Christmas Eve Chai Spiced Chocolate Ganache Tart

Happy New Year!

I hope you are loving up the summer heat and vibes, taking every opportunity to hit the beach, see the sea, get wet, gather with friends and family to celebrate life.

Here's a quick updated price list, with all the goodies and locally grown organic Macadamias, yum. Get in quick as I have a limited amount.

If you are like me you will be happy to be back to feeding yourself and your family with beautiful nourishing whole food after lots of holiday and celebration eating.

I am offering summer holiday Yoga in the park classes Monday mornings 9.30am in the shade of a tree in the park across the road from the Stone Store. Bring a mat if you have one and $10. The first class fees will be donated to the Standing Rock movement as the weather meant the original fundraising class was postponed. Please check my Facebook page as I will update that if the weather means a change in plans. These classes will tide us over until the school term starts and I can finalise class times and venues for a regular schedule. I am planning an after school class at Oromahoe School and a 6pm class for those who work.

Here's the recipe for a nearly raw, super simple, no bake, gluten and dairy free (as always) chai spiced chocolate ganache tart that I created for our Christmas Eve dinner. So much more beautiful to look at and eat than Christmas pud!

Thank you as always for your inspiration,

Enjoy!

LOVE

We are One Conscious Life,

Namaste

Kate

Christmas Eve Spiced Chocolate Ganache Tart

Base

1 cup shredded coconut
1/2 cup desiccated coconut
1/2 cup brazil nuts
1/2 cup raisins
1 heaped tbsp raw cacao powder
1 tbsp coconut oil
1 tsp vanilla
pinch salt

Add everything to a food processor and blend until it's all sticking together nicely. Press into the base of a tart dish or silicone cake mould and pop into the freezer to firm up.

Chocolate Ganache

8 dates
2 avocados
200ml or the solidified part of a can of coconut cream
1/3 cup raw cacao powder
8 pieces of Whittakers Dark Ghana Chocolate
1/2 tsp chai spices
pinch salt
extra coconut cream
berries, shredded coconut and flowers to garnish

Add the dates and avocado to a blender. Ever so gently warm the coconut cream in a pan and whisk in the cacao powder, chocolate, salt and spices until a lovely smooth, thick, glossy ganache forms. Add to the blender with the dates and avocado and blend until smooth. You can use a little bit of extra coconut cream if you need to. Pour or spread over the tart base and chill to set. Once nicely firmed up you can gently remove it from the pan or mould and decorate before serving.

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.

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

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

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

Raw Fig, Ginger and Brazil Nut Crumble Slice

Raw Fig, Ginger and Brazil Nut Crumble Slice

For the base

1 cup brazil nuts
1/2 cup cashews
1/2 cup sunflower seeds
1/2 cup dates
1/2 cup dried figs
1/2 tsp cinnamon
1/2 tsp ginger
pinch salt
1 tblsp coconut oil
1/4 tsp vanilla extract

Add all ingredients to a food processor and process until nicely chopped and will hold together well when pressed.
Press 2/3 of the mixture into the base of a slice tin or plastic container and put in the freezer to firm up.

For the filling

4 dried figs chopped
1 orange peeled or 2 fresh figs
1 tblsp chia
1/2 tsp cinnamon
1/2 tsp ginger
pinch salt
1/4 tsp vanilla extract

Add all ingredients to a food processor and process until combined well.
Spread over the base and crumble the remaining base mixture on the top. Put into the fridge or freezer to firm up and set then slice up and enjoy!

We are One Conscious Life.

Namaste

Kate

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