Tea ceremony host
Private, retreat & special events chef
Plant based catering
DF cheese workshops Food is my life. It is my smile, my heart, my everything.
(37)
I am in love with being in my flow and allowing my imagination to run wild with the simplest of ingredients. I believe the magic lies in their special language: it is an invitation to visit the realm where humans and animals alike receive nourishment from plants. I am the woman in the market touching and smelling the rinds of melons, weighing the oranges like jewels and eyeing up the greens for t
he deepest, darkest green leaves. My food philosophy is unashamedly simple: simplicity is where the true magic happens. I grew up in Western Cape, South Africa. The wine region and fruit basket of this beautiful country. Surrounded by the best produce in a moderate climate and influenced by the cosmopolitan amalgamated Indian, Malaysian, European and Mediterranean cuisine, my style resembles homely, earthy dishes that burst with flavour and leave epic memories. Spice is life! In my early 20โs my foundation for flavour and simplicity crescendoed as a result from touring the south coast with hard core surfers to the most remote areas to catch the big waves. There was no other alternative than cooking over an open fire in the bush and on the beach. Over a period of five years I pushed my creativity around the fire pit and in the most challenging of environments, I was still able to conjure magic with just a pumpkin, cinnamon, coconut oil and salt. Later in life I swapped the wild coasts of South Africa for a small island off the coast of France, nl Jersey. Here I was able to learn more about Europeโs wild foods and foraging. Sea vegetables and hedgerow herbs became a fascination with my growing food curiosity. Daily we would forage for sea spinach and in season for elderflower, sloe berries, gorse flower and rosehip. As it was so close to France, trips to the continent sparked my learning journey with more traditional, classic French cooking and I still use some of the techniques I learnt then today. Here in NZ, my food journey started with a bang. We arrived on the back of a very stressful period and spurred on by stress related health challenges, life pushed me to go deeper with my understanding of food and this is where Tea & Happiness bloomed into what it is known for today - healthy, plant based food to heal and nurture. I became obsessed with fermentation and fermented everything and anything. The ribbon in my logo resembles the gut and I learnt to value the crucial benefits of microbiotics and enzymes. My health and my familyโs health would not be the same without this profound knowledge. I steadily gained a reputation for creating cultured and aged vegan cheeses, tasty kombucha, vegan kimchi and all the other creations in between. From market stall to food truck to opening a cafe, I am nowadays in my happy self as a traveling retreat and events chef. My tag line is simple: Happy food, happy people.
On Sunday in Whakatane I presented a cheese making workshop and I discussed why nuts and seeds should be soaked before using it in a recipe.
This post from "The Spruce Eats" explains it in more detail:
Discover and experience the benefits of soaking nuts and seeds before using them, especially for a raw food or vegan diet.
On Sunday, 28 July, I ll be in Whakatฤne to present a vegan cheese workshop.
Flow Massage Therapy is my host and Anna has done an excellent job of picking a great venue and creating the event (details linked in the comments).
In this workshop, I ll demonstrate how to create three simple cheeses which are easy to recreate at home:
- a cashew coconut yoghurt brie
- an almond feta
- a smokey cashew based Gouda
A crucial element is understanding how to work with agar. It has taken a bit of time for me to master this ingredient. It is used mainly to set the cheese and create a firm texture.
Other topics I will discuss are
- how to create that umami taste
- how to swop out nuts and
- which machines give better results.
I will also introduce fermentation ideas and show you a sample of the easiest way to create a three ingredient cream cheese. The workshop is jam packed full of cheesiness! ๐
I ll bring my tea collection for a yummy cuppa afterwards and share a cheeseboard. There will be cheeses and breads for sale - brie, Gouda and feta.
Cost is $45 pp and the workshop plus sharing will take about 2-3 hrs.
Please click on the event to see where it's held, what time and how to book ๐
Thank you so much. I look forward to sharing my cheese making journey with you.
The tawaka mushroom.
Good morning!
The cheese making class at Collab in Te Puke has been postponed to a later date.
No cheese making class on Thursday 27 June.
My sincerest apologies for this. ๐
Hope to see you all very soon.
Introducing my newest team member: the tea ceremony vessel
I d love to brew a special tea for you. Drink it under the full moon and anchor our ships for a while.
Yes! Love love love wild foraged weeds!
Look at what's coming up in Te Puke with the awesome community at COLAB !
Thank you for having me ๐
https://www.facebook.com/share/xWVfHTKXBKPt9eDA/?mibextid=xfxF2i
This supports my decision to dedicate our upcoming event on the 21st of June to the healing powers of Nymphae caerulea, the Egyptian BLUE LOTUS:
"Connection Between Blue Lotus Tea And Breathwork
The combination of blue lotus tea and breathwork creates a powerful synergy that can deepen relaxation, facilitate a meditative state, enhance focus, clarity, and mindfulness during breathwork sessions, and amplify the benefits of conscious breathing techniques.
Combining the power of breath with the calming effects of blue lotus tea
Blue lotus tea has long been revered for its calming properties. When combined with breathwork, which involves conscious control of breathing patterns, it can create a harmonious experience that promotes deep relaxation. The soothing effects of blue lotus tea complement the intentional breathing techniques used in breathwork practices.
Deepens relaxation and facilitates a meditative state
By incorporating blue lotus tea into your breathwork practice, you can deepen your state of relaxation. The calming properties of blue lotus help to quiet the mind and release tension in the body. This allows for a more profound experience during meditation or other forms of mindful awareness that often accompany breathwork sessions.
Enhances focus, clarity, and mindfulness during breathwork sessions
Blue lotus tea has been known to enhance cognitive function by promoting mental clarity and focus. When consumed before or during a breathwork session, it can help individuals stay present in their practice, allowing them to fully immerse themselves in the sensations and benefits of conscious breathing. This heightened level of mindfulness can lead to deeper insights and a greater sense of connection with oneself.
Amplifies the benefits of conscious breathing techniques
Breathwork is an intentional practice that involves specific breathing patterns to promote physical, mental, and emotional well-being. When paired with blue lotus tea, this practice is taken to another level as the calming effects amplify the benefits experienced during each session. The combination may result in increased relaxation, stress reduction, improved mood regulation, enhanced energy flow throughout the body, and an overall sense of inner peace."
- source Plant Magic Collective
Book your space soon - Full Moon Ecstatic Dance + Breathwork (Rotorua) - event link in the comments.
(By booking your space in advance, it helps us, the event organisers, to prepare mindfully and intentionally for your journey.)
It's going to be a powerful journey working alongside Rohan Micheal from Rohan - Inspire Alchemy and Eli Little from Bass Haven Ecstatic Dance, Mount Maunganui.
Much love, ๐
I โค๏ธ pumpkin seed butter! I use it every morning stirred into my porridge. So delicious and creamy!
Not only are pumpkin seeds a great source of protein and iron but they also contain tryptophan, an essential amino acid that the body uses to produce serotonin, which can be converted into melatonin, a hormone that regulates sleep.
What The Health
Good morning!
Casual team members required for an one off event
I m looking for helping hands to help with set up and prep at a beautiful local wedding in October.
No previous experience necessary.
Email me at [email protected] OR send me a private message.
Thank you ๐
Dear Friends!
I m offering a vegan cheese making class in Te Puke with the wonderful Colab organisation!
https://www.facebook.com/share/p/apj97rRyQvtrXZRw/?mibextid=qi2Omg
Update: We are now fully booked!!!!! We may look at organising another one so keep an eye out. Thank you everyone for such an overwhelming response!!!!
Yum!!!!!!
How good does this sound!!!!
I have a feeling this class will fill up fast to book in now! I already have registrations coming!
Register below:
https://colab.infoodle.com/f/VeganCookingClass
A truly remarkable day spent at De La Terre Winery in Hawke's Bay with owners, Kaye and Tony Prichard. Kaye, a talented chef and food artisan, provided us with this beautiful and delicious vegan platter to accompany our wine tasting. Exquisitely presented with such subtle, delicate flavours. Music for my dancing taste buds! The marinated carrots and savoury spreads were simply perfect. The fresh bread rolls and handmade crackers added the joie de vivre to this carousel of individual flavours. Outstanding perfection!
Tony, a master of his craft, provided us with a well rounded informative introduction to the processes of wine making. Listening to him talk so passionately, I quickly sensed his knowledge is an accumulation of years and years spent fine tuning the love of wine making. He eagerly shares his passion and I learnt so much about the delicate balance between grape, skin & seed and the roles they play in the end product. I was given a better understanding about the scientific culturing process, and then, much to my surprise, invited to enjoy 'behind the scenes' tastings of Tony's masterpieces... Exceptional on so many levels! Experiencing the joy and art of wine making in the presence of a master of his craft is an experience I will remember and relive for a long time to come.
Many thanks to Robert Davis for making this the highlight of our tour and introducing me to this winery and their exceptional and talented owners.
An exceptional weekend at , catering for an amazing group of women with .iam as retreat facilitator and host. My gratitude for this opportunity is immense. Aho x
Breakfast, my first meal of the day after I ve done swimming, walking and yoga.
Chia pudding, nuts, seeds and fruit.
Chia pudding - stir 3 Tablespoons of chia seeds with a cup of water. Make sure it doesn't clump and the seeds have enough room to separate and absorb the water. You can stir in one tablespoon of coconut cream or yoghurt to make it creamier, or a tbspoon of nut or seed butter like almond or tahini. Add maple syrup to taste. Pinch of Celtic sea salt. Leave to rest overnight. Add fruit, nuts and seeds in the morning.
Enjoy slowly ๐
Chocolate and cherry ๐ cake ... Three of my most favourite words ๐
Sunday polenta fries please ๐
Lemon & tahini roasted cauliflower. Simple flavours. Delicious.
Penne Pasta salad with fresh tomato dressing
Welcome platter for the participants training in Angelic Reiki with at
Hi! I have received an overwhelming response to my Vegan Cheese Making Workshops and I have put together a Google Form to organize requests.
Here is the link: https://docs.google.com/forms/d/e/1FAIpQLSca3zGaDVYMd2UFCrkwwh7qRBn-LHoF-GAhHuGSmUNi8Q2P_w/viewform?usp=sharing
I ll add it to the question section also. Please complete and I will be in touch as soon as I can. I am all go here at T&H hq with a 5 day retreat and can't reply to all messages at the moment. My apologies. I am free from the 6th of Feb to reply and get in touch.
Nga mihi, Karin
Please complete if you are keen to attend or host a workshop with Karin Vincent, vegan cheese maker.
Presenting my first Vegan Cheese Making workshop in Gisborne at the beautiful private residence of Carl & Tess. A truly happy day and an experience I ll savour for many years to come.
Thank you to the universe for opening this door for me. I m in my flow and my Waka is pointing in the direction I feel most aligned with: sharing my knowledge and shining my light.
Nga mihi. Grateful from the heart ๐
Mantra
I am blessed
I am blessed
I am blessed
I am so grateful that I am blessed
Sunday10am, 28 Jan GISBORNE
Vegan Cheese Making Workshop $70 pp - Contact Carl for bookings. Limited spaces.
Dear beautifuls! This coming Sunday I m in Gisborne presenting a cheese making workshop. I ll introduce you to methods such as quick easy set with agar, fermentation and simple blending to replace dairy in your diet.
My ingredients are cashews, agar, coconut yoghurt, miso, sunflower seeds, walnut and tofu. There are so many ways and methods... The possibilities are endless! For this time I ll focus on easy set cheeses.
To get yourself booked in for this one off workshop, please contact me and I ll put you in touch with Carl.
โค๏ธ Heart love, Karin
Dear beautifuls!
Update
I ll be back after the 5th of Feb for orders. I ve got back to back retreats for the next three weeks and a cheese making tour to Gisborne next weekend.
This is me at Lake Taupo after working at a 10 day retreat at Tauhara. Wow! It was absolute bliss โค๏ธ๐
Dear darlings!
I away at Dance Camp Aotearoa until 18th of Jan. It's pretty busy here. I m the kitchen manager and it's all go from morning until evening. Apologies for not being able to reply to messages.
Then I m back to work in Rotorua on the 19th & 20th. I will be catching up with enquiries from Sunday for the coming week.
I ll be away end of Jan in Gisborne for a cheese making workshop (please email [email protected] or private message me if you would like to 1. Book a workshop or 2. Attend this specific one in Gisborne) - I d love to do more of these and are welcome to all possibilities in this space. Private homes, retreat centres or community halls are perfect.
I can catch up with seed loaf orders from the 20th onwards.
I hope this helps with managing expectations. ๐
Love to all!
Yes, that's me in a tree. Salix fragalis aka the willow. I found this beautiful tree on the sacred grounds of the Tauhara Centre.
Rotorua
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On Sunday, 28 July, I ll be in Whakatฤne to present a vegan cheese workshop. Flow Massage Therapy is my host and Anna has done an excellent job of picking a great venue and creating the event (details linked in the comments). In this workshop, I ll demonstrate how to create three simple #vegan cheeses which are easy to recreate at home: - a cashew coconut yoghurt brie - an almond feta - a smokey cashew based Gouda A crucial element is understanding how to work with agar. It has taken a bit of time for me to master this ingredient. It is used mainly to set the cheese and create a firm texture. Other topics I will discuss are - how to create that umami taste - how to swop out nuts and - which machines give better results. I will also introduce fermentation ideas and show you a sample of the easiest way to create a three ingredient cream cheese. The workshop is jam packed full of cheesiness! ๐ I ll bring my tea collection for a yummy cuppa afterwards and share a cheeseboard. There will be cheeses and breads for sale - brie, Gouda and feta. Cost is $45 pp and the workshop plus sharing will take about 2-3 hrs. Please click on the event to see where it's held, what time and how to book ๐ Thank you so much. I look forward to sharing my cheese making journey with you.
Hello beautiful souls! Recipe time ๐ Coleslaw with an apricot twist This recipe is inspired by my sister-in-law, Monika Vincent: raw chef, entrepreneur and owner of Raw Balance NZ. She made this for a family get together and it is simply the yummiest flavours: sweet, sour and tangy. Cut into ribbons: Red cabbage White cabbage Celery Red pepper Carrot Optional: Apple Zucchini For the sauce, blend in hsp blender (ie Vitamix or hand blender): Half a cup of soaked apricots Half a cup soaked goji berries 1tbsp almond butter Half an avocado 2tbsp tamari 1tsp apple cider vinegar Half to 1cup water Pinch of salt Cayenne pepper (optional)
Morena beautiful souls! I ve had a few private messages about my Raw Curry in a Hurry It was a favourite in my food trailer years ago and it is so easy to make. There's a few variations according to your preferences, but this is the recipe for yesterday's one: Freshly chopped vege - zucchini, onion, carrot, beetroot, cucumber, greens, capsicum, celery (I make juice regularly and I added the pulp), salad leaves (romain, iceberg, rocket, buttercup, fancy, oak etc) For the curry sauce - half an avocado (variation: use soaked cashews), 2 - 3tbsp tahini, dash of tamari, 1-2tsp curry powder, 1 - 2tsp turmeric, 1 - 2tsp paprika, sprinkle of chilli, punch of salt, roughly 1 - 2cups water. Blend together in high speed blender to a creamy consistency. Pour over the vege and mix thoroughly. Some have asked when I ll be teaching raw food classes again and atm I am feeling so fueled and inspired that I m considering a 'yes' to that question! So delicious, so simple โค๏ธ
Taking cheeze orders for next week! #vegan #artisan #df #cheeze
Awhh so lovely to hear Chris Webber play at the market this morning! #rotorua #kuiraupark #livemusic
Prepping for yummy tacos this Saturday! Yes! We are open this weekend. #rotorua #vegan #rotoruaeats #happyeats #vegansofig #foodhappy #plantbased #plantery #teaandhappiness #oppositeskylinegondolas #healthyvegan #cyway #nzvegan #neatplaces #nz #df
Yesterday I showed you the knotted wheat protein, this is the shredding stage.
The pleasure of watching mushrooms cook...... #whatwillitbe
Making BLT today!
Cold Brew anyone?
Whipping up a batch of stretchy cheese for our gf pizzas and banana blossom pies ๐
Leo from @whywaste.nz has just been round to drop off a bin of worms. I am so stoked! Healthy bundles of living creatures helping to eat through my plant waste and create magic! Come check it out next time you are round. ๐ #worms #whywaste #compost
Always a wee joke or two! Andrew London and Kirsten London ๐
Steamy goodness at T&H! Black bean chili with cumin and paprika. #rotorua #vegan #rotoruaeats #happyeats #vegansofig #foodhappy #plantbased #plantery #teaandhappiness #oppositeskylinegondolas
Copthorne Rotorua Off-Road Half Marathon 2020
White Street
