Ginger & Tumeric Tea

imageThis is an experiment for me, I don’t drink tea and I struggle in this gloomy weather to drink my filtered water quota


  • 1 thumb of fresh ginger, sliced & crushed
  • 1 tsp fennel seeds
  • 1/2 tsp ground tumeric
  • 1/2 squeezed fresh lemon


Place all in a tea infuser or french press – fill the cup with boiled water and infused for 3 minutes. I’ve refilled the cup a couple of times and it’s held it’s flavour.



Fennel,Cauliflower & Aubergine Soup

As part of my experimenting with new vegetables this is a very easy soup to make, especially when you have two rug rats vying for your attention.


  • Good glug of extra virgin olive oil
  • 1 bulb of fennel
  • 1 head of cauliflower
  • 1 large aubergine
  • 1 tin of chickpeas
  • 450ml vegetable stock (boiling water)


Easiest method ever

Oven 200°C, fan

  1. Slice up the fennel & cauliflower width ways
  2. Dice the aubergine about 1.5cm square
  3. Throw all of vege in a roasting pan, drizzle with oil and roast for 30 minutes
  4. In a large pot or food processor blitz the vege with the stock & chickpeas
  5. If you’re feeling a little bit naughty and not vegetarian – throw in a 75g of cooked bacon lardons

I didn’t use any seasoning because of the small people, plus I was feeling naughty and added the bacon lardons…however if you’re reading this I’m sure you’re responsible enough to season to taste.




It’s been a while…

OK, so my commitment to this blog hasn’t been up to scratch and life as it so often does has stepped in the way. I am no longer a new Mummy I am a Mummy of two little men, a 3 year old & 1 year old. When I started this blog I was thinking that I would be all about baby led weaning and taking charge. With number two I’ve established that actually just adapting what we eat to lessen/omit salt & sugar wherever possible and you’re there. It helped that LM2 had 8 teeth at 4 months old so introducing food at 5 1/2 months wasn’t a stretch.

I have changed the way our family eats a little, actually in some ways a lot. We use virgin coconut oil a lot more in cooking, I use spelt flour instead of white flour, I’m trying to cut down sugar, luckily sugar only sneaks it’s way into baking, not even in coffee which is black unless it’s a reputable cafe – then it’s a flat white. I also have a number of food intolerances which complicates the food I eat – but the big ones are almonds, raw peanuts, red pepper/red spice and raspberries.

Now, not a resolution as such but the big change I’d like to make in 2016 is is more creativity with vegetables. Inspired a little from Xmas with the half of the family that are vegetarian, I feel like I’ve been a little bit boring and can be more creative with vege & add in some more variety. To that extent I’ve now cooked fennel & celeraic for the first time and the family have accepted it without fuss – phew!

So that’s the main  update for now, recipe inspiration to follow. A lot of these are adaptions to meet either my store cupboard or dietary requirements.