Cherished Birthdays


Kids— KALAN 9 yrs, Leilani 3½

Raw cheesecakes are one of my favourite things to make. They are super easy, require no bake time and can be easily adapted to include any flavour that the kids like


How many hats do you wear and what do they look like?

I’m a mother, wife, naturopath, author, speaker, cleaner, cook – depending on what time of day it is!
All jest aside, I just do what I can, when I can. It’s hard for everyone. I think the best strategy is getting a good tag team happening with your partner (by not nagging, but valuing them). And I always try to have some “me” time — to just daydream, do some exercise or to meet up with a friend for a chat.

There was a stage where I went without “me” time for a while, and I just felt like a zombie doing everything for everybody else. “Me” time allows us to feel whole again, and that we’re actually not all of our “hats”.

No one ever said parenting was easy. In fact it’s the hardest thing anyone will ever do. But it’s a true gift to bring humans into this world. To love them and teach them what you know. Weird as it may sound, but it’s like you get a second chance. You, the parent, get to decide what you liked or didn’t like about your own upbringing, and change it for your children, so they don’t have to suffer the same. I also love the hugs, kisses and cuddles. The unconditional love that you receive from your children is unbeatable.

The best advice I can give is to accept that everybody is different, with differing needs. So don’t compare yourself to others because there’s always going to be someone who seems to be doing better than you. Let your own intuition guide you rather than keeping up with the Joneses, and you’ll be better off, and happier too!


Raw Berry Cheese Cake


• 1 cup raw almonds
• 8 medjool dates, pitted
• ¼ cup coconut oil, melted
• 1 pinch of Himalayan salt

2 cups raw cashews, soaked overnight
Juice of 1 lemon, seeds removed
½ cup coconut oil, melted
¼ cup rice malt syrup/raw honey/coconut nectar
1 vanilla bean (or 1 tsp vanilla extract)
1 cup mixed berries, fresh or frozen
Pinch of Himalayan salt



1. Add all ingredients to a food processor and pulse until broken down. Continue blending if you desire a smooth base, otherwise you can leave it chunky for consistency.

2. Line a spring form pan with baking paper. Transfer mixture to pan and press down firmly. Place in freezer while you make the filling.


1. Add all ingredients, except berries, to a food processor and blend until smooth and creamy, this may take a few minutes.

2. Transfer approximately 2/3 of the mixture to base and smooth out with the back of a spoon or spatula. Leave to set in freezer for 30 minutes.

3. Add berries to the remaining filling and blend until well combined. Spoon mixture on top of cream layer and place in freezer to set, overnight or for a minimum of 2 hours.

NOTE: you can add the berries in step one if you don’t want to do the layering or are pressed for time.

4. To serve: remove from freezer 10-15 minutes prior to serving. Garnish with fresh sliced strawberries and blueberries


Kids— BANJO 3yrs, PERCY 6 months

Amanda 02

How many hats do you wear
and what do they look like?

My mum hat at
the moment is
my largest hat,
other hats include
soap maker,
and church farmer.

Amanda 01


Pretty Buttermilk Cake

(From Jude’s book Wholefood Baking)


• 195g wholemeal spelt flour
• ½ teaspoon ground ginger
• 1 tsp baking powder
• ½ tsp baking soda
• 105g golden caster sugar
• 4 egg yolks (room temp)
• 170ml cultured buttermilk
• 115g unsalted butter, softened
• 2 tsp natural vanilla extract
• a pinch of sea salt

Glace Ginger and syrup:

• 37g rapadura sugar
• 10cm piece of ginger—
peeled and very thinly sliced

To decorate:

• fresh seasonal fruit
• thin (pouring) cream


For glace ginger and syrup
1. Place the ginger, sugar and 150ml of water in a small saucepan over low heat and simmer for 10 minutes, or until the liquid has reduced to about 2 tablespoons.

2. Remove the ginger and cut into small pieces for the cake batter.

Reserve the syrup for drizzling over the cake after it is cooked.

3. Preheat the oven to 180 degrees C, line the base and sides of a 20cm spring-form cake tin with baking paper.

4. Place the flour and ground ginger in the bowl of a stand mixer fitted with the paddle attachment. Sieve in the baking powder and baking soda, then add the salt and sugar.

5. Place the egg yolks, vanilla extract and buttermilk in a small bowl and whisk together.

6. Break the butter up into rough chunks and add to the flour mixture together with one third of the buttermilk mix. Beat on low-medium speed and when it starts to come together, add the remaining buttermilk mixture and beat together on low speed. When it begins to come together, increase the speed to medium high and beat until thick and creamy, about 30 seconds.

7. Fold in the glace ginger. Turn into the tin and gently smooth over the surface with a spatula.

7. Bake for 40-50 minutes or until a skewer inserted to the middle comes out clean. Once slightly cool, release the spring-form tin and slide onto a wire rack to completely cool before decorating.

8. Whip the cream to firm peaks and gently spread over the cooked cake, top with seasonal fruit of your choice.



Kids— YOLANDA Lionheart, LOUIE Wilde, FRANCESCA Elizabeth

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he is very hands on and connected with the kids and their needs when they’re together, allowing me to take a breather, learn from challenges and prepare myself mentally for new ones.

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How many hats do you wear and what do they look like?

As a mother, a ton of hats are required. Multiple, multiple hats. But these are by far my favourite most treasured ones. We follow a very nature based parenting philosophy, Steiner. We’re not over- indulgent with them, no screens, only nude foods and a lot of outdoor play, most of which is spent on the beach. It can sometimes make my job as a parent more challenging in terms of convenience, but long-term they’re developing into more imaginative free spirited little people, whom show an incredible amount of appreciation for the little things in life. And that’s entirely what it’s all about… their perspective.

As well as being a conscious parent I’m also playing role as Creative Director for our relatively new business, Yoli & Otis. Working along side my beautiful business partner, Emma. Together creating simplistic, elegant pieces, ethically made in both India and Indonesia, along with our no tie baby carriers, dyed using only natural and medicinally rich plants, veges, salts and sunlight… It’s heavenly. And such a pleasure to create with.

And my most decorative hat… wifey to my number one— Carlo, at our beautiful home in Byron Bay. It has its moments of madness but we somehow manage to balance it out with a  swim in the sea and a smooch under the stars. We switch roles often, he’s very hands on and connected with the kids and their needs when they’re together, allowing me to take a breather, learn from challenges and prepare myself mentally for new ones.


Coconut Lime Cream cake


• 3 full tbsp coconut butter
• 2 tbsp mashed blueberries

• meat of 1 young coconut—
about 1 cup
• zest and juice of 1 lime
• 2 tbsp raw honey or maple
syrup or 3 tbsp if you
prefer it sweeter
• 2 tbsp coconut oil

• chia seeds
• edible flowers – no need to
be fancy: go for rosemary
flowers, basil flowers or dry
lavender buds.


1. Line your cake dish with cling film.

2. Mix the ingredients for the crust in a bowl. They can easily be mixed with a spoon.

3. Press the crust in the cake dish and form your crust. It will be soft at this stage, but it firms up well in the fridge.

4. Pop the cake pan in the fridge.

5. Add the ingredients for the filling to a blender and whiz up for few seconds, until it becomes smooth and silky. Taste at this point to see if it’s sweet enough for you.

6. Scoop the filling into the cake pan. Depending on how much coconut meat your coconut has, you might have an extra spoon or two of filling left, but I’m pretty sure you know what to do with that.

7. Pop the cake in the fridge to firm up.

8. Serve with chia seeds and edible flowers.


Recipe—COCO banana cake
Kids— CODA 2yrs, & my partners kids CHARLIE 12, CASH 9YRS

…being his mother has given me a new perspective and lessons learned – about myself, human nature and the creative process.

Tamilla 02

Cherished recipe from
one of your children’s
birthday cakes!

My Mum adapted a old recipe of hers so it had no gluten or sugar for Coda’s first birthday.


Coda’s Buttermilk & banana cake



• 200g unsalted butter
• 1 cup date syrup
• 3 Large eggs
• 2 tsps vanilla extract
• 4 ripe bananas mashed
(skin going black)
• 1 ½ cups coconut flour
• ¼ cup rice flour
• 4 tsps bicarbonate of soda
• 150 ml buttermilk


1. Lightly grease a 22cm high sided spring form cake tin with butter, dust liberally with flour and knock out the excess by tapping sharply on a hard surface.

2. Preheat oven to 175oC .

3. Beat butter until fluffy, add date syrup and continue till well mixed, add one egg at a time, beat well after each addition. Add the vanilla and then beat in mashed bananas. Mix dry ingredients together, lower speed of beater and add alternately with buttermilk, finishing with coconut flour mixture.

4. Spoon the mix into prepared tin and level gently with a spatula.

5. Bake on the centre shelf in the preheated oven for 50 minutes or until test skewer inserted in the middle comes out clean. Remove from oven and set aside for a few minutes before removing from tin.


1. Cream cheese mixed with either a little date syrup or maple syrup.

2. This melts quickly if it is hot so best kept in fridge until just before serving.

3. A traditional topping can be used… cream cheese, butter and icing sugar.




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