Hey mama,
Let’s be real. After a full day of wrangling kids, juggling work, and trying to sneak in 5 minutes of peace—you’re supposed to cook an entire meal from scratch? Yeah right.
But here’s the plot twist: I actually do. Not always perfectly. Not every single day. But most days. And it’s not because I’m a Pinterest-perfect homemaker. It’s because I started looking at what was really in the food we were eating… and it scared me.
The Problem with Convenience Food
Globally, processed food is a growing concern—but in South Africa alone, the Heart and Stroke Foundation found that children as young as 6 are showing early signs of diet-related diseases. Add in rising obesity rates (1 in 3 kids in SA are overweight), and it’s clear: what we’re feeding our families matters.
And it’s not necessarily the sugar that’s the problem. It’s the MSG, preservatives, colorants, and cheap oils—most of which don’t even have to be labeled clearly. And sometimes the warning signs are literally there, we just don’t read it.
When I started reading labels, I realized that what I thought was “healthy-ish” was actually loaded with ingredients I couldn’t pronounce and when I started researching those ingredients I found some shocking effects it has.
That was the moment I decided to start small—cooking from scratch where I could.
It’s Cheaper Than You Think
Most people assume cooking from scratch is more expensive. But in reality, it’s actually quite the opposite.
Even with food prices rising around the world, staples like oats, beans, flour, and seasonal veggies are still more cost-effective when used creatively.
In South Africa, for example, the price of bread has climbed dramatically—while I can make a soft, preservative-free loaf at home for under half the price.
Same goes for snacks. Homemade muffins, trail mixes, and fruit gummy batches saves my family hundreds per month. And I’m not stuck buying overpriced “health” snacks with 5% nutrition and 95% branding.
It’s a Form of Empowerment
Every time I cook something from scratch, it feels like a quiet rebellion. A way of saying, “I’m not going to rely on corporations to nourish my family.”
I’m not a chef, and I don’t have hours to spend in the kitchen. But I’ve learned to:
Batch cook on good power days
Bake bread once a week and freeze half
Use fresh produce to make canned salads
Blend veggie scraps into broths, spice and sauces
These tiny shifts gave me confidence. And more importantly—they gave me peace of mind.
It Connects My Kid to Real Food
Let’s face it—kids think food magically appears in plastic. I want mine to know otherwise.
He now helps me stir, knead, and taste. He knows that muffins come from ingredients, not boxes. And he eats way more veggies when he’s helped chop them (well… sometimes).
Cooking from scratch has become more than just about food—it’s become about legacy, resilience, and self-sufficiency.
You Don’t Have to Do It All
This isn’t a call to start making sourdough, kombucha, bone broth, and your own baby formula all in one day. Please don’t do that to yourself, mama.
Start simple:
One homemade meal a week
One snack from scratch
Swapping bottled sauces for a quick DIY mix
Every tiny step counts. Even boiling your own broth or ditching boxed cereal is a win.
Ready to try one of the easiest, versatile—and most satisfying—skills to learn from scratch?
Grab my Simplified Sourdough Guide and learn how to bake your first loaf with no stress, no starter drama, and no complicated steps.[Download it here] and let’s get back to basics, together.
What would you like to learn to make from scratch? Let me know in the comments or drop me a mail.
Till next time..
Much love
