Clearing out and making way for clear focus 

What is most important to you? Can you think clearly, with everything going on around you and within your own nest? 

Over Winter I had a cleanse in body and mind, which also flowed into my computer, bookcase and wardrobe. I am so excited to continue on with this, because I feel so much clearer in what I want to achieve in my life and also, so much more capable. Capable of saying YES to what matters and aligns with my goals, and NO to what is someone else’s path, not my own. 

Needless to say I’m looking forward to our 30 Day Minimalism Challenge starting November 10. They say we all have a room or a cupboard that we close the door on and avoid, actually I have more than one and with renovations underway, it’s time I accepted a little help and guidance😆.

Do you want to join me, and start the new year fresh, organised and in flow?

This is a time to detox the body, declutter the home and reconnect with the relationships that matter most.

In the past I have tried to do it all in a day and failed epically. So I’m excited to focus on the next 30 days and do it once and for all!!

Would love for you to join me and we can do this together one overflowing wardrobe at a time 😅

I know the results will be amazing for my mind, body and soul!! Comment below if you want in 👇👏


Join us in a step by step program to help you finish your year with a clean body, clean mind and clean home. 

Lets kick the clutter habit for good and get back to what’s most important in our lives and reduce or eliminate the rest 🙌

Just in time before the Christmas craziness begins….

💚 Detox – your body 

💚 Destress – your relationships

💚 Declutter – your life

We are starting November 10 – Comment below or message me for more info on how you can join me 💕

Food and Nutrition

Apple and Rhubarb Pie with Almond and Coconut Crumble

Who doesn’t love a rhubarb pie?

Can it be made without sugar? Absolutely.

It can also be made free of dairy and gluten. (Of course, if you don’t mind dairy or gluten you can substitute the corn flour pie crust I’ve used with a more traditional wheat flour pie crust – and serve with a fruity home made ice cream – but I highly recommend this gluten-free dairy-free option… We can always do with a little less gluten and dairy.)

I just loved this pie with a corn pie crust and served with coconut yoghurt. The mix of flavours (from salty to sweet) and textures (from crunchy to oozy juicy) was perfect for me. I hope you enjoy this one too.

Easy to make, and ready to eat in 40 minutes. We made it on a Tuesday night as a family activity and I’m just loving how well our kids respond to family nights in the kitchen cooking and eating healthy foods.
You will need:
– 2 cups of water
– 600g rhubarb
– 4 green apples
– 1 tsp pure vanilla essence
– 2 cups of corn flour (the yellow flour that is used for baking taco shells)
– 1 1/2 cups of extra water
– 2 tbsp coconut oil or rice-bran oil
– 1 egg
– 1 cup desiccated coconut
– 1 cup almond slivers (or almond meal)
– 1/2 extra cup coconut (or rice-bran) oil

1. Pre-heat the oven to 180 degrees Celsius. Bring a large frypan to high heat with 2 cups of water.

2. Peel leaves off, then dice the rhubarb. Add it to the food processor to chop it into fine pieces. Transfer it to the frypan of hot water.

3. Peel and remove the cores from the apples. Chop them finely (use the food processor again), then add them to the frypan.

4. Add vanilla essence to the frypan, reduce the heat, and allow to simmer for 25 minutes. Add a little more water if it appears to be drying out, so it becomes a jam-like consistency as it stews.

5. Add the corn flour to a large mixing bowl. Stir-in the water and oil and mix well to form a dough. As with any dough, add more flour if it is sticky, or add more water if it is crumbly. When your dough is able to be worked with your hands, add in the egg. Stir again until the egg is completely mixed through.

6. Turn out the dough onto a floured surface. Work the dough into a small ball and place it into a plate or container, then into the freezer for 10 minutes.

7. In a medium mixing bowl, add the coconut and almonds and extra coconut (or rice bran) oil. Mix well to combine. Set aside.

8. Add a little rice bran oil to a pie or casserole dish and spread the oil over the surface using your fingers.

9. Remove the dough from the freezer. Place it on the floured surface and use your hands to squeeze it down into a flat dough approx 1 inch thick. (It cannot be rolled or pressed too hard or it will crumble).
Lift it into the baking dish and use your hands to gently spread it around the surface of the dish. Fill any gaps and massage the dough with your fingers to create an even layer across the whole dish and up the sides, to form the pie crust.
10. Pour the rhubarb and apple mix into the pie case. Pour the almond and coconut mix on the very top and gently brush it to the edges with your fingers.
11. Bake for 25 minutes. Keep watch for signs of the coconuts and almonds burning and turn the oven temperature down if necessary, so the base can cook without the top burning.

12. Remove from oven and serve! We whipped cream for the men of the house, and I had Cocoyo coconut yoghurt instead. Enjoy!!