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Strawberry season has begun in my part of the world! I bought these beauties from the markets on Tuesday and now we’ve got 18 weeks to stuff ourselves silly and preserve a heap before the season ends. I’ll freeze some each week to build u
Me & Finn in the garden 🍃 This photo was taken around the time I decided to focus my studies on infant and childhood nutrition. It’s when I decided to start documenting our kitchen and garden adventures, and to a create a place to safely
Finn’s lunchbox for today 🍽 Fava bean tempeh Steamed broccoli + green beans Spelt spirals with olive oil Avocado + toasted nori Kimchi Orange Wholemeal banana cinnamon muffin
Breakfast for the whole family 💛 These are some of the foods that Finn has eaten with us since he first started solids. It looks fancy, but it’s not. It’s just real food. Good quality, minimally processed, everyday ingredients. Of cours
Rainy day baking and testing recipes. These happen to be nut, dairy and egg free. I think the batter is too thick, but I’ll see how my taste tester likes them when he wakes from his nap. At the very least the house is beginning to smell delicio
Adding an extra boost of calcium, protein and omega-3s to our lunch today 🐟 These wild caught sprats are much milder in flavour than sardines, so I like adding them to dishes that they would otherwise overpower. We had these with cannellini beans br
Recipe | Quinoa porridge Ingredients: 1/2 cup cooked quinoa 1/4 - 1/2 cup milk of choice 1 Tbsp probiotic yoghurt or kefir Pinch cinnamon Fruit e.g. mashed banana, stewed apple or 1 dried fruit finely sliced Hemp seeds Method: 1. Place the cook