These brioche buns are buttery, soft, slightly sweet and so much better than anything you’ll find at the shops. Sometimes I’ll even add a little sourdough discard if I have some sitting around but they’re just as delicious without it.

Ingredients

• 120 mL warm milk

• 9 g active dry yeast (about 2½ tsp)

• 2 tsp honey

• 4 large eggs

• 2 egg yolks

• 60 g white sugar

• 500 g plain flour

• 10 g fine sea salt (about 1½ tsp)

• 250 g unsalted butter, very soft and cut into 4 portions

For the top

• 1 egg, beaten

• Sesame seeds, optional

Method:

1. Activate the yeast
   Add the warm milk, yeast and honey to the bowl of a stand mixer. Whisk gently and leave for 10 minutes.

2. Add the eggs
   Add the eggs, egg yolks and sugar. Whisk gently until combined.

3. Add the flour
   Add the flour and salt. Mix with a spatula or dough whisk until a rough, shaggy dough forms.

4. Start kneading
   Attach the dough hook and knead on a low speed for 3–5 minutes.

5. Add the butter
   Add the softened butter one portion at a time, allowing each portion to fully mix into the dough before adding the next. Scrape down the sides and bottom of the bowl as needed. Continue kneading for about 9–10 minutes in total while adding the butter.

6. Keep kneading
   Once all the butter is incorporated, increase the mixer to a medium - high speed and knead for another 10 minutes. The dough will be very soft and slightly tacky, but it shouldn’t stick to your fingers. It should also start pulling away from the bottom of the bowl and gather around the dough hook.

7. First rise
   Lightly flour your bench and turn the dough out. Shape it into a tight ball by folding the edges into the centre and turning it over. Place it back into the bowl and leave somewhere warm until doubled in size, about 1 hour.

8. Divide the dough

   Once doubled in size, turn it onto a lightly floured bench and gently flatten it to remove some of the air. Divide the dough into 8-10 equal pieces, approximately 120g each.

9. Shape the buns

   Take one piece of dough at a time and fold the edges into the centre. Pinch the seams together, then turn it over so the smooth side is facing up. Using your cupped hand, roll the dough in small circles against the bench until you have a smooth, tight ball. Place onto a baking tray lined with baking paper, leaving plenty of room between each bun.

10. Second rise

    Loosely cover the trays with plastic wrap and leave the buns somewhere warm for about 2 hours, or until they’ve roughly doubled in size. Don’t skip the covering step! you don’t want the dough developing a dry skin.

11. Bake

    Preheat your oven to 180°C. Once the buns have finished proofing, gently brush the tops with beaten egg. Sprinkle with sesame seeds if you like then bake for 15-20 minutes, or until beautifully golden. If baking two trays at once, swap their positions halfway through.

12. Cool

    Let the buns cool on the trays for a few minutes before transferring them to a wire rack. They’re best served fresh and slightly warm.

I’ve been making these little muesli bars lately and they have quickly become a favourite in our house. My kids absolutely love them, and I love having something homemade on hand that I can grab for them when they’re hungry without having to reach for another packaged snack. They’re also so easy to make, which is a big win for me.

I also love that you can change up the add-ins depending on what you have in the pantry. I’ve included my favourite combination below, but don’t be afraid to use different nuts, seeds or dried fruit.

I always try to keep a batch in the fridge for easy snacks throughout the week.

Ingredients

Wet ingredients

• ½ cup natural smooth peanut butter or another nut butter

• ½ cup honey

• 1 tsp vanilla essence

Dry ingredients

• 1½ cups rolled oats

• 1 cup sultanas, currants, dried dates or other dried fruit

• ¼ cup unsweetened desiccated coconut

• ½ cup roughly chopped nuts

• ¼ cup pepitas

• ⅛ tsp salt

• ½ tsp cinnamon

For the topping

• Melted chocolate, for drizzling

Method

1. Mix your dry ingredients
   Add all of your dry ingredients to a large bowl and mix together.

2. Make the peanut butter mixture
   Add the peanut butter, honey and vanilla essence to a small saucepan over low heat. Cook for about 5 minutes, stirring constantly, until it becomes thick, gooey and looks almost like a caramel-like paste.

3. Mix everything together
   Pour the warm peanut butter mixture into your bowl with the dry ingredients and mix well. Work quickly here! The peanut butter mixture can start to set quite fast if you live in a cold environment, so you want to get everything mixed together while it’s still warm.

4. Press into your container
   Line a container or baking dish with baking paper and press the mixture firmly into the base. You want the mixture to be around ½ inch (1–1.5cm) thick.

   Really press it down well because this helps the bars hold together once they’re cut.

5. Chill
   Place in the fridge for about 1 hour, or until firm.

6. Cut into bars
   Once set, remove from the fridge and cut into your preferred bar size.

7. Drizzle with chocolate
   Melt your chocolate and drizzle it over the top of the bars. Allow the chocolate to set before serving.

Store in an airtight container in the fridge for 2 weeks or in your cupboard for up to 7 days.

Make them your own

The add-ins are really flexible, so use whatever you have on hand. Just aim for around 3½ cups total of your chosen add-ins.

You could swap the sultanas for dates, use different nuts or seeds, add a little more coconut, or leave out anything your kids aren’t a fan of.

I honestly love recipes like this that have simple ingredients, minimal effort and something the whole family really enjoys. ♡

Let me know if you try them!

Jasmine x

Over the years I’ve realised that a peaceful & consistently clean home isn’t built by marathon cleaning days but through small, consistent habits that become part of the rhythm of our family. Instead of waiting until everything feels overwhelming, I try to do a little every day. Those little habits alone make the biggest difference!

Our Weekly Cleaning Rhythm

Monday — Kitchen

A fresh start to the week by giving the kitchen a little extra attention.

• Wipe cupboard fronts

• Clean splashback

• Wipe appliances

• Polish sink & tap

• Check fridge for old food

• Empty toaster crumbs (because they get through our cupboards if i dont)

Tuesday — Bathrooms

A full clean of our ensuite, kids’ bathroom and guest bathroom.

• Clean showers

• Clean toilets

• Wipe vanities

• Replace towels

• Wash bath mats

Wednesday — Bedrooms

• Dust bedrooms

• Vacuum carpets / rugs

• Change sheets

• Wash sheets

• Dust the homeschool room

• Wipe window sills

• Organise toys / books in the kids room

Thursday — Living Areas

Reset the spaces we spend the most time in.

• Dust furniture

• Vacuum the couch

• Organise the playroom

• Wipe coffee table

• Dust homeschool shelves & desk

Friday — Sabbath Preparation

As Seventh-day Adventists, Friday is a special day in our home.

Instead of treating it as another cleaning day, it’s our opportunity to prepare our home before Sabbath begins. I finish the washing, empty the bins, do one final tidy of each room, prepare food, and make sure everything feels peaceful before the sun sets.

Walking into Sabbath with a clean home means we can truly rest, worship, spend time together, and enjoy the day without feeling distracted by unfinished jobs.

Sunday — Planning Day

Sunday is for preparing for the week ahead.

• Meal plan

• Grocery list

• Restock pantry

• Prepare homeschool for the week

• Check household supplies

• Order groceries for the week (gets delivered Monday morning)

The Daily Reset

These are the things we do every day.

Kitchen

• Empty dishwasher (morning)

• Load & run dishwasher (night)

• Wipe benches & stovetop

• Wipe dining table

• Clean sink

Laundry (x3 times weekly)

• Wash one load

• Dry or hang washing

• Fold and put away yesterday’s load

Home

• Make beds

• Ten-minute tidy (middle & end of day)

• Put toys away (kids job)

• Let the robot vacuum run (after dinner)

Bedrooms & Bathrooms

• Clean off top of drawers / nightstands

• Cups in dishwasher

• Laundry in the hamper

• Vacuum carpets / rugs

• Towels hung properly & air bath mats outside

I might not get all of these things done in a day but at least i have a standard to try and keep up with so i dont feel overwhelmed not knowing what needs to be done.

Monthly Rotation

Week One

• Dust master bedroom blinds

• Dust ceiling fans

• Wipe light switches

• Wash rubbish bins

• Clean under couch

Week Two

• Dust kids’ bedroom blinds

• Deap clean inside the fridge

• Clean skirting boards

• Downstairs / laundry deep clean

Week Three

• Dust homeschool room blinds

• Clean the oven

• Clean oven exhaust fan

Week Four

• Wash windows

• Wipe doors and door frames

• Deep clean the laundry / entryway

These jobs usually only take an extra 15–30 minutes, but because they’re spread across the month they never feel overwhelming.

I’ve also learnt to let the seasons dictate some of the bigger jobs. Every few months I’ll wash pillows and mattress protectors, rotate mattresses, and give things like the blinds and windows a more thorough clean.

It’s a much gentler way to care for our home, and I’ve found it’s far more sustainable than trying to do everything at once.

Teaching Our Children

One of the biggest changes we’ve made recently is creating a daily routine for Nalu.

Rather than reminding her of every little task, she now has her own checklist that she can proudly tick off herself.

It includes her morning routine, homeschool, afternoon responsibilities, music and sport practice, and small ways she helps around our home. We’re trying to raise children who see serving their family as a joy.

One of my favourite verses reminds us why even the smallest jobs matter:

“Whatever you do, work at it with all your heart, as working for the Lord, not for human masters.”
Colossians 3:23

Whether we’re wiping the dining table, folding laundry, or making our bed, every ordinary task can become an act of love when it’s done with the right heart.

I hope this has helped you!

Love Jasmine x

Serves 8 | Prep Time 20 Mins | Fermentation Time 12-16 Hours | Cook Time 30 mins

Ingredients

• 135 g active sourdough starter

• 340 g water

• 55 g honey

• 13 g fine sea salt

• 670 g bread flour

Method

1. Once your sourdough starter has peaked and is nice and bubbly, add all ingredients to your stand mixer and knead until the dough is smooth and elastic (6-7 minutes). The dough will be quite firm, this is normal for bagels.

2. Cover the bowl and leave the dough to ferment overnight at room temperature.

3. The next morning, weigh your dough and divide it into 8 equal pieces. (This ensures every bagel is the same size.)

4. Shape each piece by flattening the dough slightly and bringing all the edges into the centre, just like shaping a burger bun. Flip it over and gently roll into a smooth ball.

5. Poke your finger through the centre of each dough ball and gently stretch the hole until you have your desired bagel shape.

6. Place the shaped bagels onto a lined tray, cover, and leave to proof for approximately 1 hour, or until they look noticeably puffier and lighter.

7. When ready to boil, bring a large pot of water to a rapid boil. Add 2 tablespoons of sugar (or honey) to the water.

8. Carefully place 3–4 bagels into the boiling water at a time and boil for 1–2 minutes on each side. The longer you boil them, the chewier and thicker the crust will be.

9. Transfer the boiled bagels onto baking paper dusted lightly with flour.

10. Bake at 180°C (425°F) for approximately 25–30 minutes, or until deeply golden brown.

11. Allow to cool slightly before slicing and enjoy! x

To store so they last, I personally cut them in half when they’ve cooled and store them in a large ziplock bag in the freezer. This way, when i want a bagel, ill take it out and put each half into the toaster and they come out still super fresh and soft in the centre!

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For these, I used Destination Italy Lemon Gelato because it’s genuinely my favourite store-bought lemon gelato. It’s creamy, fresh, super lemony, and works perfectly in these sandwiches. I’ve tried a few over the years and always come back to this one.

Sandwich Cookies

• 1½ cups (188g) all-purpose flour

• 1 teaspoon lemon zest

• Juice of ½ a lemon

• ½ teaspoon baking powder

• ½ teaspoon kosher salt

• ½ cup (113g) unsalted butter, softened

• ½ cup (100g) light brown sugar, packed

• ¼ cup (50g) granulated sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

Filling & Coating

• Destination Italy Lemon Gelato

• 1 cup white chocolate

• 1 tablespoon coconut oil

• ½ cup macadamias, chopped

Method

Prepare the gelato

Line a small tray or container with baking paper.

Spread the lemon gelato into the tray in an even layer, about 1cm thick. Freeze until completely firm, around 2–3 hours or overnight.

Make the sandwich cookies

Line 2 large baking sheets with parchment paper and set aside.

In a medium bowl, combine the flour, lemon zest, lemon juice, baking powder, and salt.

In a separate large bowl, add the butter and both sugars. Beat with an electric mixer until creamy. Add the egg and vanilla and continue mixing until combined.

Slowly add the dry ingredients into the wet mixture and mix until just combined. Don’t overmix.

On a large sheet of parchment paper, roll the dough into roughly a 12x15-inch rectangle, about ⅛-inch thick. Transfer to the fridge and chill for 25–30 minutes, or until firm.

Preheat the oven to 180°C (350°F).

Once chilled, cut the dough into 4x2-inch rectangles and place onto the prepared baking trays. Using a paper template helps keep them even. Use a toothpick to poke a few holes over the top of each cookie.

Bake for 8–10 minutes, or until the edges are set but the centres are still slightly soft. Allow to cool completely.

Toast the macadamias

Place the chopped macadamias into a dry pan over low heat and toast lightly for a few minutes, stirring often, until golden and fragrant. Set aside to cool.

Assemble

Once the gelato is fully frozen, cut it into 4x2-inch rectangles.

Place one cookie down, top with a rectangle of gelato, then sandwich with another cookie. Repeat with the remaining cookies and gelato. Place onto a parchment paper-lined tray.

Melt the white chocolate and coconut oil together until smooth. Let cool slightly as you dont want to be dipping frozen ice cream into something super hot!

Dip the ice cream sandwiches into the melted white chocolate, then immediately sprinkle over the toasted macadamias.

Cover loosely with plastic wrap and freeze for at least 8 hours, or overnight, until firm.

The crisp white chocolate shell with the creamy lemon gelato inside is honestly so good. These feel really special but are actually surprisingly simple to make.

Hope you love these as much as i do.

Jasmine x

This is one of those recipes I’ve been slowly working on for a while! I wanted a tiramisu that everyone could enjoy. No gluten, no dairy, no alcohol… but still soft, creamy and comforting in the way tiramisu should be.

It’s the kind of dessert I love to make ahead, pop in the fridge, and bring it out when needed. Its my personal favouite desert! Theres a few steps to make this recipe gluten-free and dairy free but I promise its easier than it looks.

Gluten-Free Ladyfingers

Ingredients

Ladyfingers

• 2 egg yolks

• 3 egg whites

• 120 g white sugar, divided

• 140 g gluten-free plain flour

• 1 tbsp cornflour

• 1/4 tsp xanthan gum

• 1 tsp baking powder

For dusting

• 65 g icing sugar

• 100 g white sugar

Optional egg-free option

If you’re avoiding eggs, you can replace the egg whites with:

• 6 tbsp aquafaba (from a tin of chickpeas)

• 1/4 tsp cream of tartar

Whip until stiff peaks form, just like egg whites. The cream of tartar helps it hold its structure and gives the best texture.

Method

Preheat your oven to 180°C and line two baking trays with baking paper.

In a stand mixer or with hand beaters, whip the egg yolks with half of the sugar until pale, thick and fluffy.

In a separate bowl, whip the egg whites (or aquafaba + cream of tartar) with the remaining sugar until stiff peaks form.

Gently fold the yolk mixture into the whites, being careful not to knock out too much air.

Sift in the flour, cornflour, xanthan gum and baking powder. Fold gently until just combined.

Transfer the batter to a piping bag with a round nozzle. Pipe 10 cm lines onto the trays, leaving a little space between each one.

Mix the icing sugar and regular sugar together and generously dust over the ladyfingers. Don’t worry if some falls onto the tray, that’s completely fine.

Bake at 180°C for 15 minutes, then reduce the oven to 150°C and bake for another 12–15 minutes, until dry and lightly golden.

Cool completely on a wire rack.
They’ll keep in an airtight container for 1–2 weeks.

Dairy-Free “Mascarpone”

Ingredients

• 960 ml soy milk

• 1/4 cup lemon juice

• 1/3 cup vegan thickened cream

Note: I don’t recommend using shelf-stable soy milk here. It doesn’t curdle the same way and won’t give that thick, creamy texture.

Method

Place a sieve over a large bowl and line it with cheesecloth.

Pour the soy milk and lemon juice into a saucepan and gently heat. After about 5 minutes it should begin to foam and separate, almost like it’s about to rise.

Pour the mixture into the sieve and allow it to cool slightly. Once it’s easy to handle, gently squeeze out the excess liquid.

Transfer the curds to a blender or food processor, add the vegan cream, and blend until smooth and creamy. Set aside.

Tiramisu Assembly

Ingredients

• 1½ cups cold espresso

• 1½ cups thickened cream (or dairy-free alternative)

• 225 g mascarpone (or the dairy-free version above)

• 1/3 cup sugar

• 1 tsp vanilla extract

• Cocoa powder, for dusting

(Optional: coffee liqueur — leave out for an alcohol-free version)

Method

Whip the cream with sugar and vanilla until soft, fluffy peaks form. Gently fold in the mascarpone until smooth.

Pour the coffee into a shallow bowl. Quickly dip each ladyfinger, just enough to coat, not soak and layer them into an 20 × 20 cm dish.

Spread half of the cream mixture over the top. Add another layer of dipped ladyfingers, then finish with the remaining cream.

Dust generously with cocoa powder.

Refrigerate for at least 3–4 hours, or overnight if you can.

Hope you enjoy this as much as i do!

Love Jas x

There are a lot of pecan pie recipes floating around, but this is the one that finally made me stop tweaking. It has the perfect balance of sweet, buttery, custardy, and crunchy. The filling sets beautifully without being jelly-like, the crust stays crisp, and every bite tastes like caramel and toasted pecans.

It’s rich, indulgent, and honestly… exactly what a pecan pie should be.

Let’s get into it.

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Every time Friendsgiving rolls around, I laugh a little bit because we live in Australia and absolutely no one here grows up celebrating Thanksgiving. But somehow, over the past few years, it’s become one of those traditions with our friends that we all genuinely look forward to. It started really casually, and now it’s turned into this night where I get to cook way too much food, set the table exactly how I want it, and gather everyone around for a slow, cosy dinner…. which, honestly, is my favourite thing in the world.

I’m hosting again this year, so I wanted to put everything in one place. Such as what I’m cooking, how I’m setting up, the vibe I’m going for, the chaos that always happens behind the scenes & just a full little guide straight from my kitchen bench.

I’ll be posting the recipes and content on Instagram too, so keep an eye out there if you want to follow along as I prep everything.

What I’m Cooking This Year

Entrée

I’m starting with mini sourdough baguettes that I’m baking fresh and topping with brie, crandberry sauce and a sprig of rosemary to make it look fancy. They’re small and so addictive and everyone grabs two before we even sit down. I’m also making a fluffy cornbread with whipped honey butter. It’s one of those things no one expects but everyone ends up obsessed with.

Mains

A full roast turkey this year! Golden & stuffed, the whole thing. I’m making the gravy and cranberry sauce from scratch because it tastes completely different when it’s homemade. Karl usually takes over the turkey because he loves the meat side of things, so he’ll be in charge of that again.

Sides

I’m doing a mix of warm, cosy dishes and lighter ones because even though I’m forcing autumn vibes, it’s still hot here.

• Sage & butter roast potatoes — crispy, soft in the middle, my favourite kind!

• Burrata, fennel & peach salad — peaches are in season and honestly too good not to use.

• Honey roasted carrots with pomegranate + flaked almonds, all layered on top of whipped ricotta. One of my favourite side dishes!

That combo of colours on the table makes me so happy.

Desserts

I can never choose just one.

• Pecan pie, because it feels classic

• Brown butter & poached pear cheesecake, which tastes like autumn but still works for warm weather

They’re both so different but both feel very “Friendsgiving.”

Drinks

Non-alcoholic Manhattans.
None of my friend group drinks, but I still love the vibe of a fancy drink in a pretty glass. These feel grown-up and special without the alcohol.

The Table

This is where I let myself go full “old-world Ralph Lauren in the countryside” even though the sun is blazing outside.

Here’s what I’m using:

• A cream tablecloth

• A brown table runner with a lace runner layered over it (I love textures)

• Dark brown plates

• Old crystal glasses I’ve collected over the years

• Gold candle holders

• And our Folke Estate Beeswax Taper Candles. They make the whole table look soft and glowy.

I’m adding dried hydrangeas, linen napkins, and old silver serveware because I love how it all looks mixed together. It’s a little old-world, a little cottage… the perfect warm, layered table.

Honestly, setting the table might be my favourite part of hosting & im so excited to share a reel of setting everything up.

Our Little Friendsgiving Traditions

We always pray before dinner because God has the glory for all that we have & the reason we can even afford to host a thanksgiving dinner. He always provides for our needs. Then we go around the table and say what we’re thankful for. This always ends up being the moment everyone remembers. After dessert we pull out games and stay up way too late!

Hosting Things That Make It Easier

I’m not a “perfect host,” but these things always help:

• Set the table the night before so the day feels lighter

• Prep whatever you can earlier because even little things make a difference

• Layer your table so it feels full and intentional

• Keep your menu special but doable. This is where I fail most of the time.

• Let people help….they actually like it.

• And don’t stress about things being “perfect”

People remember how they felt in your home, not what the table looked like.

What’s Coming

I’ll be sharing everything on Instagram such as the recipes, the table, all the behind-the-scenes Friendsgiving chaos. And I’ll also post a couple of the recipes in advance so you can make them too if you want.

Honestly, I’m so excited. It’s such a fun night and I love getting to bring everyone together around good food.

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Focaccia is one of those breads that feels special without being complicated. With its golden crust and soft, airy crumb, it’s perfect for a family dinner or an afternoon snack. This sourdough version brings out a depth of flavor that only time can create, and it’s surprisingly easy to make. Whether you keep it simple with olive oil and salt or add your favorite toppings, this recipe is sure to become a go-to in your kitchen.

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I’ve been getting a lot of messages lately from people who’ve just come to faith and honestly don’t know where to start. Questions like: What Bible should I read? How do I even pray? How do I find a solid church? What does it actually mean to follow Jesus?

I get it. When you first start walking with God, it can feel very overwhelming. There are so many voices saying different things. Half the churches out there water everything down. And social media makes it even harder because everyone’s throwing around their own version of “the truth.”

So I want to give you something really simple. A guide that I wish I had when I first got serious about my faith. These are just the basics that i believe matter most.

The Gospel - Why It All Starts Here

Here’s the truth: we are sinners and every single one of us has broken God’s law. That’s why the Bible says, “the wages of sin is death” (Romans 6:23). That’s what we deserve.

But God made a way. Jesus came, lived the perfect life we couldn’t, died on the cross to take the punishment we deserve, and then rose again so that anyone who repents and believes in Him can be forgiven and made new.

That’s the heart of the gospel. Not just “Jesus loves you,” Not just “say a quick prayer,” It’s truely turning away from sin and surrendering your life to Christ.

The Bible - Your Anchor

The Bible is God’s LIVING Word. It’s alive, it speaks truth into every part of your life, and it’s your anchor when the world is loud and confusing.

If you’re wondering where to start, I always say read the book of John first. It gives you such a clear picture of who Jesus is. After that, Acts is amazing because you get to see how the early church started and what following Christ looked like for them. Mix in Psalms when you need encouragement and Proverbs for wisdom. Then slowly work through the rest of the Gospels and Epistles.

When it comes to translations: stick to faithful ones. I’d recommend the KJV, NKJV, or ESV and sometimes NLT (I find this one good for those who have never read scripture before.) Avoid paraphrase Bibles like The Message because they often twist the meaning of certain passages.

And don’t just skim it. Before you read, i recommend praying and ask God for the Holy Spirit and to open your eyes to the truth of his word. Take your time. Write things down. Look at the context. The goal isn’t to rush through, but to let God speak to you through his word.

Prayer - Communicating with God

Prayer doesn’t need to be complicated. You don’t need special words. Just talk to God honestly. Tell Him what’s on your heart. Confess your sins. Thank Him. Ask Him to guide you and most importantly pray for others over yourself.

Some days you’ll feel close, other days you won’t. Make sure you don’t let feelings determine your faith because prayer is about a relationship with God and not a performance.

Finding a Church - Don’t Compromise

This is one of the biggest struggles today. There are churches on every corner, but most are so shallow. Look for a church that actually preaches the whole Bible. Not just motivational talks, not just “God loves you, be nice.” Real preaching. Sin, repentance, salvation, obedience.

A healthy church will have biblical leadership (elders and deacons), accountability, and a clear stand on truth. If the service feels like a concert, or if the pastor avoids calling sin what it is, that’s a red flag. Pray and ask God to guide you to find the right church & always test the churches fruits with what the word of God says.

The Cost of Following Jesus

Jesus never promised this would be easy. He said, “If anyone desires to come after Me, let him deny himself, and take up his cross daily, and follow Me” (Luke 9:23).

That means you’ll have to say no to yourself. You might lose friends. You might upset family. People will mock you. But this isn’t about being comfortable. It’s about eternal life. And Jesus is worth EVERYTHING.

Growing in Your Faith

Becoming a Christian isn’t the finish line but this is just your starting point. Each day is about learning to obey, turning away from sin, and letting God shape you. I have been a christian my whole life and i still feel like my journey with God is just the beginning because there is always more to learn and room to grow.

You’re not going to be perfect but you should be growing. Remember that holiness isn’t about earning God’s love; it’s a response to the love you already have in Christ!

Watch Out for False Teaching

The Bible warns us constantly about false teachers and they’re everywhere! Some are obvious, some sound really good at first. But if what they say doesn’t line up with Scripture, don’t listen.

Don’t chase “new revelations” or preachers promising health and wealth. Most importantly test everything by the Word of God & stay grounded in truth.

This is a spirital battle

Another thing I need to mention is spiritual warfare, because the second you choose Jesus, you’ve also chosen sides in a very real battle. Satan hates new Christians and he will do everything he can to distract you, tempt you, discourage you, or make you doubt what God has done in your life. The Bible tells us this isn’t a physical fight but it’s a spiritual one (Ephesians 6:12). That’s why prayer is so important. Pray out loud in Jesus’ name, rebuke the devil and his schemes over your life, and ask God to break chains of sin, addiction, or even generational curses that may have been passed down through your family. You don’t fight Satan with your own strength… you fight with Scripture, prayer, and the authority you have in Christ.

The Hope That Keeps Us Going

Life as a Christian isn’t easy. This world is getting darker, especially as we have seen this week. But our hope isn’t in this world, it’s in Christ. If you belong to Him, your eternity is secure. One day He will return, and all the pain, all the mess, all the sin will be gone and that’s what we hold on to, thats our hope.

I know that’s a lot, but if you’re new to the faith, this is what matters most. Start here. Don’t get distracted by all the noise. Stay close to God’s Word, obey His commandments, and keep your eyes on Jesus. That’s what’s going to keep you strong.

I really hope this is encouraging to you.

Love Jasmine x

Lately I’ve been seeing so much about this “slow living” trend. It’s all over Instagram and TikTok. Beautiful morning routines, sipping coffee slowly on the porch, intentionally doing less. And while I totally get why people are drawn to it (because life feels so fast and overwhelming), I just can’t get behind the idea that it’s biblical.

Here’s the thing…I love a slow moment. I love sitting outside with my kids, or enjoying a coffee before the day gets hectic, or even leaving my phone in the other room while I bake bread. There’s nothing wrong with those things. God Himself gave us the Sabbath as a day of rest, so we know that slowing down and enjoying His creation is good.

But what I’m seeing in this “slow living” trend isn’t just rest, it’s become almost an identity. It seems to be about building a life that avoids hard work, avoids the grind, avoids responsibility. It’s romanticized idleness. And that is not what we see in Scripture, especially not in the example of the Proverbs 31 woman.

The Proverbs 31 Woman Was Not Slow Living

If you actually sit with Proverbs 31, you notice something: this woman is busy. She’s up before dawn. She’s providing food for her family. She’s buying fields and planting vineyards. She’s making clothes and selling them. She’s serving the poor and preparing for the seasons. Her days were so full and im sure she was so exhausted at the end of the day.

And you know what? The passage doesn’t paint her as burnt out, resentful, or hating her life. It says she laughs at the days to come. It says she’s clothed with strength and dignity. It shows us that hard work combined with wisdom is a blessing, not a curse.

Now compare that to the “slow living” aesthetic. A lot of what I see is this push toward doing less, owning less, committing to less. Almost as if the goal of life is to opt out of responsibility. But the biblical model of womanhood doesn’t shy away from responsibility but actually embraces it.

Slow Moments vs. Slow Living

Let me be clear: I don’t think it’s wrong to have slow moments. Those are definitely needed. Sitting on the porch with your coffee, lingering over dinner with your family, reading to your kids without rushing… that’s beautiful and needed.

But the danger is when those moments become the whole pursuit. When we idolize slowness, we actually step away from what God calls us to as women, wives, and mothers. Life isn’t meant to be curated into soft, aesthetic moments. Life is meant to be lived! Serving, working, giving, building, teaching, providing.

Why Hard Work Matters

From the very beginning, God gave Adam and Eve work to do in the garden. Work was part of His design before sin entered the world. It’s not a punishment; it’s part of how we bear His image.

The Proverbs 31 woman shows us that work isn’t something to resent but it’s something that actually blesses your family, your community, and even your own heart. There’s a satisfaction that comes from folding the laundry, kneading the bread, growing the garden, raising the children, and knowing you’ve poured yourself out for your household.

And that’s where I think the “slow living” trend misses the mark. It says: do less, choose ease, avoid the hard. The Bible says: embrace your work, do it with joy, and let it be a testimony of God’s strength in you.

Final Thoughts

I’ll always take my slow coffee on the porch. I’ll always cherish reading books to my kids without rushing bedtime. But I never want my whole life to be about creating some kind of slow, curated, aesthetic existence.

Because at the end of the day, that’s not the call of a godly woman. The call is to be like the Proverbs 31 woman: diligent, prepared, strong, wise, generous. Not idle. Not consumed with ourselves.

Slow moments? Yes. Slow living? No.

And honestly, I think when we embrace that and when we throw ourselves into the hard work of homemaking, of mothering, of serving, it’s far more satisfying than any “slow living” trend could ever be.

Ingredients

• 100g active starter

• 360g water

• 500g organic white bread flour

• 12g fine sea salt

Method (step-by-step)

1) Mix Whisk starter + water together, then add flour. Use a Danish whisk (or your hand) until a rough, shaggy dough forms. Cover and rest 2 hours.

2) Salt + quick strengthen Sprinkle on 12g salt. Add a small splash of water just to help it dissolve. Pinch the salt through the dough, then do slap-and-folds for 2–5 minutes. Just enough to smooth it out a little. Rest 20 minutes.

3) Gentle folds. Do a coil fold or stretch-and-fold, rest 20 minutes. Repeat 2 more times, resting 20 minutes between sets.

4) Bulk ferment Let the dough rise at room temp until it has roughly doubled, feels puffed, pulls away from the sides without sticking and jiggles when you shake the bowl. Timing depends on your starter strength and the weather.

Lamination

• Turn out the dough onto a clean, very lightly damp bench (a mist of water helps it not stick).

• Gently stretch the dough into a large, thin rectangle. Make sure you go slow and let gravity help; you want it thin but not tearing. This long stretch builds strength and sets you up for a nice, open crumb.

• Fold it into itself:

  • Fold the top third down to the centre.

  • Fold the bottom third up over that (like a letter).

  • If it’s very long, fold the right and left edges in a little to tidy it into a neat rectangle “parcel.”

• Roll from the long side: starting at the long edge farthest from you, roll the dough toward you into a snug log.

Now do a few push-and-pulls on the bench (cup your hands and gently drag the dough toward you so the surface tightens). You’re just building surface tension. Rest the dough 20 minutes.

5) Final shape Flip it, shape again (round or batard, whatever you like), and place seam-side up in a well-floured banneton. Cover with a tea towel, slip the basket into a plastic bag so it doesnt dry out.

6) Cold proof Pop it in the fridge overnight (or 8+ hours).

7) Bake Preheat your oven with the Dutch oven inside to 280°C. Flip the dough onto baking paper, score, set it into the hot pot. Toss a couple of ice cubes in the Dutch oven for steam, lid on 20 minutes, then 5–10 minutes lid off until deep golden and blistery.

8) Cool (for real) Let it cool completely before slicing. If you cut early, the crumb will gum up….I know, it’s hard.

Baker’s notes:

• Sticky dough? Wet hands. A tiny bench mist is your friend during lamination.

• Not rising enough? Dont do your big expantion score until the bread has baked for 5-6 minutes. pull it out of the oven and then score it. This gives the dough time to rise before flattening out.

• Oven runs cooler? If your oven won’t hit 280°C, bake at 250°C and add 5 extra minutes with the lid on.

• Over proofed your dough? Put it in a large baking tray, add olive oil over the top, dimple the dough and there you have some perfect focaccia to enjoy instead.

Heres a video tutorial i posten on instagram a few weeks ago if you are a visual learner:

And that’s it. That’s how I make sourdough. Every loaf comes out a little different, but I love that about it. Nalu and Karl usually come running in as soon as they smell it and ask if it’s ready, and I have to remind them it still needs to cool. Most of the time I’m just as impatient as they are.

If you try my recipe, make sure to post it on your story and tag me so i can see your creations! Seeing you guys trying my recipes is one of my favourite things.

Lots of love, Jasmine x

Ingredients

• 3 cups rolled oats

• 1 cup chopped walnuts

• ½ cup pumpkin seeds (pepitas)

• 1 cup coconut flakes (unsweetened)

• ½ teaspoon fine sea salt (go a touch more if you like it saltier)

• ½ cup pure maple syrup

• ⅓ cup olive oil

• 1 teaspoon vanilla extract (optional, but nice)

• ¾ cup currants (stirred in after baking)

Method

1. Preheat oven to 160°C (325°F). Line a large baking tray with parchment paper.

2. In a big bowl, combine oats, walnuts, pumpkin seeds, coconut flakes, and salt. (you can add in whatever nuts & add-ins you like!)

3. In a small jug, whisk together maple syrup, olive oil, and vanilla. Pour over the dry mix and toss until everything is well coated.

4. Spread evenly on the tray. Bake for 20–25 minutes, stirring halfway through, until golden and toasty. Keep an eye near the end so the coconut doesn’t burn.

5. Let it cool completely on the tray (it crisps up as it cools). Stir in the currants.

Storage: Keep in an airtight jar for up to 2 weeks.

Once you’ve got a jar of this on the bench, breakfast feels effortless! Just spoon it over yogurt, serve with cold milk, or grab a handful as a snack. This granola disappears so quickly in our house, so I usually double the batch.

Enjoy!

Love, Jasmine x

Here’s what you’ll need

• 50g almond flour

• 70g oat flour

• 150g brown sugar

• 2 eggs

• ½ tsp baking powder

• 1 tsp baking soda

• 40g cocoa powder

• 1 tsp vanilla extract

• ½ cup + 2 tbsp olive oil

• ½ cup chopped walnuts

• ½ cup chocolate chips

How to make them

1. Preheat your oven to 170°C and line a square baking tin with baking paper.

2. In a large bowl whisk together the eggs, sugar, vanilla, and olive oil until smooth.

3. Add the almond flour, oat flour, cocoa, baking powder, and baking soda. Stir until just combined.

4. Fold in the walnuts and chocolate chips.

5. Pour into your tin and bake for 40-50 minutes until the edges look set but the middle is still a little soft. The key is to cook them low and slow so it cooks evenly and doesn’t end up mushy in the middle.

6. Make sure you let them completely cool before slicing.

7. Serve them with any icing you like. I prefer a coconut yogurt icing which is just simply some yogurt, icing sugar and a bit of vanilla.

I know once you make these you’ll keep them on repeat. They’re the kind of brownie you can whip up on a weeknight without thinking twice, but they still feel special enough to bring out for friends or after Sunday lunch. If you try them I’d love to hear what you think, especially if your family guesses they’re gluten free or not. Save this one because I have a feeling it’ll become your go-to too.

Love, Jasmine x

That first birth ended up being the complete opposite of pain-free. It was traumatic, I was stuck at 4cm for 16 hours, almost ended up with a C-section, and it was so painful that I needed an epidural. That experience left me scared of giving birth again.

When I got pregnant with Hosea, two friends from church came to me and told me to read a book called Supernatural Childbirth by Jackie Mize. Both of them had just had completely pain-free births with their babies. One of them even read the book only three days before going into labor, and still had a pain-free birth. That got my attention.

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