The Cost Of Survival: A Diary Of Breast Cancer, Six Years On

It’s Breast Cancer Awareness Month. A time when I ask myself the haunting question: is my cancer back?

7 Pink Spots To Visit In Breast Cancer Awareness Month

Travel pretty and give back while you’re at it, to support the estimated 1.7 million people diagnosed with breast cancer each year.

Best-Selling Author Tackles Cancer Curse With New Book

Sunshine Coast author Kim McCosker, of 4 Ingredients fame has done it again with Cook 4 a Cure, a collaboration of recipes using just four ingredients or less.

From humble beginnings back in 2007 when the first 4 Ingredients title was rejected by every publishing house in the country, 4 Ingredients Book 1 went on to achieve phenomenal success as the highest selling self-published title in Australian history.

In addition, The 4 Ingredients Cookbook Series is now the highest selling cookbook series in Australia, with the 4 Ingredients iApp one of the most successful lifestyle apps in the Apple iTunes Australian store.

Related: How To Deal With A Loved One’s Cancer Diagnosis

Now, Kim’s sharing inspiration and journeys from Australian women, combined with more than 60 recipes of her own, in Cook 4 a Cure.
Kim said her new book was aimed at celebrating food that’s easy to create and devour.

“Whether you’ve been touched directly by cancer, or know of someone who has, together with the sales of Cook 4 a Cure, 4 Ingredients aims to raise $100,000 for much needed breast cancer research,” Kim says.


cancer, author, Kim McCosker

Cook 4 a Cure recipes include a Garden Omelette, Pink Velvet Soup, Herbed Ricotta Pie, Truffles and Mint & Raspberry Soft Serve. And ladies, if you fancy the look of the decadent cake on the Cook 4 a Cure’s front cover (pictured below), you can make it! See recipe below.

The book is $24.99 at Big W (a National Breast Cancer Foundation Platinum Partner), in-store and online. Visit www.4ingredients.com.au.


  • One in eight women will develop breast cancer in their lifetime.
  • The National Breast Cancer Foundation’s goal is to achieve zero deaths from breast cancer by 2030. This is only possible through research.
  • Up to 37 Australians are diagnosed with breast cancer every day and seven die daily from the disease.


cancer, author, Kim McCosker

1, 1, 1, 1/2 Cake

Serves 6


1 cup (120g) desiccated coconut

1 cup (250ml) organic coconut milk

1 cup (175g) organic self raising flour

1/2 cup (100g) caster sugar

Rosewater Buttercream

1/2 cup (115g) softened butter

2 tsp rosewater essence

3 drops rose colouring

1 1/2 cups (180g) pure icing sugar


  1. Preheat oven 180ºC. Place all ingredients in a bowl and mix. Line a 16cm cake tin with baking paper (otherwise lightly grease and dust with extra flour).
  2. Pour in the mixture. Bake for 40 minutes or until a skewer inserted removes clean. Turn out onto a cooling rack and leave to cool completely, before icing with this delicious lot of loveliness.
  3. For the rosewater buttercream: Beat butter in the bowl of an electric mixer until pale and creamy.
  4. Add rosewater and colouring and a spoonful of icing sugar, and then beat until combined. Continue adding spoonfuls of sugar gradually, beating well after each additional, until mixture is smooth and creamy. This gorgeous icing can be piped or spread over 1 large cake or 12 cupcakes.

Healthy Breakfast Recipes: Berry Yoghurt Smoothie

We’re always looking for quick and healthy breakfast ideas, and this berry yoghurt smoothie is just the thing to start your day the right way. It only takes a minute to whizz up, is packed with calcium and keeps you full all morning.

And since October is Breast Cancer Awareness Month, this pretty-in-pink smoothie is a great drink to serve at pink-themed events and fundraisers – serve in shot glasses as part of a high tea, or in classic milkshake glasses as part of a breakfast buffet.

Even better, SKI has pledged to donate $350,000 to fund a McGrath Breast Care Nurse and has turned its 1kg pots of D’lite, Divine and Soleil pink for a limited time only.

Serves: 3


1 medium ripe banana
150g summer berries, fresh or frozen
25g honey
250ml Ski Soleil Mixed Berry yoghurt (fat free)
400ml reduced fat milk
40g toasted muesli (optional)


1. Peel a ripe banana and place in your blender with all other ingredients. Blend for 30 seconds.

2. Pour into serving glasses and drink, or cover and place in the fridge for up to 3 days, making sure to stir before drinking.

Notes The addition of muesli is optional but adds a nice crunch and creates an ideal breakfast smoothie. You can alternate the fruit and the yoghurt according to the season and your taste preference. Maple syrup can be used instead of honey.

What’s your go-to breakfast?

Healthy Desserts: Mixed Berry Yoghurt Panna Cotta Recipe

When you want to satisfy a sweet tooth but don’t want to overindulge, it’s not always easy finding healthy dessert ideas. This mixed summer berry yoghurt panna cotta is creamy and decadent, without the fat or calories.

And with October’s Breast Cancer Awareness Month around the corner, this pretty pink dessert would be a showstopper to serve at any pink-themed high tea or morning tea you might be hosting or attending.

Even better, SKI has pledged to donate $350,000 to fund a McGrath Breast Care Nurse and has turned its 1kg pots of D’lite, Divine and Soleil pink for a limited time only.

Preparation time: 15 minutes plus 2 hours to set 

Serves: 4


2 leaf gelatine sheets (14g)
150g summer berries, fresh or frozen
125g fresh raspberries
350ml Ski D’lite Smashed Berry yoghurt (99% fat free)
400ml reduced fat milk
30g caster sugar
100g Ski Divine Vanilla Creme yoghurt


1. In a bowl add some cold water and the leaf gelatine; the leaf gelatine should be covered with the water.

2. In a saucepan add the sugar and the milk, place on stove and heat up, stirring to dissolve the sugar. Bring the milk mixture just to the boil and take off the heat.

3. In a food processor blend the summer berries to a puree.

4. Remove the gelatine sheets from the cold water, they should be soft and pliable, add them to the hot milk mixture and stir through until dissolved.

5. Add the summer berry puree and the berry yoghurt to the hot milk mixture and stir through.

5. Pour the finished hot milk mixture into serving glasses and place in the refrigerator to set (minimum time 2 hours).

6. To serve: using a tablespoon scoop a spoon full of vanilla yoghurt on top of the panna cotta. Arrange fresh raspberries on top of the vanilla yoghurt and serve.

What are your favourite pink recipe ideas?