Top low-tox baby products

I am so thrilled every time I hear from a friend who wants to low-tox their home. Although we often decide we want an immediate change, please be mindful of wastage – if you can longer tolerate a product, can you pass it on to a family member or friend rather than throwing it out?

As a family with a 7 year old, 5 year old & 5 month old, I am conscious of not only what they eat, but what goes onto their skin & into their body by other means.

Low-tox baby wipes – Tooshies by Tom are my absolute favourite, with the added bonus of being compostable.

Low-tox baby moisturisers. I use a few different ones – as a side note, I embrace minimalism but a couple were given by friends as gifts so I also use these on myself:

  1. Wotnot baby lotion – contains no sulphates, petrochemicals, parabens, caustics, glycols, artificial fragrances or preservatives.
  2. Thank-you baby lotion – contains no SLS, SLES or parabens. Contains avocado oil, rosehip oil, marshmallow & chamomile.
  3. Weleda calendula cream – even the smell makes me feel calm with light notes of lavender, but also a soft sweetness.

Talc-free mineral powder: Little Innoscents. I’ve been using this on my 5 mmonth old since the day she was born & she has never once had nappy rash.

Compostable bamboo toothbrushes. How many toothbrushes does your household throw out each year to contribute directly to landfill? You can buy these in brown paper packaging through Nourished Life.

Toothpaste: Little Innoscents Milky Whites organic toothpaste – I’ve added a photo comparing this toothpaste to a standard supermarket purchased Colgate kids toothpaste. Until recently, I had never read the ingredients of kids toothpaste – perhaps as I regarded it as an “essential” product & wasn’t aware of the alternatives.

Baby bottom cream: Bubba Organics – proudly contain no parabens, petrochemicals, sulphates (SLS), mineral oils, synthetic fragrances or colours. It does contain delicious ingredients including aloe vera juice, olive fruit oil, shea butter , goat milk, lavender & rosemary.

Compostable nappy bags: Wotnot

A few other things to note – it can be a hard balance to choose something sustainable, ethical, local, environmentally friendly & low-tox. Have a logical think before you make your purchases – for example, my baby has been given all hand me down clothes. They are not all from the most ethical producers however I feel that as they have been purchased & already worn by at least 2 children, it would be more sustainable for her to wear them than to buy something new that she will only get a few wears out of before she grows into the next size.

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Quiche with GF crust

Let me preface this post by saying Georgeats aka Georgia McDermott aka that chick who makes abso-f*cking-lutely everything she photographs & creates look amazing was my inspiration for this dish. I was up for a challenge & thought I could make her Rainbow Pie with buttery hazelnut crust.

A few minor obstacles in the first thirty seconds: no hazelnuts or hazelnut meal. Next was no pumpkin. Third is I am on a specialised food plan currently which means no dairy. No feta for me. Next is no chilli. I am also intolerant to onions. Sh*t, is anything going to be the same? Not really….unless you count that mine has eggs & a crust. Georgia your dish is the inspiration for mine, but mine looks pathetic in comparison to the vibrant colours of your rainbow chard (mine looked like a rainbow before I put them in the oven, then melted down to a murky pinky/brown by the time I excitedly pulled them out of the oven)

INGREDIENTS // CRUST
1 1/4 cup almond meal
3/4 cup buckwheat flour (I just whizz up buckwheat groats in a spice blender)
1/3 cup coconut flour
1 organic egg. Read the label peeps, free-range means nothing.
100g organic salted butter, melted
1 tbspn fresh rosemary

INGREDIENTS // FILLING
6 organic eggs
2 tbspns broccoli
1/4 cup rainbow chard, sliced
Handful spinach leaves
1/2 cup sweet potato, roasted in Rosemary

METHOD
1. Pre-heat oven to 200 degrees Celsius. Slice sweet potato, throw in the oven with a glug of olive oil, set the timer for 20 minutes.
2. While the sweet potato is in the oven, mix together the crust ingredients, then press into the tin/s. Of course I actually don’t have a pie tin either so I used two oversized ramekins, lined with baking paper.
3. Pull the sweet potato out of the oven, drop the temperature to 180 degrees celsius & throw in the pie crust. Set the timer for 10 minutes.
4. While the crust is in the oven, whisk up the eggs. Chop the chard & parsley. Try not to eat all the roast sweet potato.
5. Take out the crust, leave the oven on, throw in the egg filling with parsley & sweet potato, chard on top. Unlike me, put on a timer for 25 mins. Check it is cooked in the middle.

Cumquat, rosemary, banana smoothie | RV DF GF RSF PALEO

My strongest memory of cumquats is as a child at my Grandparents holiday house in Merimbula.

I found these cumquats ripe for the picking in my parents garden. The sweetness of bananas vs sour / bitterness of cumquats vs rosemary worked really well

What I threw in
1 banana (frozen overnight)
3 cumquats, peeled
1 tspn fresh rosemary

Method
Throw all ingredients in blender – depending on what consistency you like, you can slowly add about 1/4 cup of water or coconut water

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Rosemary almond cacao slice | vegan GF DF RSF

You would be right in saying my taste is a bit different. Pretty sure my family think I’m crazy.

This bizarre creation just came from nowhere….I’m glad it worked out…

2 tablespoons Mayver’s black tahini
2 tablespoons coconut oil
2 tablespoons cacao powder
5 dates
1/2 cup dry roasted almonds
1/4 tspn Himalayan pink salt (it offsets the sweetness)
1/4 tspn chilli
2 tspns rosemary (I sun-dried for about 3 days so it is slightly dry)

Throw all ingredients in a blender & blend til it is the consistency of a thick cookie dough – I like to maintain a bit of texture so some chunks of almonds are fine.
Press into a baking paper lined container to your desired thickness.
Throw in the freezer for about 20 minutes, then they can be kept in the fridge.

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Millet salad | VEG PALEO

I cooked millet for the first time on Sunday & true to form – once I tried it, the only thing I wondered was why I hadn’t tried it earlier.

It’s grain free so suitable for paleo friends.
It’s easy to prepare – 2 parts water to 1 part millet simmered for 10-15 minutes, or until the water is absorbed.

Ingredients
1 cup millet
1/3 cup feta
2 tspns rosemary
1/2 tspn chilli (optional)
1/2 cup baby cos, thinly sliced
2/3 cup basil

I chose to serve it with Greek feta which I marinated in rosemary (grown in Mum’s front garden – thanks Mum), & chilli grown in my garden (which I sun-dry on the window sill, then whizzed up in the spice grinder) & added some Cobram Estate Olive Oil, then mashed up w a fork.

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Ricotta & vegetable tart w gluten-free rosemary crust

After coming home from an amazing but exhausting & busy weekend away staying with 10 of my husband’s mates & wives/girlfriends to head to a school friend of theirs wedding, I came home exhausted & not feeling great after eating food I would not normally eat. I’m not perfect – I enjoyed a few champagnes, cocktails & wedding cake.

CRUST
½ cup             rice flour
½ cup             wholemeal plain flour or gluten free flour
1/3 cup            almond meal
¼ cup              ground flaxseed
1 tspn              salt
2-3 tspns            fresh rosemary, finely chopped
¼ cup olive oil
½ cup cold water (I decided last minute to create this recipe so just threw ½ cup tap water in the freezer for 10-15 mins)

FILLING
I really just looked in the fridge & grabbed what I could but there are so many options.

500g        ricotta (full-fat)
2               free-range eggs
¼ cup      broccoli, steamed for 2-3 minutes, cut quite small
½             zucchini, 4-5 big slices to put on top & the rest chopped smaller
¼ cup      peas
1/3 cup    parsley, finely chopped (could use basil instead)
1/3 cup    leek, sautéed in olive oil then cooled
120g        feta or goats cheese

  1. Throw all dry ingredients into your food processor
  2. Slowly pour in the olive oil & water. I did not use all the water as it seemed a bit wet so I really mean it when I say pour in slowly!
  3. When the dough comes together, take it out & pop it on some glad wrap on the bench. Knead it a bit & then wrap up & put in fridge for half hour (timer on!)
  4. Take out of the fridge, & press into whatever you want to cook it in. I used a shallow cake tin
  5. Put it back in the fridge for another 30 minutes
  6. Turn the oven to 180 degrees
  7. Take  out of the fridge & blind bake for 20 minutes

While this is happening prep the filling:

1.            whisk up the 2 eggs & 500g ricotta
2.            add in all the green ingredients & stir a bit more
3.            take off whatever you are using to blind bake & allow it to bake another 10 minutes (ie 30 minutes in total)
4.            after 30 minutes, take the pastry out of the oven & pour the ricotta & veg filling in. Top with feta & a generous grind of black pepper
5..            set the timer for 30 minutes – I took it out & gave a bit of a wobble. If it’s like jelly, give it another 5-10 minutes. I ate it hot from the oven but it would be just as nice eaten warm or cold (which I did the night after!)Image