Protecting our Mother Earth, The Defining Issues of our Time

These are the defining issues of our time, the defining times of our lifetime. I can feel it in my bones. The protection of Water, Mother Earth, All that is Sacred. Life itself. This is why we are here, why we were born now, in this lifetime. As protectors, guardians of the land, the future and all that is right.

The joining of the Native American Indian Tribes, Indigenous Peoples of the World, and all People of the Earth in the protection of the Water and Sacred Land at Standing Rock is the visible pinnacle the whole world is watching of the transition we are making from the old, poisonous, toxic, destructive, unfair, oppressive, fossil fuel, death system to a new, fair, sustainable, clean energy system based on a deep respect for ALL Life.

The next Global Synchronised Prayer for Standing Rock will take place on Monday 5 December at 5am New Zealand time. You can sign up to join the live broadcast here; praywithstandingrock.com There you will also find information on how else to support the protection of Water and Life through signing petitions and donating to the Water and Life Protectors camps.

I will be holding a fundraising for Standing Rock Yoga Class on Monday December 5 at 6pm in the Park across the river from the Stone Store. Please bring $10 to donate to the Standing Rock camps. We will consciously devote our practice and energy to the support of the Water Protectors at Standing Rock.

I will hold a fundraising Yoga class on the first Monday of every month as a reminder to ourselves of our part in the bigger picture, and our power to awaken and create change. We will start the month with the intention of sending energy and prayers where it is needed. We can collectively decide what to devote our practice and donate to.

We are not here to take as much as we can in one lifetime. We are here to share our unique gift in benefit to the whole, to leave the Earth better than we found it for our children and future generations. We are deeply interconnected in this giant web of life. If you are being called to speak up, to take action, speak your truth, do it now. It takes courage to stand up for what is right in the face of the last breaths of this dying system, to awaken to the power we all hold. Your children and grandchildren will ask you where you were and what you did now.

There is a new price list attached to this newsletter, remember the power you hold in each conscious thought, decision and action you take. Nourishing yourself and your family with organic whole foods is a powerful way of speaking for the future you want.

I have plenty of yummy recipes to share but feel the deeper space created in this newsletter I was called to write isn't the place to share them... hopefully you will hear from me soon enough again!

LOVE

We are One Conscious Life,

Namaste

Kate

Meghan Currie Yoga Teacher Training in Bali x

I'm back!

And fully restocked! Have you missed having a pantry full of organic whole foods as much as me?

My month away in Bali completing the Meghan Currie 200 hour Yoga Teacher Training was the most amazing, beautiful, life changing experience. Coming home has been just as amazing, beautiful and life changing, perceiving everything through fresh eyes with such deep gratitude and appreciation for the life we share. I returned home qualified as a Yoga Teacher with a deep love and passion.

The first thing I did to settle home was get grounded by preparing nourishing creations in my kitchen with fresh organic veggies from the community garden (dropped at my door the day I got home!) and fresh organic whole food ingredients.

I am loving the spring warmth and energy of new beginnings. The flavours I am loving are huge handfuls of fresh mint from the garden thrown into smoothies and salads and raw cacao. There was a terrible few days last week when I ran out of raw cacao! It was horrific and made me realise how much I love and use this superfood ingredient. I add its nutrient, mineral and antioxidant rich goodness to smoothies, raw chocolate, raw treats, hot cacao, baking, dessert, granola, pikelets, porridge, pretty much anything you can imagine... you can only imagine how devastated I was to be without it for 2 days!!! Luckily I now have a bulk supply of it at a much cheaper price. Read on for a scrumptious fresh raw cacao peppermint slice, yum!

In the Yoga realm, I am stepping in for the beautiful and inspiring Francie Toto from Bendy Bits Yoga for the next few weeks as she takes some time out to do some personal healing. The first class is tonight! Tuesdays 7.30 to 8.30pm at PTforME 457a Wiroa Road. I would be so honoured if you will join me? Tonight we will be consciously and gently flowing with the timing of the New Moon in Scorpio as our inspiration for seeding new intentions, paying loving attention to our hips and pelvis and allowing space for deeper emotions to rise. Here are some pics from Bali of my teaching practicum. Stay tuned for more.

I'm so happy to be back, back in touch with you, appreciating our Northland summer, teaching yoga, and creating whole food goodness.

We are One Conscious Life,

Namaste

Kate

Leading a grounding meditation. Photo: Exhale Yoga Retreats.

Demo time. Photo: Exhale Yoga Retreats.

Celebrating Life at the Winter Solstice

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

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

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!

Preserved Lemons and Wise Words

I feel restless,
like a spring bud, impatiently waiting
to break through the earth into the sunshine.
Coiled like a spring, I am ready for
Spring time!

I have a fresh price list with new products and locally roasted, organic Ariki coffee! This coffee is honestly the best, if you haven't tried it, you must, and you can only get it here.

My inspirations this month have been spending time with my mama, learning to preserve the lemons from her tree, and a magic find on her bookshelf, A bread cookbook printed in 1971, these words from the author Edward Espe Brown just ring so true and beautiful.

"Bringing food alive with your
loving presence.
To have compassion, to have respect
for fresh foods, for broken bowls,
for dirty napkins, and little bugs.
To take care of leftovers,
not saying, oh that's all right, we have plenty
we can throw that away.
Because everything is saying love me,
have compassion, hold me gently."

"Coming from the Earth, returning to the Earth,
transformed and transforming the material spirit:
I am consumed.
If you must cook,
      please offer yourself
      a substantial piece of emptiness.
      Hold back nothing,
      until you experience offering,
      "Eat me! and be nourished.""

All my love and light,

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