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.
Celebrating Life at the Winter Solstice
Oromahoe School Arts Week Nature Mandala made with Love and Gratitude by Kids
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
Warming, Immune Boosting, Stomach Settling Tea
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
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.