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126 reviews
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Vanilla happy

I started off drinking this in the mornings but found it doesn’t really dissolve very well so I now put it on my muesli at breakfast which I prefer. Am vanilla happy with product ☺️

Thanks for the review Dee and glad you're enjoying it on your muesli - I have it often on muesli and its great! Best way to dissolve it in a drink is to put it in a shaker and perhaps with the wire ball that comes with the shaker. Anyway, glad you've found a way you like to take it

One step forward.

So, stupidly I decided to see if it was actually working by letting myself run out of it. I was being pretty impatient, expecting it to work faster, praying for it to work faster. My flushes were unbearable, from mild perspiration all my life, no matter how hot it was to absolutely dropping with sweat day and night, soo not fun. By about the 3 week mark the flushes were noticabely less and the sweating less severe by the time I'd run out I had two nights decent sleep in a row. Now I've been without it for a week or so I know 100% that Latte Liberate works! Not only has it helped already with flushes but after I'd been taking it only a few days I noticed a change in my mood and I felt far more relaxed.. I'll be ordering more on Monday and I won't be running out this time !! Also, I really miss having a big glass in the morning, it's different but its delicious. Brilliant stuff!

Caroline thanks for the review, this is fantastic news that the product is working for you.

The hot flushes that were driving me crazy have not returned!!

I am very pleased to report that from day one of starting the Halo in the evening and Liberate in the morning my hot flushes immediately reduced. I still get a bit hot from time to time (well it is summer) but the hot flushes that were driving me crazy have not returned. So far so good!

I love the taste of the Liberate and have started buying soy milk and heat it in the microwave which helps to mix it up better. The Halo is also tasty and I have started buying almond milk and also heat this one up to help mix the powder.

I have told quite a few of my friends how wonderful your product is and I will definitely be buying some more very soon. ❤️

Thanks for the review Joanne, glad you're enjoying the products and that they are working for you too :)

Latte shakes

It doesn't taste the best , I kinda over did the powder on my first shake ! Still waiting to feel results

Thanks for the review Alisha, hopefully it starts to work for you soon. Some people take longer than others.

Love the flavour in Blueberry Burst. My husband is the biggest fan as well. He has it in smoothie every day. Truly wonderful products.

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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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