"In the secret places of childhood, the soul drinks deeply, is refreshed, and flourishes"

Children express naturally through the language of art and play. Giving children time to express feelings, fantasies, fears and conflicts symbolically through art and play, allows for clarification and safe release, leading to resolution through the child’s own imagery and imagination. The child learns that they can both manage and face their fears, leading to increased self-confidence and reduced anxiety.

Our school holiday workshops imagine yourself magic provide a space for children to explore and express feelings and emotions in a fun and supportive environment. 

What past participants and parents have said: 

               “i enjoyed the story and my favourite part of the workshop was making the animal”

               — lucas, 8 years old

“i think lucas got value out of the workshop, it certainly gave him an avenue to be reflective”

                — emily, parent

“it was fun and i really enjoyed the artwork that you got us to do...my favourite part of the workshop was when we named a feeling and had to express it on a piece of paper.”

                — chiara, 8 years old

“chiara really enjoyed the experience, she liked finding the butterfly as a symbol to express some of her feeling...a great experience for chiara, thanks amanda”

                — nicola, parent

AuthorAmanda Hansen


I love this smoothie for a quick refreshing and satisfying start to the day. The recipe comes from Donna Hay Magazine - Fresh and Light Power Foods, Issue 2, p74

80gms almonds
2 cups ice
1 banana,chopped
625mls unsweetened almond milk
30gms rolled oats
1 Tablespoon honey, plus extra to serve

1. Soak almonds in filtered water in a jar or small bowl. Refrigerate overnight. Drain and set aside.
2. Place half the ice in TM or blender and process until crushed. Divide between two glasses. Place the almonds, banana, almond milk, oats, honey and remaining ice in TM or blender and blend until smooth. Pour into glasses and drizzle with extra honey to serve.

AuthorAmanda Hansen


1 1/3 cup plain flour

2 Tbsp each black & white sesame seeds

1 Tbsp finely chopped fresh oregano (can use fresh rosemary instead)

1 tsp salt

¼ cup extra virgin olive oil

1 tsp sesame oil

½ cup water


1.       Preheat oven 165 C

2.       In bowl mix flour sesame seeds, oregano and salt. Mix the oils and water together and add to the dry mix, stirring to form soft pliable dough.

3.       Divide the dough into 4 pieces and roll each out on lightly floured surface as thinly as possible. They need to be virtually see-through.

4.       Carefully transfer strips to baking tray. Brush lightly with oil and sprinkle with flaky salt (or leave without salt or oil)

5.       Bake until crisp and golden, about 15 – 18 mins. Allow to cool then store in an air tight container.


AuthorAmanda Hansen

This is my version of granola, inspired by Alyce Alexandra's recipe from her cookbook - Quick Fix in the Thermomix.

1 T ground cinnamon or 2 cinnamon sticks
1 whole nutmeg
100g activated nuts (e.g cashews, walnuts)
100g activated buckwheat
100g maple syrup
40g coconut oil
300g rolled oats
100g sunflower seeds
20g sesame seeds
100g pumpkin seeds
100g sour cherries (or cranberries)
60g shredded coconut

1. Preheat oven to 150 degrees C. Line tray(s) with baking paper.
2. Place cinnamon and nutmeg in TM bowl, mill for 10 seconds, speed 9
3. Add activated nuts, pulse once or twice on turbo speed.
4. Add buckwheat, honey and butter, heat 2 minutes, 50 degrees, reverse speed 2.
5. Add remaining ingredients, mix for 5 secs/reverse speed 5, then 2 minutes, 50 degrees, reverse speed 2
6. Spread mixture across the baking tray(s). I prefer to do one tray at a time.
7. Toast in oven for 11 minutes, then stir and continue to toast for 7 minutes or until golden. Be careful to watch as it could be quick to burn. Cool and store in airtight jar.

Serve granola anyway you like,  I like mine with stewed apple and yoghurt.

AuthorAmanda Hansen
  • 500gms of raw nuts (I use cashews & walnuts)
  • Fine Celtic salt or ground Himylayan rock salt
  • Baking paper
  • Baking trays

Preparation & Instructions

Soak nuts in glass jar or ceramic bowl in the fridge either all day or all night. 
Drain nuts and rinse
Spread out on baking sheets
Sprinkle with salt of your choice
Pop into slow oven, say 50 degrees (not fan forced) either all day or all night
Test for crunch and texture to know that your nuts have dried sufficiently.
Keep in glass jar...for how long? Depends on the climate, you can keep in the fridge. They don't last long in our house!

Soaking nuts helps to remove Phytic acid - which binds to minerals such as zinc and iron preventing us from absorbing them. It also interferes with enzymes needed for the breakdown of proteins in the stomach and small intestines. Once you've tried activated nuts you won't look back.

Tips: I use cashews and walnuts because they seem to dry at a similar rate. I haven't had the same success with macadamia nuts, but I encourage you to experiment with your favourite nuts.

Happy activating and hope to see you at the next Thermomix Cooking class!

AuthorAmanda Hansen