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.

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.

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. 

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

Cardamon, Ginger and Cinnamon Spiced Feijoa Muffins

Cardamon, Ginger and Cinnamon Spiced Feijoa Muffins

These muffins are subtly spicy and feijoa tangy and light and fluffy and really hard to only have one!

1 cup brown rice flour
1 cup buckwheat flour
1/2 tsp cardamon
1/2 tsp ginger
1 tsp cinnamon
1 tsp baking soda
2 cups chopped feijoas
3 eggs
3/4 cup coconut cream
1/4 cup coconut oil (melted)
1/4 brown rice syrup or other sweetener
1/2 cups dates
juice of 1/2 lemon
1/2 tsp vanilla extract

Combine flours, spices and baking soda in a bowl.
Add remaining ingredients except the feijoas to a blender and blend until smooth.
Add the feijoas and the wet mix to the dry mix in the bowl and mix gently.
Bake in greased muffin tins at 180 for 20 - 25 minutes.

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

Carrot, Kumara, Orange and Ginger Muffins

The beautiful organic ground cinnamon and ginger is so much fresher and more flavourful than any ground spices I have tasted before, they can't even compare, the ginger is spicy and the cinnamon smells sweet. I couldn't help being inspired to play around...

Carrot, Kumara, Orange and Ginger Muffins
gluten, dairy, refined sugar free

1 cup brown rice flour
1 cup ground almonds
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
2 cups grated carrot
1/2 cup raisins
1/2 cup pumpkin seeds
1/2 cup coconut
2 tblsp chia

3 eggs
1 cup mashed kumara
1 tsp vanilla
2 tblsp melted cocnut oil
2 tblsp melted honey
juice and rind of 1 orange
1 tsp apple cider vinegar
1 tsp baking soda

Combine dry ingredients in one bowl and wet ingredients in another. Add wet mix to dry ingredients and just mix enough. Bake in muffin trays at 180.

To make whipped coconut cream icing, use just the solidified part of the coconut cream in the can and whip up with a squeeze of orange juice and some chopped dates, you can soak the chopped dates in the orange juice to soften them first.

Spicy Chai Coconut Fruit Bread

Hi there,

Welcome to the first Conscious Life instalment!

I am super excited to start supplying all you beautiful people with fresh, affordable, organic whole food ingredients, and even more excited about sharing my passion for creating and eating delicious, nutritious, whole food, bursting with goodness.

You really can taste and smell the freshness of these ingredients, they are sweet, aromatic, crunchy, fresh! A far cry from the sometimes bitter, rancid or stale taste of food that’s been sitting on a shelf too long.

That’s why the first recipe I’ll share is this super simple idea, no mucking about, just so yummy and fresh. It has been the favourite in our house since we received our first ingredients. It’s our go to breakfast, morning tea, lunch, afternoon tea, dessert.

Simply slice a banana, dollop on yoghurt, sprinkle generously with fresh, sweet and crunchy pumpkin seeds, coconut chips and chia seeds. So good!

I feel the next recipe is a fitting one to share first as the original bread recipe is my Mum’s famous home made brown bread. An absolute favourite, the recipe shared many times, the smell and taste of warm, home baked bread, fresh from the oven, evokes the best memories of devouring slices slathered in melting butter, really can you beat it?

I’ve suped up the original recipe with loads of juicy dried fruit, coconut and fresh chai spices to create…

Spicy Chai Coconut Fruit Bread

1 cup hot water

1 tablespoon honey or sugar

1 cup cold water

1 tablespoon yeast

4 cups wholemeal flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground cloves

1/4 teaspoon himalayan or sea salt

1/2 cup chopped apricots

1/2 cup raisins

1/3 cup pumpkin seeds

1/3 cup flaxseeds

3/4 cup coconut chips

Melt the honey in the hot water, add the cold water and sprinkle the yeast on top. Leave to bubble for 5 or so minutes.

Combine the dry ingredients and stir in the yeast mixture once it’s frothy and activated. If it’s a little dry just add a drop more water.

Put it into an oiled loaf tin and leave it to rise in a warm place for about an hour.

Bake at 180 for about 45 minutes, it will sound hollow when tapped when it's done.

Absolute heaven, for afternoon tea, slathered in melting butter, with my mama as company and a fresh pot of dandelion tea.

I hope you get a chance to order some goodness, take the time in your kitchen to create some love and share with special people.

We are One Conscious Life.

Namaste

Kate