The Blog

Lemon Vanilla Granola with Mandarin Spiked Labneh


Well, a lot has certainly happened since my last post! Most importantly, we welcomed our gorgeous new baby Mae into our world – and what a delight she is. I’m becoming reacquainted with living in a world where time is regulated by feeding, changing, broken sleep, and the best cuddles in the world – and it’s fabulous! Before Mae was born, I made a few bulk recipes to see us through those first few weeks. One of them is this granola, which is pretty much a staple in our house. It’s full of nourishing goodness like protein and healthy fats, and lots of lovely vitamins and minerals – perfect for the quick and easy breakfast or snack. It’s also insanely delicious, and I often eat a handful straight from the jar if I need a little pick-me-up.

I find it difficult to find a store bought granola that I like. They either have added sugar, or dried fruit (I’m personally not a fan in cereals but feel free to include if you like), or are full of puffs and filers that I’m not really down with. Making it yourself means you get to add exactly what you want, and you know exactly what is in it. Feel free to substitute any of the nuts and seeds from the recipe with ones that you have on hand, or that you prefer.

I’ve combined it with labneh just to show you how easy and fabulous it is to make. And mandarins because delicious. Labneh is essentially yoghurt that has been strained to remove the whey. The result is half way between the consistency of yoghurt and cheese. I have made a sweet-ish version here, but it is also delicious done savoury. Roll your labneh in some chopped herbs, pop into a jar, …

Continue Reading

Spiced Mandarin Cake and a huge chocolate giveaway

mandarin cake 1 copy

Also known as clementines, mandarins are a little understated in the citrus world I think. They’re not as big and impressive as an orange, not as glam as a grapefruit, and are without the universal appeal and appreciation that lemon and limes attract. But, the humble mandarin has a load of great qualities. Delicious. Portable. Easy to eat – I mean it’s like mother nature has pre-sliced this little delight for us and wrapped it in a gorgeous orange coat. Did I mention delicious? They also bring a little more excitement as a flavour than traditional orange.

The fact that they are in season right now (in Australia) is no accident. Mandarins are loaded with vitamin C and vitamin A. These two vitamins are major contributors to our immune system, improving our general immunity and also helping to reduce the severity and duration of colds. They also have a lovely amount of fibre, helping to keep our digestive system happy.

Mandarins are a delicious and slightly unexpected flavour in cooking and baking. I was super excited to come across a recipe for mandarin cake by the goddess herself Nigella Lawson, which I have adapted to make this lovely rendition. It’s gluten free, dairy free and gorgeously moist. It would work just as nicely with oranges if you prefer. I have also used some of Loving Earth’s chocolate to top this off. And because it is so wonderful and I love you all so much, after the recipe below I will let you know how you can win an entire box of 11 bars of their gorgeous raw, organic, fair-trade chocolate – wooo! Thank you Loving Earth for your generosity. And delicious chocolate!

Mandarin cake 2

Spiced Mandarin Cake with Super Simple Icing

3 large or 5 small mandarins (around 350g)

6 free range …

Continue Reading

Easy Blueberry Coconut Mini-Muffins

blueberry mini muffins

Everyone loves a baked good, right? I love baking, but even if that’s not your bag, you have to admit it’s lovely to have some sort of deliciousness on the go to ready to offer up when someone fabulous comes to visit. I have to tell you, the worst part for me is the clean up. Anything that requires me to get out the mix master or food processor needs that little extra motivation for the tidy at the end because in my head, they are more painful to clean than a bowl. I’m a sook, I know.

That’s just one of the reasons I love these muffins. No fancy mixers required. Just two bowls, a spoon, and a few ingredients that you’ll hopefully have in stock. Winning! The other reason I love them is that they are full of goodness in the form of whole grains, fibre and healthy fats. These delicious mini-muffins are perfect for a snack, for school lunch boxes, and they are completely rad with a cup of tea. You can easily make them as full sized muffins, you will just need to cook them longer. Also, feel free to swap out the blueberries for any other berry or fruit that you love.

bueberry mini muffins 1

Easy Blueberry Coconut Mini-Muffins

Wheat free, dairy free, vegan

2 cups spelt flour

½ cup desiccated coconut

½ cup rolled oats

½ tsp baking soda

1/3 cup freshly squeezed orange juice

1/3 – ½ cup coconut milk

1/3 cup coconut oil, macadamia oil, or butter

1/3 cup maple syrup

2 tbsp tahini or nut butter

½ tsp pure vanilla essence

1 cup fresh or frozen blueberries


Preheat oven to 180 degrees (350F).

Combine the spelt flour, coconut, oats and baking soda in a bowl.

In a separate bowl, add the orange juice, …

Continue Reading

Roasted Pumpkin & Walnut Soup with Salsa Verde and Halloumi Croutons

pumpkin walnut soup 1

Halloumi croutons! That’s all I really need to say, isn’t it? No, but the best part is that the actual soup is completely delicious! Sweet and creamy with the nuttiness of the walnuts shining through – yum! And for those not yet acquainted with the goddess halloumi, she is a salty, super delicious cheese made traditionally from mostly sheep and some goat’s milk, and hailing from Cyprus. Because of it’s high melting point, halloumi is often cooked or grilled, only adding to it’s wonderful-ness.

But back to soup. I love soup. I love that you can make it out of whatever you have on hand, that you can inject so much nutrition into it, and that it is so comforting to enjoy. And you don’t even need teeth, ha ha! Actually with my soups, teeth are required, because I’m all about exciting toppings and side bits that make the soup a bit special.

I’ve added walnuts into this soup, not just for their flavour profile, but for their protein and omega 3 goodness! I like to add them at the very end as specified in the recipe, to protect the delicate oils within the nuts from oxidation with too much heat.

pumpkin walnut soup

Roasted Pumpkin and Walnut Soup with Salsa Verde and Halloumi Croutons

Serves 2, or one hungry person

1/2 cup raw, unsalted walnuts

3 cups peeled and chopped pumpkin, I like butternut

1/2 brown onion, peeled and diced

2 cups vegetable stock or broth

100g halloumi

For the salsa:

1 cup, tightly packed of herbs, roughly chopped – I used a mixture of coriander, mint and parsley

1 small garlic clove, peeled

1 tbs lemon juice

1/4 cup olive oil

A good pinch of sea salt

Preheat oven to 180C / 350F

Pop the walnuts in a bowl and cover …

Continue Reading

Meg Thompson

Naturopath & Holistic Nutritionist
Read More

Children’s Party Ebook

Children’s Party Ebook

Subscribe for recipes

* = required field

powered by MailChimp!