WILD THYME

13/11/2024

Hello friendly faces, my name is Indiana Holley 👋 I’m a certified integrative coach, trained chef, and yoga teacher who has been passionately delivering intimate retreats, crafting unforgettable seasonal feasts, and catering exclusive gatherings since 2017.

After taking a two-year hiatus to launch Indah Pages —a business that includes a podcast and online magazine called I realised that something essential was missing: the deep fulfillment of nourishing others.

Now, I’m thrilled to explore a new venture that blends my love for haute cuisine, curated blooms, and the mindfulness cultivated through my yoga journey.

Here’s to refining the art of doing what we love and sharing it with those who value beauty, wellness, and impeccable taste. Stay tuned—more details are coming in 2025! 🌿

12/11/2024

Something Wild is Coming… 🌿

A little secret is brewing, and it’s almost ready to bloom. In 2025, Wild Thyme will bring you into a world of seasonal feasts, apothecary cocktails, and gatherings that feel like magic. 🍃✨

For now, all I’ll say is that it’s worth the wait. Stay close and keep your senses ready for what’s to come… 🌸🍹🌿

05/12/2021

Sheriece and Brooklyn of Yogable were one of the very first friendly faces I met when moving to Queensland through a ticket I had one to a Yoga and Dried Floral Workshop.

After attending regular classes with Sheriece, I fast discovered that I had found my yogi loving tribe. And not only did we share a love of yoga and wellbeing, we also discovered a common love of food and as a result, was invited to attend their November 2021 Spring Hinterland Oasis Retreat in Noosa, as their in-house private chef.

If you know me, you know that I love to create a unique recipe for each event that I cater for that is all encompassing and a reflection of the beautiful tribe I am cooking for. So here I introduce to you the recipe for Yogable’s Kitchen Spring Pie!

This pie was made with so much love and with the most wholesome, healthy and flavoursome of ingredients!

Here’s to maintaining and making friendships and relationships, including all that’s around us: plants, other creatures, food and energy 🌿🌍💫

Sheriece and Brooklyn of Yogable were one of the very first friendly faces I met when moving to Queensland through a ticket I had one to a Yoga and Dried Floral Workshop. After attending regular classes with Sheriece I fast discovered that I had found my yogi loving tribe. And not only did we share....

27/11/2021

How to stay small:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Be the nice girl. Never ask for anything you need. Stay inside often. Eat foods that slow you down. Forget your breath. Scroll on your phone often. Never touch a book. Never talk to anyone who is different from you. Believe that the entire world is what’s around you.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
How to expand:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Say no often. Tell people what you need. Do no harm but take no s**t. Give grace away like you are made of it (most importantly to yourself). Read often. Expand your perspective. Learn to slow yourself down (books, food, movement, meditation,…). Go outside of walls often. Look up. Breathe deeply. Move in ways you never have. Break the patterns in your body. Know that there is so much more than what you see 🌿💫♥️🏹

25/11/2021

Raw Reishi Chocolate Avocado Mousse 🍄🍫♥️🌺👩‍🍳

I’ve been working on this raw chocolate avocado mousse recipe for a little while now. I love the idea of a chocolate mousse that is actually good for you but tastes just as good as the traditional egg, cream and chocolate version.

After trying out a few recipes for raw chocolate mousse I found they just didn’t taste that amazing. Many raw mousse recipes use bananas as the base which creates a good texture but they also make the mousse taste predominantly of banana. Others had a great texture but a not so great taste. It soon became my mission to create a raw chocolate mousse that actually tastes like creamy chocolate with a luscious smooth texture.

Have been feeling a little fatigued lately, so incorporating a little Reishi mushroom to help enhance my immune system, improve my sleep, and lessen my fatigue.

1 large ripe avocado 🥑
5 Tbsp raw cacao powder 🍫
5-7 Tbsp pure maple syrup 🍁
1 Tbsp almond milk (or milk of your choice)
1 tsp vanilla powder
2 pinches of himalayan pink salt (or sea salt)
2 Tbsp raw cacao butter
1 Tbsp of reishi powder 🍄

Gently melt the cacao butter in a heatproof bowl set over a small pan of steaming water e.g. bring the water to the boil then turn off the heat and place the bowl of cacao butter on top to ensure that temperature of the cacao butter preserves its antioxidants.

Place the avocado (peeled and stone removed) in a food processor along with the cacao powder, maple syrup, almond milk, vanilla and salt and blend until smooth. Slowly add the melted cacao butter with the motor running until it is all incorporated.

Spoon the mousse into serving dishes, cover and place in the fridge to chill. To serve, crush freeze dried raspberries over the tops and sprinkle a few raw cacao nibs. These will keep covered in the fridge for 3-4 days!

22/11/2021

The beautiful faces of the gorgeous humans who I had the pleasure of nourishing over the past four days. Thank you again Yogable for including me in your most magical event and helping me to fall in love with Noosa 🌿♥️🧘‍♀️

To our beautiful tribe…

What a magical 4 days it has been! Our Spring Hinterland Oasis retreat wouldn’t have been the same without you all.

We are so grateful for each and everyone of you. Thank you for choosing to share your time, space and energy with us.

And to all who helped create our vision, a huge thank you.
.oil.goddess

May you have the most blissful Sunday evening. Brooklyn & Sheriece xx

15/11/2021

Falling in love with pink pitaya powder 🌺

🧁 Raw Passionfruit Cupcakes with Pink Dragon Fruit Frosting

❤️

07/11/2021

I may have a slight obsession with rose water 🌹Honey Mascarpone Rose Tart 🌹♥️👩‍🍳

❤️

30/10/2021

Rose quartz infuse pomegranate and rose water kombucha, always a a fav! 🌹 Though it seems like kombucha has been everywhere lately, the beverage has actually been consumed for thousands of years; it originated in China around 220 B.C. and legend has it that kombucha got its name from Korean physician Dr. Kombu, who brought the drink to Japan for Emperor Inkyo.

Today, kombucha qualifies as a functional beverage — containing antioxidants, vitamin B, and antimicrobial acids that promote detoxification by assisting the liver in eliminating unwanted compounds.

I simply just love it because I can create the most beautiful flavoured cocktails, perfect for a warm spring afternoon! Cheers! 🌹♥️💋🍹

24/10/2021

Stain glass for food. Pomegranate, rose water sugar shards for something extra special 👩‍🍳🌹♥️

21/10/2021

Just a few of my favourite friends 🌿🍄 ♥️ Did you know that thousand of years ago Ancient Egyptians believed that mushrooms were the plants of immortality and grew by magic 🪄 because of how the could appear overnight. 🍄🌿💫🌕

14/10/2021

♥ Unconditional love ♥ Self-love
♥ Nourishment ♥ Romantic love

All key ingredients I invoke when making my caffeine-free beauty latte🌹♥️

Inspired by Aphrodite and my beautiful friend
_______________________________
1 1/2 cups strongly brewed (with 3 tea bags) organic Rooibos tea 🫖
1 Tbs of rose water 🌹
1/2 cup almond mylk
1 Tablespoon coconut butter
1 scoop collagen powder
2 teaspoons lucuma powder

Blend all ingredients.
Sing or speak your intention into the elixir.
Pour into your favourite mug.
Sit and take a few deep breaths.
Symbolically or literally offer the first drop to the Earth in gratitude if you feel called to.
To garnish: dried edible rose petals and h**p hearts
Sip mindfully.
Engage all your senses and enjoy.
Let the plants take you on a journey and nourish your body.

Enjoy! 🍵🌹