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Planted With Light – Recipes!

After every workshop I have hosted at my parents place in New Zealand (the last one was my third), without fail – I get asked for recipes for the salads and cakes my talented Mum and sisters whip up! I was going to share some recipes in the PWL private Facebook pages, but I thought – why not share the love on here too!

I think it is SO essential to have delicious, nourishing food at a workshop, and it’s always been a priority for me. It’s a huge day, and I always want the workshop attendees to feel loved and cared for by the food we provide. I’m SO lucky and thankful for my amazing Mum, who for the last 3 workshops has completely outdone herself and everything is always so delicious!

I hope you enjoy these and have fun making them yourself!

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ROAST PUMPKIN + FETA SALAD

800g Pumpkin, peeled and cubed
3 Tbsp Olive Oil
1 tsp cinnamon
1 tsp garlic, crushed
4 red peppers, roasted and sliced
1 red onion, chopped
1/2 cup fresh basil, finely chopped
1/2 cup pumpkin seeds

DRESSING

1/2 cup Olive Oil
1 Tbsp balsamic vinegar
1 Tbsp honey
1/4 cup white wine vinegar
1 Tbsp wholegrain mustard
salt and pepper, to taste

Preheat oven to 200 degrees C. Mix Pumpkin, oil, cinnamon, and garlic then place on an oven tray. Bake 20-25 minutes.

Meanwhile, lightly toast pumpkin seeds in a fry pan.

Place pumpkin & seeds in a salad bowl with feta, red onion, and basil.

Mix together dressing ingredients and drizzle over salad. Sprinkle over Pumpkin and serve warm.

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SPINACH & RICOTTA TORTE WITH ITALIAN CHERRY TOMATOES (Serves 4-6) by Petite Kitchen

1 cup Ricotta Cheese
Large bunch of baby spinach
6 Free Range Eggs
Zest of one Lemon
1/3 cup brown rice flour (you can also use buckwheat, ground almonds, or your choice of flour)
Handful of grated parmesan
1 punnet of Italian Cherry Tomatoes
Handful of Italian Flat Leaf Parsley
Extra Virgin Olive Oil for drizzling
Sea Salt
Pepper

1) Preheat Oven to 170 degrees C, and grease a cake tin with butter or Olive Oil.

2) Place the Ricotta, Spinach, Eggs, Lemon Zest, Flour and Parmesan, and a large pinch of sea salt and pepper into a food processor. Blend until smooth.

3) Pour the batter in to the prepared cake tin.

4) Slice each tomato in half, and then arrange on top of the torte.

5) Place in to the oven, and bake for 35-40 minutes or until cooked through.

6) Remove from the oven, and leave to cool before carefully inverting on to a plate.

7) Serve with a sprinkling of parsley, and a drizzle of Olive Oil.

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My sister Lydia also made some AMAZING Cakes. Click on the names for links.

From the recipe bookThe Caker (Jordan Rondel)

DARK CHOCOLATE, PEAR AND PISTACHIO CAKE

CARAMEL CAKE WITH SEA SALT + FENNEL SEEDS – You’ll have to buy the Caker’s book for this one. Highly, HIGHLY recommend you do so – this one is especially delicious!

RAW CACAO BLISS BALLS – Melissa Ambrosini

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I haven’t been baking much lately, and I really miss it! Yesterday, I made some blueberry scones for afternoon tea. It was so nice to get away from my computer for a little while! So worth it. Happy baking xx

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Are You On Snapchat?

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Have you heard on Snapchat? At first, I thought it was just for random selfies, and funny photos to friends… but since I’ve been using it a little more, I love using this App and see it’s amazing potential! Recently, I’ve started making Snapchat stories, which are basically a collection of photos or short films from whatever you are doing that day – only available for your followers to view for 24 hours.

Like anyone, I love behind-the-scenes content and exclusive sneak peeks from brands and products I like and use. But why should you care about yet another social media platform?

Snapchat is one of the fastest growing social media platforms with people worldwide! Users are sending more than 700 million snaps and viewing 500 million “Stories” daily. One of the developers explained that Snapchat is intended to counteract the trend of users being compelled to manage an idealised online identity of themselves, which he says has “taken all of the fun out of communicating”.

Top 3 reasons I love Snapchat:

1) It’s quick. You have to film or shoot things in the moment, content is fairly quick and easy to produce, but must be filmed or shot in the moment, versus uploaded from a camera roll. It’s an easy and authentic way to share your day to day life with others, in real time.

2) It’s fun. On Instagram, I love posting images of weddings I’ve shot, and other well composed images – consistent to my feed. Don’t get me wrong, I LOVE Instagram. The two are very different in terms of engagement and user experience. I feel freer using Snapchat because it’s fast and it’s not a photo storing gallery.

3) It’s exclusive. Everyone loves sneak peeks, teasers and behind the scenes content! Because your snaps are deleted after you view them, it makes it even more exclusive! For example, I got my sister Lydia to make a Snapshot Story for me on the day of my wedding photography workshop, Planted with Light. I also love how the makeup brand Nars (‘narsissist’ on Snapchat) used the App to give followers a 3 second sneak peek from their new collection. Snapchat gives you exclusive insight into the people and personalities behind brands you care about.

Snapchat is all about being casual and relatable. As with any type of social media, Snapchat gives you a chance to portray the true intentions and mission of who you are, giving people fun, easy, and exclusive content of your life behind the scenes of your brand and business.

If you want to add me on Snapchat, here’s my username – katerphoto

I love following: thealexbeadon

Do you use snapchat? Who are your favourite brands or people to follow? I’d love to hear from you!

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Pin With Purpose On Pinterest

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To be honest, I have a love-hate relationship with Pinterest! I absolutely love finding endless inspiration on any topic under the sun, and I love the ability to organise your pins into different boards. It’s an amazing tool, when used correctly. If I don’t use Pinterest with a purpose, it’s can be a huge time suck! It’s a bit like turning into Alice down the rabbit hole of Wonderland. One minute you are searching for inspiration for a recipe, and suddenly an hour (or 3) later you’re looking at beautiful houses and holiday destinations, and wonder where that time went!

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