Cafe of the Month - Little Sunflower Cafe

With nourishing smoothies, organic whole food meals and devine buddha bowls, there's something on the menu for everyone. The interior of this cafe is just as amazing as the food, with a stunning wall of greenery providing a peaceful backdrop to your delicious meal. Elwood Park is just up the road too, and has a nice little playground for your little ones to explore once you are finished eating. 

The Details:

Little Sunflower Cafe - 15 Ormond Rd, Elwood

Suitable for:

  • Vegetarian mummas
  • Gluten free mummas

Opening Hours: 

  • Monday: Closed
  • Tuesday - Sunday: 6.30AM to 4PM

Playgrounds nearby:

  • Elsternwick Park: St Kilda Street, Brighton

Cafe of the Month - No.19 Cafe, Ascot Vale

We love the look of No. 19 cafe, and we love their food even more! There are lots of options on the menu for vegetarian, paleo and gluten free mummas. And, Walter Reserve and playground isn't far away, for an adventure after you have finished your meal!

The Details:

No.19 Cafe - 214 Union Rd, Ascot Vale

Suitable for:

  • Vegetarian mummas
  • Gluten free mummas
  • Paleo mummas

Opening Hours: 

  • Monday - Friday: 7AM to 4PM
  • Saturday and Sunday: 8AM to 4PM

Playgrounds nearby:

  • Walter Reserve: Walter Street, Ascot Vale
  • Maribyrnong Park: Off Epsom/Maribyrnong Road, Moonee Ponds

Recipe of the Quarter - Pumpkin, Lentil and Spinach Lasange

We are well into Winter here in Australia, and my family has been favouring hearty meals to keep us full and warm. For our ‘recipe of the quarter’ we share a Pumpkin, Lentil and Spinach recipe that is sure to keep you nourished. 


  • Gluten-free lasange sheets (375g packet)
  • 500g Tofutti (or other vegan ricotta cheese substitute)
  • 690g Tomato Passata
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 900g pumpkin, peeled, cut into small cubes
  • 2 x 400g Cans Brown Lentils, rinsed well and drained
  • 120g Baby Spinach, washed well and shredded
  • 1/2 cup vegetable stock
  • Good pinch nutmeg
  • Salt and pepper, to season

Time: 2hrs and 20 minutes

(Note: This recipe makes enough for our family for two nights, plus a little for Mummy Green’s  lunch too!)


  • Preheat your oven to 190C and grab out your baking dish, a large bowl and a small bowl to be set aside. 
  • In a large fry pan, heat the oil over a medium heat and cook onion until golden brown. 
  • Add garlic to fry pan and lightly fry, before adding lentils, pumpkin and stock. 
  •  Stir in the majority of a jar of passata (setting aside about a cup worth for use later). 
  • Cover frypan and bring to a boil. Once boiling lower the heat and leave to simmer for 20 minutes, until the mixture is thick. 
  • Once cooked, pour mixture into a large bowl and set aside to cool. Once the mixture has cooled down transfer the bowl to the fridge. 
  • Mash the Tofutti (or your chosen vegan ricotta cheese substitute) in a small bowl, add nutmeg and season to your liking.   
  •  Grease your baking tray and add your bottom layer of lasange sheets. 
  • Add pumpkin mixture and top with ricotta and more layers of lasange. Repeat until baking tray is full, ensuring your last layer is lasange sheets.
  • Bake for 45 minutes, or until cooked through.  
  • Serve and enjoy! 

Bon Appètit!  


Easy Immune Boost Smoothie

As a busy mum of two I’m always looking for ways to boost my immune system during cold and flu season. 

I’m a massive fan of smoothies, and this immune booster is one of my favourites.  

Simply start off by blending a cup of spinach with a cup of coconut water (tip: blend your greens and water first so that it is completely smooth before adding your additional ingredients - this way you don’t end up with chunks of greens!).

Now add a cup of pineapple (cut into chunks), a whole apple (cut into chunks), a whole orange (rind off, cut into chunks), some chopped fresh ginger and turmeric root, a generous squeeze of a fresh lemon, two teaspoons honey, a sprinkle of cayenne pepper, and a teaspoon of apple cider vinegar.

Blend until smooth, serve with ice and enjoy! 


Blueberry and Banana Choc Chip Muffins

When baby wakes early we bake! My toddler just loves helping out in the kitchen stiring things for mummy, and this week we made blueberry and banana Choc Chip muffins. You can follow along too with this easy recipe:

Blueberry and Banana Choc Chip Muffins 

Preheat your oven to 180 and get 10 cupcake/muffin patties ready. Grab a large bowl and add 2 cups of buckwheat flour, 2 teaspoons of baking soda, 1 and a half cups of your chosen milk (can be almond, coconut, soy, or other), 2 very ripe large bananas, 1 teaspoon vanilla essence, 2 tablespoons olive oil and 2 heaped teaspoons of maple syrup. Mix until well combined, then fold in your blueberries (these can be either frozen or fresh berries) and your choc chips. Spoon mixture into your cupcake/muffin patties (or muffin tin) and pop in the oven for 20 minutes, or until golden brown. Once baked, leave on a cooling tray until just warm, then serve and enjoy! 

Bon Appètit!  


Cafe of the Month - Soul Pod Foods

Tucked away in Melbourne's outer east, within a little mall in Croydon South, Soul Pod Foods offers nourishing plant based options that are 100% organic. The menu is amazing and the coffee even better! They even run food workshops, which are perfect if you are in need of some mummy "me time". We highly recommend visiting this cafe - it is even worth the trip to the east if you aren't normally out this way! Once you have finished your meal be sure to check out the famous Eastfield Natural Foodstore for all of your organic grocery needs. 


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!