Ginger Spice Cookies

1 1/2 cups butter

1 cup sugar

2 eggs

3/4 cup molasses

4 cup flour

3/4 tsp. Gathering Place sea salt

2 tsp. Gathering Place true cinnamon

2 tsp. Gathering Place clove powder

4 tsp. Gathering Place ginger powder

4 tsp. baking powder

Cream butter and sugar in mixing bowl. Add the eggs and beat until fluffy. Mix in molasses. Add the flour, salt and spices. Roll into balls and dip one side in sugar, or roll out on a well floured board and cut with cookie cutters (adding more flour if needed). Place on baking sheet lined with parchment paper. Bake for 14 min. at 350°


Chewy Coconut Cookies

 2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt 1 cup butter, softened

1 cup sugar

2 eggs

1 tsp Gathering Place vanilla powder

2 2/3 cup Gathering Place organic coconut (either raw or toasted)

On medium speed mix butter and sugar until light & fluffy. Add eggs one at a time until well mixed. Mix in vanilla. In separate bowl mix the dry ingredients. Add this to the wet ingredients and mix until combined. Fold in coconut. Spoon onto a prepared baking sheet. Bake at 350 8-10 minutes. Serve and enjoy!



Coconut Cupcakes

 2 cups flour

1 tsp baking powder

1/2 tsp Gathering Place sea salt

1 cup butter, softened

1 cup sugar

4 eggs

1/4 cup coconut milk (or any milk)

1 cup Gathering Place organic coconut chips

1 tsp vanilla


1/2 block cream cheese

1 cup whipping cream

1 tbsp maple syrup

1 teaspoon Gathering Place vanilla powder

Top with lightly with Gathering Place toasted coconut

Mix together dry ingredients in mixing bowl. In another bowl, cream butter & sugar until fluffyAdd eggs one at a time, mixing well. Add milk & vanilla. Gently fold in coconut.

Spoon into greased or lined muffin tins

Bake 350º for 15-20 minutes

Icing: With mixer on medium setting, blend cream cheese until smooth. Slowly drizzle in whipping cream until thick and creamy. Add maple syrup and vanilla powder to taste.


Cardamom Coffee Cake


oil or butter for the pan            

1 lb butter, softened powder

1 1/2 cups sugar        

1 tsp Gathering Place vanilla powder           

4 cups flour                                  

2 tsp baking powder                   

2 1/2 tsp baking soda

1/2 tsp Gathering Place Sea Salt

2 cups yogurt

1 tablespoon Gathering Place cardamom

4 eggs  

Nut Mixture:                                    

1/4 cup brown sugar

1 tablespoon Gathering Place true cinnamon powder

1/2 cup toasted nuts (walnut, pecan, almond)

Preheat oven to 350º. Butter and flour a 10-inch tube or bundt pan

Beat butter & sugar until light & fluffy. Add eggs one at a time, beating well. Add vanilla powder. In separate bowl, mix the dry ingredients. Add the dry ingredients to the butter mix 1/3 at a time, alternating with the yogurt. Do not over-mix. Spoon 1/2 of the batter into the prepared pan. Combine the nut mix ingredients in separate bowl. Sprinkle half the nut mixture, then add the remainder of the batter. Cover with the batter with the remaining nut mixture. Bake approx. 1 1/4 hours. Allow to cool for 20 minutes in pan and then invert onto a plate


Black Bean and Corn Chili

2 Tbsp olive oil

1 red pepper

1 green pepper

small pinch Gathering Place cayenne Powder

2 tsp Gathering Place cumin Powder

8 medium tomatoes, diced (or two 16 oz cans)

1 cup water (or more if needed)

2 cups cooked kidney beans

2 cups cooked black beans

1 cup corn (fresh or frozen)

2 large potatoes, diced

2 cups chopped onion

4 cloves garlic, minced

1 1/2 tsp Gathering Place sea salt

Gathering Place pepper to taste

Gathering Place parsley for topping

Grated cheddar for topping

In a heavy sauce pan, sauté olive oil and spices over medium heat for 2 minutes. Add garlic and onions, continue sautéing until onions are transparent. Add potatoes, and simmer over low heat for 10 minutes.  Add remaining ingredients and continue to simmer over low heat for 30 minutes, or until potatoes are cooked. add more water if required. Serve hot with a sprinkle of parsley and grated cheddar cheese


Chai Spiced Tea

Use 1tsp Gathering Place chai spice per cup of tea; either Black, Green, Yerba Mate, Rooibos, Honeybush or Green Rooibos. Chai spice gives the most flavour if simmered for 10 minutes. Enjoy!


Chai Spiced Cider or Wine:

2 tsp Gathering Place chai spice

4 cups apple cider or red wine

Bring to a boil in saucepan. Simmer for 10 minutes. Arrange topping on fruit and bake in oven for 35 minutes or until fruit is bubbling and topping is golden


Stevia Sweetened Fruit Crisp

Fill a 9”X12” baking dish with fruit to 2cm from the top. Fruit can be any - apples, berries, plums, pears, or peaches. Sprinkle two tsp of Gathering Place stevia on the fruit, stir to mix throughout.

Assemble crisp topping:

1 cup rolled oats

1/2 cup of butter or coconut oil

1/4 cup of sugar, agave or honey

2 tsp Gathering Place true cinnamon 

1/4 cup spelt or other flour

1 tsp Gathering Place stevia powder

Melt butter, and sweetener, add oats, cinnamon and flour and stir. Sprinkle over top of the fruit. Bake at 350º until bubbling.


Incredible Black Bean Veggie Burgers

Oil for frying onions.

2 onions, diced

2 cloves garlic, minced

1 ½ tbsp Gathering Place cumin powder

small pinch Gathering Place chili powder (to taste)

2 cups cooked black beans

1 tsp Gathering Place oregano

¼ cup chopped fresh parsley or cilantro

2 tbsp sesame oil

½ cup almonds, roasted and chopped

1 cup sunflower seeds, roasted and chopped

3 cup fine bread crumbs

½ cup tamari

5 eggs

2 cup carrots, grated

2 cup rolled oats

Sauté onions and garlic in oil; set aside to cool.  In food processor, combine beans, spices and herbs, oil and tamari and process until beans are roughly pureed.  Add a little water if necessary, and try not to over blend.  In large mixing bowl, combine all ingredients.  Shape into patties, and fry in hot vegetable oil to brown on both sides.  These burgers freeze well.


1 Cup Vodka, Brandy or Rum

3 Gathering Place vanilla beans

Slice the vanilla beans length ways with a knife. Pour alcohol into a glass jar. Put the cut beans in the alcohol and push them down until they are completely covered. Tightly cover the jar and shake well. Store in a cool dry place for six weeks or longer. Give the bottle a good shake every week or so. After this time, use freely, decant or add more alcohol or more vanilla.

Rooibos Recipes

Rooibos is so versatile! You can use it as the liquid in any soup, stew or baking recipe. It is full of nutrients and minerals, especially important for growing children, pregnant and nursing mothers and the elderly. Send us your Rooibos recipes. We'd love to publish them here!

Rooibos Iced Tea

For caffeine free iced tea that is good for the whole family, try this delicious recipe! Kids love it. We use this same recipe to make "popsicles" for the kids.

3-4 tablespoons loose-leaf Rooibos

1/2 cup of honey or organic sugar

2 organic lemons

In a stainless steel pot, add the Rooibos to a gallon of water. Bring to an almost boil and turn to a simmer for 10 minutes. Cool tea and pour into gallon size glass jar or other containers that can will fit in the fridge or freezer. Add 1/2 cup of honey per gallon of tea or 1/2 cup of organic sugar (can be sweetened to taste when served).

Squeeze the juice of 2 organic lemons and put the rinds in as well. Combine ingredients with large spoon. Store in the refrigerator for at least two hours and serve with plenty of ice. You can also put entire container in the freezer, making sure there is room left for the liquid to expand. Allow it to freeze slightly, 4 hours or so. In this way it is perfect for a picnic as it slowly de-thaws and stays ice cold for several hours.

Iced tea will keep for at least a week in the fridge in this way. If you do not add the lemon and sugar, Rooibos can be kept in the fridge for two weeks. It is excellent for diluting fruit juice.


Rooibos Pancakes

Using yesterdays tea to make this mornings pancakes is a great way to use up Rooibos and add flavour, colour and nutrients to your recipe.


2 cups cold Rooibos tea (or warm if it happens to be)

2 eggs

1 cup spelt or kamut flour

1 cup whole wheat or unbleached white flour

1 teaspoon baking soda with a tsp of apple cider vinegar to activate it

1 teaspoon Gathering Place vanilla powder

2 tablespoons oil of any kind

Combine the wet ingredients (except vinegar and oil), add the dry ingredients including baking soda and add the vinegar right on top. Once it fizzes, stir dry ingredients into wet until you have a smooth mixture. If it seems too stiff, add more rooibos, water or milk (soy or dairy). If it seems to liquid, add a little more flour. The last step is to add the oil and stir just a few times so you can see the oil coating the outside of the batter.

Heat cast iron pans or some other non stick pan. Pour into fry pans and when you see bubbles across the top of the pancake flip and cook on the other side for 25-50 seconds depending on the heat. The pancakes should be a golden brown colour on both sides and cooked all the way through.


Rooibos Miso Soup

1 onion or bunch of green onions or large leek, chopped finely

3 carrots (cut into small pieces)

3 small potatoes (cut into small pieces)

5 cloves garlic, chopped

2 liters Rooibos tea or rooibos/water mixture

2 sheets of nori or some other seaweed you like

Sautee onions (not green tops) for a few minutes in a little olive oil, add garlic and sauté briefly. Add vegetables, add liquid. Bring to an almost boil and simmer for 10 minutes until veggies are soft. Turn down heat to lowest possible. Add seaweed, broken into small pieces. Using a large measuring cup or a bowl take out some of the liquid from the pot, add some cool water so it is only warm. Add miso to taste, (for my family this is usually 3 or 4 large heaping tablespoons) letting it dissolve totally in the measuring cup or bowl.

Remove the soup from the heat and add the miso concentrate thoroughly combining and dissolving any miso clumps. Miso should never be brought to high heat as this destroys the delicate nutritional content. Dish the soup into bowls and garnish with the greens from the green onions (if used).

Feel free to experiment with other vegetables and seaweeds, this is an incredibly versatile and healing soup. It's great for a nutritional boost as well as a soothing meal.


Conrad's Rooibos Fruit Smoothie

1/2 banana (preferably frozen)

3 cups fruit (peaches, berries, frozen or not)

Add cold Rooibos until it reaches the top of blender. Blend until smooth, serve and enjoy!