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.

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!

Autumn Love

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

Breakfast Fig Salad

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.

Gluten Free Kumara and Beetroot Gnochi with Dairy Free Sunflower Seed and Lemon Basil Pesto

Welcome Conscious Lifer's!

To another fresh price list and more interesting whole food recipes. The price list is fully stocked, apricots and buckwheat are back!

Today I share recipes with you a bit more honestly, life isn't always picture perfect, and waiting for that perfect picture isn't real life, especially while there are little people around! Here's a more honest peek at life and food around here.

I hope you enjoy the recipes and please order some yummy organic whole food for your soul xx

Let's start with...

Gluten Free Kumara and Beetroot Gnochi with Dairy Free Sunflower Seed and Lemon Basil Pesto

Gnochi

1 large kumara
2 large beetroot
1 egg (optional)
11/2 cups brown rice flour
salt pepper

Roast the kumara whole, prick holes in the skin with a fork first. Chop beets into large chunks and roast with kumara until the kumara is soft.

Scoop out the soft kumara from the skin and blend with beets in a food processor until smooth. Add the egg if using, and the brown rice flour, a large pinch of salt and freshly ground black pepper, process until smooth, still sticky but not too much.

Roll small amounts on a floured surface into long 1-2 cm thick rolls, chop into 2cm chunks.

Drop gnocchi into a big pot of boiling water, when they rise to the surface they are done.

Sunflower Seed and Lemon Basil Pesto

1/2 cup sunflower seeds soaked
bunch basil or other herbs/greens
juice of 1/2 lemon
1 clove garlic
salt pepper
1/4 cup olive oil

Process all ingredients in a food processor until desired consistency.

We ate our gnocchi on a bed of rocket and greens, smothered in pesto and drizzled with olive oil and fresh ground black pepper.

Refreshing Raw Thai Style Soup

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.

Sprouting

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).