Cook-along with Kai Conscious Kathy – Spring Special

sustain at home kai conscious cookalong

Are you ready for round two!? Back by popular demand: Zoom into Waiheke’s latest film set – Kai Conscious Kathy’s kitchen from 12-1PM this Friday!

We’ll be celebrating spring with a seasonal asparagus tart using ONLY 4 ingredients.

And find out which flowers are edible to put on cakes! 🌺🌷 Kathy will be using spring blooms to adorn delish carrot and apple muffins. (With coconut-based icing suggestions for vegan Kai Conscious fans!)

Register for this FREE event and get your zoom link here

Cook along or just kick back and enjoy the show.

INGREDIENTS
For the asparagus tart, you will need:
1 large sheet of puff or flakey pastry
1 bunch of asparagus
2 tablespoons of cream cheese
1 egg
(Optional: lemon zest, grated cheese, lemon oil)

For the muffins, you will need:
Self-raising flour
1 large carrot
1 cup of oil (not olive)
1 apple
Sugar
Spices
2 eggs (or vegan alternative)
Vanilla essence
Salt

Icing:
icing sugar, cream cheese or coconut yoghurt, lemon, edible flowers such as lavender, rose petals, geraniums, borage flowers, mint leaves. (Optional walnuts, desiccated coconut)