I often get asked what I eat on a daily basis and how I keep my energy levels sustained to work, do the daily chores, be a lover and a supermum! After all these years of eating a plant-based diet I must say I have never felt malnourished in any way, quite the contrary actually.

Nuts and seeds house an abundance of energy boosting nutrients. Just a handful packs a punch of vitamins, minerals and fats, all of which work together to affect your heart, your brain and your waistline. A half cup a day can diminish inflammation and provide satiating fiber, protein and immune-boosting minerals. I'v found a perfect little recipe the life changing Seed loaf that will keep you energized and feeling full... if that's what you desire.

I strongly believe its the plants that we choose to fuel our bodies with that give us the most nutrients to thrive. By plants, I mean green vibrant leaves fresh from our garden such as Sweet Leaf, Sambung, Cranberry Hibiscus and Moringa.

Say What?

These are greens that maybe you've never seen or heard of and they grow like weeds in our tropical conditions. Learn what grows in your climate so you can have a constant supply of greens that have no chemical sprays and stay fresh until you are ready to pick.

Our suburban backyard beaming with edible greens, papaya trees, bananas, citrus, pineapple, turmeric & ginger

Greens, greens, greens, I love them and they love me. Greens are nutritional powerhouses filled with vitamins, minerals and phytonutrients-often in extraordinary amounts- like the miracle Moringa tree, WOW Research That!

Moringa contains 18 amino acids, nine of which are essential amino acids, as well as crazy amounts of nutrients and vitamins which all help to boost your energy levels, I will definitely have a dedicated journal entry just about Moringa soon!

Back to greens.... The dark green leaves provide a rich source of chlorophyll which alkalizes the blood and helps circulation. Rejuvenates cells, increases intestinal flora and provides a whole lot of fiber to keep the colon healthy with regular bowel elimination. All these positive factors prevent illnesses and deficiencies and are valuable in our daily diet.

I recommend eating one cup with every meal and the Australian NHMRC recommends 1 cup daily, but wait the USDA recommends only one-half cup daily.

Huh? maybe that's why peeps still getting sick.. along with all the other crap in their diet.

Anyway greens... eat them anyway you can! They are most nutritious when eaten raw, or lightly steam if you have digestion issues.

Ok, back on target, I will tell you more about energising foods next time, I'm trying to get to the Life Changing Seed Loaf. Over the years I have also enjoyed playing around with baking, and converting recipes into vegan delights. These days there are so many plant-based recipe books to choose from which make it all the more exciting to try new things. I have also relaxed my restrictions on grains and make a to-die-for Quinoa salad. I also enjoy brown rice and occasionally bake with oats. Wow so crazy ... ha!

Last week I ran into a friend who has a sweet little cafe in Port Douglas called 'Betty's Bohemian Beach Cafe'. Natty creates loads of fresh and delicious plant-based options on her menu, check it out if you're in town. So we were having a chat, and she was telling me how she has started eating vegan, we both smiled broadly with sparkling eyes and dove into an excited conversation about her latest cook offs, recipes and ways around the challenges of cheesecake and chocolate. This inspirational chat got me sifting through my recipe books and this gem 'My New Roots' by Sarah Britton is awesome! I have a tiny change to your original recipe Sarah, and its still amazing x

Pack the mixture into the tin firmly and let it rest for 3 hours

The Life-Changing Seed Loaf

INGREDIENTS

1 C Pepitas and Sunflower seed mix - ground half of these

1/2C Flax seeds - freshly ground

1/2 C Almonds - ground half of these

1 1/2 C Rolled oats

2 T Chia seeds

3 T Psyllium husk powder

1t Sea Salt, Fennel seeds & Carraway seeds

1 T Maple syrup

3 T Coconut oil mixed with 1 1/2 C water

METHOD

Try to use organic ingredients wherever possible
Mix all the dry ingredients then pour over the wet and combine.
Line a bread tin with baking paper, spoon the mixture in and press down firmly.
Cover and let this sit for at least 3 hours. During this time the seeds and nuts soften and the binding ingredients which are the flax, chia & psyllium absorb the moisture and create a glue to harden the loaf.
Pre-heat oven to 180 degrees.
Bake the loaf for 20 minutes, flip it upside down onto a wire rack and remove the baking paper, then bake for a further 40 minutes.
Let loaf cool before slicing and store it in the fridge.

Thinly sliced Seed Loaf with Papaya Salad and Sambung Pesto

This loaf slices amazingly and tastes wicked... I took some with me to the Saturday Market for lunch and shared a bit around, next thing I know I have orders!

I'd love to hear your feedback if you try the loaf recipe.

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The Life Changing Seed Loaf with Fennel & Caraway

The Life-Changing Seed Loaf