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.

Wholefoods Pantry Starter Packs and Raw Cacao Buckwheat Crackles

Kia Ora my Conscious Crew!

It's so exciting and uplifting, every where I look, I see and meet people doing inspiring things, making huge positive changes in their own lives and inspiring others and the wider community to do the same.

Each of us are immensely powerful. Each thought, decision and action is creating the reality we share, the ripples spread outwards and inwards for ever. Think that positive thought, make that decision with integrity, and take that small step!

It gives me great joy to be able to offer my new Whole Foods Pantry Starter Packs. A perfect bundle of everything you need to transform your pantry into a whole foods pantry. Often taking the first step is the hardest thing! I've designed these packs to make it easy, affordable, inspiring and fun. Once you have everything you need right there, there's nothing stopping you. These packs make great housewarming gifts or student care packages. Each pack will include inspiration and a little surprise treat.

Two people inspiring me right now are Linz from Hart, Mind and Food, and Anna from The Veggie Tree. Both are offering the opportunity to learn to truly nourish yourself through the food you eat by holding cooking classes. Linz's next class is a Raw Food Dinner Party this Sunday afternoon 1 - 4pm. Anna is holding classes on Saturday afternoons. Check them both out for more info on Facebook.

As for my small steps towards positive transformation, I have committed to doing my Yoga Teacher Training later in the year in Bali. I will be dedicating a part of my trip to giving back in the best way I can. I'll keep you updated, your support is hugely appreciated!

I've got Organic Coconut Water and Ariki Coffee back in stock, no buckwheat or popcorn yet sorry but keep an eye out for more exciting new products I'm planning. Read on for Raw Cacao Buckwheat Crackles and what you get in the Whole Foods Pantry Starter Packs.

We are one conscious life,

Namaste

Kate

Raw Cacao Buckwheat Crackles

1/4 cup coconut oil (melted)
1/4 cup maple syrup
1/4 cup raw cacao powder
1 tsp vanilla extract
pinch salt

3/4 cup activated buckwheat
1 cup coconut chips
1/4 cup goji berries
1 tblsp chia seeds

Mix the coconut oil, maple syrup, cacao powder, vanilla and salt until well combined and chocolatey. Add the rest of the ingredients and mix well until everything is nicely coated. Add teaspoonfuls to mini muffin cups or trays and set in the freezer.

Activating buckwheat is easy, just soak it in water with a dash of apple cider vinegar for a few hours, then drain it and dry it on paper towels, spread it over an oven tray and dry it in the oven on the lowest temp, lower than 50, until it's completely dry and crunchy. This will take a few hours too. Activate a big batch to add to granola or raw slices or salads!

Don't forget to tag your creations #weareconsciouslife on Instagram or Facebook, and share the love!

Whole Foods Pantry Starter Pack 1 $100

Coconut Chips 100g
Desiccated Coconut 100g
Coconut Sugar 200g
Oats 500g
Brown Basmati Rice 500g
Quinoa 250g
Almonds 200g
Brazil Nuts 200g
Cashews 200g
Chia 100g
Flaxseed 200g
Sesame 200g
Sunflower Seed 200g
Pumpkin Seeds 200g
Sultanas 200g
Dates 200g
Goji Berries 100g
French Green Lentils 200g
Mung Beans 200g
Chickpeas 200g
Cacao Nibs 100g
Wholemeal Spelt Flour 1 kg
Cinnamon 50g
Ginger 50g
1 Litre Glass Jar x 1
700ml Glass Jar x 2

Gluten Free option Buckwheat 500g instead of Oats, Buckwheat Flour 500g and Coconut Flour 500g instead of Spelt Flour.

Ultimate Whole Foods Pantry Starter Pack $200

Coconut Chips 100g
Desiccated Coconut 100g
Coconut Sugar 200g
Vanilla Extract 100ml
Apple Cider Vinegar 750ml
Conscious Life 3 Greens Superfood Blend 50g
Oats 500g
Brown Basmati Rice 500g
Quinoa 250g
Almonds 200g
Brazil Nuts 200g
Cashews 200g
Chia 100g
Flaxseed 200g
Sesame 200g
Sunflower Seed 200g
Pumpkin Seeds 200g
Sultanas 200g
Dates 200g
Goji Berries 100g
Raw Coconut Oil 1 Litre
French Green Lentils 200g
Mung Beans 200g
Chickpeas 200g
Cacao Nibs 100g
Wholemeal Spelt Flour 1 kg
Cinnamon 50g
Ginger 50g
Raw Cacao Powder 500g
Raw Maca Powder 400g
1 Litre Glass Jar x 2
700ml Glass Jar x 2

Gluten Free option available too.

That is a whole heaping lot of amazing organic whole food deliciousness! 

I'll leave you with some lovely feedback from one of my inspiring customers...

"I activate all my nuts and seeds and honestly notice such a difference in the quality of your products in comparison to other places I source them from!! My energy increases so much." Nik from www.nirmalawellbeing.com

Thanks!

X

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. 

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

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

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!

Ginger Kisses, gluten, dairy and sugar free

Ginger Kisses
gluten, dairy, sugar free

1/2 cup dates chopped and soaked in hot water
1 cup brown rice flour
2 tblsp ground ginger
1 tsp cinnamon
1 tsp vanilla
2 eggs
1 tblsp melted coconut oil
1 tblsp melted honey
1 tsp apple cider vinegar
1 tsp baking soda

Blend all ingredients except save half the dates for the icing. Drop small rounds on a greased baking tray and bake at 160 for 6 - 10 minutes until risen and browned.

Whipped Coconut Cream Icing
Blend the solidified part of 1 coconut cream can, the rest of the dates, vanilla and cinnamon, it will thicken when chilled.

Assemble kisses when totally cooled.

These kisses would be perfect Christmas treats, I also have cacao powder, cacao butter and goji berries... I'm imagining crazy delicious raw chocolate goodies for Christmas, yum!

Enjoy this beautiful season, an extra reason to spend some time creating and enjoying good food and times with loved ones.

Give love and nourishing food!

Namaste

Kate xx

Carrot, Kumara, Orange and Ginger Muffins

The beautiful organic ground cinnamon and ginger is so much fresher and more flavourful than any ground spices I have tasted before, they can't even compare, the ginger is spicy and the cinnamon smells sweet. I couldn't help being inspired to play around...

Carrot, Kumara, Orange and Ginger Muffins
gluten, dairy, refined sugar free

1 cup brown rice flour
1 cup ground almonds
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
2 cups grated carrot
1/2 cup raisins
1/2 cup pumpkin seeds
1/2 cup coconut
2 tblsp chia

3 eggs
1 cup mashed kumara
1 tsp vanilla
2 tblsp melted cocnut oil
2 tblsp melted honey
juice and rind of 1 orange
1 tsp apple cider vinegar
1 tsp baking soda

Combine dry ingredients in one bowl and wet ingredients in another. Add wet mix to dry ingredients and just mix enough. Bake in muffin trays at 180.

To make whipped coconut cream icing, use just the solidified part of the coconut cream in the can and whip up with a squeeze of orange juice and some chopped dates, you can soak the chopped dates in the orange juice to soften them first.

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).