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! : )
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.
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.
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).
