2 frozen bananas, 6 brazil nuts, 3/4 cup nut, seed or rice milk, 3/4 cup water, 1 heaped tbsp carob powder (or raw cacao powder), pinch cinnamon, 1 tbsp Maca (optional), bee pollen on top (optional), blend well, enjoy sweet, creamy, cold, refreshing goodness! Serves 2 - 3.
Too hard to take good photos before these quick and hungry wee hands get there first!
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.
Mini Lime and Coconut Pies
Hello friends,
Just a quick letter to Thank You! Thank you for being a part of this journey with me.
Conscious Life is more than just a small business providing Organic Whole Food ingredients at an affordable price.
Conscious Life is about saying YES to co-creating a healthy, sustainable, abundant future for our children and future generations, through Conscious Living; the awareness of the immense power each of us holds to co-create our world and reality through the thoughts, words, decisions and actions we make every day.
Together we CAN create a nourishing future, free of toxins, with clean air, forests and oceans and a deep respect for ALL life.
Thank you for joining me, for being Conscious, for Loving, for your custom, your feedback, your energy. It means the world to me.
I am super excited with dreams looking into the New Year of making Conscious Life better and brighter. And of course lots of Yoga!
Right now though I am feeling the end of year energy and am looking forward to a rejuvenating break and returning refreshed with rekindled energy to pour into this!
I will be in touch in the New Year with exciting things and a regular Yoga Class schedule.
For now here is a refreshed summer price list, I am fully restocked with lots of beautiful new products. Superfoods invigorating and enlivening Matcha Green Tea Powder and Beetroot Powder, Carob Powder, Popcorn is back, and Coconut Oil plus all the usual delicious nutritiousness.
I wish you a summer break full of love, laughter, salt, sand and sea, nature and rejuvenating energy, I wish you an inspiring New Year!
LOVE
We are One Conscious Life,
Namaste
Kate
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.
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.
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!
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.
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!
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.
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).
