Every now and then someone comes along to knock me off my feet. Let me introduce Charlotte Carr, mama extraordinaire to the gorgeous Willow. Creator of Bubbayumyum, Charlotte’s journey of restoring health to her family struck a chord with me. After reading a bit about her through my local Facebook parents page, I dug a little deeper and was instantly impressed with her story. This mama did everything in her power to begin to heal her child, and she explains her experience to be ‘a journey that helped heal my little man’s compromised immune system, reverse toxicity and illness, and enabled him to heal and thrive’. Charlotte worked with an impressive team of integrated health experts, which inspired her to study nutrition and become a health coach. She makes all her food from scratch, ensuring maximum nutrient intake, specific for Willows needs. From this came her blog, then a collaborative effort with naturopath Helen Padarin & Pete Evans to produce a book (out soon in March!)…and now, to top off her awesomness, she has joined Pete Evans on his Paleo Way tour. Charlotte does this to help educate and guide other parents, inspiring them with knowledge and tools to provide their families with excellent health.
How old is your child?
My little magic man is 2.
What is your food philosophy for your child?
We concentrate on foods to nourish and thrive. Loads of vegetables and lots of good saturated fats. Small amounts of protein from sustainable sources and organic produce where possible. We embrace wonderful nuts and seeds, beautiful land and sea vegetables and ethically sourced produce as well as the use of fermented foods. Wills also adores seasonal berries. Basically no numbers no packets no weird preservatives. Just really simple normal fresh produce. Exactly how ir was for our grandparents before everything became processed.
What inspires you to feed your child the way you do?
I saw first hand how food can be medicine. As soon as we implemented changes in Willows diet we saw so many changes. I adore food too so I love learning about the produce, where it’s from and how I can make it into a quick yummy dish.
What tips have you got for travelling families?
Look for wonderful organic farmers markets in the area and look up local butchers and health stores. We love to pack food when travelling and I’ve got lots of yummy recipes on my blog that are great while travelling. Sometimes I even get groceries delivered to where we are staying for our day of arrival. All the major stores deliver. That means I’m all stocked up and ready. It also saves loads of money as we are not spending on bits and bobs. We travel almost every weekend interstate so we always plan ahead.
What are your 3 top snacks?
We love to snack on avocados, berries and yummy macadamia nuts. We also love seaweed snacks too. Because our diet is full fat though there is not a lot of snacking. Its generally just eating when we are hungry.
How do you look after yourself as well as your child?
We now all eat the same so it’s incredibly easy. Making separate meals is so much work. I know things will change and there will be fussier times but for now I kind of work out ways for us all to be eating meals we can all eat…or easily adapt. I’m a huge fan of smoothies when I’m on the run and really busy. I also always make sure I have fermented vegetables and fermented drinks …oh and water. Lots of water and herbal tea. I learnt early that If I’m not well and thriving then neither will my family be. So I’m always making sure I’m eating beautiful whole foods. And that I have time out for me.
What brings balance to your family?
I think everyone is always struggling with this one. For us It’s an ongoing conversation. My husband is incredibly creative and spiritual so it’s important for him to try to find the space and time to do so. A struggle with an active 2-year-old obsessed with dancing and cuddles!
We have to work out “our” time too. Relationship time. Whether it be a movie and a meal or some time together in the park. It’s so important to honour and respect that time. My bother and niece are wonderful supports and help with playtime with Willow on the weekend. Even if it’s a quick swim and a bite to eat. It makes an incredible difference to connect even if it’s a stolen 30 mins.
What is your favourite activity to do together as a family?
We love the beach and we love the park. Anytime together is precious.
Do you have a favourite inspirational quote that lights up your life?
“Things have ,and always will, only ever get better and better and better”
Thank you Bubbayumyum! Here is a recipe for her AMAZING Baby Building Broth ‘the queen’ of Charlotte’s Kitchen
1.7 kg (3lb. 5oz.) bony chicken parts (necks, backs, breastbones and wings – see Notes)
2 – 4 chicken feet (optional)
2 tablespoons apple cider vinegar
Purified filtered water (see Notes)
Optional for 6–8 months: mixed veggies such as celery, garlic, leek carrots, pumpkin, sweet potato or taro
Place the chicken pieces in a stockpot or large saucepan; add 5 litres (5¼ qt. / 21 cups) of cold water, add the vinegar (to help draw out the minerals), add some sea salt, and leave to stand for 30 minutes – 1 hour. Bring to the boil, continuously skimming off the skin and foam that forms on the surface of the liquid. Reduce the heat to low and simmer for 6 – 12 hours. The longer you cook the broth the more the flavours will develop. If you are after a super-flavoursome broth, try cooking the bones first in a pan with a little coconut oil before adding them to the water.
If you are making a broth with added veggies, add them in at the end of the cooking time. Allow the broth to cool slightly before straining the broth through a fine sieve into a large storage container. Set aside the vegetables and use them for a ‘super mash’. The bones are great in compost. Pour the broth into glass jars, mason jars or mini silicon moulds (medical grade silicone) and be sure to leave an inch or so at the top of the glass jars to allow for settling and fats to solidify.
Cover and place the broth in your refrigerator. A fat layer will form at the top when it is cooled – this is great fat for cooking your meats and veggies in. Store the broth in covered containers in your refrigerator or freezer. Never throw out the fat. Fat is GOOD and great to use for cooking your meat and veggies.
The broth can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Date the broth going into the fridge. If refrigerated longer than 4 days, bring it back to the boil before using. Don’t use after 7 days.
(I just cut and pasted the recipe, visit Bubbayumyum to see notes and more info, it’s awesome!)