And how do you make your delicious Organic Turmeric Chai Latte I hear?…..

I totally understand that there are so many Turmeric Lattes out there in the market place, so why do people constantly tell us that ours is soooo delicious and yummy…I don’t

Is it my special it the beautiful organic spices, is the secret utensils I use or maybe that extra splash of LOVE we add to the final mix? I am not sure but I am always and humbled and really appreciate when people take time out of their day to  come up to us at the markets or any of the Expos we do and say what a delicious drink we have prepared.

I am truely chuffed when you do take the time out of your day to come and tell us about our little cup of goodness, it really makes getting up at the crack of dawn and getting out of bed on the weekends alot easier. Well not in the middle of the Canberra winter…who wants to do anything at – 8 on a Saturday morning, that morning will stay with me for ever. I stayed huddled over my hot urn of Organic Turmeric Chai latte until my fingers warmed….it helped a little.

Gift of Our Earth has two Organic Turmeric products. I created the first as a savoury drink and then as winter drew closer I created the Organic Chai Turmeric for a little added warmth in the colder months.

turmeric lattespowder chai

I thought I would share with you today  how we make our super special Organic Turmeric Chai Latte.

If you have purchased a 70g packet there are approximately 20 serves per packet. I suggest using 1/2 to a 1 teaspoon of powder but the more the merrier, if you like the taste of turmeric?

Then on the stove add 1/2 cup of Organic Almond/Coconut blend and 1/2 a cup of Organic Rice milk.  Heat the milk up to the desired temperature and add a splash of organic maple syrup if you would like,this is only optional, the blend is naturally sweetie with the spices I have used.

tumeric (2)



cup of latte

And then of course don’t you need something yummy to go with your amazing drink…something like a raw  mini blueberry cheesecake?

Im in heaven…how about you?

Let me know if you enjoy our delicious drink’s…… that are always served with an extra splash of LOVE.

Angela XX

Guess who is going to Handmade this coming weekend…..


You guess it …Gift Of Our Earth is going to be at Handmade this coming weekend. She says with a little squeal of excitement.!

In case you don’t know where to go, it is at Epic Exhibition Park in Canberra, ACT. It is a two day event, June 10 and 11 from 10 am – 4pm, parking and entry is free. Each year there are four events held but this is the first time that Gift of Our Earth is going, which is why I am a little bit excited. It is an indoor event created to showcase and support Australian designers and creators of beautful things.


Gift of Our Earth will have all things fermented and probiotic…Kombucha Starter Kits, Jun Tea Starter Kits and Milk Kefir Kits available…each box will have all of the goodies you will need to create fabulous probiotics drinks.





drink k

We have been busy making delicous sauerkrauts and KimChi…now available in 250 grms and as my customers have asked for a new size of 500 grms!!!

And last but not least a fabulous new product to be launched on the weekend…Organic Chai Latte mix. This is a blend of Turmeric, cinnamon, clove, ginger, black pepper, star aniseed and cardamom..just to name a few of my favourite spices. These we will available in 70 grm packets, which will make approximately 18 serves or a two pack where you can purchase the Organic Turmeric Latte and the new Organic Chai Turmeric mix together in one pack.If you don’t know where to go or haven’t been to the Canberra handmade market before here is the link to their beautiful website      http://

One more sleep to go before the fun starts….oh and did i mention that we have also been invited to a special VIP event tomorrow night, I am sooooo excited. I will try to take lots of photographs of the weekend.


Please come and say HELLO as I love meeting all of our friends and new customers.

Angela XX

Turmeric latte..delicous or not

On one of my latest trips to Queensland, whilst being out and about I was delighted to see the amount of Turmeric Lattes now available at Cafes dotted around Broadbeach. Have you tried one?

Made properly it is such a delicous, nutritious and healthy drink…..a fabulous alternative to drinking coffee. Now, Im not saying to give up your morning coffee, even though I rarely drink coffee, it was suggested to me that it is not good for my leaky gut or my adrenal fatigue. Im always on the look out for other alternative hot drinks you can have when you are out and about or being social with friends.

Some of my favourite drinks would have to be dandelion tea, have you tried it? It is quiet bitter but fabulous for the liver and such a great substitute for coffee. If you are using the tea bags it is so strong that I usually get two cups out of the one bag!

Topped with some freshly made almond milk or a blend of coconut and almond, it is just heaven.

Back to the turmeric…I have created a fabulous blend, all organic, to the best of my knowledge. Including turmeric, ginger, cardamom, caynne pepper, cinnamon and of course the all important black pepper.


Turmeric powder has so many amazing properties it contains antioxidants and is anti- inflammatory compounds which are perfect for your body.The reason we add freshly ground black pepper is so that it can help enhance the absorption of the curcumin into the body, curcumin is the naturally occurring compound in the turmericIMG_20170520_181606_139 that helps ease symptoms of inflamation. Turmeric is also well know to treat emotional issues such as depression and anxiety, it appears to elevate neurotransmitters such as serotonin and may also lower the stress hormone cortisol.


If IMG_20170320_192802_788you need to add a little bit of sweetness you can always add, stevia,maple syrup, honey. I find that if the Turmeric blend is balanced right with the amount of turmeric,pepper and cinnamon, then you may not need to add a sweetener. Also another trick is to add the richness of coconut cream to the almond milk  or you can actually purchase from one of the super markets a blend of the two already made up. One of the main reasons for adding the coconut milk to the latte is for the fat in the coconut milk.  It helps your body absorb the turmeric and the other benefit is the natural sweetness and pure deliciousness  of the coconut milk, it is a wonderful balance.


We are now offering these little packs of goodness for you to buy. They are available at the markets in and around Canberra, ACT. We are at the Epic Farmers markets 7.30-11.30 on a Saturday morning and Southside Farmers markets in Woden, ACT on Sunday mornings 7.30-11.30. We also pop up at other markets in and around Canberra depending on what is happening.

You can find out which markets or events will be each month by following me on Facebook

Enjoying your fabulous Turmeric Latte and look forward to chatting to you soon.

Angela xx

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

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

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

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

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

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 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

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

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

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

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


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