Naked Treaties: The land of sparkly eyes

Raw cake. We had some of this.

Raw cake. We had some of this.

Today we went to the heart of Byron Bay. Not the geographical heart, so much as the essence – the very organ from which the life blood flows. Naked Treaties: Raw Bar.

It’s not really fair to call this place a cafe. It is more than that. This is the land of sparkly eyes. Clear, sparkly eyes, which stare into your soul, with a level of inner tranquility too tranquil to be human.

“Would you like coconut nectar in your coffee?” the woman behind the counter asks. I guess so – that’s like sugar?

I ordered an I am abundant super smoothie. This liquid extravaganza contains:
coconut meat
almond milk
raw choc protein
E3 live

Even though I don’t know what half of those things are, I knew, intuitively, it was super. It was also $11.

My daughter chose a chocolate ball. I don’t think it was real chocolate – at least not the kind which has sugar. Chocolate is usually off the menu (except at Easter), but a not-really-chocolate ball from the land of sparkly eyes never hurt anyone, right?

She loved it. Most of it went on the face. But the treat wasn’t wasted.

Naturally, we sat among a group of fine-boned, high-cheeked sparkly eyed people who had just come from yoga class.

“How was your session?” one asked.

“Amazing. I came into my power in a head stand. You look good in that colour by the way. Brick?”

“Yes, brick.”

A man balanced a spoon on his nose, and showed us that he could keep the spoon balanced as he moved into a horizontal position.

At the next table, a gathering sat in meditation – their eyes closed.

On the window it reads:

Blessing from spirit.
Infinite spirit, all that is, thank you for blessing this food (and more blessing I didn’t get time to write down.)

This place is Byron Bay on a superfood diet, and after that smoothie, my eyes are clear and sparkly too.

Naked Treaties RAW BAR is located at 2/3 Marvell St, Byron Bay NSW.

Linking up with With Some Grace for FYBF

Have you tried any raw food products? I absolutely love raw cake. Surprisingly delicious…possibly even better than ‘real’ cake.

Nourishing: my homey days

It doesn’t happen often, but I have been getting ‘homey’. Inspired by too many out days, and a busy life, I settled into my kitchen, bub in sling, child on stool, and began making stuff.

I made labne out of yoghurt.

Yoghurt out of raw milk.

Banana cake out of yoghurt.

Baby banana cakes with labne icing.

Sauerkraut (out of cabbage, naturally!)

And dinner. I even made dinner.


I folded a piece of muslin in half over a seive, and placed over a bowl. Scooped in yoghurt. Stood for one day in fridge. The whey dripped out, leaving a thick cream cheese. I chopped up herbs and added olive oil, herbs and a little salt.

(recipe courtesy of Jude Blereau Wholefood for Children)


I cooked 1L of raw milk to 82 degrees celcius, and then allowed it to cool to 40 degrees celcius. In a sterilised jar, I put 1tbsp of yoghurt containing live cultures, and mixed in a small amount of milk. I then added the rest of the milk, lidded the jar and wrapped the jar in towels. In the morning, I had yoghurt.

(recipe courtesy of Jude Blereau Wholefood for Children)

Home made yoghurt

Home made yoghurt

Banana Bread

2 cups of plain flour
2 cups of yoghurt
lots of mashed banana (more than 4)
half a tin of pear, whizzed

2 eggs
1 tsp baking powder
2 tbs melted butter
mixed spices (cinnamon, nutmeg, cloves etc)
chopped nuts
pinch of salt

I soaked flour over night in yoghurt, then mixed the ingredients together, placed in a tin, and a few little silicon patty pans for my daughter, and cooked on a low over for an hour and a half. (Patty pans only needed about 15 minutes).

(Recipe inspired by Sally Fallon and Tigerlilly)

I iced the cupcakes with a labne icing – basically, labne, small amount of lemon rind, some icing sugar, and natural food dye. And sprinkles.

Banana cup cakes with labne icing

Banana cupcakes with labne icing


Chopped up about two kilo of purple and white cabbage, combined. Rubbed it in 8 tsp of salt in a bowl until moisture was created. Using the end of a rolling pin, I pushed the cabbage into one large jar and one medium jar.

(recipe courtesy of Real Food Fermentation, Alex Lewin)



Have you had any homey days lately? What have you been cooking up?

Linking with With Some Grace for FYBF

Nourishing beetroot soup

My good friend Tigerlilly lives on an escarpment near Nimbin. Her dear cottage looks over one of the most stunning views I know. She grows vegetables in her garden, has chickens and goats, and raises two gorgeous little girls with love and gentleness. She is one of my greatest inspirations.

Tigerlilly makes things, from scratch. She makes her own cheese, pasta, sauces, kombucha, sprouts things, soaks things…everything healthy and nourishing. If I could think of one person who encapsulates my idea of nourishment, it would be Tigerlilly.

Here’s her recipe for beetroot soup.

Tigerlilly's beetroot soup

Tigerlilly’s beetroot soup

You will need:
4 x medium beetroot with leafy tops attached (if no tops, substitute with spinach or any leafy greens)
some Himalayan sea salt (you can use regular salt but I think this gives a sweeter taste)
extra virgin olive oil
1 x onion (optional)
1 x clove garlic (optional)
4 x medium potatoes
some yoghurt or fresh cream to garnish
a handful of fresh chives
hot buttered sourdough toast (or any toast you like – ciabatta is good with this soup)

Warm a splash of olive oil in a large pot, chop the beetroot into roughly equal segments (around 1 cm), the onion and finely chop the garlic. Add to olive oil, stir around pot to coat mix evenly with olive oil. I usually add more olive oil to coat ingredients and add the sea salt to taste.  On a very low heat let the mix slowly cook. Stir regularly to allow even heating of the ingredients.  Once the mix starts to smell really good (looks and smells like it is becoming caramelised) I chop the beetroot tops (or greens) and stir into the beetroot mix until they wilt.  At this point I add enough boiled water to cover the beetroot and let the mix simmer.  Usually I am doing other things in the kitchen so I just let it go for an hour or so. Then I slice the potatoes and add to the soup, making sure vegetables are covered with water and let it simmer for another hour or so.  Then I use a stick blender to blend into a yummy red soup.

Serve with a dollop of greek yoghurt (or thick cream), sprinkle with chopped chives, and slice the toast into 2 cm strips and place around the bowl so you can dunk and eat the soup off the toast. Add salt and pepper to taste.

I find this an easy meal to prepare between activities with the kids and housework, as you just add and stir here and there and there’s enough for a meal the following day as well as some to go into the freezer.


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Fit for thirty

I am thirty this year. It’s no big deal. If anything, it’s a finally.

I have always felt older than I am. When I was a kid, it was because I looked older – taller, strong features etc. In my early 20s, it was because I worked in a professional environment, and was required to be mature and sophisticated.

Now, raising children in my late twenties, I am surrounded by people who are generally older than me. Age, though, becomes irrelevant. 20, 30, 40. It’s all irrelevant. What counts is that we are mothers.

There are lists out there – Countdown to Awesome, 40-by-40…I don’t know – 30-by-30? I really can’t think of 30 things I still need to do, or have time to do before July.

What I would like to do though is concentrate on my health. Health has always been important to me. We grew up, eating healthy foods, exercising in the sunshine. I have had bouts of drinking or smoking or doing otherwise unhealthy things, but nothing in excess. My personality is too moderate. I like to sleep well, feel energetic and feel happy.

When I met Heart Daddy, I ate more cake than ever before, but in recent years, I have continued to be pretty healthy. (Please ignore ice-cream and liqueur consumed 5 minutes ago.)

Since having children, I have tried to exercise regularly, get enough sleep and eat well. Of course, breastfeeding and pregnancy have been good motivators for not drinking alcohol (Again, please ignore ice-cream and liqueur consumed 5 minutes ago.)

Before my pregnancy with Heart Baby, I joined a running group, and was training hard (by my standards). Two solid training sessions a week. This even involved 6am starts. Not so fun, but I got fit quick. I recently saw photos of myself pre-pregnancy. I looked fit.

I started running again about two weeks after baby’s birth. It seems early, but I needed to shed my inside skin and get out. I took it slowly.

I try and keep it easy, so I actually do it. Just a couple of kms, and more, if the weather is cool, and the mood is right. I have been pushing the pram to the park, about 1.5km each way. Or the other day pushed it up the hill to buy milk. I feel that pramacise gets bonus points. Less kms needed.

Running a couple of times a week keeps me sane. As a bonus, I have shed a few baby kilos, and feel a little less flabby.

My green smoothie helps.

Green smoothie ingredients

Green smoothie ingredients

Yummy green colour

Yummy green colour

Green Smoothie

1 tbs spirulina

Although Heart Baby is waking up all hours, and I am still staying up to 11pm, with occasional runs and green smoothie action, I am feeling pretty great.

Fit for thirty? Can I do it? I think I can. I think I can.

I am sharing my ten tips for healthy living with the Yogic Housewife this week. You can read them here.

Do you have a ‘milestone’ goal? 40 for 40? Fit for thirty? What are your health secrets?

Please join me at the Heart Mama Community on Facebook, and subscribe to receive posts by email if you enjoy reading.

The Holsby Lunchbox Study

You may have already ‘met’ Danielle from Keeping Up With The Holsbys. She’s guest posted here before, and she has been featured on Essentially Jess and The Illiterate Infant recently, among other things. I think she is wonderful. A great writer. A witty presenter. And a toddler food expert. She has two books, and another in progress. Visit her site here.

I love this post, and it is just what I need, with a little one now at pre-school. I confess, I am in a sandwich rut, and poor little Elki gets vegemite sandwiches, plus a few bits and bobs, in her lunch box. Thank you Mrs Holsby for your wisdom!


My toddler, D Man, started pre-school a couple of weeks ago so I’ve had to turn my hand to the art of the lunchbox.

Easy enough, you may scoff, but alas, I discovered the taste bud of the toddler is most discerning in the matters of the boxed lunch.

The Earl of Sandwich would be sorry to see how outdated his mode of lunch is these days, but if you don’t sandwich, what do you do?

I’m determined not to send any pre-packaged food, and I really want to keep his lunch boxes interesting and delicious, but of course, they must also be healthy, nutritious and nut-free.
Morning and afternoon tea are provided so I’m really only looking at midday sustainance.

The first couple of weeks I noticed anything too fiddly or big was coming home again and I decided to run a little experiment, which I’ve shamelessly shared with you all here.

I say shamelessly because I had varied results and I must admit to being a little demoralized when I’d make a cheesy spinach muffin or frittata bite and find it still nestled in it’s little lunch container well into afternoon tea time.

All of this said, lunch is a very subjective thing. What got sent home this week may be devoured next week and what my child turns his nose up at, yours may devour… I’ll give you the run down of everything packed here in case it provides you with inspiration, because sometimes, a little inspiration is all you need.

Please remember that I’m not doing anything amazing here. Sometimes I see lunchbox ideas with truly magical looking boxes that you’d expect a silver unicorn to pop out of.

Who has the time?

This is achievable stuff when you’re racing against the clock to get teeth cleaned, sunscreen on and find that elusive missing shoe.

Lunchbox 1 :


Lunchbox #1

Lunchbox #1

Steamed corn on the cob
Carrot sticks
Cheese cubes
Wholemeal seeded crackers
Sliced apple
1 piece of Pepita and Cranberry Anzac Slice

Verdict :  It was ready in seconds, and came home fairly well devoured.

Lunchbox 2 :

Lunchbox #2

Lunchbox #2

3 x Cheese and Spinach Frittata Bites
Cherry tomatoes
Cucumber flowers
Pitted olives
Dried fruit and seed mix
Sliced peach and blueberries

Verdict : Well, he wouldn’t have starved, but the part that took the longest to prepare was a bit of a fail (read : Bup bow – Fail)

Lunchbox 3 :

Lunchbox #3

Lunchbox #3

Tuna, Cream Cheese and Carrot Pinwheels
Carrot flowers and cherry tomatoes
Dried fruit and seeds with half a sweet biscuit
Peach slices

Verdict : Fishy Fail…..I think tuna is out in my son’s books.

Lunchbox 4 :

Lunchbox #4

Lunchbox #4

Hummus tortilla and cheese stars
Carrot sticks and apple slices
French Toast Cupcake with Cream Cheese and Sprinkles

Verdict : Supreme success! I think he even licked the cream cheese off the lid!

Lunchbox 5 :

Lunchbox #5

Lunchbox #5

Pizza Bread Hearts
Yoghurt and strawberry
A piece of  Super Yummy Healthy Muesli Bar

Verdict : Success, minus one little heart!

What did we learn?

I think with any meal, variety is key.  Different shapes make thing interesting, and a little planning means you really don’t need any extra time to get out of the sandwich rut.

The moral to the story is, you don’t win friends with sandwiches.

Recipes :

Tuna, Cream Cheese and Carrot Pinwheels

What you will need :

1 tortilla
½ small tin tuna
½ small carrot grated
a little lemon zest
2 tablespoons cream cheese
a couple of spinach leaves

What you need to do :

Mix tuna, carrot, cream cheese and lemon in a bowl to form a paste.

Spread evenly over your whole tortilla and lay your spinach on top.

Roll up and cut into pinwheels.

Don’t be put off just because it wasn’t a success in my lunchbox….it could be a winner in yours!

 Pizza Bread Hearts

What you will need :

2 slices of wholemeal seeded bread
2 teaspoons tomato paste
a pinch of basil and  oregano
sliced ham
a few olives
thinly sliced capsicum
(or whatever pizza topping your kids may enjoy)
grated cheese

What you will need to do :

Preheat the oven to 200C, and place a baking tray into the oven.

Cut out your heart shapes with cookie cutters and squash the bread flat with your hand.

Spread with your tomato paste onto bread and sprinkle your herbs.

Spread your grated cheese first and then place your ingredients artfully and pop onto your hot baking tray for about 7 minutes.

French Toast Cupcakes

Makes 8

What you will need :

4 slices of wholemeal or seeded bread, chopped into little cubes
2 eggs
1/3  cup milk
4 tablespoons maple syrup
1/3  cup sultanas
2 tablespoons cream cheese
1 tablespoon maple syrup, extra

What you will need to do :

Heat your oven to 180C and line a muffin tray with 8 patty pans.

Mix your eggs, milk and maple syrup together and pour over your chopped bread. Stir in your sultanas, and leave for 10 minutes to soak up.

Spoon your mixture into patty cases and bake until cooked and golden – about 15 minutes.

Leave to cool.

Mix the cream cheese and syrup together and spoon a little dollop on top of each one.

Top with coloured sprinkles if you have them.

I had so much fun doing this experiment. Every day I’d open his bag in anticipation to see how I went.  Hope this provides inspiration to you.

If you know anyone who may be in the sandwich rut, why not flick this over to them?  You may save their child from a lifetime of devon sandwiches.

I would like to offer Heart Mama readers a very special opportunity to pick-up my ebooks today!

For 48 hours only I will reduce the price of my ebooks from $15 each to a mere, $10 for both books! That’s a super mega bargain, only for the Heart Mama gang.

You can own a little bit of the Holsby love on your iPad or desktop so I’m always at your fingertips.

Go check it out here now –

Linking with With Some Grace for some FYBF.