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A
Latte Liberate
Anonymous
Smooth sailing

I’ve been using Latte Liberate for about a year now. I’m 50 and it seems to have kept any peri menopause symptoms away. Without it, I get mild hot flashes if I wake up during the night, so it’s definitely working.

Amazing to hear Catherine! Glad to hear its working and thanks for the review :)

k
Latte Liberate
kim swan
Loving the Latte

I have had stiffness going on 5 to 7 years now, I am at that age over my 40's now that peri menopause may have been possible, I have nearly gone through my first bag and within the first 2 weeks I noticed a huge difference. My aches and stiffness are pretty much gone now. I also started taking brain booster as I did notice the brain fog, it has also helped me immensly, Love them both fantastic products

Thanks Kim for the review and letting us know how both Latte Liberate and Brain Booster is helping you - amazing to hear ❤️

L
Citrus Halo
Linda Gormley

Citrus Halo

D
Latte Liberate
Donna Barton
So far so good

Making a huge difference and is great in a smoothie 👍

Thanks for the review Donna and so happy to hear its working and you're loving it too!

B
Tea Tonic
Bec S
Another amazing blend!

This tea has been amazing for my sleep. I drift off much easier and more calmly and can stay asleep longer (I usually wake every 2-3 hrs) so I’m very happy and relieved that it’s helping! The taste has definitely grown on me and now I crave it at nighttime.

So happy to hear that our Tea Tonic is working for you. The sleep you get with this blend is simply amazing. Thanks for the review

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Mung Bean Curry

Mung Bean Curry | kulture.store

I tried this recipe over the weekend and it was delicious! Found it via an Instagram account I follow from Happy Skin Kitchen. You can swap out the mung beans for say chickpeas, beans or lentils, which ever you have or like best.

Note: I did have it 3 days in a row (which I don't recommend) as I was really bloated on day 3, however I didn't have those symptoms after eating it once. I would recommend having it 1 day a week and pop the rest in the freezer in single serves.

 

Serves 4-5 people 

  • 1 tbsp of mustard seeds (I used powder as this was all I had)
  • 1 tbsp of cumin seeds 
  • A small handful of curry leaves 
  • A thumb size piece of ginger – grated 
  • 3 garlic cloves – crushed 
  • 1 white onion – finely chopped (I used red onion as this was in the pantry)
  • 1 tbsp of garam masala 
  • 1 tsp of turmeric powder 
  • 2 tbsp of ground coriander 
  • 1 tin of chopped tomatoes 
  • 1 tin of coconut milk 
  • Around 3 cups of cooked moong beans – I just soaked my beans overnight for 10-12 hours and then cooked them in my pressure cooker for 20 minutes. (I used mung bean sprouts which I bought in the salad section of the fruit & veg store)
  • A small bunch of fresh coriander 
  • 1 tbsp of coconut oil for cooking 
  • The juice of 1 lime
  • Salt to taste 

Add the coconut oil to large pan on a medium heat. Once hot add the cumin and mustard seeds. Cook them for few minuets until they start to pop. Add in the curry leaves and stir. Add in the grated ginger and garlic and keep on stirring to prevent from burning. Add in the chopped onion and cook for a couple of more minutes until the onion is translucent and start to caramelise. Add in the cooked moon beans together with the tinned tomatoes and coconut milk. Give everything a good stir. Add in the garam masala, ground coriander, turmeric and a generous pinch of salt. Give everything a mix, put the lid on, turn the heat down to a simmer and let it cook for 20-25 minutes. By having cooked the beans beforehand the curry won’t need to cook for too long. Just five minutes before is ready add some chopped fresh coriander.

Serve the curry with the lime juice, brown rice, extra fresh coriander and a dollop of coconut yogurt if you wish. It stores very well in the fridge for few days and it actually taste better the next day! 

I also added some steamed broccolini for some extra greens!



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