Merry christmas friends!

From Natural Health Conscious Living, I want to wish you a very Merry little Christmas + a Happy New Year! 

2019 has been a fast, challenging year … shedding + purging so much old energy + preparing for the high vibrational, light filled new decade, 2020. The Age of Aquarius!

I’d just like to say a huge thanks for not only supporting my business, but for making conscious choices that tread lightly on our environment.

I’ll be putting my feet up for a few days to rest, (after festive cooking/entertaining/socialising) to reflect + prepare for next year, which will be big, as I continue to expand my little business in exciting new ways. My studio will officially open in February (after a long drawn out process – thanks 2019!), which I will be taking bookings for energy healing reiki sessions, cooking + essential oil classes (please email for bookings), and we will be offering a weekly yin yoga class! Thank you Steph!

I will also be collaborating with Stephanie of Holyoake Harmony + Bree of Earth Sound Healing, to offer you some beautifully blissful Yoga + Sound Healing Retreats (I will be the nourishing food component of the mix!) This collab is “Health Healing Harmony Retreats” … the first retreat will take place as a sundowner on 18 January in Dwellingup.

I look forward to connecting with you again soon + hope you’re enjoying some delicious whole foods this festive season with those you love, and who love you, (letting go of the need to be in toxic situ’s). Obligations, no more.

Thank you times a million.

With love,

Kristy x

Natural Health Conscious Living

Would you like to work with me?

Hello you. I’ve been waiting for you …

Coming together is a beginning. Working synergistically together is success.

In a couple of months, my new studio will be opening + I am looking to expand my business.  In particular, I am looking for some beautiful, energetic + self motivated heart based people to join my oily team. A conscious business, built no matter your life circumstances: married, single, with or without children, working a full time job or not. It’s a job you can curate exactly how you wish.

I am surrounding myself with the dreamers, the doers & the believers. Those who walk their talk. Who live a healthy lifestyle + wish to be of service to others, empowering them to do the same.

Let’s grow together to reach our maximum potential.
We will rise by lifting each other.

Do you want the freedom to pursue your true passions + purpose? Share ideas, thoughts, lessons learned + more. We…

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Creamy sun-dried tomato sugo pasta with roasted peppers & kalamata (GF)

Pasta is one of my favourite things to cook. It’s quick and relatively easy to whip up on a weeknight … it’s comforting, satisfying and most importantly, healthy.

Usually when I cook pasta, it’s different each time – as I like to throw in ingredients I have on hand, rather than do a specific shop. Waste not! However, there are a couple of exceptions to the rule, that I  adore – and smash out on a regular basis.

This, being one of them …

My sun-dried tomato sugo is a delicious pasta sauce that can alternatively be paired with prawns, dill and a slightly more heavy hand with the chilli (which I also regularly cook).

The pasta sauce can be made in advance and stored in the fridge over night, for when you are ready to use it.

(serves 4)

ingredients

sugo

organic extra virgin olive oil
1/2 red onion, finely diced
2 garlic cloves, thinly sliced
225g semi dried tomatoes chopped (reserve 6)
400g diced organic tomatoes
dried oregano
fresh basil leaves
dried chilli flakes
dollop of full fat plain yoghurt

1/4 cup kalamata, halved
6 semi dried tomatoes (reserved)
1 roasted red pepper (cut into strips)
good handful of spinach leaves
cracked black pepper
fresh chopped parsley
fresh basil leaves

325g gluten free penne pasta

persian creamy feta

method

Put a pan of water on for your pasta, (according to the packet directions) and bring to the boil.

In the mean time … In a large, deep pan (over a medium heat) add a slug of olive oil (or alternatively, I used the oil from the semi dried tomatoes). Add the red onion and sauté until translucent. Add the garlic and the semi dried tomatoes and continue to sauté for a a couple of minutes. Add the diced tomatoes, a really good sprinkle of dried oregano, 8-10 basil leaves, a sprinkle of chilli flakes (depending on how spicy you like it) and continue to cook until the sauce reduces and thickens.

Allow the sugo to cool slightly, then pour it into a blender and pulse a few times. Don’t puree, as it’s nice to have a little texture to the sauce. Add a generous dollop of yoghurt to round the sauce off, and give it that creamy element. Stir through and set aside.

Add your pasta to the boiling water and cook accordingly.

Whilst the pasta is cooking, gently heat your pasta sauce in the original deep pan. Throw in the kalamata, semi dried tomatoes and roasted pepper strips. Stir through.

Drain the penne (reserving a couple of tablespoons of cooking water) and add to the pasta sauce (including the reserved cooking water). Stir through. Add the spinach leaves (and wilt through), cracked black pepper, parsley and a few basil leaves. Serve in bowls with crumbled feta.