Roasted Zucchini Soup 🥒
Creamy, nourishing, and full of flavour — the perfect bowl for a chilly day 🍲

You’ll need:
• 7 small zucchini
• 1 small onion
• 1 garlic bulb
• Handful of fresh parsley
• 1 tbsp cashews
• Olive oil, salt & pepper
• Veggie broth

How to:
1️⃣ Chop veggies, drizzle with olive oil, salt & pepper
2️⃣ Roast at 200°C for 20–30 mins until golden
3️⃣ Blend with veggie broth, cashews & parsley until smooth & creamy
4️⃣ Serve warm with crusty bread

✨ Top with roasted nuts, fresh parsley or a squeeze of lemon

#SoupSeason #PlantBased #ComfortFood #EasyRecipes #SustainableKitchen ...

Our wood fibre chopping boards have been flying off the shelves — and it’s easy to see why. Once you use one, you’ll never go back.

Here’s why our community loves them:
✔️ 100% dishwasher safe
✔️ Heat-resistant — perfect for hot dishes
✔️ Won’t crack, warp or grow mould
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Single-use muffin cups? Most end up in landfill due to mixed materials like paper and silicone. Our reusable cups are the waste-free alternative 🍌✨

Ingredients:
⅓ cup melted coconut oil or extra-virgin olive oil*
½ cup maple syrup or honey
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
¼ cup milk of choice or water (I used almond milk)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1 ¾ cups white flour or regular whole wheat flour

Method:
Preheat oven to 165°C (325°F)
Whisk melted coconut oil + maple syrup
Add eggs, mashed banana, milk — mix well
Stir in baking soda, vanilla, salt, cinnamon
Add flour — mix until just combined
Fold in any extras (nuts, choc chips, etc.)
Spoon into muffin cups (2/3 full)
Bake 22–25 mins (toothpick should come out clean)
Cool in tin, then remove + enjoy!
#sustainablebaking #zerowastekitchen #bananamuffins #reusablemuffincups #ecoswaps ...

Looking for a quick, cozy meal the whole family will love? Try our latest easy recipe!👇

Ingredients:

1/4 pumpkin
1 brown onion
3 cloves garlic
350g spaghetti
2 tsp stock powder
1 cup coconut milk
Shaved Parmesan to serve

Method:
- Pre heat oven to 180 degrees
- Cut the pumpkin into cubes and the onion and garlic into halves
- Place the pumpkin, onion and garlic onto a tray, drizzle lightly with olive oil
- Pop into the oven for 45 min or until the pumpkin is soft
- When the pumpkin is almost cooked bring some water to the boil, add the spaghetti once the water is boiled.
- Remove and drain the spaghetti once cooked
- Transfer the veggies from the tray to a bowl - Add the stock powder and coconut milk .
- Blitz all ingredients with a hand held blender until it resembles thick pumpkin soup
- Place the spaghetti into a bowl, pour over the pumpkin mixture
- Mix it through and portion up on serving plates
- Top with shaved Parmesan, enjoy!!!

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Our food flasks are back in stock, they are already flying out.Get yours before they are gone! Available in Forest & Cloud
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World Environment Day isn’t just a date—it’s a powerful reminder that our everyday choices matter.

This year’s theme, #BeatPlasticPollution, is a global call to reduce our dependence on plastic and take meaningful action—from governments to our own households.

Here’s how you can get involved:

🔍 Do a plastic audit
Take a look at your weekly waste and see where plastic is creeping in. Awareness is the first step to change.

♻️ Make the switch
From kitchen and lunchware to cleaning and personal care, choose reusable, refillable alternatives whenever you can.

🌱 Compost your scraps
Food waste in landfill produces methane—a potent greenhouse gas. Composting helps reduce emissions and nourishes the soil.

🛍️ Support local and low-waste
Shop at bulk food stores, bring your own reusable bags and containers, and choose local produce whenever possible.

📣 Speak up and share
Talk to friends, share your eco-swaps online, and keep the conversation going. Awareness drives collective action.

Why it matters:

Plastic pollution is choking our oceans, harming wildlife, and even entering our food and water. But change starts with us.

As consumers, we have power. The more we choose sustainable, plastic-free options, the more accessible and affordable they become—and the less demand there will be for plastic.

It’s simple economics: if we stop asking for plastic, brands will stop making it.

Together, we can drive the shift to a cleaner, healthier planet.
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Crispy Potato Cakes (Hash Brown & Rösti Fusion)

These simple yet scrumptious potato cakes are the perfect hybrid of a hash brown and a rösti. Baked in silicone pie moulds, they’re sure to become a family favorite. They’re quick to whip up, freezer-friendly, and delicious whether served hot or cold—ideal for lunchboxes or easy breakfasts!

Ingredients:
• 3 white potatoes, peeled and grated
• 2 tbsp self-raising flour
• A sprinkle of chopped chives
• A handful of grated Parmesan
• 1 egg
• A pinch of salt
• 1 tbsp olive oil

Method:
1. Start by squeezing out as much moisture as possible from the grated potatoes. Transfer the drained potatoes to a clean bowl.
2. Add the flour, chives, Parmesan, egg, salt, and olive oil to the bowl. Mix until well combined.
3. Spoon the mixture evenly into silicone pie moulds.
4. Bake in a preheated oven at 200°C (392°F) until the tops are golden and crispy.
5. Serve warm with chutney or sour cream for a savory breakfast treat, or pack them cold into lunchboxes—they’re just as tasty either way!

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Guess what just rolled in? Our compost bins!
If you haven’t started composting yet, here’s a reason to jump in:
Your banana peel could be tomorrow’s garden gold.
Let’s turn scraps into soil magic!
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POTATO AND LEEK SOUP

There is no better time to be making soups.This one is so hearty,next to no ingredients and it will fill you up!

Wanting hot soup on the go!!
No problem,Microgarden’s Food Flasks will keep your soup hot for up to 8 hours!

Ingredients:
Olive oil
2 leeks
1 kg small white potatoes
1 L vegetable stock
Salt and pepper
Chives for topping

Method:

Heat a large pot on medium heat and add a splash of olive oil.
Slice leeks - white stem only and add them to the pot
Once leeks have browned add chopped potatoes
Then add 1L vegetable stock
Add salt and pepper
When the potatoes are soft you can blend with a stick blender till smooth
Top with chives to serve
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Easter Vanilla Muffins 🐣

Pro-tip: Microgarden Silicone Muffin cups make this a breeze…..nonstick,easy clean up!

INGREDIENTS:

VANILLA MUFFINS:

2 1/2 cups (325g) all purpose flour
2 cups (414g) sugar
3 tsp baking powder (NOT baking soda)
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
3 large eggs

VANILLA FROSTING

1 cup (224g) unsalted butter, room temperature
4 cups (460g) powdered sugar
1 1/2 tsp vanilla extract
2–3 tbsp (30-45ml) water or milk
pinch of salt

INSTRUCTIONS:

Preheat oven to 350°F (176°C)

Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
Add the milk, vegetable oil, and eggs to a medium sized bowl and combine.
Add the dry ingredients to the wet ingredients and beat until well combined.
Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
Fill your microgarden silicone muffin cups about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.

Remove the muffins from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
To make the frosting, beat the butter in a large mixer bowl until smooth.
Add 2 cups of powdered sugar and mix until smooth.
Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
Add remaining powdered sugar and mix until smooth.
Add remaining water or milk, as needed, and salt and mix until smooth.
Pipe the frosting onto the muffins.
Add Easter eggs for decoration!!

Enjoy!

#eastertreats #muffins #yummy ...