Buckwheat Chia Bread

There is nothing better than creating a delicious, highly nutritious bread that:

  1. *Takes less than 10 minutes to throw together 
  2. Lasts days in the fridge and tastes better with time
  3. Can be eaten for breakfast, lunch or dinner in as many sweet or savoury food creations as you can imagine

Yep, this is a keeper. I’ve now made it twice in 2 weeks and have experimented with poached eggs, avocado, toasted with butter, hummus and sauerkraut and things have just entered a whole new gastronomical dimension around here – with the addition of some Fix and Foggs’ Smoke and Fire… 

Without further ado, with the exception of how brilliant activated buckwheat is for digestive health, I present to you the deliciously humble, Buckwheat Chia Bread.

What you need

  • 2 1/3 cups *sprouted buckwheat  (see how-to at bottom) 
  • 1/2 cup chia (soaked for 20  minutes in 1 cup water) 
  • 1/2  cup coconut oil (melted) 
  • 1 tablespoon turmeric 
  • 2 tablespoon ground flaxseed
  • 1 teaspoon gluten free baking powder 
  • 1/2 teaspoon bicarbonate soda
  • 1 teaspoon salt (Himalayan)
  • 2 tablespoon sesame seeds 

What you do:

Oven to 180 degrees. Line a loaf tin with baking paper. All ingredients into food processor. Blend 30 seconds, until just combined. Pour into tin, smooth over, sprinkle with sesame and bake 1 hour and 15 minutes or until just cooked through (springs when touched). That’s it!! That’s all there is to it.



* how-to: activating buckwheat

Soak your raw buckwheat groats for 20-30 minutes, rinse and put in a bowl, covering with a tea-towel. Rinse every 4-6 hours with water, leaving for approximately 18-24 hours or until you can see em start to sprout! 

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Zucchini Frittata 

Frittatas can be hit or miss in my opinion. Such a healthy meal and a simple way to prepare eggs, but frittatas need to be flavoured generously and creatively to breathe life into otherwise boring old milk and eggs. 

This recipe uses loads of fresh and dried herbs and seeds to add flavour and texture to this dish. Perfect if you are avoiding meat but still want a high protein meal. 

Experiment with whatever fresh herbs and veges are in season around you and if you’re into cheese, it would certainly have a home in and/or on this frittata. I’ve loaded mine with zucchinis, a great source of potassium and good for lowering blood pressure, as well as increasing immunity. 


What you need:

  • 12 organic free range eggs 
  • 1 cup raw milk 
  • 5 small zucchinis (grated)
  • 2 tablespoon organic basil pesto
  • Handful fresh sage leaves 
  • 1/4 cup sunflower seeds
  • 2 teaspoons dried Italian herbs
  • 1 teaspoon salt
  • Black pepper to taste 

What you do: 


Oven to 180 degrees. Whisk milk and eggs together until light and creamy. Mix in all other ingredients and sprinkle some sunflower seeds and oregano.  leaves on top. Bake for an hour, or just until centre springs back when touched.

Enjoy!! 

Eating big, Eating little. 

In Ayurvedic philosophy, it is nearly as important when you eat, as it is what you eat. 

Our digestive fire, or Agni is our bodies capacity in which we break down food and absorb nutrients. Think of your Agni like a daily fire.. In the morning it needs to be awakened with a little fuel to ignite and prepare for the day. At midday, when we are alert and active, the fire is roaring and at its strongest –  it can handle a larger meal. At night, when the fire is no longer needed to burn so strongly, a light meal is ideal just to maintain embers for warmth.

Lately, in an effort to kickstart my digestive fire after an illness, I have been enjoying larger meals at lunch and much smaller meals for dinner. Eating big when I need the fuel and eating little when I don’t, allowing my gut to rest and repair.
It is risky to eat large amounts when our digestive fire is low, such as just before bed or a heavy breakfast first thing in the morning, as our digestive enzymes are not as abundant leading to malabsorption of nutrients and undigested food which can ferment in our guts and cause big problems.

Of course, everyone’s fire burns strongest at different times of the day in sync with energy expenditure and our daily routines. But there is a relationship between our Agni and the sun’s movements (or the Earths to be precise!) burning most efficiently when the sun is at its highest in the sky and lowest around sunrise and sunset, natures way of encouraging us to eat in synchronicity with her cycles!!

It’s beneficial to listen to your body and mindfully feed your fire with the right fuel at the right time. 

Tonight’s dinner: tiny antipasto with salami, cheese, cucumber, sauerkraut and hummus. 

Raisin Bread

This gluten free, higher protein raisin bread recipe can be prepared, baked and in your pie-hole in less than an hour.

Inspired by a recipe from The Paleo Cafe, it is the perfect treat for those who love a big thick slice of cinnamony raisin toast but who’d prefer to keep it gluten free and on the healthy side.

I’ve played around with adding Teff flour to the bread, which gives it some structure without drying it out. Teff is a great addition as it’s high in protein and amino acids and loaded with vitamins and minerals, particularly manganese which is great for strong bones. 

This recipe is a keeper!! Play around with your favourite fruit or nut combinations – I’m going to give fig and walnut a try..

What you need

  • 6 eggs 
  • 2 tablespoon raw honey
  • 1 teaspoon vanilla essence
  • 1 1/2 cup almond meal
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 cup coconut flour
  • 1/2 cup Teff flour
  • 3/4 cup raisins
  • 1/3 cup coconut oil
  • 1 teaspoon bicarbonate soda 

What you do:

Oven to 180 degrees. Line a loaf tin with baking paper. First 2 ingredients into food processor and blend on high 3 minutes or until pale and creamy.

Add all other ingredients and blend in low speed 1 minute or until well combined.

Bake 40 minutes or just until the loaf springs back when touched.

Enjoy toasted with butter or your favourite nut butter (I’ve used homemade walnut and Brazil nut butter – so good 👌)