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!
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!
We've also had our fair share of the bugs around, this tea recipe was created as a delicious alternative to lemon, ginger and honey drinks. The orange, cinnamon and ginger make it lovely and warming, while it also contains the immune boosting properties of orange, ginger, turmeric and honey, as well as the stomach settling benefits of fennel, cinnamon and ginger.
Warming, Immune Boosting, Stomach Settling Tea
1 orange
1 tsp cinnamon
1 tsp fennel seed
2 cm chunk of fresh ginger and turmeric root
honey
Quarter the orange and squeeze the juice into a tea pot, add the skin in too. Finely chop or grate the ginger and turmeric root and add to the pot with the cinnamon and fennel seed. Pour over boiled water and let steep. Stir in honey. Pour into cups through a tea strainer.
We are One Conscious Life.
Namaste
Kate x
Fresh Autumn Greetings,
A chill in the air, wrapped up in reds, oranges, browns and green apples. Warm woollens and hot soup bubbling on the stove. I'm not the only Autumn lover.
I've been wanting to get this new price list out to you for days, apologies if you were waiting. The amount of orders I've been receiving has meant it kept getting put back. And that's fantastic!
I was totally inspired on Sunday at a workshop held by Lindsay from Hart, Mind and Food at Flour Flower. Lindsay brings a lifetime of knowledge and an experienced chefs perspective to immune boosting super foods and nourishing whole foods. Let thy food be thy medicine and while your at it, infuse it with joy and passion, savour the colour, flavour, texture, love the taste! Not only was I inspired by Lindsay, I was inspired by a room packed full of people who care about eating real nourishing whole food. YES!
So seeing as this is a little rushed, I just want to share a collection of autumn foodie inspirations, I hope they light a spark in you to step into your kitchen and create, with love. I would like to share the recipes with you, hopefully soon on a real website and blog! And then they will all be there in one place to find as you need them.
Keep creating, eating, ordering nourishing organic whole foods, just reply to let me know what you would like.
Namaste,
Kate x
Green apples turn to Crunchy Autumn Apple Crumble, with homemade Coconut Milk and Cinnamon Coconut Cream
Autumn lunch of Warming Dal, veges and homemade red and green pestos.
Another lunch I've been loving... Autumn Rainbow plate, a rainbow of fresh veges, homemade rocket pesto, hummus, pink kim chi and a buckwheat loaf.
I just love a coffee and a scone or muffin! Dense, chewy, mmm, this day I just couldn't help it, coffee, Green Apple and Date Buckwheat Scones and a glass of fizzy fresh turmeric root and orange water kefir. Refreshing.
We are One Conscious Life.
Namaste
Kate x
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! : )
