinach, or rocket would be nice too, dollop on a big spoon of yoghurt, drizzle over a small amount of tahini and honey and sprinkle a couple of chopped brazil nuts on top. Healthy and decadent breakfast heaven.
Zesty Lime, Coconut and Pistachio Raw Balls
1 cup cashews
1/2 cup macadamias
1/2 cup pistachios
(or 1 cup almonds instead of macas and pistachios)
1 cup coconut
1 cup dates
rind and juice of 1 lime
pinch salt
3 tblsp coconut oil
1 tblsp honey (optional)
Process all ingredients in a food processor until well chopped up, not too chunky and will hold together if pressed. Roll into balls and roll in coconut to cover. Keep in a jar in the fridge to keep nice and firm.
Love those helping little hands!
Love feeding those little hands organic whole food goodness. I hope you feel inspired to do the same.
P.S. I love feedback! Leave me a message on Facebook or reply to this email, do you like my emails/recipes? Ordering is easy too, just reply with what you'd like to order, thank you!
We are One Conscious Life.
Namaste
Kate
I've been making cashew nut mylk recently instead of almond mylk, as cashews are a little cheaper right now, this is my favourite recipe...
Cinnamon Cashew Nut Mylk
1 cup cashews soaked
3 dates
1/2 tsp cinnamon
1/2 tsp vanilla extract
pinch salt
4 cups water
Blend all ingredients well and strain through a nut mylk bag. Yum, and densely nutritious. We always have a jar in the fridge instead of cow milk. Don't throw away the left over cashew nut pulp either... I'll share a recipe soon! : )
Raw Spiced Carrot Cake Granola
1/3 cup almonds
1/3 cup pumpkin seeds
1/3 cup dates or raisins
1/3 cup coconut
1 large carrot grated or chopped
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp vanilla
Soak the almonds and pumpkin seeds in water overnight, adding a pinch of salt and either a tsp of whey, a drop of apple cider vinegar or a squeeze of lemon juice, to kick start the process.
In the morning drain and rinse the almonds and pumpkin seeds and add everything to a food processor or high speed blender and process quickly until you've got a nice chunky texture.
We like this topped with homemade coconut yoghurt, coconut chips, chia seeds, chopped bananas and blueberries. It's a great breakfast on the go, eat it out of jars on the way to the beach!
Kia ora Conscious Lifers,
We love summer! The heat, beach, camping, family, friends, parties! Here's a new price list, and a couple of cooling, refreshing recipes we've been enjoying these last weeks.
Love Kate
Refreshing Raw Thai Style Soup
2 red capsicums
4 tomatoes
1/4 red onion
2 garlic cloves
2cm chunk ginger
1/2 kafir lime leaf
1/4 chili
handful coriander
1 tsp turmeric
2 tsp braggs / tamari soy sauce
lime / lemon juice
pinch salt
1/2 can coconut cream
1 cup water
Blend everything well, add more water to get a nice soupy consistency. Eat cold and refreshing straight from the fridge for an easy, light, tasty summer lunch.
Hey,
I hope you're loving the sun, warmth and abundance that summer brings. Overflowing gardens, fresh strawberries, juicy blueberries. Colourful veges, green and crunchy salads. Fresh and vibrant health and eating!
I have a refreshed price list, full of pantry essentials, coconut, cacao, nuts, seeds, dried fruit, grains, pulses, oils, flours and spices. All super fresh and tasty! Ordering is easy and fast, simply email the quantities you'd like to iamkate@earthling.net I will respond with an invoice for payment and arrange drop off, so easy!
I have been loving sprouting mung beans, brown lentils and buckwheat for hearty, crunchy and fresh lunch meal salads. The divinely pungent spices, cinnamon and ginger have inspired delicious, nutritious, healthful, sugar, gluten and dairy free baking experiments, read on for photos, ideas and recipes.
Sprouting is easy, mung beans, brown lentils and buckwheat are delicious sprouted for salads, and so many other yummy things. Just soak in a jar overnight, drain in the morning and remember to rinse and drain morning and night until sprouted, only a day or two. So much cheaper and fresher than buying sprouts in the supermarket, and so incredibly great for you. Build a giant, crunchy, hearty salad meal with whatever fresh veg you have on hand and top with a nutty dressing, tahini, lemon, apple cider vinegar. Or peanut butter, fresh ginger, lime, braggs (soy).
