Mura Girl: Nicole Maree from The Tummy Tamer

We sat down with foodie writer Nicole Maree to chat about all things Christmas, fashion and health related and she even gave us her famous Figgy Raisin Truffle recipe for you to try at home this festive season. We’ve attached the method and ingredients for you at the bottom!

Mura Boutique: Hi there Nicole! Can you tell us a little bit about yourself?
Nicole Maree: Hey there! I am a health nerd and inspired foodie living in Adelaide, South Australia. I love to spend my time with my family and friends, in particular my lovely fiancé Jeremy and our mini lop rabbit named Wilbur. I specialise in creative healthy allergy-friendly eBooks, as I have a passion for helping people achieve health through nutrition and lifestyle tips.

MB: Congratulations on releasing The Tummy Tamer! Tell us a bit about what’s inside?
NM: Thank you so much! I suffered digestive problems for six years, so The Tummy Tamer eBooks covers my entire journey and discoveries on all sorts of belly troubles. With digestive upsets such as bloating becoming more common, I teamed up with 10 experts to provide the perfect go-to guide to help people understand what exactly is going on in their bodies and how they can fix it. Bloating, candida, crazy hormones, acne, IBS, bad bugs, stress… You name it, it is covered inside my guide.

MB: What’s your Mura style?
NM: I am definitely a prints kind of girl. I love everything floral, spotty or striped! My closet is filled with patterns alongside basics that I believe will stand the test of time. My look is romantic,m whimsical and a little bit fun! My go-to outfit would be a flowing summer dress, or a crisp white tee with a patterned skirt.

MB: How do you spend Christmas?
NM: Every Christmas we have a big gathering with my family, cousins and grandparents. We normally have a huge table of food for lunch and we sit around in a circle and share what has happened throughout the year. I love Christmas time because all my family are in the one spot at the same time. It’s a magical place!

MB: Do you have any Christmas food traditions?
NM: We normally have a table full of savoury food and one huge table of sweet treats. Our tradition is that everyone brings something to the gathering. So we end up with a massive amount of food and so many left overs! I normally bring all the healthy food, to try and counteract all the naughtiness!

MB: Best and worst Christmas gifts you’ve received?
NM: Best gift would have to be a trip to the rainforest from my fiancé. We stayed in these cute forest chalets and to my surprise he proposed while we were there. Best gift ever! Worst gift is a hard one ha! I think one year I got a pen.

MB: How do you stay motivated and inspired?
NM: I get my motivation and inspiration from my followers. Seeing them create my recipes, love them and share them with their friends and family inspires me to keep going. Each and every one my readers motivate me to keep creating and living my dream because I know how much I am helping others. If I succeed in getting at least one new person to try a healthy recipe and honestly enjoy it, then in my eyes that is success.

MB: What is your favourite Mura piece at the moment and how do you wear it?
NM: I absolutely love the Demi Dress! It is classic black and white stripe which is effortlessly chic. I love to pair it with tan strappy sandals for a relaxed vibe. Perfect for a perfect weekend picnic!


Gluten and dairy free, vegan and no refined sugar. 


1 cup walnuts
1 cup pecans
1 cup plump raisins
1 cup soft dried figs, chopped
1 cup sultanas
1 tbsp cinnamon
1/4 cup cacao powder
2 tsp rum essence (optional)
A little water if needed
Shredding coconut (coating)


1. Place the walnuts and pecans into a food processor and process until they are finely crumbled and resemble flour.


2. Add figs, sultanas, cinnamon, cacao powder, rum essence and 1/2 cup raisins into the food processor. Process for a few minutes until ingredients stick together and form a ball. If the mixture is too dry add a tiny amount of water to help it come together. (note: we processed each of the ingredients separately and then we combined them altogether. You may or may not need to do this, depending on how big or small your food processor is.)


3. Transfer the mixture into a bowl and fold through the remaining 1/2 cup raisins with a wooden spoon. Place mixture in refrigerator for 30 minutes to set.




4. Once set, using clean hands roll into balls and roll into shredded coconut. Place the balls in a container and into the fridge to set for a further hour.





Keep connected with Nicole Maree via her social media platforms


Enjoy gals and pals!

Love & luck,

Team MB x