Old Bus Depot Markets in Canberra

old bus depot markets in Canberra


It is with great delight that I can  now share with you that Gift of Our Earth is now up and trading at the Old Bus Depot markets in Canberra. The markets are on every weekend trading hours are 10 –4pm on Sundays.

The link for their website is here http://obdm.com.au/

you can follow them on Facebook and see what markets they are running, they have a lot of differnt styles of events including fashion, International days, Collectable Sundays, Retro and of course beautiful food events.


old bus depot markets in Canberra

old bus depot markets in Canberra

old bus depot markets in Canberra

Gift of Our Earth are here to answer all of your gut health issues and help you support your digestive issues with our products.  If you are not sure which flavour you prefer then I will always offer you a nice cold and refreshing sample first. Each markets is diferent and i will be adding different flavours depending on what fruits are in season. This week we had plain Kombucha ( always a favourite), raspberry water kefir and I had fun experimenting with organic strawberries and peaches….yummmmooooo.

Thank you Canberra for all of your support, it has just been amazing. Look forward to meeting and chatting with everyone next weekend.


Angela XX

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What is milk kefir….



Many of you many know that I float between  eating as a vegetarian and some days eating as a vegan and then some days raw and some days a combination of all three.

I have also been using many fermented foods in my diet for years but I was recently sent down the path of discovering that I have Leaky gut (and a few other issues from a life time of taking heavy pain killers and pharmaceuticals for my chronic back pain.)

I have had to clean up my diet even more to cut out sugar, gluten, dairy, caffeine and alcohol…..there a few that are so easy and one that is a little hard, I will let you guess which one is the hardest.!!

So this journey lead me down the path of discovering the health benefits of milk kefir…have you ever tried it?

To start with you must purchase some milk kefir grains or find a friend who uses the grains, you can purchase them from me if you wish, just leave a comment below. Kefir grains are a living culture, they are a combination of bacteria and yeast existing in a symbiotic colony and clumped together with casein and complex sugars. They look like little pieces of chopped up cauliflower.

To make the milk kefir you need some full fat organic milk and then you add your grains to the milk, leave your jar out of the refrigerator and cover with a cloth, leave for 12–48 hours depending on the temperature or the consistency you are after. If you strain the kefir off after 12 hours it should resemble runny yoghurt and slightly effervescent.

If you leave the kefir for a longer period of time you will see the kefir will separate into solids and whey, as this is now a fermented drink you can use both the whey and the solids in cooking, cheese making and many other amazing dishes.

After you have waited the desired amount of time you must strain off the milk and repeat the process. Use a plastic sieve and a wooden spoon and slowly and gently sieve the milk mixture off the grains,trying not to break up the grains too much. Find a clean glass jar and pour you milk in, put as much milk as you think you will drink over the next couple of days, I like to make my milk kefir every second day so I only make 1-2 cups of milk. You don’t need to rinse the grains before adding them to your next batch, if you decide you do want to give them a quick rinse don’t wash them in hot water or water with chlorine as it will kill them. If you are going away on holidays or you just want a break you can pop your grains in milk into the refrigerator and they will go to sleep ,they should last for a couple of weeks.

Now the fun begins, deciding what you are going to do with your probiotic drink….you can drink it as is, you can add it to a smoothie, you can pour if over a fresh fruit salad, make cheeses or drizzling it on the top of a soup with a handful of chives…..perfect.

Kefir is much more beneficial then mainstream yoghurt, kefir has 35 different strains of bacteria and yeasts, most yoghurt only provide prebiotics. Kefir is great for boosting your immune system and the fermenting process creates lactic acid which helps to heal and sooth our gut lining, it is also rich in many vitamins and minerals.

I hope you have fun experimenting with your kefir and playing with fermented foods.

Angela XX

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What is Jun Tea..?

Jun tea is a wonderful fermented probiotic health drink, a little similar to Kombucha. Like Kombucha the Jun needs a SCOBY, a symbiotic Culture of Bacteria and Yeast.

The most exciting bit about Jun tea is that is made with green tea and honey. You must make sure you have the right scoby, you cant have Kombucha scoby and make Jun tea….the cultures have learnt to feed off the right types of sugars. Jun tea is slighty softer in flavour, lighter in colour and more effervescent than Kombucha.


One of the things that I love about Jun is that it has has shorter fermenting time than Kombucha, Jun usually takes about 3-4 days, depending on the temperature of course. That why I love fermenting Kombucha, Jun and Water Kefir…yes it is like the mad scientists house at our house…down in the laboratory…..scobys everywhere.

Another comparison between the two is that the Jun has less caffeine in the finished tea, as the scoby will eat and feeds off the honey and the caffeine. Jun tea is a great source of vitamins, minerals and antioxidants. Jun is also a natural probiotic which can help with digestive health and of course gut health and is a fabulous source of organic acids. As Grandma  once upon a time would always have lemon juice in water, drinking Jun tea has also become part of our health culture today. When you drink the Jun tea you are drinking organic acids that have a alkalizing effect on the body and can help balance the ph on the body, just like the lemon juice does!


4 teaspoon green tea
1/2 cup organic honey
2  litres of fresh filtered water                                                                                                                                                                                                            1 Jun scoby and half a cup of starter


Boil the water and and the green tea, let it steep for 10 minutes then add the honey and stir until combined. Leave the tea until it is cool, as with all fermented teas this part is important as heat will kill a scoby, so your tea must be cool and not hot. Add the scoby and starter mix to the tea.

place a cloth or tea towel over the top of the jar and place on the bench out of direct sunlight. Set and forget, you can sample it around day 3 and using a straw taste the tea and if it is to your liking you are ready to bottle you Jun tea.

I am happy to answer any questions you may have about this wonderful healthy giftofourearth@gmail.com

Once you have bottled your Jun tea you can place it in the refrigerator to stop the fermenting process. You should try and consume at least one or more cups of this fabulous drink a day to help with that all important gut health, and then you experiment with double ferments!!!


Angela xx

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Raw Carrot Cake with Cinnamon Essential Oil and Cashew Lime cream

I have been away travelling and haven’t had any time in the kitchen to play and create new recipes. So this week I had to make a huge effort to tie myself down and not get distracted and stay home and play!!!!

As I am sure you are aware, I don’t do dairy and so therefore I am always making my own nut milk every couple of days. I love the thought of making my own nut milk as you know exactly what’s going into your milk..eg no fillers, emulsifiers or thickners, just nuts, beautiful water, dates and salt. The issue that I now have, is that every couple of days I have heaps of almond meal or cashew meal that I cannot bare to throw away…….so I love being creative and finding ways to use up the nut meal.

This cake is beautiful and moist, almost too much so, a little like a pudding. Like most of this type of dessert you can eat it straight out of the freezer as a cold summer treat, I then slice it up and place it back into the fridge where it will hold its shape nicely.


I wanted to add the  Matcha green tea powder as it has wonderful health benefits such as it is high in antioxidants,boosts memory and concentration and helps to detoxify the body just to name a few,


I only added on teaspoon of Matcha Green tea as i didnt want to change the colour of the carrot cake, but if its for your eyes only then add more….and I added the baobab powder as it is high in antioxidants and vitamin C…and a delicous tangy flavour.





4 carrots (washed & peeled)
6-8 medjool dates (seeds removed)
1 tsp matcha green tea powder
1 tbs rice malt syrup
1 tsp baobab powder
½-1 cup almond meal (leftovers from nut milk)
1 drop of cinnamon essential oil
Good pinch Celtic sea salt

1 cup cashews (soaked overnight)
2 tbs organic coconut oil
1 tbs maple syrup (if desired)
2-3 drops lime essential oil



Place carrots in to blender and pulse to break them up a bit.  Add dates & pulse again.  Then add all other ingredients except for essential oil and blend until combined. 
If you’ve just made nut milk and you are using the almond meal from your fresh milk, this mix will be quite wet.    This cake is more like a pudding however, if you’d like a more firm dessert, I recommend you dry out the nut meal in the oven or dehydrator so that the cake is less moist.  Finally add the 1 drop of cinnamon oil & blend again.  Place mixture in prepared pan (For a fabulous presentation I used 2 small round 10cm springform tins).  
Place this mix in the freezer while you prepare the topping. 

Rinse and drain cashews.  Place into cleaned blender.  Add melted coconut oil & sweetener (if desired).  Blend until smooth.  If your cashew cream isn’t smooth, you can add 1-2 tbs coconut cream as this topping needs to be super smooth & creamy.  Add the 2-3 drops lime essential oil and blend through.    Retrieve base from freezer and spread cashew cream over the top and return to into freezer.   
Once firm, slice into portion sizes and sore in fridge.  This ensures the shape holds well and keeps the cake beautiful and moist.

Love to hear what you think about this recipe and the flavours I have put together.

Angela xx

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A great drink for your gut health…Kombucha




I’ve only recently started making this fabulous health drink – Kombucha. 

Kombucha has many health benefits.   It’s an ancient fermented tea beverage that is naturally carbonated and full of amazing probiotics and vitamins.  One of Kombucha’s main health benefits is its ability to detox the body, as it is rich in many enzymes and
bacterial acids that your body naturally produces or uses during a detox.

When Kombucha is regularly consumed it also has an anti-inflammatory effect, great for acne, fatigue, hypertension, arthritis and general good health.




Kombucha is really easy to make at home as it’s basically made form organic black tea and sugar.

You can use white sugar – but obviously organic is best.    Try to keep things organic as obviously this is a health drink so try to keep things pure to best meet your body’s needs.

The only other thing you will need is what’s called a ‘scoby’.  A scoby (or mother) are used  as they have the ability to reproduce.    A scoby is symbiotic colony of bacteria and yeast. 
You can now purchase these scoby’s directly from me by emailing giftorourearth@gmail.com

The fermenting process usually takes between 7 – 10 days during which time a new culture will be created from the original scoby.   You can either leave this in your container or share it with a friend.


1 litre of filtered water
¼ cup organic sugar
2 tsp organic black tea
1 scoby (or mother culture)
And you need ½ cup of pre made Kombucha


Add sugar to glass container.  Boil filtered water and add to sugar.  Add in 2 tsp organic black tea.     Allow to cool well as you don’t want to kill the new bacteria.    Strain to remove tea leaves (or you can use tea bags),   Now you add your scoby and ½ cup pre made Kombucha.   Cover the glass jar with a tea towel, paper towel, muslin cloth and allow to sit for 7-10 days.

Around the 7 day mark start testing it.  A great way to do this is to dip a straw into the drink & have a sip.  If it’s super sweet, then you know you need to leave it a bit longer, as the aim of the game is for it not to be over sweet as we need the bacteria to eat up the sugar.   It should taste slightly vinegary. 

Now you need to take out the scoby, reserve ½ cup of liquid and pour your Kombucha into a glass bottle and refrigerate.   Then you just repeat the whole process.

For therapeutic use it’s recommended to drink about ½ cup a day.   But if you are new to this, or have sensitivities or gut issues it may be wise to start with less & build up.

There are many fabulous & exciting ways to use Kombucha.  You can combine it in your cooking, use it for soaking & fermenting grains, wash your hair with it, make it into salad dressing. 



Have fun experimenting with your Kombucha and share with me some of your recipes.

Angela XX

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Vegan Coconut Panna Cotta with Toffee

I recently travelled to the beautiful tropical island of Fiji,  in the South Pacific. I was travelling to Fiji to follow my business mentor Pat Mesiti,  for a 4 day business conference. After the conference we decided  to stay for an extra week, and consolidate what will learnt …………..who goes to Fiji for 4 days and then goes home?

We were staying luxurious  Sofitel Fiji Resort and Spa, Denarau Island. We were able to take our time and sample the food at their amazing restaurant’s, we had breakfast in the Lagoon restaurant, which has a lovely outdoor area where you can get up close and personal to the little tiny frogs and lilies.



After finishing our course we were able to explore the island and find the local markets and try local food, the type not designed for tourists’….I love being able to find local cuisine and flavours in little back streets. Un fortunately due to the recent hurricane more of the bananas and papayas had been wiped out, so a feast of pineapples and coconuts were on the menu, with about 8 tiny papayas  found and slowly consumed….just heaven.

We have recently returned home to the South Coast were we have endured horrific flooding and freezing tempturaturess…well after sitting on a tropical island for a couple of weeks anything is freezing. All I could think of was coconut, fresh sweet delicous, nourishing coconuts. Now I don’t have access to a coconut tree so the next best thing is an organic tin of coconut cream…and this is what I dreamt up…






1 can organic coconut cream ( I used Ayam  coconut cream, 270 mls)

1 1/2 teaspoon agar agar

1-2 teaspoons of organic coconut syrup or nectar

2 drops organic lime essential oil

Fresh fruits of your desire


Place 1/3 of a cup of the coconut cream into a small bowl and add the agar agar and stir , leave it for 5-10 minutes. Bring to a gentle boils the remainder of the coconut cream and then add the agar agar mixture and stir until it all has melted and is not grainy. Add the sweetener and stir for a minute. I then added two drops of organic lime essential oil.

Pour the cream into small moulds and let it set in the fridge ,it doesn’t take long, maybe one hour. Then garnish with fresh fruits,coconut chips, lychees,citrus fruits or you could then do what I decided to do…

I actually then did a second can of coconut cream as I was excited to make a vegan toffee.


Vegan Toffee

3=4 tablespoons of coconut sugar

a small amount of filtered water


Place the sugar in a small saucepan and heat gently ,then add your water and boil. This is a matter of watching and not letting it burn, most people have made normal toffee with white sugar so its the same technique. After an few minutes you can pour the toffee onto baking paper to let it set and then crush it and sprinkle over the Panna Cotta or you can be impatient like me and have a semi set toffee which was thick and sticky and be happy.

Hope you enjoy the vegan version of a fabulous traditional dessert.


Angela xx

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little raw balls of goodness



Have you heard of bliss balls lately – well, they are everywhere in the shops, cafes etc.   Bliss balls are a speedy, healthy snack that are wonderful to have in your fridge; fabulous to have in your freezer – AND nutritious!    The basic recipe for bliss balls is so simple – only involving 4 ingredients – the main one being medjool dates.  Now, you can scrimp & save and use boring dried & packaged dates.  But, for a fabulous and exciting bliss ball – you MUST go medjool.  They are plump & juicy and divine tasting.  The other main ingredient is nuts.  I’ve used pecans, walnuts, cashews, almonds, brazil nuts.    You can vary the texture of your bliss balls by how finely you chop your nuts. 

For these bliss balls, we have the medjool dates, cashews, raw maca and lucuma powder.    For a little bit of information about raw maca it is an energising and revitalising super food.  Lucuma powder is high in essential trace elements, antioxidants and is gluten free.  It’s also of benefit to the immune system and tastes fabulous with a flavour similar to maple syrup or caramel.




Most people have a blender of nutri bullet in their homes.  These are so easy – you just add all your ingredients into the blender, blitz & pulse.  This is where you can add extra textures, so if you decide to hand cut your nuts you can then fold through to create more texture.  Then you can roll the little bliss balls in different coatings such as hemp seeds, cacao powder, raw cacao nibs, coconut or bee pollen.

As you know I am passionate about my essential oils.  The most recent combinations I’ve tried are spearmint & coconut, wild orange & cacao, peppermint & raw cacao nibs.

If you’d like more information about essential oils or how to purchase them, it’s www.mydoterra.com/giftofourearth.


1 cup cashews

3/4 cup dates

1 tbs lucuma powder

1 tbs raw maca

dash celtic sea salt

1 tbs coconut oil


Place all ingredients into your blender.  Pulse until all combined.  Shape into little balls of bliss and roll in your favourite delicious topping.

Let me know if you have a favourite personal bliss ball recipe, the combinations are endless.

Angela xx

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How to make water kefir…


Don’t you just love these close up pictures of these little grains of goodness….how exciting that you can make a probiotic drink for you and your family to have when ever you feel like it.

To make the water kefir you will need to by some water kefir grains from someone or be given some by your friends. Be aware that there are two types of grains one is for milk and one for water, I actually use both but the grains I am talking about today are…. water grains. If you would like me to post you some you can email me at giftofourearth@gmail.com and we can work out the postage and price ( for delivery in Australia only )




Things you will need…


One glass jar, with or without a lid. You can cover with cheesecloth or a coffee filter.

A wooden or plastic spoon ( don’t use anything metal..the grains don’t like it)

A large rubber band if you are using a cloth or paper filter.

One litre of good water, not chlorinated or with fluoride  ( rain water is perfect)

Half a cup of organic raw sugar, if possible.

Organic dried fruit..I use dried figs or sultanas. A slice of lemon and a pinch of celtic sea salt.


How to make the kefir…….


Some people dissolve the sugar in the water first, maybe Im lazy……I skip that step. Make sure your glass jar is clean and no soap residue from washing up. Swish it with some extra hot water just before you start. Put the sugar in your jar and add your cold water, give it a little stir to mix it up. Place in your grains, treat the grains with love as they are soft and breakable.

Add in your dried fruit and piece of lemon and pinch of salt. Cover the jar with your lid, cloth or paper filter and leave the jar in a warm area of your kitchen, not in direct sunlight.

Depending on the temperature, whether it is summer or winter will determine how fast your drink will take. You can always have a little sip and see if you like the flavour. Some people will strain off the water after this time and you can drink it straight away but I am  bubbles girl and always do a second ferment. When you strain off the water throw out the dried fruit..well feed it to the chickens or pop it in the compost bin. Bottle the water,use new bottles if you wish or you have friend s that drink wine get them to keep the empty bottle with the lids. This is the time when you can be as creative as your heart desires…you can add more dried fruit, slices of fresh fruit, fruit juices or combinations of all of the above.

Place the bottles with a tight fitting lid on the bench for a day or two, yet again depending on the warmth of your kitchen and time of year. After the second ferment I place the bottles into the refrigerator to slow down the fermenting process. Be careful when you open the bottles as some fruit juices can make an extra bubbly drink, you can always check and “burp” the bottles before placing them in the refrigerator.

Then you go back to the start and do it all over again. If you are getting tried of making the kefir or you are going away you can place them in the refrigerator, with some extra sugar and they will survive for a couple of weeks.

Once you have a system going its great to share this wonderful probiotic drink with your family and friends and there bodies will love you for ever. We used to drink a lot of soda water ( that we made ourselves ) now our we have a huge selection of organic healthy drinks that are so nourishing, its such a lovely feeling when you can share the things you make with the people who mean the most to you.




Please if you have any questions on how to make water kefir I will be only to happy to help, just contact me through the email link above.


Cheers and good health.


Angela xx

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The Yummiest nut milk I’ve ever had….

I have been milk free (dairy free) for about 12 months now and have dablled with differnt types of milks for quite a while. I started out using soy as it so delicoius and creamy…well not anymore, after researching soy I soon realised  that drinking soy was probably not a great idea. If you are still using soy I truly believe you should have a little look on the internet…..very scary,  unless its of the fermented kind. I then tried almomd milk, oat milk, coconut milk from many different sources..expensive ones to cheap ones. The problem with alot of pre-made nut milks is that they are sitting on shelves in shops, the companies that make the milk have to  add lots of extras in the milk so it can sit there unrefrigerated. They have many additives, not just the nuts and water but suagrs, fillers, emulsifiers, thickners, one post I was reading yesterday said that there were 13 other ingredients in the nut milk, other than nuts and water!



A lovely friend gave me this recipe and thought that I was making just another nut milk but this is the creamiest most delicous nut milk I have  ever ever tried and after doing some research on the internet today I know know why this milk is the BEST

I used activated nuts!

Do you know what activated nuts are?…well Im glad you asked….

Raw nuts have contain phytic acid which  our digestive system can find hard to break down which can lead to many upset tummies. Also nuts contain enzyme inhibitors so by soaking the nuts in water we can release the enzyme inhibitors ( you can add a teaspoon of celtic sea salt to the water for soaking if you wish) Once the enzymes have been released you can now say that the nut has been “activated” and  the nut is awakened, the nuts will be swollen and some may even split. So doing this sort of prepares the nuts for sprouting. After the nuts have been soaked overnight and rinsed in fresh water you can now dehydrate them. By dehydrating the nuts at a low temperature your will also be removing more of the phytic acid making all of the nutrients in the nuts assimilate better in our body. I had my nuts soaking during the day and then had them in the dehydrator over night ( use a Kuvings dehydrator, please email me if you would like a quote) check with your brand of dehydrator on how long your nuts will need. I did 1kg of both the almonds and 1kg of the pepitas and have them in an airtight jar ready for the next batch of milk. By the way I am going through the milk will be very soon….




3/4 cup of soaked and dehydrated  organic pepitas

1/4 cup soaked and dehydrated organic almonds

2-4 cups filtered water depending on how creamy you wish the milk to be.

2 dates seed removed

pinch celtic sea salt

Place all of the ingredients in your high speed blender for a couple of minutes and then strain the milk through a nut bag. My brand of blender is a  Froothie it is  the best blender I have ever purchased , I use my blender everyday in the kitchen, if you would like a quote on a Froothie , please let me know and I can get you the latest price.

Squeeze the milk out of the bag so that you can get as much moisture out of the bag leaving behind the nut meal. You can feed the meal to the chooks or compost. Even more exciting is to put it in the oven to dry out or dehydrate and use it in baking of cakes, biscuits, bread, pancakes etc. If you aren’t ready to use the meal just pop it in the freezer.

Place the nut milk in the fridge and then spend time thinking on ideas on how to use it up as its just so yummy…smoothies, tea, coffee, chai latte just to name a few..

Love to hear your feedback on this fabulous nut milk and let me know what your favourite nut milk is.


Angela xx

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Water Kefir….. a healthy drink


Have you heard of water kefir?

Water kefir came into our lives a many years ago , when I first tried this unusual drink  was a semi flat flavoured drink that I didnt particularly like the flavour of, a bit like vomit really..well thats what I remember.  One year later I was staying on the  Gold Coast with a friend and she said…..would you like to try some of my water kefir?…oh no thats fine …I said… Im not sure that I like it. She went to the fridge and opened a green wine bottle and as she turned the lid it fizzed. Wow…….a little early in the morning for bubbles  I said….…No this is the water kefir!, and now would you like to try it?

Well my addiction started from that moment on, as I am partial to a few bubbles. I had learnt from my friend that she always did a second fermentation with the kefir and my friend had only ever done the first ferment as she didn’t really like bubbles.

So what is water kefir and why is it so fabulous for us I hear you ask….

Water kefir is is made from kefir grains, little gelatinous looking and yeast cultures made up of strains of healthy bacteria. These little grains live in a symbiotic relationship together. Also found in the water kefir are vitamin B, vitamin K, folic acid , potasium , magnesium and phophorus. These grains are living and if you treat them bad they will not survive. They like to be fed regularly and looked after in a nice warmish environment. If this is done they will constantly feed you and your family with amazing beautful refreshing bubbly drinks.


Each batch of water kefir contains different strains of healthy probiotic bacteria.  You can make the water kefir by adding organic sugar to water and those tiny little grains go straight to work and eat up all that sugar creating lots of bubbles and hence carbonation . So there is no need to be frightened of the amount of sugar that goes into the water. There are many health  reasons to drink water kefir, some include aiding your digestion,skin issues, contribute to a healthy immune system, helps reduce inflamation in the body the list goes on…Google the health benefits of drinking water kefir, you will be amazed.

You can have your water kefir as a natural flavour( straight from the first ferment ) or as I found out you can make it extra delicous by making a second ferment and adding aditional flavours. You can use fruit juices, coconut water and diferent types of sugars. Which all go together to produce a fabulous fermented bubbly drink for you and your family to share.

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Stay tuned for my next post as I will explain the….How To ….and a couple of my favourite recipes and ….Where ….you can purchase the grains from…….from me of course.

Angela xx

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