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!

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.