Beauty is the source.

Beauty is life.

Beauty is natural.

Beauty is the evidence, love leaves behind.

Beauty is the map that leads the Soul.

Beauty is the wisdom of unity.

Beauty is subjective to one’s own myth.

Beauty is objective to our collective evolution.

Beauty is the unspoken truths – held within & upheld throughout.

Beauty is creation conceived of love.

Beauty is essence.

Beauty is love. 



For most of us, we probably aren’t aware that out guts need a bit of healing in order to absorb all the nutrients from the food we eat. 
Poor gut health can be caused by stress, inflammatory substances like sugar, pasteurised  milk and refined or processed foods, bad eating habits (eating just before bed, eating too much, snacking constantly or eating mindlessly) and a lack of seasonal, fresh produce. 

The connection between gut and mental and emotional health has long been apparent to many indigenous cultures and is a pillar of Ayurvedic science – and more recently recognised by western science. The gut-brain connection is well worth exploring for those who want to learn how we truly are what we eat:

Fermented foods are a great way to  get started healing and repairing your gut. Sauerkraut is an excellent place to start and so easy to incorporate into your meals. Sauerkraut is a fantastic digestive and the fermentation process produces beneficial probiotics that are linked to improvements in immune, cognitive, digestive and endocrine function.

And it’s so easy to make yourself! Give it a try and pay attention to how your body and mind feel after eating it! 

Makes 2kg

What you need

  • 2 kgs white or red cabbage (cored, outer layer removed and saved)
  • 2 tablespoon Himalayan pink 
  • 1 tablespoon cumin seed (optional)

What you do: 
Prepare a large glass jar or fermentation crock by sterilising with boiling water. Finely slice your cabbage and sprinkle with salt allowing to sit 10 minutes.
Crush with your hands, squeezing and reducing down the cabbage to about 2/3 original volume.

(Brain food!!)
Add your cumin seeds and pack tightly into crick or jar, sealing with your reserved cabbage leaf and weighing down with either an onion or Beetroot. You need to keep the air out, so either seal with an airtight jar lid or pour a layer of oil onto surface. Make sure every couple of days the kraut is fully submerged in brine.

Keep on shelf for 4 weeks then refrigerate.

Enjoy !! 

Buckwheat Chia Bread

There is nothing better than creating a delicious, highly nutritious bread that:

  1. *Takes less than 10 minutes to throw together 
  2. Lasts days in the fridge and tastes better with time
  3. Can be eaten for breakfast, lunch or dinner in as many sweet or savoury food creations as you can imagine

Yep, this is a keeper. I’ve now made it twice in 2 weeks and have experimented with poached eggs, avocado, toasted with butter, hummus and sauerkraut and things have just entered a whole new gastronomical dimension around here – with the addition of some Fix and Foggs’ Smoke and Fire… 

Without further ado, with the exception of how brilliant activated buckwheat is for digestive health, I present to you the deliciously humble, Buckwheat Chia Bread.

What you need

  • 2 1/3 cups *sprouted buckwheat  (see how-to at bottom) 
  • 1/2 cup chia (soaked for 20  minutes in 1 cup water) 
  • 1/2  cup coconut oil (melted) 
  • 1 tablespoon turmeric 
  • 2 tablespoon ground flaxseed
  • 1 teaspoon gluten free baking powder 
  • 1/2 teaspoon bicarbonate soda
  • 1 teaspoon salt (Himalayan)
  • 2 tablespoon sesame seeds 

What you do:

Oven to 180 degrees. Line a loaf tin with baking paper. All ingredients into food processor. Blend 30 seconds, until just combined. Pour into tin, smooth over, sprinkle with sesame and bake 1 hour and 15 minutes or until just cooked through (springs when touched). That’s it!! That’s all there is to it.

* how-to: activating buckwheat

Soak your raw buckwheat groats for 20-30 minutes, rinse and put in a bowl, covering with a tea-towel. Rinse every 4-6 hours with water, leaving for approximately 18-24 hours or until you can see em start to sprout! 


This is one of those delicious comfort dishes  that nourishes your insides and leaves you with a glowing aura and a healthy gut. 

Kitchari is an ancient Indian Ayurvedic dish, carefully designed to balance your doshas (constitutions). Put simply, when we’re in good health, the elements    within us that combine to give us vitality are balanced and working for us. 

Ayurveda is an interconnected, holistic system of achieving wellness. It is based on the belief that health and wellness depend on a delicate balance between the mind, body, and spirit.

According to Ayurveda we all have a unique constitution of the 5 elements (air, water, fire, earth, ether) that combine to give us our dosha. Think Captain Planet!! 

When we have an imbalance however, due to poor diet, toxic environment, poor mental health, illness etc, this creates disharmony among our elemental constitution and eventually leads to disease. 

Kitchari is considered a cleansing or detoxifying dish because the combination and ratio of easily digested sprouted mung beans, Dahl and basmati rice together with carefully selected anti- inflammatory spices that allow your gut to heal and repair. It also allows your body to rid itself of toxins before they accumulate, causing disease.

Sounds too good to be true??

Take notice of how you are feeling, physically, mentally, spiritually and emotionally. Try it out for at least 5 days, trying to avoid meat and dairy to give your digestive system a break. Then take note of how you feel afterwards!! 

Read more on Kitchari here

What you need:

  •  1/2 cup of dry green mung beans (soaked overnight)
  • 1/2 cup of dry mung dal (split yellow)
  • 1 cup high quality Indian Basmati Rice 
  •  4-6 cups filtered water 
  •  6 cups choppedveggies (I used pumpkin and zucchinis)
  • 3 tablespoons of ghee
  •  4cm piece of fresh ginger root, minced
  •  1 tablespoon turmeric
  •  1 tablespoon cumin 
  •  1 tablespoon black mustard seeds
  •  1 tablespoon fennel seeds
  • 1 tablespoon mustard seeds
  •  1/2 teaspoon ground coriander
  • 1/2 teaspoon fresh cracked pepper
  • 1 tablespoon Himalayan pink sea salt (or regular sea salt)
  •  1/2 teaspoon of cinnamon

What you do:

Seperate your ground spices from your seeds. Get ghee hot in a large pot and add the seeds until you can hear them start to pop. Quickly add the spices, ginger, rice and beans to the mix. Coat the rice and beans with the spices and seeds (important to do all these steps fairly quickly so you don’t burn the spices).

Slowly add the water, veges and bring to the boil, reusing heat and simmering for about an hour. You might need to add a little extra water.  Add salt and black pepper at the very end, with coriander if desired. 

Serves 8

Recipe inspired by:


Almond & Pepita Not-tella 


As an adult, I’ve learned to master self-control in just about every area of my life. 

I can successfully avoid almost every temptation that will not serve me. I’ve learned how to tame my impulsive urges, sacrificing instant pleasure for lasting bliss.

But there is one chocolatey jar of evil, hazelnut divinity whose presence I cannot be trusted in. I have been known to devour tablespoons full of this delicious Italian condiment in a possessed-like state only to induce a severe sugar coma and the inevitable remorse that comes from consuming vegetable oil, low grade ingredients and a tonne of sugar. 

Although it has been quite some time since my last Nutella relapse, I thought I’d create an action plan to prevent future Ferrero attacks – introducing “Not-tella”.

Not only is it unsweetened and free from carcinogenic oils and crappy milk solids, it is full of omega fats and minerals that make it healthy for you – the simple fact that it is sugar free means you won’t keep wanting to eat more, unlike its seductive supermarket counterpart.

I have made this with almonds and pepitas as I didn’t have any hazelnuts, but with the success of this recipe I’ll be attempting a more authentic hazelnut Not-tella very soon!!

What you need:

  • 700g roasted almonds (preferably activated)
  • 350g roasted pepitas 
  • 1 teaspoon vanilla extract
  • 2 tablespoon coconut oil
  • 1 cup raw cacao

What you do:

All ingredients except coconut oil into your food processor on high speed for 10-15 minutes until natural oils are released and a butter is formed. At this stage you can add coconut oil, process a further 5 minutes, scraping down sides occasionally. 
Jar and store in cupboard or refrigerator. 

Mine has kept 3 weeks and is still going strong 👌

Salted Caramel Dates


Experimenting with all types of salted caramel treats right now and loving how versatile this salted caramel filling is ❤️❤️

Dates are a great source of fibre and mood-boosting potassium, but make sure you consume in moderation as they are also high in natural sugars. This recipe is a perfect finish to those days you have over-exerted yourself physically and emotionally and need a bit of nutritional TLC. 

What you need:

  • 12-15 medjool dates 
  • 3 extra medjool dates (pitted, soaked boiling water 10 minutes) 
  • 1/2 cup raw cashews (soaked over night, drained)
  • 2 tablespoon honey
  • 1 teaspoon Himalayan pink salt
  • Pinch of cinnamon
  • 3 tablespoon coconut oil
  • 1/3 can coconut cream
  • Melted dark chocolate to serve (optional)

What you do:

Slice the dates half way and remove pits. All other ingredients into food processor for 10 minutes, scraping side occasionally – you want this mixture as smooth and creamy as you can get it.

Put salted caramel mix into a piping bag (I used a snap-lock bag with the corner snipped) and fill dates.

Drizzle with melted dark chocolate if you feel like an extra serotonin kick!!

Enjoy xx 

Green Smoothie #8

I’m a bit of a broken record with the Green Smoothie, I’ve sung it’s praises often – and with good reason! So I won’t go into detail too much again, check here if you’re a first-time listener to the Green Smoothie channel. 

But I think it’s important from time to time, in all areas of life, to stop and acknowledge  what’s working for you and what’s not. There is no point soldiering on doing what you think is good for yourself without checking in with body and mind for confirmation. 

There have also been times when I get swept up in the hype of a new superfood or supplement that I suddenly can’t believe I have survived 31 years without (check out my vitamin collection below!), only to find it really doesn’t offer me any extra noticeable health benefits. 

A daily green smoothie is not one such example. There have been times when I’ve dropped my game and haven’t regularly included this baby in my daily diet. I don’t feel as energised, clear thinking and am missing what I can only describe as vibrancy and vitality. 

Since including it in my routine every single day, I feel the difference in my energy, mood and ability to generally get a lot of cool shit done with a smile on my face 🙂 

This simple recipe is my Green Smoothie #8, because it is my tried and tested (and I’ve tested a lot!) recipe that leaves me feeling invincible, made of 8 ingredients.

What is serving you and what can you let go of in your daily routine? Giving yourself time to scan your body and mind for what is working will mean more time feeling great and less time searching for answers you probably already have. 


What you need:

  • 1 frozen banana
  • 1 cup filtered water
  • 2 big handfuls kale
  • 2 teaspoons “Vital Greens” see pic
  • 1 tablespoon chia
  • 1/2 teaspoon maca powder
  • 1 tablespoon hemp seed oil
  • Small cube of ginger

What you do:

  • All ingredients in blender for 1 minute


My ever-expanding supplement collection. Life to me is a never ending experiment of the body and mind! 

I use Vital Green – you could also try spirulina or wheatgrass.

Read more info on the power of green goodness from one of my inspirations Kimberly Snyder


By Bam Bam

Golden Milk – Turmeric Tea

Deciding to avoid coffee and give my poor old adrenal glands a rest is proving to be both a wonderful and traumatic experience. Wonderful in that I am experiencing my natural energy levels return and can embrace a non-caffeinated love for life that is second to none.


Traumatic, in that I still yearn for this strong, short black ex-lover of 22 years, a passionate relationship of cortisol highs and lows. De-conditioning my behaviour patterns in terms of when I poured my beautiful espresso is also proving to be a psychological war with self. 

Luckily I’m kicking ass and feeling great!! 

Made all the easier by discovering delicious alternatives that are a pleasure to prepare and nourish the body and soul – like this ancient Indian Golden Tea. 

I’ve talked about terrific turmeric before in  Kefir Turmeric Smoothie and it’s incredible therapeutic qualities. It’s difficult to describe turmeric in brief simply because it has so many beneficial properties. That’s why the “spice of life,” as it’s known in India, sums it up wonderfully.

This recipe appeals to me because it is so simple, pleasurable and quick to make, just like my ol’ mate. And will leave your adrenals in tact too!


What you need:

  • 1 can coconut milk
  • 1 cm cube fresh ginger
  • 1/2 tspn black pepper
  • 1 tspn turmeric
  • 1/2 tspn cinnamon
  • 1/3 tspn ground cloves
  • 1 tablespoon maple syrup or honey 

What you do:

  • All ingredients into blender and blend for 1 minute
  • Transfer to small saucepan and heat until nearly simmering. It will look deliciously creamy 


Pumpkin-Pie Protein Balls


This recipe is inspired by cold Canadian winters full of pumpkin spiced lattes, pumpkin spiced scones and of course, pumpkin pie!!

I love the spicy warmth that cloves, cinnamon and nutmeg give to sweet roast pumpkin – not so much of a fan however, of the usual refined sugars, flours and additives that these holiday treats are usually laden with. So, here is my healthy take on a Pumpkin Pie-spiced winter favourite which, if you’re like me, is never just confined to the colder months. 

The pumpkin in these balls give them a gorgeous orange glow, a colour I have been trying to include more in my diet. Orange foods are rich in beta carotene, vitamins A & C and can assist with supporting a strong immune system, fight free radicals and cardiovascular disease in the body and is fantastic for maintaining healthy eyes, skin and nails. 


Orange foods are also great if you’re into Ayurveda and trying to balance your Agni (digestive fire) and second chakra, they can promote sexual and emotional health:

What you need:

  • 500g roast pumpkin 
  • 4 tblspn coconut oil
  • 1/2 cup shredded coconut
  • 1 cup of your favourite protein powder (I used raw sprouted)
  • 1 tspn maca powder
  • 2 tblspn bee pollen
  • 8 medjool dates (pitted & soaked in boiling water for 10 minutes)
  • 1 tspn cinnamon
  • 3/4 tspn ground cloves
  • 3/4 tspn nutmeg
  • 2 tspns vanilla extract
  • 1/3 cup chia seeds (plus extra to roll balls in)
  • 3/4 cup of pecans, walnuts, almonds or a mix of all


What you do:
All into a food processor for a couple of minutes until well incorporated. Roll in chia or coconut and refrigerate.


* will keep in fridge for 1 week

* makes about 20-25 depending on how big you like your balls 😉



I’ve been enjoying brewing this delicious probiotic beverage now for about a year, and have postponed sharing my Kombucha experience until I could personally vouch for it’s claimed wonder. 

Kombucha is the bees knees. Starting to gain rapid popularity in Sydney for both a fix-all tonic and a delicious, refreshing drink. It has a very long list of health benefits including improved immunity, detoxification, joint support and gut health – read more here: 

Kombucha Health Benefits

But I thought id share some of my own personal experiences and effects after 1 year experimenting with the brew. This may or may not be directly linked to consumption but I do notice these effects when I regularly drink this amazing tonic:

  • Decreased sugar cravings
  • Appetite suppression
  • Increased concentration
  • An immediate calming effect
  • Mood regulation (happier!!)
  • Increased energy levels
  • Increased immunity (Haven’t got sick once!)


It is damn easy to prepare and I love to experiment with new flavours. If you like to be creative with your nutrition you’ll love preparing kombucha as there are endless flavour combinations. There’s also something pretty cool about creating a naturally carbonated beverage that tastes amazing and is so good for you. Give it a go! Here’s how:
What you need:

  • 1 SCOBY (symbiotic culture of bacteria and yeast) don’t have one? Try here:

  • Large glass jar
  • 1 cup organic sugar
  • 12 cups purified water
  • 1/4 cup green or black tea leaves (you can use flavoured too) 

What you do:
Bring to the boil 4 cups of water. Add tea leaves, stir sugar to dissolve and steep 15 minutes. 

Add 8 cups of purified water (cold). Strain and transfer to a large sterilised glass jar or canister and add scoby. Cover with cheesecloth or paper towel and secure with rubber band. Store in a dark, dry place for 7-10 days.

Test with straw to see if it is carbonated and to your tasting. It should be a little sweeter than your preference to allow for further culturisation (hope that’s a word?!).

Place desired flavourings into prepared bottles (I love strawberry/mint, ginger/lemon, spirulina, blueberries and have just started experimenting with essential oils!)

Place funnel over bottles and pour kombucha in, keeping aside 1 cup and leaving an inch at neck of bottle for further carbonation. Secure lids and leave at room temperature for another 3-5 days until carbonated well, then refrigerate.

With reserved cup, this is your starter liquid for your new batch. Jut repeat tea brewing method and pop scoby back in there to start eating those sugars and preparing you a fresh batch.


If you are in Sydney and would like a SCOBY, get in touch at Id be happy to pass on the goodness as I believe secrets to good health and vitality should not be kept, they should be happily shared with all!!