Open letters from 6 mamas to their children for Mother's Day
Mother’s Day is usually all about our little ones spoiling us with handmade cards, sweet gifts and breakfast in bed. This year, however, we're taking the time to reflect on what motherhood means to us and write something to our children - we spoke to six of our favourite Insta mamas and asked them to write an open letter to their little ones.
And while we are still spending most of our time at home due to social distancing, to help you make a day of it we also have some delicious recipes to enjoy with your family this Mother’s Day.
When we sat down with our favourite Insta mums, we spoke to them about what advice they would give to their children this Mother’s Day - thoughts about being a mother and the emotions we feel as a mothers.
Being a mother is both a wonderful experience and at times a very challenging one, so giving advice for our children to perhaps read when they become a mother/father and will give them that reassurance and positivity to believe in themselves as they grow into adults.
Advice from six mother's to their children
Jo Zammit Educator & Author @storyandco
One day my darling Evie, God willing, you will be a mummy. I pray that you remember your beautiful qualities and strengths and let this shine through to your children. When they can see you looking after yourself (mentally, emotionally, intellectually and physically) they too will do it. Show and teach your children through your actions. You want them to be kind, be kindness, you want them to be happy, be happy, you want them to be grateful, practise gratitude. Remember to follow your intuition, always do your research, learn from others but you will always know the answer from within.
Stop and pause, enjoy the littlest moments, celebrate the wins, and learn always from the mistakes. Hard times will come but look for the rainbows, it is a lesson and will provide you growth. Sit with your children through hard times, I know you will want to fix everything and protect them always, but sit through the discomfort with them, and show them together you will work through anything. Empower them. Be ok with imperfections and always show them you will love them unconditionally as you love yourself.
Gemma Photographer & Storyteller @gemma_peanut
For my darling daughter on Mother’s Day.
Gemma with her two little ones
Bek Halliday Content Creator @bekhalliday
Teach Kindness above all and soak in those simple, loving moments. You are never too old for hugs. Carry them for as long as you can. Childhood is so fleeting and life is busy. We forget to pause. I know I do, all too often. Motherhood for me is emotional. FULL of emotion. Overwhelming emotions of love that flood your heart and make you short of breath. Happiness that makes your cheek bones hurt, frustration that makes you cry, guilt that overwhelms you at times.
Bek with her girls
Jo Home Decorator & Childrens Whimsical Pieces @dreaminginteriors and @prettypetiteco
Jo with her little one
Carmen Yeates Photographer @rosegracephotography
Carmen with her girls
Victoria Director at @willow_swim
Advice for my darling daughters, Willow and Olive. Take time for yourself and do not feel guilty about it. You are just as important and need time to reflect and have a sense of purpose in your life as a mother. Having time to just ‘be you’ wether that is through meditation, a pamper session or a “day off”, brings a great sense of self and enables you to reset your mind. Motherhood is a beautiful blessing one that you will cherish and one that will give you drive and purpose in your life. Motherhood is a passion but it does not define you. You are strong with unique abilities and desires, so grab hold of these and you will be an amazing mother. xo
Victoria with her girls
Mother's Day recipes for brunch at home
We have put together a few delicious recipes your hubby or loved ones can make this Mother’s Day. These delicious recipes can be enjoyed for breakfast, brunch, lunch and even afternoon tea.
Recipe: Zucchini Fritters
- 4 large zucchinis (grated)
- 1 tbs pink salt
- ¾ cup spelt flour (you can use white or wholemeal)
- ½ cup nutritional yeast
- ½ tbs chia seeds (optional)
- 1 tsp garlic (crushed)
- 1 ½ tsp baking powder
- 1 ½ spring onion (finely chopped)
- ¼ cup butter (melted)
- 2-3 tbs coconut oil
- Grate the zucchini.
- Mix through the salt and leave it to sit for 5-10 minutes. Squeeze out the excess water.
- Add all other ingredients; spelt flour, nutritional yeast, chia seeds, crushed garlic, baking powder, spring onion and melted butter. Mix well.
- Form fritter mixture into 4cm balls. You should make 12-15 fritters.
- Place 1 tbs of oil in a pan and add a third of the fritter balls. Lightly press down to form a flat round circle shape. Cook for 3-4 minutes. Flip and cook for another 3-4 minutess.
- Repeat step 5 until all fritters are cooked.
- We love to serve our fritters with baked tomatoes (simply bake vine tomatoes with olive oil, pepper and salt).
Recipe: Baked ricotta
Makes: 3-6, depending on size of ramekin
- 2 cups ricotta
- ½ cup pecorino cheese, finely grated
- 1 small bunch of fresh oregano, finely chopped (leaving ¼ for garnish)
- ½ tsp pink salt
- ½ tsp pepper (optional)
- ½ tsp smoked paprika
- 2 tbs olive oil
- Place ricotta in a bowl mixing through the pecorino cheese, chopped oregano, pink salt, pepper and smoked paprika.
- Divide ricotta mixture into small ramekins (we use 4cm sized ramekins but you can use whatever size you have or place all into a small baking dish).
- Pour the olive oil over the ricotta mixture making sure you divide the oil evenly.
- Bake for 15-20 minutes or until a light golden colour forms on the top (if using larger ramekins add 5mins for each cm in size or for one baking dish cook for 25-35 minutes)
- Serve warm garnishing with the leftover oregano leaves.
Recipe: Mini Cinnamon Scrolls
- 2 cups Oat Milk, at room temperature
- ½ cup butter, melted
- ¼ cup sugar
- 2 ¼ tsp active yeast (or 1 sachet)
- 5 ¾ cups of spelt flour (leaving ½ for later & ¼ for table dusting)
- 1 ¼ tsp pink salt
- ¾ cup butter
- 1 cup brown sugar (leaving ¼ for dusting scrolls before putting in the oven)
- 3 tbs cinnamon
- 1 cup powdered sugar
- 2 tbs oat milk
- ½ tsp vanilla extract
- In a large bowl place, the Oat milk, warm butter and sugar mixing well with a whisk. Making sure the mixture is warm (approx. 38 degrees) for the next step to work.
- Sprinkle the yeast over the top letting it sit for 1min, then mix through.
- Add 5 cups of spelt flour and the salt mixing with a wooden spoon until combined.
- Cover the bowl with a towel and allow to sit (and rise) in a warm place for 1 hour.
- Preheat the oven to 180 degrees and line two 25cm square dished with baking paper.
- After 1 hour remove the towel from the dough, this should have doubled in size. Add the additional ½ cup of spelt flour and ¼ tsp of salt stirring well. Turn out onto a well-floured surface, using the extra ¼ cup of flour.
- Lightly knead the dough, adding flour if necessary, until there is no longer any stickiness.
- Cut the dough into two.
- Take one dough ball rolling it out to form a rectangle shape, about 1/2cm thick.
- Take half of the butter spreading evenly it over the rectangle.
- Take half of the brown sugar and half of the cinnamon sprinkling over the rectangle.
- Roll up the dough, forming a firm but not tight log, ending with the open section on the bottom. Trim of the edges for make it even.
- Cut the log into 2-3cm thick scrolls.
- Place the scrolls side-by-side into one of the dishes.
- Repeat steps 9, 10, 11, 12, 13 and 14 for the second dough.
- Sprinkle the remaining ¼ cup of brown sugar over the two dishes.
- Place in the oven for 20-25mins, until golden on top.
- To prepare the topping, whisk together the powdered sugar, oat milk and vanilla until smooth.
- Whilst scrolls are still warm drizzle over the frosting.
- We love to serve our scrolls warm.
Have a wonderful day with your loved ones xo