Challenging beliefs

There is a positive intention behind every negative thought that you experience. A silent guiding force.

Your inner voice is expressing the negativity in order to help you. To help you become aware of areas in your life that can move to higher ground, to shift your consciousness, to help you learn and grow.

Challenge your beliefs and assumptions. They have more influence than you can ever imagine.

Limiting beliefs can create self-fulfilling prophecies, hinder progress and creativity, evaporate self-esteem and worth, harm relationships and self impose limits – that hold us back. They can lead us down a path that is not in alignment with our highest good.

A belief is simply a thought – that you have made real in your mind.

Question the negativity, challenge the rationale behind the assumption. Unlearn that, which does not agree with you anymore.

Go beyond these limiting beliefs, perceptions and emotions. Delve deep. Shatter misconceptions.

Expand your view. Freshen your perspective. Open your mind to wonder that which has been closed off, by belief. Re-wire deeply ingrained thought patterns.

Accept yourself totally.

Go within. Trust your intuition. The force of truth.

Shift your consciousness. It can lead to great enlightenment.

Big loves,

Kristy x

Whether you think you can, or think you can’t. You’re right. ~ Henry Ford

Raw mini passionfruit cheesecakes (GF)

With a kitchen wafting with the aroma of passionfruit, I knew it was an apt time to make a dessert. Straight up – Mr B requests cheesecake… so that is exactly what I created.

With no cooking required, these raw little cuties will take you no time at all – alas, the setting time…

To ensure passionfruit are at their ripest (and best), use when they are wrinkly and you can literally smell them through their skins.

Passionfruit are rich in the water soluble antioxidant – vitamin C, or ascorbic acid and fibre.

This recipe can be made vegan by omitting the honey and replacing with maple syrup.



1/2 cup raw almonds

10 pitted dates

1/4 cup lupin flakes

pinch himalayan sea salt


1 & 1/2 cups raw cashews (soaked for a few hours & drained)

1/2 cup extra virgin organic coconut oil

2 tbsp raw honey

juice 1/2 lemon

1/2 cup organic coconut milk

1 vanilla bean

6 drops DOTERRA wild orange oil

6 passionfruit *pulp


In a food processor, blitz the base ingredients until they are fully combined – and a crumb like consistency. It should stick together between your fingers.

Divide the base between 6 small glasses or mini jars and press firmly, until compact.

Place the glasses in the fridge.

Rinse out the food processor and add the cashews. Blend for 5 or so minutes, or until creamy.

Add the remaining cheesecake ingredients and blitz until silky smooth. Pour the cheesecake mix over the bases in the 6 glasses and return to the fridge.

Cut the passionfruit in halves, scoop out the flesh and into a small bowl. Divide the pulp over the top of each of the mini cheesecakes and return to the fridge for a couple of hours before serving.


For all your organic superfoods, including the coconut oil & DOTERRA wild orange oil 🍊 ingredients used in this recipe…

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Mexican rice & bean bake

This bake has a relatively long cooking time, but a quick and easy prep time. A great dish for during the week – when you can pop dinner on, and get some other things accomplished whilst it bakes.

You will need a decent size frypan for this recipe, or alternatively, you can transfer and mix all of the ingredients into a large bowl – once you have taken the onion mixture off the heat.

serves 4


swig of organic olive oil
1 finely diced red onion
2 garlic cloves finely diced
1/4 cup organic passata
1 tbsp ground cumin
1/2 tsp paprika
pinch chilli powder
himalayan sea salt & cracked black pepper
1 & 1/2 cups brown rice
3 cups organic vegetable stock (heated)
400g organic mixed beans
shredded spinach leaves
2 cups fresh corn kernels
1/2 cup pitted and halved kalamatas
1 lime juice
fresh coriander leaves
grated goats cheese

2 spring onions
lime wedges


Preheat the oven to 175 degrees (fan forced).

Heat the olive oil in a large frypan over a medium heat. Sauté the onion until translucent. Add the garlic and sauté for 1 minute.

Add the cumin, paprika, chilli powder (add as much or as little as you like) and season with sea salt and cracked pepper.

Continue to sauté until fragrant. Stir in the passata and cook for a further 5 minutes. Take off the heat.

Add the un-cooked rice, heated vegetable stock, mixed beans, shredded spinach leaves, corn and kalamatas to the frypan. Squeeze with lime juice, scatter the coriander leaves and gently mix through. Pour mixture into a large square baking pan and top with grated goats cheese.

Cover and bake for 1 & 1/2 hours, or until the rice is cooked.

Serve in bowls with a dollop of plain yoghurt, lime wedges and finely sliced spring onions.