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

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

Morroccan Lentils and Sweet Spiced Spelt Couscous

Morroccan Lentils and Sweet Spiced Spelt Couscous

This recipe is sweet and spicy, warming and comforting, perfect for chilly autumn eves.

For the lentils:

coconut oil
1 onion
3 cloves garlic
2cm fresh ginger
1 tsp cumin, turmeric, cinnamon
1/2 tsp paprika, coriander
31/2 cups brown and green lentils soaked
1 cup tomato passata
6 cups homemade stock or water
pumpkin, carrot
preserved lemon
salt, pepper
coriander
lemon juice

Fry the onion in 1 tbsp coconut oil until soft, next add the garlic and ginger and then the spices, fry a minute or so until fragrant. Add the lentils, tomato passata, stock or water. Cook until the lentils are soft and liquid has reduced. Add the veges, preserved lemon, salt and pepper about 10 minutes before the lentils are done. Stir through the fresh coriander and lemon juice just before serving.

For the couscous:

11/2 cups spelt couscous
handful dates chopped
handful brazil nuts chopped
1 tsp cinnamon
lemon zest

Mix all ingredients together, pour over just enough boiling water to cover everything. Cover with a lid and leave for 10 minutes. Once the water is absorbed, fluff up the couscous with a fork and stir through some ghee or butter.

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! : )

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).

Spicy Chai Coconut Fruit Bread

Hi there,

Welcome to the first Conscious Life instalment!

I am super excited to start supplying all you beautiful people with fresh, affordable, organic whole food ingredients, and even more excited about sharing my passion for creating and eating delicious, nutritious, whole food, bursting with goodness.

You really can taste and smell the freshness of these ingredients, they are sweet, aromatic, crunchy, fresh! A far cry from the sometimes bitter, rancid or stale taste of food that’s been sitting on a shelf too long.

That’s why the first recipe I’ll share is this super simple idea, no mucking about, just so yummy and fresh. It has been the favourite in our house since we received our first ingredients. It’s our go to breakfast, morning tea, lunch, afternoon tea, dessert.

Simply slice a banana, dollop on yoghurt, sprinkle generously with fresh, sweet and crunchy pumpkin seeds, coconut chips and chia seeds. So good!

I feel the next recipe is a fitting one to share first as the original bread recipe is my Mum’s famous home made brown bread. An absolute favourite, the recipe shared many times, the smell and taste of warm, home baked bread, fresh from the oven, evokes the best memories of devouring slices slathered in melting butter, really can you beat it?

I’ve suped up the original recipe with loads of juicy dried fruit, coconut and fresh chai spices to create…

Spicy Chai Coconut Fruit Bread

1 cup hot water

1 tablespoon honey or sugar

1 cup cold water

1 tablespoon yeast

4 cups wholemeal flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground cloves

1/4 teaspoon himalayan or sea salt

1/2 cup chopped apricots

1/2 cup raisins

1/3 cup pumpkin seeds

1/3 cup flaxseeds

3/4 cup coconut chips

Melt the honey in the hot water, add the cold water and sprinkle the yeast on top. Leave to bubble for 5 or so minutes.

Combine the dry ingredients and stir in the yeast mixture once it’s frothy and activated. If it’s a little dry just add a drop more water.

Put it into an oiled loaf tin and leave it to rise in a warm place for about an hour.

Bake at 180 for about 45 minutes, it will sound hollow when tapped when it's done.

Absolute heaven, for afternoon tea, slathered in melting butter, with my mama as company and a fresh pot of dandelion tea.

I hope you get a chance to order some goodness, take the time in your kitchen to create some love and share with special people.

We are One Conscious Life.

Namaste

Kate