It was about time Mum and I did something special with each other. As it was her birthday recently, I thought it to be the perfect opportunity to arrange a long weekend away together for a bit of R&R and Mum/Daughter specialness. 

I booked us both in at the Satyananda Ashram on the beautiful property in Rocklyn.
We enjoyed walking around the grounds and exploring the impressive veggie garden before stopping for a herbal tea.
After the ring of a bell, we headed inside to enjoy our guided meditation, and afterwards enjoyed our lunch on the grass.

With the perfect start to our weekend away, and our minds in the right place we headed for our beautiful accommodation in Daylesford. We stayed at The Studio which was prime location, at the base of the Vincent Street shops and just around the corner from Harvest (which is now my most favourite health food store and cafe in the entire world!)

The rest of the weekend had us relaxing, exploring the lake, picking flowers, chatting over chai and then keeping warm inside once the storm rolled in.
I intend for more of this to be in our lives more often!

Today was a wet, windy Sunday in Melbourne, and with a recently repaired oven it was the perfect opportunity to get creative and warm up the apartment!

With just a few simple pantry staples and bits and pieces, these delicious toasted muesli bars came to life. 
Perfect little grab and go's for the week ahead.

1 cup raw oats
3 tbs activated buckwheat
1/2 cup mixed dry fruit and seeds
1/4 cup honey
1/4 cup nut butter (ie: peanut butter, almond butter)
1 tsp coconut oil
Handful of pitted dates

Soak the pitted dates in boiling water for 10 mins to soften them up, then chop or whizz in a processor.
Meanwhile, mix dry ingredients together to create a muesli..
Place muesli on a tray and toast in the oven for 15 mins.
Over a low heat, melt the nut butter, honey and coconut oil together.
Pour melted liquid into bowl of muesli, add dates and mix well. 
Line a square tin with baking paper and firmly press mixture in.
Place in freezer for 15 minutes and once set, cut into individual pieces and store in an airtight container in the fridge.

There you go! Grab and go!

I'm in love with these bad boyz. They're actually 'good' boys though, filled with omega 3's, B vitamins and just all 'round goodness!
Everyone has their own take on ingredients in bliss balls, and that's the true beauty of them. Really, you can just grab whatever you have in your pantry and get roll'n!
I made these, styled and photographed them all just under an hour. Easy peasy.

I've included the recipe for this little creation below.

3/4 cup quinoa flakes
1/2 cup walnuts
1/2 cup pitted dates
1 tsp maca powder
2 tbs raw cacao powder
2 tbs linseeds 
2 tbs tahini
1 tbs coconut oil
1 tbs honey

Soak the pitted dates in boiling water for 10 mins to soften them up.
Meanwhile, place quinoa flakes, walnuts, maca, cacao and linseeds in a food processor and whiz together for a couple of seconds before transferring into a large bowl.
Melt the coconut oil and honey over the stove and pour over dry ingredients.
Drain dates and pulse in the food processor to form a date paste and add to the bowl alongside with the tahini.
Mix well and form balls, roll them in additional linseeds for a pretty finish. 

(notes: I used a blender because I do not have a food processor. Still works a treat.
You can roll these delights in coconut, cacao, dried berry powder, anything really that makes your heart sing!)

I just love going away, visiting new places, exploring new ground. A small while ago during Autumn (ok it was last year but I didn't have the blog then. So much catching up to do!) I took Mum away for a Mother-Daugher weekend. We stayed at Braeside in beautiful Mount Macedon, a small town north west of Melbourne. Far away enough to be away from city life, but close enough to only be about an hours drive.

Our hosts Julie and Jim were incrediblely hospitable, with Jim stoking our fire throughout the day and Julie baking the most delicious home made bread.
During our stay we walked around the grounds, enjoyed a delicious morning tea at the Cafe onsite, visited the chooks and collected eggs for Julies kitchen.

After some rest and relaxation we headed into Kyneton to explore Piper St before weaving our way through long highways to return home.

When the light streams through our apartment window, in just the most beautiful way, I grab my camera and my somewhat willing muse. I took these photos a while ago now, on a drizzly muggy Sunday afternoon. The thunderstorm had left a stillness in the electrically charged air, having washed away the past and left us all to consider the moment.


I have a beautiful little Fujifilm X100s which I love to keep with me most places I go. It's the perfect size for it. Often I'll explore neighbourhoods, finding inspiration and beauty in the every day. It's always around us, just waiting for someone to witness it's charm. 






This afternoon, after a delicious and social lunch with new friends, I donned my cotton apron and baked up a storm. Clearly I like to be prepared for breakfasts during the week so  I created these healthy grab and go's using blender blitzed oats and home made soy milk!

The lovingly home made soy milk was gifted to me from a family member and I could not wait to make something wholesome with it! It's been made with soybeans of course, (hello  protein), black sesame (magnesium for that happy brain!) and honey to sweeten.

The end result; a magnesium and protein packed breakfast full of fibre. Best way to start the day I'd say!


2 and 1/3 cup oat flour (I blitzed my oats in the blender)
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 cup desiccated coconut
1 cup brewed soy chai
1 egg beaten lightly
1/2 squeezed lemon
1/2 cup roughly chopped walnuts
1/3 cup chopped pitted dates
2 tbs melted coconut oil
2 tbs honey

Preheat oven to 180 degrees celsius
Mix the dry ingredients together, then add the wet ingredients and fold together.
Spoon mixture into lined muffin or patty tin and bake for around 25 mins or until slightly browned on top and kitchen begins to smell delicious!

The best place to be on a cold winters day in Melbourne? In front of the oven of course! (and then behind the camera!)
This morning, after raiding the pantries dwindling essentials, I put together a healthy granola in preparation for the week ahead.

This is certainly something to look forward to. Served with almond milk or sprinkled over your fav yoghurt, it's a great dose of magnesium (for a happy brain), and antioxidants. I'm thinking this would make a pretty awesome topping for a berry bake later on too!


1 cup raw oats
1 cup desiccated coconut
1/4 cup smashed walnuts
1/4 cup chia seeds
2 tbs raw cacao powder
1 tbs raw maca powder
1 tbs cinnamon
1 tbs mixed spice
2 tbs melted coconut oil
1 tbs honey

Preheat oven to 180 celsius.
Mix the dry ingredients together. Melt the coconut oil and honey together, then mix into the dry ingredients.
Spread evenly onto a lined baking tray and bake for around 10 minutes. Ensure you stir the granola at around the 5 minute mark for an even crunch without burn.

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