Winter Onion Soup

Onion has incredible immune boosting properties, so this healing soup is perfect for a cold winter’s night. 


  • 4 brown onions (sliced) 
  • 1 litre vegetable stock
  • 1 cup filtered water
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


Cut onions from root to tip. Sauté in olive oil in a large cast iron slow cooker (such as a Le Creuset round casserole pot), on medium heat. After 10 minutes sprinkle some salt onto the onions, as this helps to caramalise them and bring out the flavour. You can add a splash of water at this stage if your onions are looking dry. Turn down the heat a little and continue to simmer onions for around 30 minutes or until nice and browned. Add balsamic vinegar, maintaining medium-low heat, and continue to cook for another 15 minutes. Once the balsamic vinegar has been fully reduced, and onions are looking a deep rich colour, add your vegetable stock and a sprinkle of salt and pepper. Simmer on low for 40 minutes. Serve and enjoy!

Bon Appètit! 


Winter Food Warriors

Winter is well and truly here, and today on the blog we share our favourite foods to support your immune system this winter.

What better way to improve your health and well-being this winter than to enjoy a variety of delicious and nourishing fresh fruits and vegetables that will help provide your body with all the nutrients it needs to make the most out of your day.  


When I think of winter I always think of carrots as a staple food. Carrot soup, roasted carrots, carrots in a hearty vegetable pasta sauce, the list goes on. Packed with Vitamin A, antioxidants and fibre these (usually) orange gems make the perfect edition to your winter pantry.


Roasted beetroot is a great winter pleasure (or any season really - roasted beetroot does go great in a summer salad with a yummy vinegarette too!). Beetroot is rich in antioxidants, vitamin C, potassium, folate, and is also another good source of fibre.


I have a confession to make. Broccoli is one of my all-time-fave foods. I have it nearly every night of the week, and I’d eat it even more if I could! This little versatile green goodie provides you with Vitamin K, Vitamin C, folate and fibre, and can be used in salads, pasta dishes, stir frys, casseroles - pretty much any dish you like!  


Yeah, yeah I know - eww onion breath! But I don’t think my little ones are really going to care - and they are the ones who are mostly in my company! And besides, it’s just too good not to enjoy. Onion is packed full of C and B-6, so why not add some to your pasta sauce, your vegetable lasagne or if you are a massive fan you can try an onion soup for a warm and satisfying meal.  


One of my favourite sides to a winter dish, or even as a main feature, is asparagus. Asparagus is a great source of Vitamins A, C, K, folate and fibre.


Whilst I’m a massive fan of sweet potatoes, I also enjoy the humble Nadine or King Edward variety of potato - both good sources of potassium, Vitamin B-6 and magnesium. In this household, we love serving ours skin-on (for added nutrients) filled with black beans, salsa and avocado for a delicious mexican feast! 

Here’s to a cosy and satisfying winter! 


Cafe of the Month - Pachamama Wholefoods

How could this Mumma not love a cafe with mama in it’s name?! Pachamama Wholefoods in Brunswick is where it’s at for ethical, organic food and produce.

This awesome healthfood store offers a selection of organic goods and an on-site cafe with the best fair-trade coffee, delicious raw treats and hearty vegan meals. The perfect choice for eco-conscious mummas!

The Details 

74-78 Sydney Road, Brunswick

Opening hours: 

  • Monday - Friday: 8AM - 7PM
  • Saturday: 9AM - 6PM
  • Sunday: 10AM - 6PM

Suitable for: 

  • Vegan mummas
  • Vegetarian mummas
  • Gluten-free mummas
  • Dairy-free mummas

Playgrounds nearby: 

  • Barkly Street Community Playground
  •  Warr Park/Brunswick Community Gardens

Simple Green Juice Recipe

Sometimes we all need a little boost - something to provide a quick hit of energy and nourishment, packed with good nutrients - and a green juice provides just that. Here’s my fave version: add to your juicer or blender a handful of spinach, a handful of kale, half a kiwi fruit, two roughly chopped granny smith apples, small handful of diced pineapple, two small celery stalks, a good squeeze of fresh lemon juice and a squeeze of the juice of a small lime. Serve with ice and enjoy!


Recipe of the Quarter - Banana Oat Mylk Smoothie

As I’m breastfeeding my nearly eight month old (where did that time go!) I like to consume foods that are good for baby and good for my supply. Oats are a well-known galactagogue, and we pair them with yummy bananas in this delicious smoothie. 


  • 1 frozen banana
  • 3 tablepoons oats
  • 1 cup almond milk
  • 1 tablespoon almond butter
  • 2 teaspoons maple syrup, to sweeten


Pulse oats in blender until finely ground. Add all other ingredients into blender and blend until smooth. Serve in a glass with ice and enjoy!  

Bon Appètit!  


Allergy Friendly Blueberry Muffins

This week is Food Allergy Awareness Week, and we’re looking forward to making our favourite blueberry muffins - which are free from gluten, dairy, nuts and egg. 

This quick and easy recipe will have your toddler asking for multiple servings!  


  • 1 cup milk of your choice (depending on your loved ones allergy you may be choosing whole milk, skim milk, almond milk, oat milk or soy). 
  •  1 cup buckwheat flour (or sub for flour of your choice - you just may need to add a little more if using all-purpose flour).
  • 1 cup frozen blueberries - yum! 
  • 2 teaspoons baking powder 
  • Pinch of salt
  • Splash of extra virgin olive oil
  •  1 very ripe banana (or you can use Orgran Egg Replacer - available from local supermarkets - or apple sauce if there is both a banana and egg allergy)
  • 2 heaped teaspoons maple syrup
  • 1 teaspoon vanilla essence (optional) 


Preheat oven to 200. Line your 8 muffin hole muffin-tray with cupcake liners. Mix all dry ingredients together in a bowl. Add milk, banana (or chosen egg replacer), a splash of olive oil, maple syrup and vanilla essence. Stir gently to roughly combine mixture, before folding in the blueberries. Place mixture into your muffin tray and bake for 20 minutes or until golden brown on top.

Let cool, serve and enjoy!  



Cafe of the Month - Crafternoon

Whoever came up with the idea of combining a cafe with craft activities to keep your little ones occupied was a genius! Crafternoon is the very definition of a 'kid friendly' and 'family friendly' cafe. They offer brunch, light meals (with excellent vegan, vegetarian and gluten free options) - and the all important coffee for mum and dad . With the combination of craft activities for kids it makes for a perfect morning or afternoon out for the whole family! 

The Details:

Crafternoon - 718 Sydney Rd, Brunswick

Suitable for:

  • Vegetarian mummas
  • Gluten free mummas

Opening Hours: 

  • Monday - Wednesday: 9AM to 5.30PM
  • Thursday: Closed
  • Friday: 9AM to 5.30PM
  • Saturday and Sunday: 8.30AM to 4PM

Starting Solids - Homemade Purée Recipes

My baby boy has recently turned six months old, and we are excited to be starting his journey with solid foods. 

Here are some of our favourite recipes for baby’s first foods:  

Sweet Potato, Parsnip and Cauliflower Purée

Wash and peel the sweet potato, cauliflower and parsnip, and chop into very small pieces. Steam vegetables until well cooked (by steaming them you are keeping as many of the nutrients in as possible). Once cooked, add to blender and blend until smooth. You can add a little breastmilk before serving to ease baby’s transition too - and for more nutrient and immune boosting power. Serve cooled. 

Broccoli, Spinach and Carrot Purée 

Wash broccoli, spinach and carrot well. Roughly chop broccoli and carrot into small pieces. Steam broccoli, carrot and spinach until cooked. Add to blender and blend until smooth. Again, you can add a little breastmilk to the pureé if you desire. Serve cooled. 

Apple, Banana and Avocado Purée 

Add chopped apple, banana and avocado to a blender. Blend until smooth and serve. 

Bon Appétit!