Potato cakes

This recipe is a great way to use up any leftover mash (never happens in my house) + repurpose into this cracker dish. Simply make the mash ahead of time + chill if you are like me! It works best with firm, not creamy or sloppy mash.

Here, I have served the potato cakes with sour cream, pesto + kale chips (I LOVE this textural flavour combo) … but you can literally use what you like, or even leave them as is.


2 cups cold mashed potato
1/2 cup frozen corn
1/2 cup shredded kale
2 sliced spring onions
1 tsp dijon mustard
1 free range egg
1/3 cup gluten free plain flour
1/2 cup grated cheddar
sea salt
black pepper

2 tbsp rice bran oil

to serve
sour cream (vegetarian) 
tomato pesto *see below 
chilli kale chips *see below



In a large bowl, combine the mash with all of the other ingredients. Use your hands + shape into patties. Set aside.

Gently heat the rice bran in an electric frypan.

Cook the cakes until golden on both sides.

Scatter with sliced spring onions.

Serve with a dollop of sour cream, pesto + crispy kale chips on top.



Tomato pesto

3/4 cup semi dried tomatoes
1/3 cup raw cashews
1 garlic clove
1/2 cup evoo
1/3 cup parmesan

Place all of the ingredients into a food processor + blitz. Gently stream in the olive oil until combined. Allow a slight bit of texture to your pesto.


Kale chips

Tear kale leaves into pieces (removing any hard stems). Throw in a large bowl. Gently massage with a drizzle of evoo, a sprinkle with chilli flakes + pink sea salt to coat.

Bake on a flat tray, lined with baking paper on 150C until completely dry + crispy (around 15-20 mins (you don’t want to see/feel any moisture on the kale). Continue to check on their progress.

Kale chips should be stored in a airtight container + can be kept up to a week.

Plant based alchemy

Essential oils are organic compounds extracted from plants with vast healing properties. Using essential oils for these purposes is known as aromatherapy, a holistic therapy seeking to improve physical, mental + emotional health.

My loves, if you’ve been following me awhile… you would know how bloody passionate I am about my essential oils. I use them everyday, in soo many different applications (aromatically, topically, personal care, food additive). They have supported my own/hubby’s health + wellbeing (as well as the frenchie + kitty) in countless ways. To the point where we say, “what oil can I use for that?” whenever something crops up. It’s our immediate response.

Essential oils are highly concentrated, with a strong aroma. They are called volatile aromatic oils because of their high concentration of the aromatic compounds. By concentrating the oils of these plants, you are literally separating the most powerful healing compounds of a plant into a single oil.

Overall, aromatherapy is a great and inexpensive way to help promote healing, relaxation + well-being without adverse side effects.

Not all essential oils are created the same. Do your research.

Pure. No use of pesticides/chemicals. Potent. Highest of quality.

It would be remiss of me not to share with you, that in April something really special is happening. Something that has never occurred before now. We are giving 20% off Enrolment kits for any newbies that enrol. So, this Home Essentials kit, for example, comes complete with a diffuser + the top 10 oils that will help get you started with essential oils. Normally $330, but in April $264.

*Excludes Family Essentials enrolment kit

Home Essentials Kit


I use my diffuser everyday based on what I’m feeling… seasonal threats, emotions, energy levels, hormonal, spring cleaning, sleep support, cleansing, stress etc.

Here is a few examples of what I use the top 10 essential oils for.

Peppermint – I use in raw treats/energy balls, diffuse for energy, use on insect bites, as a repellent.

Lavender – in my homemade face serum, in my sleep blend roller, diffuse when I need to relax + apply to burns/cuts.

Frankincense – in my homemade face serum (age spots), diffuse when meditating, take in a veggie cap for immune support + apply topically when I have any inflammation (e.g. puffy eyes).

Lemon – add to my water to detox, cleanse. Add a few drops on fish. In my kitchen all purpose spray (natural anti-bacterial).

Easy air – diffuse when seasonal threats. Rub onto chest when experiencing tightness, to help open my airways.

Oregano – I rub a drop onto my feet when feeling run down. I use on boils or raised lumps.

On guard – always wear topically when we travel to protect against threats. Diffuse when seasonal threats. Use in homemade cleaning products.

Ice blue – rub into my muscles before + after a workout or some serious garden work. Rub into my neck after extended time on the computer to help relax + unwind. Rub into the soles of my feet when I’ve been on them all day.

Tea tree – in my shampoo to help with psoriasis.

There are of course so many other essential oils (including emotional blends) + uses, but I simply can’t list them all!

Please sing out if you’d like to grab some oils to get you started on a more natural, plant based lifestyle … I can set you up in around 5 mins, or you can order yourself here. Just follow the prompts to the right of the page.

Please know you will receive my support from here on in, with access to our private group, with so many resources to help you feel empowered + get the most from your investment.

After all, it’s your health + wellbeing.

With love,

Kristy x

*Always check with your health care professional if you have any pre-existing issues prior to using essential oils. or if you are pregnant.

All material on this site is provided for information only, and may not be construed as personal medical advice to diagnose or treat. No action should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals on any matter relating to their health and well-being.

The author claims no responsibility or liability, for any loss or damage incurred by use of information provided by this site. 

Wild snapper curry

Bold curry flavours, in a spicy, creamy coconut broth. This dish is cooked all in one pan, which makes it easy + relatively quick to cook.

If you don’t have access to finger lime (which is native to Australia), then you can substitute with fresh squeezed lime juice. I am fortunate enough to have a kaffir lime tree, finger lime, chilli + coriander all grown in my garden. What a treat it is to go + pick ingredients to cook with for dinner!

Use whatever chilli you fancy … if you like it hot, then by all means!

*serves 4


1 tbsp ghee
1 tsp yellow mustard seeds
1/2 brown onion finely diced
3 cloves garlic finely diced
1 inch ginger finely grated
1 heaped tbsp curry powder
1 tsp turmeric
1 tin organic coconut cream
2 tomatoes chopped
4 kaffir lime leaves
1 green chilli diced
splash fish sauce
sea salt/black pepper
1 kg wild snapper cut into large chunks

to serve
fresh coriander leaves

1 red chilli sliced
1 finger lime 


Melt the ghee in a deep saucepan over a medium heat.

Add the mustard seeds. Cook until they begin to pop.

Add the onion + sauté until translucent, then add the garlic + ginger. Continue to cook for a minute.

Add the curry powder + turmeric and cook for another minute or so, or until fragrant.

Add the coconut cream and stir well to incorporate the onion + spices. Bring to a gentle simmer.

Add the tomatoes, kaffir lime leaves, green chilli + fish sauce. Taste + season.

Turn the pan to a lower heat + allow the flavours to really develop for around 10 minutes (you will see a nice crust forming around the pan).

Add a little water (1/4 cup) + stir, if the curry becomes too thick.

Add the fish and poach for 7 minutes, or until firm to touch.

Serve with steamed rice.

Scatter with fresh coriander + sliced red chilli.

Halve the finger lime + pop the citrus caviar all over the curry.