top of page jokes.

Let me pre-empt my recipes by explaining that rather than your usual list of ingredients, they are a way to intuitively engage with food.

Let me gently lead you gently off the beaten track, leaving you with the confidence to explore the endless terrain of the wilderness...

I’m thrifty. And I also have more energy than I know what to do with, so it’s more efficient to teach you to cook than get needlessly specific. That would be like giving you the quadratic formula when the equation could be factored.

Okay, so this will sound general…and it is. This means it will work 90% of the time, but the 10% of the time it doesn’t will still be less than 0.00001% of the time you'd spend labouring through a normal recipe.

Right, so no doubt you have a whole bunch of nuts and seeds in your pantry, and if not, then it’s time to start collecting.

Go with your gut. Macadamias are for special occasions (except for macadamia butter and macadamia milk which are daily treats). Cashews are an "any time, any age" nut. Hazelnuts, hazelnut meal and coconut are for sweet nourishing. Pepitas and sunflower seeds are staples for essential minerals. You’ll always be glad for any toasting you make the time for before using.

Empty any half-used packets into a large bowl. It helps to have a combination of whole nuts/seeds and ground nuts/seeds. Add a generous helping of salt and any spices which leap out at you (today, I’ve gone with carraway).

Now, your secret ingredient, which (like chia) binds your bread, is psyllium husk (a few Tbsp).

Okay, so that’s your dry ingredients sorted.

And now to lubricate.

You’ll need oil, sweetener and water. I generally go with a few Tbsp coconut oil and a couple of Tbsp honey or maple syrup plus 4-6 cups of water in approx. volume ratio 1:2 liquid:dry (think of the amount of water that is absorbed by rice).

Mix in the proportion that you would envisage passing smoothly through. You’ll know what I mean. This is mindful embodiment, after all. Imagine it easing through. Yup!

Mix your liquid and dry in a large bowl, and pour into a lined bread tin, to sit overnight, covered on your bench top. This will pre-digest your meal to make the nutrients more bioavailable.

First thing in the morning, bake your bread at 180 degrees for 10 mins. Then remove the bread from the tin and bake - upside down - for a further 45 min

...and ola!

Your house will smell incredible and you’ll find all sorts of interesting ways to use your life changing bread... top with fresh fruit and yoghurt for breakfast....crumble over stewed apple and coconut cream for dessert...or slice and freeze for the most nourishing toast and tea at the end of a long days work.

Oh, and you can now order your Lifechanging Loaf of Bread to collect at your next consultation (dry and wet ingredients separated will keep for up to 3 months in the pantry).

This recipe is a simplified derivative based on over 5 years experimentation with Sarah Britton’s Life Changing Loaf of Bread which can be found at Thank you, Sarah. You have indeed changed my life xx

*Naturopath's Note: Using nuts and seeds instead of grains is the simplest way to reduce carbohydrates (and associated inflammation), to increase nutritious fibre (as opposed to empty bulk) and to balance your blood sugar (and mood). Even a single loaf will tone the bowel, improve the quality of the stool (you'll know when it happens), not to mention the long term benefits to the nervous system, immunity and hormonal balance. Now that’s life-changing.

Image Credit: Private Yoga Regular, Jessica Rudd (Smashing job, Jessica!)


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