Sam’s ‘life changing’ super seed bread.

Kia ora! Hello from Auckland!

Since I have arrived to New Zealand I have met and reconnected with so many truly amazing people. I feel blessed to have shared time and moments with these folks, and really feel inspired by the acts of kindness I have witnessed.

As I write this I am in the company of a beautiful new friend, Sam. The sun is entering the room and the smell of freshly baked bread is filling my heart. I have had this super seed bread in the north, with Rachel and spoke about it in the south with Helen. Here is Sam’s take on this beautiful, nutritious, bread that you can easily make your own.

  • Seed Bread4 Tbsp psyllium husks
  • 2 c seeds (you choose – we did 1 1/2 c sunflower seeds & 1/2 c sesame seeds)
  • 1 1/2 c flour (again – you choose – we did 1/2 brown rice and 1/2 buckwheat flour)
  • 4 Tbsp olive oil
  • Herbs (you choose! we added fresh rosemary)
  • 1 1/2 c water
  • liberal sprinkling of salt

Mix ingredients well.  Place in a lightly greased loaf pan and let rest overnight to get some sprouting action happening. Bake for approximately one hour at 180 *C (Make sure the bread is firm to the touch and not goopy).



Beet &Walnut Hummus

Beet Walnut HummusYum Yum Yum. I wanted to make a tasty healthy snack and here we are! This one is for you, Bee!

• 1/3 cup walnuts
•1 tablespoon cumin seeds
•2 cooked beets (steamed), cut into cubes
•1 large garlic clove, crushed
•1 tablespoon tahini (sesame seed paste)
•Juice of 1 lemon (divided)
•Sea salt and freshly ground black pepper
•A little olive

Toast walnuts until fragrant. Let cool.

Warm a small frying pan over medium heat. Add cumin seeds and dry-fry them, shaking pan almost constantly, until they start to darken and release their aroma – this should take less than a minute, so be careful not to burn them. Crush seeds with a mortar and pestle or a spice grinder.

Put garlic and walnuts in food processor and blitz until fine. Add beets, the tahini, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, and then blend to a thick paste.

Adjust the flavour by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again until you are happy.

This would be amazing served with goat cheese!

Edamame with Shallots. Chili, Lime and Garlic

Edamame In the Fernwood neighbourhood of Victoria, BC there is an amazing wine and tapas restaurant called Stage. I have been fortunate enough to visit this place many times since it has opened and have always been a fan of many of their dishes. In particular, I am a fan of their edamame.

Stage has changed the way I think about edamame. These little soy beans have become a serving vessel for flavour, as many people bite the pod to remove the beans inside and taste whatever is on the shell (it’s true, you don’t eat the pod – just the bean). As the pod isn’t edible they usually aren’t flavoured with much more than salt when served.

Give this a try, and let me know what you think!

· 1 bag (454g) frozen edamame pods
· 2 large shallots, thinly sliced into crescent moons
· 1 to 2 limes, juiced
· 1/2 tsp – 1 tsp red chili flakes
· 1 Tbsp EVOO (which is extra virgin olive oil)
· 1 lg clove of garlic (or 2 small), minced

Begin by combining the shallots, lime juice, chili flakes, evoo and garlic in a bowl, Mix well and let rest until edamame is ready. Bring water in a steamer to a boil and steam the edamame for about 5 minutes. (Use basket steamer or a cooking pot insert).

Remove the edamame and shake off extra water, place in a large serving bowl and toss with the shallot mixture. Let cool slightly and add salt to taste (if needed). Enjoy!

As a side note, I’m pretty sure Stage uses butter and not oil. A lot of butter. So if you’re a fan of buttery goodness give that a try!