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.
Meghan Currie Yoga Teacher Training in Bali x
I'm back!
And fully restocked! Have you missed having a pantry full of organic whole foods as much as me?
My month away in Bali completing the Meghan Currie 200 hour Yoga Teacher Training was the most amazing, beautiful, life changing experience. Coming home has been just as amazing, beautiful and life changing, perceiving everything through fresh eyes with such deep gratitude and appreciation for the life we share. I returned home qualified as a Yoga Teacher with a deep love and passion.
The first thing I did to settle home was get grounded by preparing nourishing creations in my kitchen with fresh organic veggies from the community garden (dropped at my door the day I got home!) and fresh organic whole food ingredients.
I am loving the spring warmth and energy of new beginnings. The flavours I am loving are huge handfuls of fresh mint from the garden thrown into smoothies and salads and raw cacao. There was a terrible few days last week when I ran out of raw cacao! It was horrific and made me realise how much I love and use this superfood ingredient. I add its nutrient, mineral and antioxidant rich goodness to smoothies, raw chocolate, raw treats, hot cacao, baking, dessert, granola, pikelets, porridge, pretty much anything you can imagine... you can only imagine how devastated I was to be without it for 2 days!!! Luckily I now have a bulk supply of it at a much cheaper price. Read on for a scrumptious fresh raw cacao peppermint slice, yum!
In the Yoga realm, I am stepping in for the beautiful and inspiring Francie Toto from Bendy Bits Yoga for the next few weeks as she takes some time out to do some personal healing. The first class is tonight! Tuesdays 7.30 to 8.30pm at PTforME 457a Wiroa Road. I would be so honoured if you will join me? Tonight we will be consciously and gently flowing with the timing of the New Moon in Scorpio as our inspiration for seeding new intentions, paying loving attention to our hips and pelvis and allowing space for deeper emotions to rise. Here are some pics from Bali of my teaching practicum. Stay tuned for more.
I'm so happy to be back, back in touch with you, appreciating our Northland summer, teaching yoga, and creating whole food goodness.
We are One Conscious Life,
Namaste
Kate
Mini Lime and Coconut Pies
Mini Lime and Coconut Pies!
These are so cute, dainty and zesty! Like little bombs of love for your mouth. The lime curd is adapted from a fantastic recipe from Eleanor Ozich My Petite Kitchen Cookbook. This will make 18 mini pies, you will have plenty of lime curd and coconut cream leftover, you could easily double the base recipe to make more or larger pies.
Base
1/2 C cashews
1/2 C coconut
1/2 C dates
1 lime zest and juice
Combine all ingredients well in a food processor until sticky. Press small teaspoon amounts into the bases of silicone mini muffin trays and put into the freezer to firm.
Lime Curd
3 tblsp coconut oil
3 tblsp honey
4 eggs
1/2 C lime juice
Melt the coconut oil and honey together in a pan. Whisk the eggs and add to the pan with the lime juice, keep whisking over a low heat until the curd thickens. Store in a glass jar in the fridge.
Zesty Coconut Cream
1 can coconut cream (just the solid part)
zest of 1 - 2 limes
1 tblsp honey
Mix the honey and lime zest into the solid part of the can of coconut cream.
Assemble the pies by pressing the bases out of the mini muffin trays. Use a teaspoon to fill the bases with cold lime curd and then use another teaspoon to top the pies with zesty coconut cream. Garnish with extra lime zest and desiccated coconut. Beautiful, delicious and nourishing.
In my Spring garden... a Spring tonic, Chickweed Pesto and Rainbow Nasturtium Rice Paper Rolls
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!
Cacao, Beetroot, Bean Cupcakes
These cupcakes are rich, chocolatey, fudgey goodness but are actually super nutrient dense. I just love giving my kids delicious treats like these that are totally good for them! Especially as my oldest can't do gluten or dairy, I feel it's so important she doesn't always feel like she's missing out.
Cacao, Beetroot, Bean Cupcakes
3/4 to 1 cup dates (depending on sweetness preferred)
2 cups cooked adzuki beans (or canned beans)
1 cup grated beetroot
1/2 cup coconut flour
3 eggs or 1/4 cup ground flax mixed with 1/2 cup water
generous 1 cup coconut cream
1/2 cup cacao
1 tsp cinnamon
1 tsp vanilla
1 tblsp maple syrup, stevia or honey
1 tblsp Apple cider vinegar
1 tsp baking soda
Chop dates in food processor first, then add all other ingredients and process till well mixed and smoothish. Bake in greased muffin tins at 180 for 30 - 35 minutes.
Ice with the solid part of a can of coconut cream mixed with 2 tblsp cacao and 1 - 2 tblsp honey.
Preserved Lemons and Wise Words
I feel restless,
like a spring bud, impatiently waiting
to break through the earth into the sunshine.
Coiled like a spring, I am ready for
Spring time!
I have a fresh price list with new products and locally roasted, organic Ariki coffee! This coffee is honestly the best, if you haven't tried it, you must, and you can only get it here.
My inspirations this month have been spending time with my mama, learning to preserve the lemons from her tree, and a magic find on her bookshelf, A bread cookbook printed in 1971, these words from the author Edward Espe Brown just ring so true and beautiful.
"Bringing food alive with your
loving presence.
To have compassion, to have respect
for fresh foods, for broken bowls,
for dirty napkins, and little bugs.
To take care of leftovers,
not saying, oh that's all right, we have plenty
we can throw that away.
Because everything is saying love me,
have compassion, hold me gently."
"Coming from the Earth, returning to the Earth,
transformed and transforming the material spirit:
I am consumed.
If you must cook,
please offer yourself
a substantial piece of emptiness.
Hold back nothing,
until you experience offering,
"Eat me! and be nourished.""
All my love and light,
Namaste
Kate x