We all know we are what we eat. So here are some of our favourite recipes from across Museo (which we share regularly on our Email Newsletter – are you subscribed yet?!) to keep you looking and feeling healthy from the inside out.


You asked, we delivered! Here’s the recipe for our Acai Seasonal Bowl that you guys have absolutely loved this season.

Blitz:  frozen berries, 1/2 frozen banana, 1-2 tsp acai powder, 1/2- 1 cup coconut or almond milk, 1 tbs yoghurt  for thicker consistency although we use without for a dairy free version.

Add toppings, like: cacao nibs, coconut flakes, chia seeds or pepitas


(my mother in law and a family favourite )

Saute onion x 1
Saute garlic  x 1
Add 1-2 carrots finely chopped and celery  1 stalk finely chopped  – saute Add 2 x fresh tomatoes – diced
Add 1 x large potato diced
Add brown lentils ( 1-1.5 cups ) cook for 1 minute
Add chicken stock to cover x 3 times and cook for approx 45 mins
Don’t salt till lentils are 3/4 cooked
Optional add a rind of parmesan cheese to flavour through cooking
Optional to add Stelline ( very small pasta Barilla brand )
Parmesan Cheese grated and salt and pepper at the end – dollop of butter stirred through at the end with oregano or basil


We are walking the walk right along with you – here’s our favourite Green Smoothie, featuring the Miss Vitality Elevate Reds + Greens, because we all need better skin and improved health!

Packed full of naturally occurring vitamins, minerals, enzymes and phytonutrients just as nature intended. Promoting increased absorption, reducing acidity and providing an antioxidant boost – Elevate will have your skin glowing and gut humming.


1 green apple
3 kale leaves
A handful of baby spinach
1 frozen banana (must be frozen for the creamiest texture!)
1 cup of Almond / Coconut / Soy / Oat / Cows Milk
1 teaspoon of Miss Vitality Elevate Reds + Greens blend


Step 1: Place all dry ingredients into a food processor or thermomix and blend until all ingredients are combined.

Step 2: Pour into a fancy glass – nice cocktail glasses or wine glasses are always a way to feel a bit spesh!

Step 5: Enjoy!


Our Verry Merry Ornamentini is one of our favourite treats this Silly Season!

Packed full of naughty but flavourful ingredients, this is sure to get you singing Christmas Carols and feeling the love of the season.
Grab yours as part of our Sparkle + Shine Facial Package


1 cup vodka (I prefer Tito’s.)
1/2 cup orange liqueur (I prefer Cointreau.)
1/2 cup cherry juice
1/4 cup cranberry juice
1/4 cup orange juice, freshly squeezed with pulp removed
Sugared cranberries and fresh rosemary sprigs to garnish


Step 1: Place all ingredients into a cocktail shaker and shake it up!

Step 2: Pour into a fancy glass – ours is delivered to you in a gorgeous clear glass bauble for that extra-special touch!

Step 5: Enjoy!

OUR Almond Date and Blueberry Shake

From the fabulous Dr Libby, Internationally acclaimed nutritional Biochemist, Author & Speaker.

Dates, almonds and blueberries are one of nature’s most delicious combinations and this great tasting shake incorporates both of them to produce a nutrient-rich breakfast or mid-afternoon snack.


  • 2 medjool dates, pitted
  • 1 cup of soaked almonds
  • 3 cups of water
  • Pinch of salt
  • 1 cup of frozen blueberries



Blend in blender until smooth and creamy.


We are LOVING these healthy-yet-tasty snacks, enjoy these Cocoa Raw Balls using the Miss Vitality Elevate powder

Packed full of naturally occurring vitamins, minerals, enzymes and phytonutrients just as nature intended. Promoting increased absorption, reducing acidity and providing an antioxidant boost – Elevate will have your skin glowing and gut humming.


2 cups of Almond Meal
1 cup of Almonds
½ a cup of cashews
1 tablespoon of Chia Seeds
½ cup of Pumpkin Seeds
½ cup of Sunflower Seeds
½ cup of shredded Coconut
½ a cup of Cranberries
8 Pitted Dates
1 teaspoon of Elevate (Organic Greens and Reds)
2 to 3 tablespoons of Organic Cocoa
2 teaspoons of Coconut oil


Step 1: Place all dry ingredients into a food processor or thermomix and blend until all ingredients are chopped and in small rough pieces.

Step 2: Add enough coconut oil and mix into a consistency that all the ingredients stick together.

Step 3: Add more cocoa if required for a darker chocolate taste

Step 4: Roll into small balls and place in the refrigerator or freezer.

Step 5: Enjoy!


Who doesn’t love a warm pumpkin soup in winter? There are many variations and I mostly love them all, but this recipe’s joy is using the combination of 2 pumpkins plus sweet potato. It never fails in delivering a yummy soup. Measurements aren’t exact but you can’t really go wrong. Let me know how you go? Or better yet swap me your fav Pumpkin Soup recipe. Email reception@museo.com.au

Equal amounts of butternut, japanese pumpkin and sweet potato
3 -4 spring onions
chicken stock
salt and pepper
pouring cream

Saute a bit of butter ( 1-2 tbs depending on size of soup you’re making ) with chopped spring onions

Add peeled mix of butternut, japanese pumpkin and sweet potato. This will depend on your pot and the number of people you’re serving.

Add chicken stock – enough to allow the vegetables to stew but don’t add too much as it will thin out your soup and reduce the flavour

Add salt and 1/2 – 1 tsp of ground or grate fresh nutmeg

Simmer for at least 40 mins on stovetop ( shorter if using Thermomix – soup can be done in 25 mins ) or until vegetables are soft and cooked.

Blitz soup with a stick / Thermomix or food processor – but please be very careful as the soup is incredibly hot and you will need to ensure you use a tea towel over the Thermomix lid if using and ensure you weigh lid down with your hands as you blitz.

Pour soup into bowls and add a dollop of cream to swirl in. Heat some warm crunchy bread and your family will love you … more xx

P.S If you ever think you have too much liquid – before blitzing just remove some as you can always add it back in if it’s too thick. Pumpkin soup should always be served on the thicker side.


I had friends over recently and thought I would try my mother-in-law’s recipe. I did a perusal of other recipes and decided to blend both. Adapted from cafedelites.com and Josie Michetti (the best cook ever), Adam hasn’t stopped raving about it so I think it hit the spot…


  • 2 tablespoons extra-virgin olive oil divided
  • 4  lamb shanks trimmed of excess fat ( I left the fat on as it adds to the overall taste )
  • 1 large white onion diced
  • 6 cloves garlic minced
  • 2 sticks of celery chopped into 1 cm half moons
  • 2 large carrots sliced 1/2-inch thick
  • 1 pinch coarse salt and freshly ground pepper
  • 1/4 of a freshly grated nutmeg or less if you think
  • 1/4 cup flour
  • 2 cups beef stock
  • 1 1/2 cups red wine, like Merlot, Pinot Noir, or a Chianti (optional. Substitute with extra stock).
  • 14 oz (400 g) passata (I used the Italian bottled sauce we make each year as a family )
  • 2 tablespoons tomato paste
  • 2 beef bouillon cubes crushed ( I didn’t have enough stock and stopped myself from going to the shop … I adlibed  with a dash of hickory bourbon bbq sauce I had in the fridge to add depth of flavor )
  • 1 teaspoon fresh rosemary finely chopped
  • 2 tablespoons fresh parsley finely chopped (divided)
  • 2 bay leaves
  • Salt and pepper to season

1. Wash and pat dry lamb shanks with paper towel.
2. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat.
3. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
4. Transfer to 6 quart (litre) slow cooker bowl. I have the slow cooker you can braise on a hot plate – I think these are fantastic and ensure the same pot keeps all the flavour.
5. Add in the onions, carrots, celery and garlic. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper, tossing well to combine.
6. Pour the red wine into the pan or skillet and allow to simmer for 4-5 minutes, then whisk in the flour until free from lumps. Allow to reduce and thicken slightly, then pour it into the slow cooker along with the stock, tomato puree, tomato paste, bullion and herbs. I used a bit of the warm wine to mix into the flour prior to pouring into pan to reduce lumps forming.
7. Combine all of the ingredients. Add a dash of Bourbon BBQ sauce or something similar if you feel it needs it. Cook on high heat setting for 6 hours or low for 8 hours, or until lamb falls apart.
8. Remove shanks, transfer sauce to a pot and let simmer for 15 minutes over medium heat to reduce to desired thickness. I didn’t need to do this as my sauce was perfect.
9. I served mine with Celeriac Mash and a side salad. First time I’ve used celeriac and really loved the taste.