As a life coach I’m passionate about life – how we can make the most of it, how we can live the life we want. For this, we need energy! Our mental state has an effect on our energy. Heavy thoughts can drain us. Take a moment to recall how a certain song will lift your spirits, or a particularly happy memory. Suddenly, in this frame of mind, you feel like taking on the world. This is the place we want to be if we are to create a life that inspires us. So, how are you fuelling yourself?
When it comes to food, there are certain ingredients that provide wonderful energy. This is the kind of energy that rumbles away faithfully in the background, keeping us going. It is also the kind of energy that doesn’t suddenly disappear, leaving us with a shell-like feeling that leads us to want to take part in ‘mindless’ activities due to a sense of braindead exhaustion.
In my passion for helping writers and creatives live a life that inspires them, I want to educate about the kind of food that is going to be the perfect companion to a life lived to the full.
Finally, I want to say that I didn’t change the way I eat overnight. I had many slips and stumbles along the way, which I want to share with you in these posts. It’s important for me as a life coach to be authentic. The most important factor to creating a way of eating that fuels us to lead the life we want, is to make manageable changes. Here, you will find one, new recipe a week. This is all you need to commit to: one change, every week.
This week, I’m going to share one of my most requested recipes: My Nut and Seed Loaf. This is packed full of nutrients that will power your morning. It will be a powerful foundation to your day. I usually make one loaf and slice half, which I keep in the freezer. The slices can be toasted from frozen so that I know, if I’m needing a little snack, there’s something available that will be great for me.
Nut and Seed Loaf
200g raw almonds
175g + an additional 75g of pumpkin seeds
75g sunflower seeds
200g brown rice or buckwheat flour
2 tbsp chia seeds
3 tbsp psyllium husk
1 tsp Himalayan salt
1 tsp fennel seeds
600 ml filtered water
Grind the almonds into a couscous-like texture in a magimix. Then add the 175g pumpkin seeds and grind as well. Tip this into a mixing bowl with the rest of the dry ingredients and stir until combined. Then add the water and mix through thoroughly. Allow to rest for 1 hour.
Preheat the oven to 200°
Shape the loaf by hand. You may be tempted to use a loaf tin, but you don’t want the loaf to be too high (no more than 4cm) otherwise it won’t cook through.
Bake in the oven for 90 minutes.
I’ve cooked this loaf in three different ovens and an Aga and noticed that each one required a slightly different time and temperature. The ones I’ve suggested here are to play with. I suggest, checking after 1 hour to ensure the crust is not too brown and will therefore burn by the allotted time. Also, insert a knife at this stage too in order to see how moist the bread still is. It will be ready when the knife comes out clean.
The best way to slice the bread is when cool, and keep the slices thin as the bread is dense – a little like pumpernickel.
Play around! I’ve tried adding: 2 tsp ground cinnamon and 175g raisins for a lovely spicy fruity version.
Instead of fennel seeds you could use herbs instead.