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.

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.

Chocolate Quinoa Fudge Bites

Hello there!

It's been awhile! Honestly, although this is the 15th Conscious Life Instalment, I still don't feel like I've quite got this whole newsletter, blogging thing... I'm getting there. I've wanted to be in touch for weeks, before the school holidays, but life and children take centre stage during holidays, forget about getting anything else done except loving up that time with the kids!

We have, however, been having huge amounts of adventurous fun in the kitchen and I'm bursting with yummy whole food recipes to share! Let's hope I can get some of them up onto the blog in the next few weeks before... Bali! I'll let you know when the recipes are up via the Conscious Life Facebook page and my Instagram account which you can check out and follow at the bottom of the page. Please share if you love it!

So all my energy is focused on getting prepared and getting me to Bali for my 200 hour Yoga Teacher Training. I leave in less than a month. Just. A. Little. Excited. And super excited about what I can share when I return. A fresh perspective, new knowledge, refreshed energy. So please get your orders in soon, over the next few weeks, I will be away from September 11 to October 13.

Here are a few delicious recipes we have been loving!

All my love, sweet ones,

We are one conscious life,

Namaste

Kate

I discovered Red Quinoa!

Funny, you may think, for an adventurous whole foodie like me but I had always thought they were all the same, so why not go with the slightly cheaper option, white quinoa. They are NOT the same! Red quinoa seems to have less of the bitter saponin (which is the bubbly soapy stuff you thoroughly wash off quinoa before using) It's taste is sweeter and nuttier and yummier! My kids even approve and they have never really been quinoa fans. So here are two delicious and nourishing red quinoa recipes to try!

Eating whole foods is all about being prepared. Which generally I'm not really that prepared person! I don't plan. Ever. I do things super last minute. But I love feeding my family whole foods, properly prepared. So I've got into the habit on the weekend of just choosing a whole bunch of jars from the pantry, a mix of grains, nuts, seeds, pulses and legumes, and putting them in jars with a drop of Apple Cider Vinegar and water to soak overnight and then I cook them the next day. This way my fridge is full with a combination of properly prepared yummy whole foods for me to make my last minute, on the fly dinners, abundance bowl lunch salads, school lunches and healthy treats. It's a winner! So these recipes use cooked red quinoa which I had in my fridge.

These are healthy little sweet treats perfect for school lunches as they are nut and seed free but with the quinoa they still contain a high quality complete plant protein.

Chocolate Fudge Bites

1 cup cooked red quinoa
1 cup dates
1 cup shredded coconut
1/4 cup cacao powder
pinch salt
1 tsp cinnamon
1 tsp vanilla
1 tblsp brown rice malt syrup/honey/maple syrup (optional)
1 tblsp coconut oil (optional)

First chop the dates up a bit in the food processor, then add all the other ingredients and process well until it's all sticking together, then roll up into little balls and keep in the fridge. Adding in the optional tablespoon of rice malt syrup and coconut oil transforms these into decadent fudgy chocolate bliss!

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

Kiwi Chia Jam with Cardamon and Lime

Welcome to a fresh Conscious Life instalment,

For the last two weekends I have loved being at the market on Saturday morning, sharing sweet, nourishing, raw chocolate and treats and meeting interesting people interested in whole foods, so if that's you, welcome!

As much as I'd love to do it all, I've had to admit to myself, I just can't. I do look forward to having the space and energy to return to the markets when the time is right. So with a fresh perspective, I'm a mother first, committed to feeding my family nourishing whole food as close to it's natural state as possible. A big part of this holistic way of enjoying health and happiness is slowing down. Taking the time to cook from scratch, to spend time with my family, to relax! Feeling stressed and rushed seems a part of life these days, but I have made a choice, I do not want to feel like that constantly. Getting things done will come second to peace of mind.

So I apologise if this price list and newsletter has taken a little longer to get to you, but I invite you to slow down too. Nothing is more important than your health and happiness, so relax! You deserve it! Take the time to nourish yourself and your loved ones, with time spent together, doing things that nourish your whole being and with organic whole foods, cooked with extra time and love.

Enjoy the recipes and musings, take a look at the price list and just reply to this email with what you'd like to order.

Namaste,

Kate x

Kiwi Chia Jam with Cardamon and Lime

The yellow kiwi fruit I used are so sweet! No need for honey in this chia jam and I added a squeeze of lime and a touch of spice for an extra tang to balance the sweet.

2 cups chopped yellow kiwifruit
juice of half a lime
1/2 tsp cardamon
1/4 cup water
1/4 cup chia seeds

Roughly blend all ingredients except chia seeds, transfer to a jar and stir through chia seeds, leave in the fridge to set.

We devoured this jam on a batch of coconut pancakes, the recipe on the petite-kitchen.com blog, if you haven't had a look yet, do! Delicious, wholesome food, recipes and stunning photographs.

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.

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.

Zesty Lime, Coconut and Pistachio Raw Balls

Zesty Lime, Coconut and Pistachio Raw Balls

1 cup cashews
1/2 cup macadamias
1/2 cup pistachios
(or 1 cup almonds instead of macas and pistachios)
1 cup coconut
1 cup dates
rind and juice of 1 lime
pinch salt
3 tblsp coconut oil
1 tblsp honey (optional)

Process all ingredients in a food processor until well chopped up, not too chunky and will hold together if pressed. Roll into balls and roll in coconut to cover. Keep in a jar in the fridge to keep nice and firm.

Love those helping little hands!

Love feeding those little hands organic whole food goodness. I hope you feel inspired to do the same.

P.S. I love feedback! Leave me a message on Facebook or reply to this email, do you like my emails/recipes? Ordering is easy too, just reply with what you'd like to order, thank you!

We are One Conscious Life.

Namaste

Kate

Cinnamon Cashew Nut Mylk

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! : )

Raw Spiced Carrot Cake Granola

Raw Spiced Carrot Cake Granola

1/3 cup almonds
1/3 cup pumpkin seeds
1/3 cup dates or raisins
1/3 cup coconut
1 large carrot grated or chopped
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp vanilla

Soak the almonds and pumpkin seeds in water overnight, adding a pinch of salt and either a tsp of whey, a drop of apple cider vinegar or a squeeze of lemon juice, to kick start the process.

In the morning drain and rinse the almonds and pumpkin seeds and add everything to a food processor or high speed blender and process quickly until you've got a nice chunky texture.

We like this topped with homemade coconut yoghurt, coconut chips, chia seeds, chopped bananas and blueberries. It's a great breakfast on the go, eat it out of jars on the way to the beach!

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