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

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

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!

Refreshing Raw Thai Style Soup

Kia ora Conscious Lifers,

We love summer! The heat, beach, camping, family, friends, parties! Here's a new price list, and a couple of cooling, refreshing recipes we've been enjoying these last weeks.

Love Kate

Refreshing Raw Thai Style Soup

2 red capsicums
4 tomatoes
1/4 red onion
2 garlic cloves
2cm chunk ginger
1/2 kafir lime leaf
1/4 chili
handful coriander
1 tsp turmeric
2 tsp braggs / tamari soy sauce
lime / lemon juice
pinch salt
1/2 can coconut cream
1 cup water

Blend everything well, add more water to get a nice soupy consistency. Eat cold and refreshing straight from the fridge for an easy, light, tasty summer lunch.

Sprouting

Hey,

I hope you're loving the sun, warmth and abundance that summer brings. Overflowing gardens, fresh strawberries, juicy blueberries. Colourful veges, green and crunchy salads. Fresh and vibrant health and eating!

I have a refreshed price list, full of pantry essentials, coconut, cacao, nuts, seeds, dried fruit, grains, pulses, oils, flours and spices. All super fresh and tasty! Ordering is easy and fast, simply email the quantities you'd like to iamkate@earthling.net I will respond with an invoice for payment and arrange drop off, so easy!

I have been loving sprouting mung beans, brown lentils and buckwheat for hearty, crunchy and fresh lunch meal salads. The divinely pungent spices, cinnamon and ginger have inspired delicious, nutritious, healthful, sugar, gluten and dairy free baking experiments, read on for photos, ideas and recipes.

Sprouting is easy, mung beans, brown lentils and buckwheat are delicious sprouted for salads, and so many other yummy things. Just soak in a jar overnight, drain in the morning and remember to rinse and drain morning and night until sprouted, only a day or two. So much cheaper and fresher than buying sprouts in the supermarket, and so incredibly great for you. Build a giant, crunchy, hearty salad meal with whatever fresh veg you have on hand and top with a nutty dressing, tahini, lemon, apple cider vinegar. Or peanut butter, fresh ginger, lime, braggs (soy).