Inspired by – Salad-in-a-jar 101


Salad in a Jar
Salad in a Jar


When a post on my FaceBook page appeared:salad-in-a-jar 101  ( – I immediately thought – “now why didn’t I think of that?”

It’s a struggle for me to eat out as most cafe’s serve the usual breads, muffins, cakes, pies, panini’s and the salads usually look a little wilted, smothered in dressing and contain meat!

I’m a real chop then eat girl and don’t like the idea of putting my food in plastic or styrofoam containers – or wrapping it up cling film.  So packed lunches don’t strike a cord. Fruit, avocados etc are the perfect fast, quick snack but its nice to have variety.

I love putting things in glass jars and so here is my first attempt of Salad-in-aJar.  I call it my Rainbow Salad.  At the bottom balsamic vinaigrette – cherry tomatoes and feta (things that can handle a little marinating.  Then I simply layered my way to the top with yellow pepper, red cabbage, cucumber, radish, carrot and finally greens.  I made them the night before – placed them in the fridge and took them to work the next day.  (So glad I did – it was one of those days that one thing just rolled into the next and I just had a quick 20 minutes to eat!).

Tip it out on to the plate and perfection!  The leaves become the bottom layer and all the rest fall on top finishing with the drizzle of the vinaigrette.  It tasted like I had only just chopped and mixed.

The post originated from:  Check it out as she has some cool recipes.

Enjoy a new slant to packed lunches, get creative and share your favourites here:)

Oms n Light


January Newsletter


Welcome to 2014 and wishing you all the very best for the coming year.  Also, a very big thank you for the beautiful hamper you all put together for me – full of surprises on Xmas Day!

Above the photos of some of my raw food contributions to Christmas lunch – Raw Pizza, Raw Raspberry Cheesecake and Raw Banana Squares.  I’ve posted the recipes separately on:  Once you are on the site – press the FOLLOW tag on the bottom right hand corner which means you will receive my posts in your inbox.

There’s quite a lot to absorb in this newsletter but all the info is on my new website: under the appropriate headings.  Here’s what’s in this months news:

  • Classes resume Mon 13 January – NB there is no longer a Friday 12pm class
  • New Classes start in February – Yoga Basics & Stretch Plus
  • New Pricing Structure starts February  1
  • Whispered Secrets Holistic Market Sat 18 January 11.00-4.00pm
  • Tea, Beads, Macrame Jewellery Making Course Sunday 26 January 10 -4.00pm
  • Healing Yoga Class Saturday 1 February 3.30-5.00pm
  • Reiki Share Group Saturday 8 February 11.00-1.00pm


Monday       9.30am Beg/Gen Yoga     12.00pm Yin Yoga     6.00pm Yin/Yang Yoga

Tuesday       9.30am General Yoga       12.00pm Pranayama & Meditation

Wednesday  6.00pm Beginners/General Yoga

Thursday     9.30am Beg/Gen Yoga     12.00pm Yoga Ball Fusion

Friday           9.30am  General Yoga

WHISPERED SECRETS HOLISTIC MARKET  Saturday 18 January  11.00-4.00pm.  Join us for the first Market of the year – book in for Reflexology, Reiki, Energy Healing or a Reading.  Browse our quality stalls and enjoy the relaxed atmosphere of the studio.  Chill out to Jeffree’s music or go upstairs and enjoy the FREE SEMINARS on offer.  I’ll get the topics out to you soon.

Learn how to BASKET WRAP CRYSTALS Sunday 26 January  10.00-4.00pm.    This will be a fun day learning a new skill in our TEA, BEADS, MACRAME WORKSHOP

Basket wrapped Citrine
Basket wrapped Citrine

Trish Moore (Serenity Crystals) will help you choose a crystal suitable for your needs, or you can bring in a favourite one.  I’ll show you how to wrap it up in a basket and then how to macrame a beautiful cord.  Get creative and make something beautiful to take home.  Take a look at more examples on the Handcrafted Jewellery page:

Cost: $50 which includes your cord.  Additional cost for stones and beads used.  Please bring a plate for a shared lunch and do book your space early to avoid disappointment:

FEBRUARY TIMETABLE – as above with some new classes

HEALING YOGA CLASS Saturday 1 February 3.30-5.00pm.   This class takes place on the first Saturday of each month and is by donation.  The posture work in this session is minimal – sometimes restorative, sometimes something to help release and open up in preparation for the breath work and meditation.  In this session we work with Mudras – simple hand gestures, with sound and chants with Emma (Soul Sounds) providing mellow toning, singing and music as a soft background. We use crystals which provide their own special magic in body layouts, grids, or for meditating with.  Sometimes oracle and guidance cards provide the vehicle for helping us tap into our innate wisdom.

Yoga Nidra – Deep Relaxation ends the class allowing the body, mind and soul to heal and restore.

REIKI SHARE GROUP – Saturday 8 February 11.00-1.00pm.  A chance to experience and share energy healing – all welcome.  We meet the second Saturday of each month. Cost: $10

YOGA BASICS – 6 week course.  Commences Wednesday 12 February 9.30-11.00am.  In these classes I’ll go over the fundamentals of yoga – Connect Your Body, Your Yoga, Your Practice.

  • Breath and Body Awareness
  • Alignment
  • Strengthening and activating the core
  • Strengthening and protecting the back
  • Safe transitions between poses
  • Improve strength and flexibility
  • How to adapt poses to suit YOUR body
  • Breathe, meditate and learn how to relax.

Cost: $110.00.  Please book your space:  This course is also open to those of you with a current concession card, or those paying one of the month/membership options – again please book your space 🙂

STRETCH PLUS – starts Thursday 13 February 6.00-7.00pm.  This class is suitable for all levels with simple stretches to keep you active and feeling good.  Plus…. core and back stabilisation for body balance.


Casual Class Rate: $20       Hour Class Rate: $15

20 Class Concession Card: $290

10 Class Concession Card: $160     (Students/Seniors: $130)

5 Class Concession Card: $90         (Student/Seniors: $70)

Monthly AP $110 for unlimited classes for a minimum period of 6 months

3 Monthly Rate for unlimited classes $325

6 Month Membership for unlimited classes $600

12 Month Membership for unlimited classes $1,100

Re: the new pricing – take time to work out how many times you attend class (or would like too – this might be your incentive?) as the monthly rates will bring the cost of your sessions right down.  Hope it all makes sense and looking forward to seeing your smiling faces in class 🙂

Oms n Light


My Raw Christmas Lunch Recipes

Here we are – I’ve been meaning to try out these recipes for awhile and so decided Christmas Day was  the perfect occasion.  The Raw Pizza and Cheesecake recipe are from Christine Bailey’s book: The Raw Food Diet  and the Banana Bread recipe is from:


You will need to make the crust in advance.

  • 1 cup sunflower seeds (soaked 4 hours, rinsed and drained)
  • 1 cup ground flaxseed
  • 2 carrots, chopped
  • 1 TB dried oregano
  • 1TB olive oil

Place the sunflower seeds in a food processor and process to form a fine flour.  Place in a bowl with the flaxseeds.

Place the remaining ingredients and 1/2 cup of water in the food processor and process until smooth.

Pour the puree into the seeds, mix well and rest for 15 minutes before using.

Spread the dough into a thin circle on a non-stick sheet placed on a baking tray, or dehydrator tray.  Place in the dehydrator at 115 F (or oven on its lowest setting with door ajar) for 4-6 hours.

Remove and add toppings: spread a layer of sun-dried tomato paste over the base.  Top with your favourite vegeatables, nut cheese and drizzle with pesto.  Place back into the dehydrator, or cool oven for 2-3 hours before serving.  Scatter with rocket leaves to serve.

Sun-Dried Tomato Sauce : 3 ripe tomatoes, 1/2 red onion (chopped), 1/3 cup sun-dried tomatoes (chopped), 1/2 cup pitted dates, 1 TB apple cider vinegar, 2 TB tamari soy sauce.

Blitz all the ingredients in a blender until smooth.

Basil Pesto: 1 cup basil leaves, 1/2 cup soaked & drained sunflower seeds, 4-6 TB extra virgin olive oil, 1/4 tsp sea salt, 1 minced garlic clove, 2 tsp lemon juice

Blitz all the ingredients in a blender until smooth.



  • heaped 3/4 cup cashew nuts
  • 1 cup shredded coconut
  • pinch sea salt
  • 2 TB agave syrup
  • 3 TB lemon juice
  • 1 TB melted coconut butter

Make the crust by grinding the nuts and coconut in a blender until finely chopped. Stir in the remaining ingredients – adding a little water if needed to bind it into a dough.  Press into an 8 inch springform cake tin.  Freeze while you make the filling.


  • 1 & 2/3 cup soaked & drained cashew nuts
  • 1/2 cup coconut butter
  • juice of 1/2 lemon
  • zest of 2 oranges
  • juice of 4 oranges
  • pinch sea salt
  • 1 tsp vanilla extract
  • 3 TB coconut sugar
  • 2 punnets fresh raspberries

Blend one punnet of raspberries with all the other ingredients in a blender until smooth.  Pour half the filling over your crust.  Dot with half the raspberries from your second punnet and then top with remaining filling.  Freeze at least 2 hours.  Move to fridge to thaw 1 hour before serving – top with remaining raspberries and grated chocolate.


From:  This website is great with lots of inspiring ideas…

  • 2 cups moist almond pulp (I soaked the almonds overnight and ground them moist and that worked fine)
  • 3 large mashed bananas
  • 2 TB ground flax seeds
  • 1/2 cup water
  • 1/4 cup agave syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1 cup raisins (I used cranberries)
  • 1 cup crushed walnuts or pecans

Combine the almond pulp, bananas, water, agave, cinnamon, salt, ground flax and raisins.  Mix well with 1/2 crushed walnuts.

Spread the batter 1/4 inch thick on the teflex sheets that come with the dehydrator (or used baking paper).  Square off the edges and score into squares, or sticks.  Sprinkle the remaining walnuts on top.  Dehydrate @ 115 F for 4-6 hours – flip over and continue for another 4 hours, or until you’ve reached the dryness you want.

Store in an airtight container for 5-7 days.  This is delicious straight out of the dehydrator, or oven if you are using that method.

Enjoy 🙂