Nomadic Gypsy Luxe are three words to describe the Kultcha Collective woman, she is wild and free, brave and loving of all creatures. Our inspiration for our womens clothing and jewellery label is inspired by our travels through different cultures all over the world. Follow us in Instagram , facebook, tumblr, pinterest to share the love and inspiration... www.kultcha.com.au
#Repost @disfunkshionmag featuring our Nevada neckpiece in this stunning colorful 'Paradise Lost' shoot for a recent editorial. 💖💜🍉 ・・・ Its Flashback Friday and we are excited to share some of our favorites today! This is from our PARADISE LOST editorial two print issues ago by the amazing @danielav with hair and MU by @keciabella and beautiful model @mahinag
Raw Buckwheat granola Recipe, A Healthy snack to keep us going during the busy sampling season.
We need to keep ourselves sustained during this busy sampling time in the Kultcha studio, so I whipped up a lovely snack to enjoy throughout the day… Easy and nutritious!
Here's the recipe below...
I just love this with a cup of tea morning tea time, or as a breakfast cereal alternative broken into pieces with your choice of milk and fresh fruit, or just a simple snack to keep us going in the Kultcha studio. This recipe is very much inspired by Lee Hakim a raw vegan chef from Livelee foods, whom I attended one of her ever inspiring workshops of raw vegan food check out her Facebook page Livelee foods.
2 1/2 cups raw activated buckwheat groats
1/12 cups of dates soaked for 15mins
3/4 cup currants or raisins
1/2 cup coconut hredded
1/4 cup sun flour seeds soaked for 4 hours
1/4 cup pumpkin seeds soaked for 4 hours
1/4 cup flax seeds soaked for 8-12 hours in 1/2 cup water (do not drain or rinse)
1tsp cinnamon
I have added organic blueberries, cranberries and bananas from our backyard garden. previously i have used fresh cherries when they were right in season Yum!
Blend up the dates with the water
put all ingredients into a large bowl, mix well by hand.
spread onto the dehydrator lined with baking paper
Dehydrate for 8 hours, then remove the baking paper
Dehydrate for further 12 hours or until the desired texture/crunch.
Simple!
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