I have a voice and I will use it to create the most powerful, positive change for our Mama Nature I can.

I have a voice and I will use it to create the most powerful, positive change for our Mama Nature I can.

I was reminded this week of the power and responsibility we hold when we share online… Actually the power and responsibility we hold as humans. Every single day.

Think of the most profound, transformative and life changing moments, situations, experiences and people in your life. Do you think those people know the impact they have had on you? They may not even know you. Even if you did tell them how impactful they’ve been, although you’ll remember that forever, they probably very quickly forgot. Why? Because we are continuously playing down our importance, our power, the potential and opportunity we have for creating an impact, making a difference. A small difference or bigger than we’ll ever know or appreciate in one or many people’s lives. We’re taught and we’re told, (think tall poppy syndrome etc.) that we don’t matter. I don’t matter. What I have to say doesn’t matter.

I’ve been writing and sharing my little pondering’s sporadically online for a couple of years, to a few people, sometimes I forget that people may even read it. This week after sharing a post about the toxins contained in a popular skin care product, something I’ve been aware of for so long I forget others might not be, an old friend reached out, thanking me for sharing the valuable information before the birth of their first babe and alerting them to the hidden toxins contained in so many products. And thanking me for putting him onto chickweed pesto all those months ago. It sounds funny but I was happy, stoked, surprised, staggered. I don’t hear much from my people but to hear the small but big impact made on one person, one family, is everything. It’s all of it. And remember, we’ll never completely know or understand the magnitude of our impact every day, in every way. We just don’t realise the power and responsibility each of us holds for creating a positive impact, for being a part of a wave of huge positive change that is sweeping our Earth.

Which brings me to why I do what I do. I’ve always struggled with feeling like what I have to say doesn’t matter. Maybe it comes from growing up constantly losing debates with my overly intelligent, academic father, when that’s not the way my mind works. In fact my mind is mostly in the back seat, it’s my heart and soul that drives the show and I’ve only just learnt that that is ok! Oh how much we didn’t know.

Maybe it comes from an emotionally abusive relationship that I left feeling I had nothing to say worth listening to. Maybe it’s just one of my major areas for healing, growth and expansion in this lifetime. I have a feeling it’s one of our major collective areas for healing, growth and transformation. To awaken to our power. Regardless, I now know I am not the only one to feel this way.

What is this feeling? It’s disempowerment. Was does disempowerment do? It trick us into feeling that we have no choice, no hope, no power to make change. What can we do? It’s so hopeless. It’s so sad, so bleak, so destructive, so heavy, so dark, so…

For me this centred around what we were doing to our Mother Earth, and I just slowly died inside.

The core of my own healing, our healing, has been coming to see, feel, understand my own power, our own power to create. Create our thoughts, words, feelings, energy, actions, life. This is what Conscious Life is all about.

From this space life is light and hope filled, healing, growing, expansive, inspiring.

Conscious Life, me, has been and will continue to be on an ever changing, ever growing, ever expanding, awakening journey. As an outlet of my creative self expression, Conscious Life has and will continue to go through many incarnations. I’m not the person I was when I started Conscious Life, or even last week! Maybe not the consistency of a successful brand, but the authenticity of my heart and soul.

So I owe it to you, my self, my people, if you’re still reading, to explain how I got here, how we got here.

My heart and soul called me to doTERRA. And it took 4 years and clearing some MASSIVE personal blocks around self worth and money to finally say YES to what my heart and soul had been asking of me for 4 years. I’ll write a full blog post about that too because again, I bet I’m not the only one to have these blocks, blocking your growth, expansion, happiness, fulfilment in life. Holding your soul back from what it’s being called to do.

Anyway, I finally said YES a year ago. I said yes to stepping out of the way and becoming a channel for bringing powerful healing to a world that so desperately needs it. I said yes to clearing my own blocks and my own shit so I could get out there and talk to people and find them and share with them what they have been so desperately looking for; a way to make a significant difference in their own lives, in their families, communities and the world at large. I said YES to empowering myself and my family so that we could empower others, our community and yes, the world at large.

We empower ourselves and others on SO. MANY. DIFFERENT. LEVELS. We empower ourselves with knowledge, with the wisdom to listen to ourselves, our inner guiding voice, our intuition, our connection to Mama Nature, to Source. We empower ourselves with pure, potent, powerful, effective, natural healing that works, gifted to us straight from Mama Nature. We empower ourselves and others by learning and teaching how to clear our lives of toxins and waste. We empower ourselves and others by building strong communities and support systems, co creators, co collaborators, connections, teams, friends, families. We empower ourselves and others by making significant changes and differences in the way we live our lives. We empower ourselves and others by bringing financial healing to ourselves and showing others how to do the same. This is HUGE in New Zealand, so many people struggle, and financial healing is open to everyone, there are NO prerequisites, ANYONE can do this.

2 weeks ago, at doTERRA Leadership in Auckland, I felt the power in my body of sitting in room with 130 other humans that completely hold the same vision. Above all the learning, growth and inspiration from that weekend, that was the most powerful thing for me, that I took away.

doTERRA means gifts of the Earth and as Wellness Advocates and partners with doTERRA we are just stewards of that. Just stewards of these powerful, healing gifts of the Earth. That Mama Nature wants us to use to heal ourselves on all levels for the benefit of all life. Do you see how imperative it is for us to do that? Heal ourselves for Her? And Mama Nature, boy is she powerful, and wise and intuitive and a part of us.

I’ve always been a servant of Mama Nature. It was Her that called me here and I know beyond a doubt I am finally listening to her calling. I am literally working for the plants, bringing much needed healing to the world. Maybe just one small impact at a time. With the understanding that I’ll never fully appreciate the totality and magnitude of that impact but with the vision and trust that it’s these small impacts that create the unstoppable wave of positive change.

As I sat in that room, I listened and saw the impact these people, this company and yes the essential oils and Mama Nature have had on the lives of so many people and communities. I know beyond a doubt that I am, we are an integral part of a ripple that is creating a wave of positive change and healing. I can see and feel the power, potential and opportunity for positively impacting limitless peoples lives through this.

Well that’s enough for me for today. It’s the start of my imperfect but authentic action. No longer will it seem too hard, too overwhelming to start, to speak up, to do. I’ll just start with my heart and soul and act in the moment of inspiration and trust in Mama Nature and my intuition and do the things I’m called to do before my mind can stop me. My promise to myself and you is that I will update this website by the end of the school holidays and not hold back from keeping you updated on aallll the goodness. And I promise I have so much more goodness to share, and I promise to myself I'll not stand in the way of sharing it!

I hope you enjoyed reading a snippet of my story. Maybe you were reminded of why you are here at all. More than anything I hope I inspired something in you, connected with a deeper truth within you. Prodded the servant of Mama Nature within you too. I’d love you to leave me a comment if you feel moved to and of course reach out to me if you’re curious to learn more.

All my love,

Kate x

Autumn Equinox, Pumpkin Buckwheat Scones, Yoga Schedule

Autumn Equinox,

We have passed the mid way point, where light equals dark, from here on, the light fades...

I find the change of seasons a natural time to reflect, harvest time especially I feel filled with gratitude for all the love and nourishment Mother Earth provides. I feel deep gratitude for all in my life that gives it greater purpose and meaning, and all the ways that allow me deeper connection to and alignment with the rhythms of life, light and dark, day and night, summer, autumn, winter, spring, full moon to dark moon.

Here is a fresh price list, now is a perfect time to stock your pantry for the slower, colder months ahead. Light, cool, summery food will slowly be replaced with warmer winter nourishment. I have organic black rice, which is highly nutritious and oh so delicious, I have been enjoying coconut black rice pudding as a warming breakfast. Rice, buckwheat and quinoa all make delicious nourishing gluten free porridge alternatives, and flavours are only limited by your imagination...

I am loving teaching Yoga at Kingston House, 123 Hone Heke Road. It is a perfect yoga space, local, quiet, beautiful wooden floors, doors that open wide to let the sun and fresh air in and a stunning outlook onto nature and greenery. Please join me, Mondays 6.30 - 7.30pm and Wednesdays 9.30 - 10.30am, also Wednesdays 3.15 - 4.15pm at Oromahoe School. $10 a class.

No Yoga at school this Wednesday afternoon as we hold workshops every day after school this week in preparation for the first Environmental Food and Film Festival at Oromahoe School on Friday April 7. There will be an outdoor cinema with environmental films for adults and children, food stalls and more. Come along, more details here

Here are a bunch of recipes for sweet and savoury gluten free pumpkin scones... you are either a scone person or not... if not, sorry. If yes... enjoy! : )

I would love to see some reviews, if you have ordered organic whole foods from me, tried a recipe or come to a yoga class I would love to hear some feedback and for you to review me on my Facebook page so others can get more of a feel for what Conscious Life is about...

Once past 12 reviews I will pick one of you lovelies at random to win a little yoga + organic whole food love package... free classes, a beautiful handmade savasana eye mask made by my beautiful and talented friend Jaye and some nourishing treaties.

All my love,

We are One Conscious Life,

Namaste

Kate

Pumpkin and Buckwheat Scones with Cinnamon and Raisins

Pumpkin and Buckwheat Scones

1 cup buckwheat flour
1 cup brown rice flour
2 cups grated pumpkin
1 tsp baking soda
1 - 1 + 1/2 cups coconut cream or milk of your choice

This is the basic recipe... for savoury add a pinch of salt and some fresh herbs, I used rosemary and basil. For sweet add some spice and dried fruit, I used 1 tsp cinnamon (ginger would work too) and 1/2 cup raisins.

Combine dry ingredients in a bowl, add coconut cream last and don't mix too much, see how much liquid you need, somewhere around one and a quarter to one and a half cups of liquid usually, you want it quite moist, not too dry. Flour your baking tray and spoon the scone mix onto it, dust some more flour over the top and then use your hands to shape into one big round or square. (Because it's gluten free to keep it soft and moist and not dry it needs to be a bit wetter than normal scone mix). Use a knife to cut into segments or squares and then bake at 180 degrees for 15 - 20 minutes.

Pumpkin and Paneer Buckwheat scones

Add to the basic recipe...

1 tsp cumin
1 tsp salt
1 cup chopped greens
1/2 cup chopped paneer or sun dried tomatoes

Pumpkin and Paneer Buckwheat Scones

Turmeric Buckwheat Loaf

Turmeric Buckwheat Loaf

This is a deliciously nourishing, completely gluten and dairy free, paleo and vegan (if egg left out) loaf of bread. Buckwheat is a powerhouse of nutrition. It is so quick and easy and can be transformed into limitless variations. It is one of my favourite go to gluten free bread recipes that I change up all the time. I'm sure to share some more delicious takes on this loaf soon!

2 cups buckwheat groats
(soaked overnight or atleast 3 hours and rinsed well)
1 egg plus water to make up 1 cup liquid
(or 1 tbsp chia seeds stirred through water instead of egg)
1/4 onion (chopped)
2 cloves garlic (chopped)
1/2 cup sun dried tomatoes (chopped)
1 cup packed chopped herbs and greens (I used silver beet)
2 tsp turmeric
1/2 tsp salt
1 tsp baking soda

In a food processor process the buckwheat, egg or chia and water until you have a smoothish batter. Add the rest of the ingredients and blend until well combined. Pour into a greased loaf tin and bake at 180 degrees for 40 minutes to 1 hour.

Carob and Brazil Nut Smoothie

Carob and Brazil Nut Smoothie

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!

Christmas Eve Chai Spiced Chocolate Ganache Tart

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,

Enjoy!

LOVE

We are One Conscious Life,

Namaste

Kate

Christmas Eve Spiced Chocolate Ganache Tart

Base

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
pinch salt

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.

Chocolate Ganache

8 dates
2 avocados
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
pinch salt
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.

Thank You

Hello friends,

Just a quick letter to Thank You! Thank you for being a part of this journey with me.

Conscious Life is more than just a small business providing Organic Whole Food ingredients at an affordable price.

Conscious Life is about saying YES to co-creating a healthy, sustainable, abundant future for our children and future generations, through Conscious Living; the awareness of the immense power each of us holds to co-create our world and reality through the thoughts, words, decisions and actions we make every day.

Together we CAN create a nourishing future, free of toxins, with clean air, forests and oceans and a deep respect for ALL life.

Thank you for joining me, for being Conscious, for Loving, for your custom, your feedback, your energy. It means the world to me.

I am super excited with dreams looking into the New Year of making Conscious Life better and brighter. And of course lots of Yoga!

Right now though I am feeling the end of year energy and am looking forward to a rejuvenating break and returning refreshed with rekindled energy to pour into this!

I will be in touch in the New Year with exciting things and a regular Yoga Class schedule.

For now here is a refreshed summer price list, I am fully restocked with lots of beautiful new products. Superfoods invigorating and enlivening Matcha Green Tea Powder and Beetroot Powder, Carob Powder, Popcorn is back, and Coconut Oil plus all the usual delicious nutritiousness.

I wish you a summer break full of love, laughter, salt, sand and sea, nature and rejuvenating energy, I wish you an inspiring New Year!

LOVE

We are One Conscious Life,

Namaste

Kate

Protecting our Mother Earth, The Defining Issues of our Time

These are the defining issues of our time, the defining times of our lifetime. I can feel it in my bones. The protection of Water, Mother Earth, All that is Sacred. Life itself. This is why we are here, why we were born now, in this lifetime. As protectors, guardians of the land, the future and all that is right.

The joining of the Native American Indian Tribes, Indigenous Peoples of the World, and all People of the Earth in the protection of the Water and Sacred Land at Standing Rock is the visible pinnacle the whole world is watching of the transition we are making from the old, poisonous, toxic, destructive, unfair, oppressive, fossil fuel, death system to a new, fair, sustainable, clean energy system based on a deep respect for ALL Life.

The next Global Synchronised Prayer for Standing Rock will take place on Monday 5 December at 5am New Zealand time. You can sign up to join the live broadcast here; praywithstandingrock.com There you will also find information on how else to support the protection of Water and Life through signing petitions and donating to the Water and Life Protectors camps.

I will be holding a fundraising for Standing Rock Yoga Class on Monday December 5 at 6pm in the Park across the river from the Stone Store. Please bring $10 to donate to the Standing Rock camps. We will consciously devote our practice and energy to the support of the Water Protectors at Standing Rock.

I will hold a fundraising Yoga class on the first Monday of every month as a reminder to ourselves of our part in the bigger picture, and our power to awaken and create change. We will start the month with the intention of sending energy and prayers where it is needed. We can collectively decide what to devote our practice and donate to.

We are not here to take as much as we can in one lifetime. We are here to share our unique gift in benefit to the whole, to leave the Earth better than we found it for our children and future generations. We are deeply interconnected in this giant web of life. If you are being called to speak up, to take action, speak your truth, do it now. It takes courage to stand up for what is right in the face of the last breaths of this dying system, to awaken to the power we all hold. Your children and grandchildren will ask you where you were and what you did now.

There is a new price list attached to this newsletter, remember the power you hold in each conscious thought, decision and action you take. Nourishing yourself and your family with organic whole foods is a powerful way of speaking for the future you want.

I have plenty of yummy recipes to share but feel the deeper space created in this newsletter I was called to write isn't the place to share them... hopefully you will hear from me soon enough again!

LOVE

We are One Conscious Life,

Namaste

Kate

Raw Cacao Peppermint Slice

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

Leading a grounding meditation. Photo: Exhale Yoga Retreats.

Demo time. Photo: Exhale Yoga Retreats.

Kiwifruit Icecream

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.

Coconut Red Quinoa Breakfast

I love having pre prepared things in the fridge for super quick but still warming and nourishing week day morning breakfasts.

Coconut Red Quinoa Breakfast

2 cups cooked red quinoa or 1 cup uncooked
1 cup coconut cream
1 tsp vanilla
1 tbsp rice malt syrup/honey/maple syrup
shredded coconut and kiwifruit

Warm the cooked quinoa, the coconut cream and vanilla in a pot over a low heat. When nice and toasty warm, take it off the heat and stir through the rice malt syrup. Serve topped with shredded coconut and kiwifruit.

If you are cooking the quinoa, rinse it well and cook it in a covered pot with the coconut cream and 1 cup of water until the liquid is absorbed, 15 minutes. Then stir through the vanilla and syrup and serve with toppings.

Chocolate Quinoa Fudge Bites

Hello there!

It's been awhile! Honestly, although this is the 15th Conscious Life Instalment, I still don't feel like I've quite got this whole newsletter, blogging thing... I'm getting there. I've wanted to be in touch for weeks, before the school holidays, but life and children take centre stage during holidays, forget about getting anything else done except loving up that time with the kids!

We have, however, been having huge amounts of adventurous fun in the kitchen and I'm bursting with yummy whole food recipes to share! Let's hope I can get some of them up onto the blog in the next few weeks before... Bali! I'll let you know when the recipes are up via the Conscious Life Facebook page and my Instagram account which you can check out and follow at the bottom of the page. Please share if you love it!

So all my energy is focused on getting prepared and getting me to Bali for my 200 hour Yoga Teacher Training. I leave in less than a month. Just. A. Little. Excited. And super excited about what I can share when I return. A fresh perspective, new knowledge, refreshed energy. So please get your orders in soon, over the next few weeks, I will be away from September 11 to October 13.

Here are a few delicious recipes we have been loving!

All my love, sweet ones,

We are one conscious life,

Namaste

Kate

I discovered Red Quinoa!

Funny, you may think, for an adventurous whole foodie like me but I had always thought they were all the same, so why not go with the slightly cheaper option, white quinoa. They are NOT the same! Red quinoa seems to have less of the bitter saponin (which is the bubbly soapy stuff you thoroughly wash off quinoa before using) It's taste is sweeter and nuttier and yummier! My kids even approve and they have never really been quinoa fans. So here are two delicious and nourishing red quinoa recipes to try!

Eating whole foods is all about being prepared. Which generally I'm not really that prepared person! I don't plan. Ever. I do things super last minute. But I love feeding my family whole foods, properly prepared. So I've got into the habit on the weekend of just choosing a whole bunch of jars from the pantry, a mix of grains, nuts, seeds, pulses and legumes, and putting them in jars with a drop of Apple Cider Vinegar and water to soak overnight and then I cook them the next day. This way my fridge is full with a combination of properly prepared yummy whole foods for me to make my last minute, on the fly dinners, abundance bowl lunch salads, school lunches and healthy treats. It's a winner! So these recipes use cooked red quinoa which I had in my fridge.

These are healthy little sweet treats perfect for school lunches as they are nut and seed free but with the quinoa they still contain a high quality complete plant protein.

Chocolate Fudge Bites

1 cup cooked red quinoa
1 cup dates
1 cup shredded coconut
1/4 cup cacao powder
pinch salt
1 tsp cinnamon
1 tsp vanilla
1 tblsp brown rice malt syrup/honey/maple syrup (optional)
1 tblsp coconut oil (optional)

First chop the dates up a bit in the food processor, then add all the other ingredients and process well until it's all sticking together, then roll up into little balls and keep in the fridge. Adding in the optional tablespoon of rice malt syrup and coconut oil transforms these into decadent fudgy chocolate bliss!

Celebrating Life at the Winter Solstice

We are nearly at winter solstice, we celebrate Matariki, we have walked the spiral inwards to the centre as the days grow shorter, the darkness longer. Winter is a time of contraction, of going inwards, lovingly nurturing the light inside ourselves against the darkness outside, and sharing it with others. Matariki is a celebration of a new year, a new cycle, the days will be at their shortest, the nights their darkest, and we will change direction and start walking the spiral outwards as the lights returns, the days slowly growing longer.

I offer gratitude for the small things in my life that give it meaning, richness and depth. Working in community, digging my bare fingers into the wet soil to grow our food. As always, taking the time to make our food from scratch. Sharing the love of organic whole foods with you amazing Conscious Tribe. Meeting in circle with open, brave women to heal. Devoting a day to serving hot soup and home baked bread to the kids at school and receiving great joy as they yum it up! These are the things that I am grateful for, that give my life meaning and purpose. I look at these things and I feel amazing. I notice how I don't often allow myself to see that amazingness and I notice the awkwardness in saying. I am amazing. What do you do in your life that gives it deeper meaning? Do you see how amazing you are? For all the little things you do in your life that give it meaning, or share love, light or help to others or yourself? Take this winter inwards looking time to offer gratitude for the small things that give your life meaning and joy and to really see how amazing you actually are.

I also give gratitude to all the amazing souls out there that inspire me every day to be a better person and do what I can to make the world a better place. We all have our place, part and immense power in this truly interconnected reality we share.

I've got Organic Coconut Water, Ariki Coffee and Buckwheat back in stock.

We are one conscious life,

Namaste

Kate

Community Garden Winter Abundance

Winter Solstice Spiral, Oromahoe School Light Festival

Wholefoods Pantry Starter Packs and Raw Cacao Buckwheat Crackles

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

Neva's Raw Rainbow Cake

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

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.