This week for The Positive Project, why not perform a random act of kindness? This could be leaving spare change in the parking meter for the next lucky person, hugging a loved one for no particular reason, or even picking up rubbish from the side of the road. What would you do? please do share in the comments below!
You too can inspire those around you by sharing your small & positive change this week by hash tagging #thepositiveproject.
It's these simple ideas that add up to 52 life changing moments each year.
Last Sunday evening, we were delighted to be able create a three course menu for Auckland's Kinfolk Dinner, 'A Feast For The Eyes'.
Today we share with you a collection of beautiful images from the evening, captured by our host Greta Kenyon. The gathering was held in the most magical & extraordinary space, Silo 6 in downtown Auckland City.
During the evening, guests wandered through the silos, experiencing local creative artwork & a three course menu created by our team here at Mondays.
Please see below a list of the clever and talented people who were involved, including local suppliers whose products helped to create an absolutely lovely evening.
Host & Photography - Greta Kenyon
Location - Silo 6, Auckland City
Food by Eleanor, Hannah & team at Mondays Wholefoods
Media Partner - Julia Atkinson from Studio Home
Floral arrangements - On My Hand & Muck Floral
Music by Ben Bartlett
Monmouth Glass Studio
Houston Design Co.|
Short film - Bayly + MooreGeorge and Edi
Six Barrel Soda
Ritual Tea Company
Mavis and Osborn
The Midnight Baker
Lewis Road Creamery
The Forest Cantina
Night Owl Cinema
Photo via pinterest.
Indoor plants not only brighten a space, they also help to naturally purify the air of toxins and create a more relaxing and restful ambience in any room. This week for The Positive Project, why not try adding one to your bedroom or office space for a little dose of zen. What indoor plants do you recommend - those that purify the air, grow easily in shady places, or are easy maintenance? Share in the comments below!
Do you struggle to find time for yoga? by setting your alarm 15 minutes earlier in the mornings to enjoy a short simple practice, you might find this helps to get you in to a new daily routine. This small positive change ensures that you can start the day with a clearer mental clarity, body awareness and sense of calm that only yoga can bring. We can't think of a more beautiful way to greet the morning. What will your small & positive change be this week?
We are open for Anzac weekend including Monday! with each coffee purchased, we will be giving away one of these wholesome little Anzac cookies (until they run out!) Not to worry if you can't make it in, because we are also giving you the recipe. Enjoy the long weekend & happy baking!
1 cup spelt flour*
1 cup desiccated coconut
1 cup rolled oats
1/2 cup sesame seeds
1 cup coconut sugar
1/2 cup dried currants
a small pinch of sea salt
125g unsalted butter or coconut oil, melted
2 tbsp maple syrup
1/4 cup nut milk, or milk of choice
½ tsp baking soda
*You could also use buckwheat flour or all purpose gluten free flour to become gluten free.
Preheat the oven to 160°C and line 2 baking trays with baking paper.
Combine the spelt flour, desiccated coconut, rolled oats, sesame seeds, coconut sugar, dried currants & sea salt in a large bowl. In a separate bowl, whisk together the butter or coconut oil, maple syrup, nut milk & baking soda then mix into dry ingredients until well combined.
Roll mixture into balls slightly smaller than a golf ball and place on prepared trays, allowing 2-3 cm for spreading. Gently flatten in half with a fork or damp fingers.
Bake until slightly golden (about 15-18 minutes). The cookies will till be slightly soft on the inside.
Allow to cool on trays, they will harden up in a matter of minutes.
The cookies will last for up to 2 weeks, stored in an airtight container.
With the sudden change of weather, we find ourselves craving warm and comforting food. This week for the Positive Project, why not cook up a large batch of rich velvety soup or a nourishing casserole. Perfect for week day lunches, or an easy heat up dinner - sorted! We have shared one of our favourite recipes below to give you a little inspiration. We hope you enjoy!
PUMPKIN SOUP TOPPED WITH OREGANO, YOGHURT & BLACK PEPPER
This golden soup is wonderfully nourishing & deliciously warming. The addition of roughly torn-up oregano gives a fantastic fragrant and earthy touch, and the added garlic at the end adds a lovely kick. To serve, top with thick and creamy natural yoghurt and sprinkle generously with black pepper.
1 medium-sized pumpkin, peeled and chopped into thick pieces
6-8 cups good quality vegetable or chicken stock
2 Tbsp ghee, butter or extra virgin olive oil
2 cloves garlic
4 large Tbsp natural yoghurt*
Large handful fresh oregano, roughly chopped
Extra virgin olive oil for drizzling
Freshly ground pepper
*You could also use sour cream or creme fraiche instead of natural yoghurt, or leave it out all together if you prefer.
Put the pumpkin pieces in a stockpot or large saucepan and cover with the stock.
Bring to a gentle boil, then reduce the heat and simmer for 30 minutes, or until the pumpkin is tender and the liquid has reduced slightly.
Leave to cool for 5 minutes, then transfer to a blender, one ladleful at a time. Add the butter, ghee or olive oil, and garlic. Blend until smooth, then season to taste with sea salt and freshly ground black pepper.
Gently reheat soup and ladle into bowls. Top with a dollop of natural yoghurt, sour cream or creme fraiche.
Serve with a sprinkling of oregano, freshly ground pepper and a drizzle of extra-virgin olive oil.
It is proven that having a creative interest outside your everyday life helps to relieve stress, improves your memory and forces you to take a break from the day to day busyness we all know well. This week for The Positive Project, why not put aside some time to do something you love, whatever your interests may be -sewing, drawing, painting or even playing a musical instrument.
Flowers add a certain beauty and magic to any home. Wether its an elegant tall stemmed vase filled with vintage hydrangeas, or a simple glass jar of humble daisies, flowers always seem to brighten the day. This week for The Positive Project, why not gift a gorgeous bouquet of flowers to a loved one, or even to yourself?
It's a fact of life that there will always be housework to do, even if there are many other things that we would rather be doing. But we like to think these everyday chores don't have to be a tedious or unpleasant endeavour. This week for The Positive Project, we are going to practice mindfulness, and turn these chores in to an enjoyable experience. Next time you are washing the dishes, feel the warm and soothing water on your hands, enjoy the tickle of little bubbles, and take notice of how calming and relaxing this process can be.
“To my mind, the idea that doing dishes is unpleasant can occur only when you aren’t doing them. I enjoy taking my time with each dish, being fully aware of the dish, the water, and each movement of my hands. I know that if I hurry in order to eat dessert sooner, the time of washing dishes will be unpleasant and not worth living. That would be a pity, for each minute, each second of life is a miracle.”
- Nhat Hanh, author of 'The Miracle of Mindfulness:'
Here at Mondays, we loooove kombucha. The taste is addictive, like fizzy apple champagne with a delightful cidery twang. This sparkling effervescent tea is insanely simple to make - if you can afford some tea and raw sugar, then you have access to one of the most incredible probiotic beverages on the planet, continuously.
We are excited to share with you an in depth guide, everything you need to know about this awesome health tonic and how to brew your own at home!
SO WHAT IS KOMBUCHA?
Kombucha is an antioxidant rich immune boosting beverage coined the “Immortal Health Elixir”. It's a rich source of antioxidants, B vitamins, glucaric acids and probiotics which aid in digestion, gut health, joint care and detoxification. Like all fermented foods, is extraordinarily rich in enzymes and beneficial bacteria and therefore a dream come true for your gastrointestinal function. It helps to re-establish the natural ecology of the intestinal flora, which in turn boosts immunity and allows the body absorb nutrients and eliminate waste with ease.
W're not kombucha experts, so we can't state that Kombucha 'heals' this ailment and that. With Kombucha, it's more about bringing the body back into balance so that your immunity can work its magic on your ailments. You can read more about the specific ways it supports health here. From a historical perspective, it has been extensively studied and consumed the world over for more than 2000 years. Since we started enjoying kombucha two years ago, we have personally noticed improvements in mood, energy, digestion and skin.
SCOBY (Symbiotic Colony of Bacteria and Yeast) + TEA + SUGAR + BREW TIME = KOMBUCHA
The Scoby is what makes it all happen. AKA the “Culture,” “Mother, “Mushroom" or “Full Moon” - it's the mothership, a complex organism made of bacteria and yeast working in harmony to convert your tea and sugar into Kombucha. It's that freaky looking thing you see in the 2 larger jars below. But don't be afraid! The scoby is perfectly safe, clean and easy to handle. Pretty soon you'll love it like a pet, feeding it and caring for it with gratitude because it's so damn good to you!
SHARING THE SCOBY
Every time you make a brew (which takes between 4 days and even 3 weeks depending on your preference), the scoby feeds, grows and makes a new layer. Pretty soon you'll have a scoby too thick for your jar, which is where the community love comes in. You've mastered the art of Kombucha, now it's time to give your layers away and pass on your knowledge!
SO, HOW TO MAKE KOMBUCHA TEA!
To make 2 litres, you'll need:
* A note on tea. Kombucha thrives on real tea (camellia sinensis). There are a number of teas made from this plant: black, green, white, pekoe, oolong, Darjeeling etc. Herbal teas derived from other plants will not nourish the scoby. Having said that, some people have reported success with rooibus, rosehip and some others. Know that there may be a higher chance of contaminating your kombucha mushroom cultures by using herbal teas or plants, particularly those containing oils (like peppermint) so use a backup culture for any experiments!
* A note on sugar. We use raw cane sugar. I started with 1/2, and reduced to 1/3 because we prefer the less sweeter taste. You can experiment with other sugars but your scoby actually finds raw and white sugar the easiest to digest. While the tea is fermenting, the scoby consumes most of it and the final kombucha tea is very low in sugar. Finally, avoid using honey because it's anti-bacterial properties can mess with the beneficial bacteria.
* Obtaining a Scoby. The most common way is from a friend. Or, you can purchase online and it comes to you either dehydrated or in a pouch filled with sugar tea. Or, if you have access to bottled raw kombucha from your local health food store, it is possible to grow your own kombucha scoby. The process is relatively simple: essentially you will be taking a bottle of kombucha and allowing it to ferment further which will result in a new baby kombucha scoby.
* Hygiene. When working with kombucha, it is important not to introduce competing bacteria to the brew. Wash and rinse your hands well prior to working with the tea mixture or the scoby. Also be sure to thoroughly clean and rinse the container and all utensils that will come in contact with the scoby - NEVER with harsh chemicals, white vinegar and very hot water will do the trick.
* Glass. Use either glass, ceramic or porcelain. Don't use metal for your vessel or utensils - it's advisable to take off any rings when working with your Kombucha too.
You can add flavour to your harvested bottled kombucha, but not the main vessel. This way you protect the scoby from contamination by keeping its brew pure (sugar tea only). To the bottles add 1-2 Tbsp of herbs, ginger, fruit, juice etc. Seal and leave for a second fermentation period for 2-5 days before consuming.
The ultimate kombucha vessel...
... would HAVE to be a large dispenser with a spigot as pictured. We upgraded to this from a regular jar and now its easier than ever to refresh the brew. We simply empty it through the spigot into bottles, and top it up through the top with cooled sugar tea. By using such a vessel, you never have to tamper with the scoby which keeps it healthy and uncontaminated.
We prefer glass to ceramic vessels because its easier to see what's going on and to check the health of the scoby.
Be sure to find a dispenser with a PLASTIC spigot. You don't want metal in contact with the brew.
NOW ITS TIME TO SHARE THE LOVE!
If you have a ever growing scoby that you would like to share, or if you know of where one might be able to pick one up, please do share! Also, check out the Facebook group 'Fermenting Freaks Forever! New Zealand' a community of fermentation loving New Zealanders who
would be more than happy to help you out!
Image form www.localmilkblog.com
"Come and get it!" A familiar phrase at your place? Between work, school and social schedules, the beautiful and treasured tradition of the family meal is so often sidelined. We know it can be tough, but making the effort to slow down after a busy day and enjoy dinner around the table with loved ones is such a beautiful thing to do.
It goes without saying that communication is the key to understanding and connection in a family. Although we may live together in the same house, each family member is on a different journey through life. The family meal allows us to keep in touch with each other, share experiences, truly reconnect and strengthen that extraordinary family bond. Of course family means different things to different people, so whether it's your spouse and kids, your partner, your friends or your flatmates, the food tastes better when eaten with the people we love!
This week for the positive project, we're going to stop working, turn off our TV or devices, and eat dinner around the table with our loved ones. It doesn't have to be every evening, even just one night a week will make a difference.
Who will you dine with this week?
By Tracy Hennah
In the world of the electronic chattosphere, sitting down and putting pen to paper seems to be a thing of the past. A simple text or sweet one-paragraph email will suffice, and it usually does, after all, we are all busy people. However, there is a certain magic that happens when we arrive home to find a hand written letter addressed to us, and an incredibly delightful feeling to be the creator of that magic. So why is it that we don’t steal more moments to send our ramblings par avion?
Do you, like me, have a box of old letters that you dust off and read in a flash of nostalgia or introspection? Is that box of memories a glorious reminder of where you were and how far you’ve come? Or perhaps it holds bittersweet reminders of a time, a place or a person that you never want to forget?
There are many famous letters written that preserve history and give insight in to a past that would have otherwise been forgotten. And how wonderful is that. A collection like “Letters of Note” is a perfect example of the power of the written word and it’s storytellers.
This book is an eclectic feast of over 100 letters offering a refreshing glimpse in to the psyche of presidents, politicians, lovers, musicians, writers, Kings and Queens.
Australian writers, Marieke Hardy and Michaela McGuire truly celebrate the lost art of letter writing through their ‘Women of Letters’ events. This is a monthly event bringing together some of the best and brightest writers, musicians, politicians and comedians to read original writing onstage. What follows are some hilarious, inspirational and heart-warming moments to be a part of.
So, in the interest of preservation, let’s write a letter to one of our closet friends or loved ones. Tell them we adore them, tell them we miss them or just tell them a little bit about our week. I’m positive that from this age-old and loving exchange you will both have a moment together, to write, to receive and preserve. Who knows, one day someone may discover these precious letters and be enlightened, inspired and fulfilled by what they find.
This week for the positive project, we will prepare ourselves for the week by making a batch or two of wholesome & nourishing snacks. Perfect for when you are feeling like a little afternoon pick me up! To help you feel inspired, we have shared our recipe below for these irresistible cocoa & dandelion root truffles. Enjoy!
1 cup brazil nuts or almonds
1 cup medjool dates, pitted
1 cup dessicated coconut
100g good quality dark chocolate
1 tbsp ground dandelion root*
2 tsp pure vanilla extract
3 tbsp melted coconut oil or butter
a pinch of sea salt
*if you don't have dandelion root, you can use ground chicory, or ground coffee. Alternatively it can be left out all together.
In a food processor, add all of the ingredients. Blend for 1-2 minutes, or until the mixture starts to mix together like a dough.
Use your hands to form small balls. Place in the fridge for at least half an hour to set.
The truffles can be kept at room temperature, but we find they are best kept in the fridge, or the freezer for a fudgey frozen treat.
Makes around 20 truffles.
We embrace milk at Mondays! As well as organic whole milk, you can also enjoy our espresso coffee, tea, herbal coffee, smoothies and oatmeal with fresh made nut milk, organic GMO free soy or organic oat milk. We hand make litres of nut milk every day, for our dairy free smoothies, hot drinks & baking.
We even sell our own special blends by the glass bottle for you to enjoy at home.
Nut milk is deliciously nutty, highly nutritious, and perfect if you're lactose intolerant, vegan or would simply like to try something new. All you need is raw nuts, a blender, a fine mesh sieve or muslin cloth (you can also buy nut milk bags) and filtered water. Pretty much any type of nut works fantastically. We especially love almonds, cashews, macadamias, walnuts, hazelnuts and Brazil nuts.
THE PLANT-POWERED MILK METHOD
Soak: soaking releases enzyme inhibitors and makes nutrients more bio-avaliable to your body.
Rinse: rinse soaked ingredients well. Do not use the soak water to make your milk because all those enzyme inhibitors will be floating around in there - use fresh water.
Ratio: 1 litre of filtered water for every cup of nuts.
Blend: Add 25% of the water along with the soaked nuts and blend on high until super smooth and creamy. Add the rest of the water and any add ins and blend again.
Strain: Using your nut milk bag, muslin or cheesecloth, draped over a bowl or jar, pour the blended contents through the fabric. If we are doing large amounts, a rubber band is really helpful to keep the cloth in place.
Squeeze: twisting your bag or cloth, wring all the liquid from the pulp.
Bottle and Chill: Plant-based milks need refrigeration and are best consumed within three days. Some milks will separate as they sit, so give them a good shake before serving.
MAKE YOUR MILK INSANELY DELICIOUS
Salt: During blending, add a pinch of fine ground sea salt - it enhances the flavour.
Sweeten: this is entirely optional, but some great natural add ins to try include fresh or dried dates, honey, pure maple syrup, sucanat, coconut nectar, rice malt syrup, coconut sugar or stevia.
Enrich: If you like a creamy kick, add 1 Tbsp of coconut butter to help make your milk richer and creamier.
Spice: This is where the magic happens. Cardamon, cinnamon, ginger, cloves, cacao, vanilla, chilli, nutmeg, zest.
This week for The Positive Project, why not give the gift of home made baking to somebody special in your life?
We are! We're excited to bake and give away this delicious vanilla date loaf to a special reader. To enter, simply hashtag #thepositiveproject
with your small and simple change this week on Instagram and/or Facebook! The winner will be announced on Thursday 12th March.