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Vanilla Happy
Therese Ayoub
Changed my life

I have vanilla happy in my shake every morning!I have more strength,clarity and energy to get through the day.Being able to wake up in a better mood and deal with whatever life throws at you.

Thank you Kulture xo

Green Goddess

I like to add this range to plant Based yogurt like coconut yogurt. This one is a nice afternoon snack for me with a hint of minty flavor. My moods are calmer.

Hi SD, thanks for your review and so glad Green Goddess is proving beneficial to your moods. :)

A
Berry Cleanse
Angela Nagel
Yes-Berry Cleansing

Hey don't go for a walk after this yummy treat as it does exactly what it boasts...no more info needed there accept to say its a winner!

Great Service

Great, friendly service. Slip up with shipping was fixed up promptly and cheerfully.

Vanilla happy customer

I add this to coconut yogurt or milk with a choc protein powder and add organic cinnamon Powder and shaved organic coconut for breakfast. Feeling calmer, sleeping better and waking refreshed. Covert ! It’s also very pleasant tasting and I like to support local brands !

Wow, that brekkie sounds amazing! Glad you're loving Vanilla Happy and seeing the benefits too! :)

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by Wendy Lilley 2 min read

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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