Despite the fact that the house is in a state of flux, I’ve been conscious of keeping my seasonal remedies handy, especially now that autumn is here.

Instead of preparing for the descent of winter sickness, I’m doing my best to keep everyone healthy and robust. Preventative seasonal measures are essential, especially when house moves and upheaval are imminent.

A few weeks ago everyone (Grandparents included) came down with a virus of some sort; runny nose, razor blade throat, warm body, persistent cough, general malaise. I was in the midst of caring for everyone when I realised that I’m much better at dealing with sickness that I used to be. When Che was a baby and he’d come down with a fever I would be fearful and on edge; time literally stood still while I cradled him back to health. How time and subsequent children change things! Of course I still worry but now I consider fevers as a sign of a strong body fighting and while cuddles do heal, they are definitely not all-day affairs.

The early-autumn virus hung around for a good fortnight but thankfully we got through it on natural remedies and the occasional dose of panadol (I tend to use it at night to encourage a sound sleep which, in turn, aids recovery). It did however prompt me to get everything in order and establish a seasonal meal plan to make sure our immune systems are strong for the flu season.

So what are we eating?

• broth. I know, I’m talking about it again, but it really does work to boost energy levels in the body. If ever I feel like I’m coming down with something I defrost a cup from the freezer, add a handful of green veg, soba noodles and garlic, garnish with a generous amount of black pepper and eat it all up. If Percy is having vegies for dinner I always blanch them in broth (he usually eats green beans, broccoli and cauliflower and he sucks the liquid out of the vegies) and Poet has a few cups a week with soba noodles. Che will only eat it occasionally but he admits that it does make him feel better if he’s under the weather.
• apple cider vinegar. I add this to the pot when I put broth on (a generous glug helps to draw the nutrients out of the bones) but it’s also a great tonic to take if you’re feeling heady or suffering from a sore throat. It’s never a pleasant experience but it’s potency makes you feel as if it’s doing good (and it usually is).
• good fats. In an attempt to eat less sugar (hilarious considering we are embarking on the Easter weekend and I intend on indulging in chocolate eggs and hot cross buns) I’m making sure we have a supply of good fats in the kitchen; cheese, nuts, natural yoghurt, avocados (when I can stomach the cost of them). I often encourage the kids to snack on fruit and crackers but I find that they are never satiated, hence the filling fats.
• extra vegies and plenty of soup. We always have a fridge full of organic vegies and yet unless I’m really conscious of meal planning they don’t all get eaten. But…I’m attempting to change that by adding vegies to every meal. Instead of crackers and hommus I make carrot + cucumber and hommus. Every dinner is served with extra vegies and salad. Nuts alongside a few sticks of capsicum and some cherry tomatoes makes for a satisfying snack.