nourishing yourself with seeds

Seeds harmonize all plant material on Earth. Seeds grow flowers and plants, feed the birds, the bees, and our divine beings. Seeds hold delicate, nutrient dense amino acids, the vitamins and minerals moisten our skin, nourish our glands, improve memory, burn fat, lubricate our joints, balance our hormones and relieve allergies.

My inspiration for making this Seed Series is to remind people of the importance of consuming these vital seeds. A single tablespoon increases vitality as they are loaded with fiber, protein, healthy fats, essential fatty acids like Omega 3's, 6's, and 9's, calcium, iron, zinc, and magnesium. They are anti-inflammatory, provide energy, and cardiovascular health, lowers cholesterol levels, help maintain healthy weight.

1-4 tablespoons of seeds daily provides significant amount of nutrient density

Seeds can be eaten raw, lightly roasted, ground to a powder, mixed & blended, cooked into baked goods.

P U M P K I N S E E D S

Pumpkin seeds increase healthy estrogen levels, improve sleep, mood, & sexual function. Gut wise, they are anti-parasitic.

TIP: soak for 8 hours before eating to encourage the production of beneficial enzymes & increases the amounts of vitamins, especially B vitamins.

C H I A S E E D S

Mayan and Aztec cultures used chia seeds to boost their energy. This ancient seed also prevents depression, helps give you a flawless complexion (healthy fats!), improves digestion and is super hydrating.

The seeds become jelly-like when added to liquid. This expansion help you feel full so it’s great in smoothies. Start with 1 teaspoon and work your way up to 1 tablespoon.

H E M P S E E D S

From the cannabis sativa plant, hemp seeds are a complete and easily digestible complete protein. It's fatty acid content stimulate skin & hair growth, maintain bone health, regulate metabolism, and supports brain function.

Being a complete protein (really helpful for vegetarians/vegans), hemp seeds improve muscle maintenance cell regrowth, and tissue repair.

They won't to get you stoned, but energetically they'll make you feel higher.

S U N F L O W E R S E E D S

Native to North America, the beautiful and voluminous sunflower holds these strengthening seeds.

It's rich in magnesium, the anti-stress mineral. Sunflower seeds help keep you calm, so you can soothe your nerves, brush the stress off, and chill in a happy state. They also are high in progesterone — helping to reduce PMS symptoms and regulating menstrual cycles.

S E S A M E S E E D S

Sesame seeds are lessen inflammation, heighten brain activity, increase natural levels of progesterone as you gear up towards your period. They are naturally rich in calcium, a vitamin necessary for bone health especially as we age — and a great alternative to dairy if you’ve been consuming that to maintain bone health.

F L A X S E E D S

We live in a space with environmental pollutants from non-organic livestock, plastic, pharmaceutical drugs, solvents, car exhaust, etc. These pollutants cause estrogen mimicking compounds called xenoestrogens, which cause hormone disruption, pre/post natal abnormalities, infertility, reproductive cancers, and autoimmune diseases.

Flax seeds contain lignans, which are phytoestrogens. They are good and help the body balance estrogen and help flush away xenoestrogens, naturally. They are extremely anti-inflammatory and do wonders for you if you’re colon is sluggish. Grind them, sprinkle them, bake with them, just drink water with them.

Alright! Here’s the SEED BREAD RECIPE…

One 9 or 8-inch by 4-inch loaf pan (20cm by 10cm), oiled

Dry ingredients

2 1/4 cups (235g) rolled oats
1 cup (160g) sunflower seeds (hulled)
1/2 cup (65g) pumpkin seeds (hulled)
3/4 cup (90g) almonds, toasted and coarsely chopped
3/4 cup (120g) flax seeds
1/3 cup (25g) psyllium seed husks (see note)
3 tablespoons (25g) chia seeds
2 teaspoons (12g) fine sea salt

The wet stuff

2 tablespoons (40g) maple syrup
1/4 cup (55g) olive oil
2 1/2 cups (600g) water

1. Gather your foodstuffs. Toast the seeds. Preheat your oven to 350ºF (180ºC.) Spread the sunflower and pumpkin seeds on a baking sheet and toast until they start to brown, about 15 minutes, stirring halfway during baking.

(The seeds may take less time to toast, so keep an eye on them.)

2. Measure ingredients. Dump this stuff (all the dry ingredients) into big bowl. Then pour in the wet stuff.

3. Mix it all up. Oil your loaf pan, and then mush up your “dough” real good with your strong hands or a big spoon. Take pride in your mush-job; this is all of the handling you’re doing to do with this “dough.” Once it’s mixed real good, scoop it into your oiled pan and smooth out the top so it looks nice. Then stick it in the fridge and leave it alone for at least a few hours, up to a whole day.

4. Bake it. Put a rack in the middle of the oven and preheat to 400ºF (200ºC.) Remove the bread from the refrigerator and let it come to room temperature. Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan. Let cool on a cooling rack for at least 2 hours (YES, two whole hours).

Don’t rush it here friends, this bread is D*E*N*S*E and a little wet at first, so wait for it to cool so it stays together.

6. Toast and eat. This bread is definitely best sliced nice and thin (around 1/2-inch, 12mm) and then toasted up and spread with whatever your heart desires. And don’t worry if you’re adventuring somewhere without toaster access (like a gorgeous river in the middle of nowhere), it will still be scrumptious, I promise.

Here are some tips of my own:

I oiled the cookware with ghee, but butter, olive oil or coconut oil would do just fine.
Gluten-free folks should use certified gluten-free oats.
Let the dough cool down after taking it out from the fridge and before you put it in the oven.

Recipe from Josey Baker Bread

SEED BREAD (gluten free & vegan): health and vitality