With over 100 workshops and seminars, plus activities for everyone – from eco-warriors to the kid zone – keeping the brain and body well nourished is essential.
Voices of Sacred Earth Eco-Festival has the situation covered.
Indigenous Foods (wrapped in ancient wisdom)
Organic Foods (enlightening to tantalise your soul)
Vegetarian & Vegan Options (delicious wholefoods)
Superfoods and Powerfoods – AND Smoothies
The range of food on offer from our Eco-Festival restaurant and cafes will delight, as it presents signature dishes from around the world. (right: superfood kale in salad with oranges)
Here are just a few examples of what to expect at Voices of Sacred Earth 2014.
Caribbean Hot Pot
A medley of hearty beans simmered in coconut cream and limes, with dark leafy kale, assorted greens and Tofu.
Hand made with an exciting mix of ancient and new-found super foods: Turmeric, quinoa, broccoli, cashews and potatoes wrapped in a crisp wrapper, accompanied with homemade Kawai Purapura chutney.
VOSEearth Organic Salad
Roast marinated beetroot and orange salad, served on a bed of fresh baby spinach drizzled with a honey and balsamic dressing.
Black Bean Chocolate Chilli from Mexico
Tantalising and full of flavor. Not for the faint hearted. Loaded with chillies and a hints of cacao.
Exotic Indian Dahl – with a Twist
Turmeric, garlic, ginger and secret spices from India, loaded with chickpeas and quinoa, cooked to perfection to make an irresistible, creamy, mouthwatering dish.
Note: photos and recipes are indicative only – some organic ingredients can be in short supply – or maybe someone else just ate that last berry fudgecake
Kale and Brocoli Quiche sprinkled with ancient seeds
Chickpea and Qunioa Bajane from France: chickpeas, leeks, carrots and fennel along with the amazing Quinoa
Persian Rice: Turmeric, Almonds, Cranberries and Rice, a beautiful dish that will satisfy any appetite.
Tossed Organic Garden Pickings – with assorted micro greens, kale, beetroot sorrel and spinach
Crunchy Nut Salad – finely grated carrots, beetroot, apples, celery and daikon, with a Asian infused dressing with hints of sesame seed and mirin.
Israeli Couscous Salad
Organic steamed brown rice
Chocolate Goji Berry Fudgecake – served with yoghurt or cream