This quick and nutritious soup is sure to please the whole family. You can also use butternut squash in place of the pumpkin if you like, as well as other fresh herbs. It’s one of the over 70 healthy and tasty recipes in the new ebook, LUNCHBOX SOLUTIONS, which you can find at

Sweet Potato and Pumpkin Soup with Thyme


Water (enough to boil the pumpkin and sweet potato)
4 cups pumpkin pieces, peeled and cut into 2.5cm cubes
1¼ cups sweet potato pieces, peeled and cut into 2.5cm cubes
1½ cups vegetable stock
1 cup coconut milk (or non-dairy milk, such as almond milk)
¼ teaspoon fresh thyme leaves or dried thyme
3 tablespoons agave syrup or honey
4 thyme sprigs or fresh parsley, for garnish (optional)
½ – ¾ teaspoons sea salt
Pepper (to taste)


Fill a large saucepan with water and add the pieces of pumpkin and sweet potato. Cover and bring to the boil. Cook for 10-15 minutes or until tender, then drain and set aside to cool for 10 minutes.

Combine the pumpkin and sweet potato with the remaining ingredients (except the garnish) in a food processor or blender and blend until smooth (you can also use a hand blender). You may need to process the soup mixture in two batches depending on the size of your machine. If needed, adjust the consistency by adding a little more milk or stock while blending. Check for seasoning and add more salt and pepper if desired.

Then gently reheat the soup in a saucepan over medium heat, stirring often until just heated through (do not boil) and serve garnished with thyme or parsley.

Serves: 6 – 8 portions
Cooking time: 30 minutes

With the kids heading back-to-school, now is a great time to start planning healthy and nutritious lunches! Say bye-bye to plain peanut butter and jelly sandwiches and hello to exciting new food combinations that young and old alike will love! LUNCHBOX SOLUTIONS is chock full of delicious recipe ideas to nurture your family’s health.

Written by Chef Kate McAloon (The Healthy Chef to numerous Hollywood stars), Therese Kerr (mother of Miranda Kerr, proud grandmother of Flynn and GM of Kora Organics), and Dr Jennifer Barham-Floreani (International award winning, best selling author and mother of four), this new cookbook features the following:

1. Informative videos explaining certain foods and health principles.

2. Over 70 step-by-step recipes that are wholesome, gluten-free and easy and incredibly tasty.

3. An extensive ‚click through Glossary‚ which enables the reader to learn about the nutritional benefits of ingredients, plus ideas on how to empower your children with this knowledge.

4. Fantastic tips on how to vastly (and easily!) improve the health of you and your family.

5. Shopping list suggestions for easy pantry stocking and online ordering.

In addition, LUNCHBOX SOLUTIONS includes information about some ingredients you may not be familiar with, such as coconut oil, agave syrup, gluten-free grains and flours. These can be easily found in health food shops and are highly recommended as health-conscious substitutes for their commonly consumed counterparts, like margarine, white sugar and white flour.

Cooking is not rocket science (although baking may be!) and you can turn all of your food battles into eating adventures with a little inspiration. Tiny Green Mom will be featuring recipes weekly from this exciting new cookbook, so if you are looking to break out of the lunchbox rut you are currently in, stop back often!

To learn more or to buy a copy of the book, visit

This yogurt parfait recipe from LUNCHBOX SOLUTIONS is an exquisite, healthy snack. It’s easy to make and within minutes you will have a sweet treat that everyone will love!

You can use either homemade yogurt or a biodynamic, additive-free brand. As for the toasted muesli or granola, you can make up your own or use your favorite, high quality brand. Bee pollen is included because it is an incredible superfood — a highly absorbable source of protein that is rich in amino acids, vitamins, carbohydrates, minerals, enzymes and other micronutrients. It works well with these fresh ingredients (bee pollen cannot be cooked as it destroys its medicinal strength). Please use certified organic ingredients whenever possible.

Nutty Mango and Passionfruit Yogurt Parfait


1-1½ cups plain biodynamic yogurt
¼ – ½ cup agave syrup or honey, to taste
2 teaspoons bee pollen (optional)
1 cup toasted muesli or granola
2 ripe mangos, peeled, pitted and cubed
Pulp of 4 ripe passion fruits
½ cup flaked almonds or chopped macadamia nuts
A few chia seeds (to sprinkle on top)


1. In a medium bowl gently mix the yogurt, agave syrup (or honey) and bee pollen until well combined. Check for sweetness and add a little more if needed.

2. Place a little of the yogurt mixture in the bottom of each serving container (for a great presentation, use glass tumblers). Add a small layer of toasted muesli or granola, followed by a layer of mango, passion fruit pulp and nuts.

3. Repeat the layers until all the ingredients have been used, finishing with the passionfruit pulp, nuts and a sprinkle of chia seeds for decoration.

Serve immediately or chill until ready to serve.

Serves 4.

*Recipe and image courtesy of LUNCHBOX SOLUTIONS.*