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

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!

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.

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.

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

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!

Pumpkin Pie Quinoa Porridge

Rainbow winter sunrises and crescent moons.
The wheel turns, bringing gifts of each new season,
and always raw astounding beauty, mystic magic,
and deep connection through our Mother Nature.

Namaste,

Kate x

I've been finding winter breakfasts less than inspiring. I like to eat fresh, have never been much of a porridge girl, but my kids love it and it just feels right to serve something so warming, nourishing and comforting on a chilly morning. This recipe makes a nice change from oats and still doesn't take too much time or organisation for the those rushy weekday mornings. This even got a tick from 6 year old daughter who is usually less than approving of quinoa. I find it perfectly sweet and creamy with the pumpkin and coconut cream but if you like things on the sweeter side add a few chopped dates or raisins while cooking or sprinkled on top with some chopped walnuts and pumpkin seeds.

Pumpkin Pie Quinoa Porridge

1 cup quinoa
1 cup water
1 cup coconut cream/milk or milk of your choice
1-2 cups grated pumpkin (or left over roast pumpkin)
1 tsp cinnamon
1/4 tsp each cardomon, cloves, nutmeg

Leave quinoa to soak in water plus a drop of apple cider vinegar or lemon juice overnight. Drain and rinse well in the morning. Add all ingredients to a pot, stir and cook covered for 15 minutes, until quinoa is cooked and liquid absorbed, add a little more if you like your porridge runnier.

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

Morroccan Lentils and Sweet Spiced Spelt Couscous

Morroccan Lentils and Sweet Spiced Spelt Couscous

This recipe is sweet and spicy, warming and comforting, perfect for chilly autumn eves.

For the lentils:

coconut oil
1 onion
3 cloves garlic
2cm fresh ginger
1 tsp cumin, turmeric, cinnamon
1/2 tsp paprika, coriander
31/2 cups brown and green lentils soaked
1 cup tomato passata
6 cups homemade stock or water
pumpkin, carrot
preserved lemon
salt, pepper
coriander
lemon juice

Fry the onion in 1 tbsp coconut oil until soft, next add the garlic and ginger and then the spices, fry a minute or so until fragrant. Add the lentils, tomato passata, stock or water. Cook until the lentils are soft and liquid has reduced. Add the veges, preserved lemon, salt and pepper about 10 minutes before the lentils are done. Stir through the fresh coriander and lemon juice just before serving.

For the couscous:

11/2 cups spelt couscous
handful dates chopped
handful brazil nuts chopped
1 tsp cinnamon
lemon zest

Mix all ingredients together, pour over just enough boiling water to cover everything. Cover with a lid and leave for 10 minutes. Once the water is absorbed, fluff up the couscous with a fork and stir through some ghee or butter.

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.

Ginger Kisses, gluten, dairy and sugar free

Ginger Kisses
gluten, dairy, sugar free

1/2 cup dates chopped and soaked in hot water
1 cup brown rice flour
2 tblsp ground ginger
1 tsp cinnamon
1 tsp vanilla
2 eggs
1 tblsp melted coconut oil
1 tblsp melted honey
1 tsp apple cider vinegar
1 tsp baking soda

Blend all ingredients except save half the dates for the icing. Drop small rounds on a greased baking tray and bake at 160 for 6 - 10 minutes until risen and browned.

Whipped Coconut Cream Icing
Blend the solidified part of 1 coconut cream can, the rest of the dates, vanilla and cinnamon, it will thicken when chilled.

Assemble kisses when totally cooled.

These kisses would be perfect Christmas treats, I also have cacao powder, cacao butter and goji berries... I'm imagining crazy delicious raw chocolate goodies for Christmas, yum!

Enjoy this beautiful season, an extra reason to spend some time creating and enjoying good food and times with loved ones.

Give love and nourishing food!

Namaste

Kate xx

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).