the life changing loaf. and authenticity

flatavo

It’s been a strange couple of months around these parts. Quiet, slightly uncertain, full of questions surrounding my future income, Worker’s Compensation, options and priorities. Weeks of diversion from my normal routine have resulted in extra time for sleep, walks with the dog, therapeutic cardio sessions and some dismal left-handed kitchen experiments (read more about my injury here). ‘Right hand dominant’ is an understatement.

Thankfully, the worst part is now over. I’ve commenced a ‘return to work program’ and I’m no longer the victim of bad daytime television. My application for Worker’s Compensation was thankfully approved and I’ve been fitted with what my therapist calls ‘sexy nighttime apparel’, aka a custom overnight wrist splint. I’m also strapping my wrist with Rock Tape so that I can complete some light upper limb work at the gym, which feels great after weeks of low activity. I’ve recommenced some independent cooking, though Aaron (my ‘sous chef’ – thanks baby) is still available for weight bearing or manual kitchen tasks as required.

I’m healing, my body is doing what it’s supposed to do, life is returning to some sort of balance. I’m thankful.

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I’ve still had fun in the kitchen during my weeks off. If you’ve been following me on Instagram, you’d be aware that I’ve been doing a lot of recent experimentation with vegan cuisine, particularly salads and healthy treats. This has been a natural response to my growing interest in plant based nutrition and whole foods whilst also doubling as a cost-saving measure (my preferred dairy brands aren’t cheap and neither is ethical, sustainable meat, so we avoided both whilst my income was awry).

It hasn’t been difficult; in fact, it’s been delicious and edifying. However, my ‘online profile’ (a strange concept to me, however I’m referring to this blog alongside my Twitter account, Instagram and facebook) has become a little confused as a result, so I’ve felt a growing need to formally clarify things on here. I hope that’s ok.

So, before I start: I’ve spent a lot of time dwelling on my nutritional standpoint over the past week. A lot of time. I’ve revised the content of this post about twenty times as I tend to overthink things, so if you’re not remotely interested in my nutritional standpoint (and philosophical musings) skip on to the recipe. Secondly, I am very aware that my Instagram and Twitter followers aren’t necessarily blog followers and vice versa, so you may be wondering what the heck I’m talking about. I probably devote needless intellectual energy into thoughts of personal authenticity, but if I’m going to maintain an online presence I want to be accountable for it.

cocodishA lot can be misconstrued when scrolling through those little filtered boxes (yes, I know that they can be rectangles now but stay with me) on social media. They portray only a small part of a person’s varied, flawed and messy existence (usually the bits with good lighting and a timber backdrop), including my own. It causes me personal conflict, as I don’t want my social media accounts to be filled with images of burned grilled cheese under fluorescent lights. However, I equally dislike the idea that impressionable young people would stumble upon my account and view me as a ‘clean eating’, virtuous ‘fitspiration’ freak who demonizes animal protein and wakes with a passion to brew her own kombucha.

Here’s the (honest) deal: I don’t like labels. I care about my body but sometimes I’m lazy. I’m not an ethical vegan, a dietitian, a nutritionist or any sort of authority on physical health. I like beer (I have confessed this on many occasions, but just in case you’re uncertain), red wine, kale and oatmeal. I both hate and love cardio. I attempt to make good choices, but I don’t eat righteous food for every meal. There are many who do, and they have my respect. But I’m not one of them.

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Continuing with the theme of authenticity, I’ve written the notes below as an attempt to clarify my nutritional values for both myself and those within my network. It’s as free of hashtags, buzz words and media filtration as I can make it.

Again, I have no qualifications in dietetics or nutrition, so please visit your General Practitioner, a certified nutritionist or a dietitian (such as the beautiful Heidi, when she concludes maternity leave!) if you’d like any advice suited to your individual needs.

  •  In majority, I consume wholefoods (unprocessed and non-GMO, organic* if possible) and a vegetable-heavy diet (edit 06/2016: I previously termed this a ‘mostly plant based’ diet, however that’s caused some confusion with a vegan lifestyle. I’m referring to the terminology used in Michael Pollan’s In Defense of Food). However, I’m not entirely vegetarian nor vegan. I don’t eat much meat these days but when I do, I feel strongly about buying ethical, sustainable meat or fish from people who care about their animals.
  • I enjoy plant milks, creamy avocado and cashew cheeses but I also wholeheartedly support the inclusion of goats cheese, dairy milk, cultured butter and yoghurt in my diet (both for health benefits and enjoyment). I’m not really an eater of eggs (not that I’m philosophically against it, I just don’t really like them) but I purchase free-range eggs if/when required.
  • I’m resistive to extreme diets, fads and buzz words on social media. Though I’m not a dietitian, I believe that science has given us a solid basis for appreciating the benefits of a varied diet including some forms of cooked food, carbohydrates for energy and healthy fats in moderation (cholesterol is still bad, people). Crank nutritional information is rife within both social media platforms and the internet in general, as are extremist views from activists, so please, please seek professional dietary advice rather than excessively consuming the next ‘superfood’ (coconut oil is NOT a spiritual elixir. Whilst I do consume it in small amounts alongside other fats, I would go as far as saying that it cannot solve all of your dental problems, it will not cure you of high cholesterol, it should not replace all other fats in your diet. People talk complete rubbish).
  • I believe that dietary rigidity and categorization can lead to unhealthy thought patterns and disordered eating (speaking personally from my teen years, dietary rigidity can also act as a guise for disordered eating) whilst robbing an individual of the pleasure of social eating. I’m not saying that it’s not good to follow healthy dietary principles most of the time, but if it gets to the point where you feel guilty about eating a piece of chocolate (or you’re avoiding social events because there may not be ‘appropriate food’) then something’s out of whack. If a friend of mine serves me a lamb shank at a dinner party, I eat it (maybe not all of it, but at least some). Same goes for an occasional piece of cake or a fried donut made with refined sugar. I understand that some people may disagree on this point (and I’m not referring to those of you with medical issues such as coeliac disease or diabetes where compromise cannot occur) however I’m a person who demonstrates love and generosity through the preparation and offering of food, and I want to validate reciprocity in this area. This doesn’t mean that I abandon my personal food ethics and nutritional standpoint. An otherwise healthy human body will not be broken by a cheese and prosciutto pizza and a glass of wine at the weekend (and I don’t choose my friends by their nutritional preference).
  • *On the topic of unprocessed, non-GMO, organic, free-range: we’re not rich by any means, so this also affects my food choices. I buy a ton of vegetables and they’re not always organic as we just can’t afford it. I’ve recently been trying to keep my organic purchases to the the ‘dirty dozen‘ (produce that usually contains the most pesticides) whilst purchasing regular non-organic produce for the ‘clean fifteen‘ (products that generally contain the least amount of pesticides). I believe that a diet rich in vegetables, even if they’re non-organic, is preferable to a diet that lacks plants. Alternately, if I can’t find good dairy or meat from sustainable, ethical sources, I’d rather eat plant based sources of calcium and protein. I vote with my hip pocket (Aussies, click the following links to find some information on sustainable living and ethical meat suppliers) and my heart.
  • To sum things up, I’m just trying to cook, eat and live as responsibly as I can. I value and respect animals, but also want to value, love and respect my fellow humans. I want to enjoy food as well as nourishing my body. I don’t want to beat myself up if I feel like dairy milk chocolate or cultured butter on a piece of sourdough. I want to remain honest, true to my own conscience and principles. To be the best version of myself, not someone else.

bowl

Oh, and one last thing. I eat messy food. Simple food. Ugly food. I eat mushroom burgers with aioli running down my chin. I sometimes eat in monochrome (usually brown; oats and tahini with mashed banana ain’t pretty) from chipped IKEA crockery whilst wearing the daggiest of trackpants. I’m massively imperfect and it keeps me humble.

You’re probably always known it, but I’m glad we’re straight.

angle

That brings me to this super simple loaf of seeded goodness from My New Roots. It didn’t exactly change my life but it it’s good, oh it’s good. And so is Sarah, the nutritionist who created it.  She’s authentic. And that resonates with me.

The Life Changing Loaf of Bread

Adapted from this recipe from Sarah Britton, My New Roots

  • 1 cup (135g) sunflower seeds
  • 3/4 cup rolled flax seeds
  • 1/2 cup raw buckwheat groats
  • 1 1/2 cups (145g) rolled oats
  • 4 tbsp psyllium husks
  • 1 1/2 tsp coarse sea salt flakes
  • 1 tbsp rice malt syrup (brown rice syrup)
  • 3 tbsp melted coconut oil
  • 1 1/2 cups lukewarm water

Mix all of the dry ingredients in a medium bowl, set aside. Whisk together the water, coconut oil and rice bran syrup until the syrup is completely dissolved.

Pour over the dry ingredients, mix well until everything is completely soaked. The dough should be adhesive but still ‘mixable’ (add a couple more teaspoons of water if it is too thick). Pour into a silicone loaf pan (silicone will make it much easier to turn out your bread; however, I successfully used a rigid loaf tin greased with extra coconut oil, plus a little baking paper to line the bottom) and smooth the top with a spoon or spatula. Set aside at room temperature to ferment for at least 2 hours, preferably overnight. When the dough is ready, it should retain its shape when you pull the sides of the loaf pan away from it.

Preheat your oven to 175 degrees C (350 degrees f). Bake for 20-30 minutes on a centre oven rack until the bread can be carefully turned out of the tin. Place upside down directly onto the oven rack and bake for another 30-40 minutes or until the base sounds hollow when tapped. Allow to cool before slicing.

Store in a well-sealed container for up to five days. It can also be successfully frozen; slice before freezing and defrost in the toaster as desired (this makes the best nutty, crunchy toast, top with smashed avocado and seeds, ricotta and honey or a bit of chia jam for a delicious treat).

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61 responses

  1. Laura, this is such a lovely post. I wasn’t aware of your injury, I’m so sorry it happened, but it sounds like you’re soldiering on and embracing the change. As for authenticity, I’m with you; life isn’t perfectly styled all the time and that’s okay. Trackies, messy hair and monochrome food are all just as important to our wellbeing as getting the chocolate dribble just right, or angling the camera so that the lighting is *just* right. Thanks for sharing such a beautiful post :)

  2. what a beautiful post… I’m sorry for your injury too, i wish you all the best! There are times in life made for thinking and embracing a change, I totally agree. And also the small things, little by little, change the life. In better. Hugs. Cris

  3. I love love love this post. Keep on being amazing and authentic, and people will continue respecting you for it! I’m glad to hear you’re on the mend :) x

  4. Hey Laura, thanks for an awesome post.
    Regarding the instagram thing, I have written a post about this myself. It never sits well with me, creating an image of some kind of lifestyle nirvana through social media, when it couldn’t be further from the truth with my crazy life. But as you say, no one wants to see the reality of chipped ugly ikea crookery under fluro lights. Hence the dilemma. I used to feel completely inadequate, because I used to measure my life against others’ instagram accounts. And everyone’s life just seemed so fun, so successful, and so goddamn beautiful. Then one day I had an epiphany, and realised that underneath all these social media profiles we are all just humans. And do boring human stuff. But the normal boring stuff (and the ugly monochrome oats with mashed bananas) just don’t make it to social media. And I suppose in the eyes of others, my life would look pretty amazing too when looking through an instagam lens. Even now I have to remind myself of this, every now and then. It’s like having a reality check. Anyway, thanks again for the post. It’s so great to know I’m not the only one who thinks about this kind of stuff.

    Also, we have a pretty similar food philosophy too. If ever you find yourself in Melbourne, we should totally catch up for lunch.

    X Jade

    • Hey Jade, I think I need to read your Insta post. I was going to add waaaay more Instagram commentary in here but didn’t want to make things too negative. I’m beginning to hate those contrived little boxes full of Kinfolk magazines and polished plates. There’s benefit to it, of course, and I do love being inspired by other people’s styling. But I also want to be real, to be dirty, to be an authentic (there’s that word again!) person who doesn’t portray falseness to the world. I love reading your perspective on this, as a fellow thinker/human/blogger/person who eats/gloriously human being. I’ll say yes to the lunch, hopefully I can visit some time in the next six months (I really miss Melbourne) and when I’m booked I’ll let you know. Thanks for the beautiful comment, for taking the time to read, for being you. Hugs xxx

  5. I loved this post!! Your generation is so much better at figuring out your food. My generation tends to just eat whatever we like (although, I am pretty good at nutrition). We (Jerry and I) don’t eat “junk food” or highly processed food–never really have since we’ve been married, but I must admit that I’m not very good about only buying “organic” (I have my suspicions if the food in the store is truly organic, and it’s so expensive and goes funky really fast). However, we are trying. I’m just not going to start making my own almond milk (really, I do have a life and I get tired), nor do I care to go back to some of the things that my grandmother had to do when she was a young bride (not going to butcher my own chickens. Just no.) Anyway, thank you for this post. I’m rambling, and I’m attributing it to the early hour of the morning after a long holiday weekend. Hope that your week goes well, lovely. xx

    • I know what you mean, I do think our generation are pretty privileged when it comes to public health/availability of information. It doesn’t necessarily mean that people eat any better though. So many of my friends fall victim to convenience food or things that are labelled as being ‘healthy’ until you read the small print (and find out that they’re full of chemicals, argh!). I think you and Jerry have it pretty figured out. The best way to negotiate the overload of food information is to just eat things that are as natural and unrefined as possible. And yep, it needs to fit into our lives to be realistic and sustainable (I can’t believe your grandmother used to butcher her own meat! Argh!). Thanks for the lovely feedback Julie, I appreciate you heaps! xx

  6. I have seen that loaf before and it sounds so good. Must try making it. I have the same problem/injury have carpal tunnel in both hands and de Quervain’s tendonitis in my right wrist. It’s debilitating and painful. Take care of your injury. I had surgery on the right hand and now my left hand which I had to learn to use is bad. Ugh!!

    • So sorry that you’ve had similar issues lovely! Argh! I’m finding that I’m getting cramps in my left hand now as the muscles aren’t used to the level of activity that I’m exposing them to. I’m hoping that I can develop a good routine and not overuse EITHER hand at some point soon! Take care of yourself also, sending you hugs. Thanks for the support Suz! xxxx

  7. Glad to hear you are on the mend Laura. Sounds like you are getting a real handle on your food philosophy. Like you, I am very conscious of what we (my family and I) eat. I spend a lot of time thinking about it too. We don’t eat a lot of meat and what we do eat is organic/free range. We eat a lot wholefoods and most of what we eat we grow ourselves in our own dirt. We live in a dairy farming and vegetable growing area, so good produce is everywhere. Lots of our friends are farmers, which means gifts of lovingly raised food are plentiful and very appreciated. I cook and bake from scratch. The quality of what we eat is really important to me. I’m probably not very good at portraying that stuff through my blog. Being authentic is a tricky business, especially online. I don’t know what my ‘online profile’ looks like from the outside, but I hope I haven’t air-brushed too much of the truth out of it. I’ve made no secret of the fact that most of the time I eat my food standing up at the kitchen counter wearing my gym gear. Oh, the glamour! :)

    • Thanks so much for this lovely, so good to hear your views. I love the fact that you live in a farming region. That’s the dream for me one day, to live in the country, grow my own produce and buy what I can’t grow from others around me. Both for myself (my family) and the planet in general… for incomes of those who are passionate about what they do, treating the earth right and their animals right. Ah, you’ve made me start babbling again. It’s so good to find other people who have a similar philosophy (and like you, who are passing this philosophy onto their children). I can tell that you care about your food and the earth through your posts. Small references to homegrown zucchini, that sort of thing. It definitely doesn’t have to be a massive speal like I often write. And yes, glamour indeed… trackies and gym gear are my everyday apparel! xx

  8. You’ve clearly put a lot of thought into your personal food philosophy Laura. Maturity and mindfulness are sadly lacking in our fast paced lives. The majority get swept along by the next big thing, or fall back on what is cheap and easy! Glad your wrist is on the mend. I can vouch for the deliciousness of this great loaf, though best eaten in very small quantities.

    • Oh, thanks so much for this lovely. I definitely agree that many of us move so quickly, we hardly think about the consequences of our actions. I’ve been thinking a lot about this lately and it’s wonderful to know that others do too. Glad that you enjoyed this loaf also. Yes, small quantities is the key – it’s much more filling than regular bread! x

  9. So eloquently written Laura. Beautiful post. Couldn’t agree more with your philosophy regarding both our food we are buying/consuming and the rose colored social media lens. Very refreshing post. And so glad to hear you are recovering. Oh! and I revisited your broccoli tabbouleh post a few minutes ago and I have all the ingredients! I am going to make it for us this evening. love your blog. :) xx Seana

    • Thanks so much lovely. Yes, I’ve been trying to appreciate the ‘forced break’ from my normal activity ;) It’s been good in a lot of ways! Hope that you’ve been going well too xx

  10. Hi stranger- just doing a little catch up. I’ve taken the summer “off” and am wanting to catch back up as I miss my “friends”? It’s a funny life and a funny world but it’s real. Others life paths that we’ve come to follow and care about.
    I think what you’ve said here will resonate with many… including myself. I eat such a varied diet but it really boils down to organic whole foods, with a little organic sugar, honey and maple syrup thrown in. Once in a blue moon there are some fish and chips thrown in and I hope those GMO fries won’t take me out the same night consumed!
    I hope you continue to improve and look forward to trying out this little loaf of deliciousness.
    cheers! wendy

    • Hah, yeah it’s definitely real – I completely agree with you! There are so many amazing people in the blogosphere and I definitely think that my life would be less without you guys. I do hope that this may one day translate to meeting up too!
      Glad that this resonates with you. I do tend to overthink, as I’ve said a few times, but it’s nice to know that other people value and think about these same issues. Ohhhh… I love fries. I haven’t died yet ;)
      Take care Wendy and thanks for stopping in to ‘see’ me! Let’s grab a cuppa next time! xx

  11. I agree with so much of what you’ve said here Laura – well put! Thoughtfulness in the purchasing (or growing) and preparation of food is something which is close to my heart. I’m sceptical about the many diets suggested out there, so instead prefer to trust my instincts with what is right and wrong for my body (something which I find changes throughout life as well – I could certainly get away with a lot more in my 20’s! ;) )

    • Thanks so much lovely. And yes, you are so right – I think our bodies become more ‘assertive’ as we get older, in terms of protesting when the wrong things are consumed. Funny huh? Maybe those with early intolerances are just more advanced ;) Trusting instincts and being thoughtful about purchases definitely takes us a long way. Thanks for adding your thoughts here xx

  12. Oh Laura, what a wonderful post! I feel strongly about so many things you put your finger on, I don’t know where to start. From the affordability of good produce (we prefer local and seasonal over organic, if we have to choose), to rejecting food “fads”, I agree with you about everything. I wish I could write about these things, but you have done it better than I ever would!
    These days, social media allow anybody to say anything, it is becoming complicated to figure out who knows what he is saying and who is just saying random stuff (and sometimes plain lies). Like you I sometimes wish I could be a vegan, and then I see an oozy Camembert at the cheesemonger’s, and know it will never happen! I believe that ancient, traditional cuisines have figured out great ways of surviving with and without meat and dairy, based on instinct and experimentation. I prefer to rely on ancient traditions such as Ayurvedic cooking, traditional French, Italian, Middle-Eastern, Japanese cuisines (etc.), which have all figured out balanced ways of feeding both the rich and poor, rather than go on a special diet.
    Glad to hear you are healing! Get well soon, so you can come and share more wonderful recipes and perfect-looking photos with us! ;)

    • You are so right. There are so many people out there who claim to have it all right, who know about ‘nutrition’ without any proper education or balance. It’s a bit dangerous, I think… particularly when people often don’t check their sources before believing stuff. Love your philosophy and way of cooking Darya. So true regarding traditional cuisines, subsistence etc. One thing I find strange is the fact that we have so many allergies, so many more food intolerances than people used to have when they didn’t ‘know’ so much. But that’s a point for another day! Thanks so much lovely one xxx

  13. Laura, I know of your frustration with the injury and being right hand dominant and trying to “do life” left handed! As a chef I just went through hand surgery #7 and this one was not the usual “piece-of-cake” with regard to the rehab.

    It always makes me happy when I see a young person like you who is not a professional chef create interesting food and want to blog about it. I also like a few “libations” specifically wine and a few spirits.

    I have to create a lot of different styles of food for a variety of students with different dietary restrictions and lifestyle food choices. I have a small garden but have learned lots of ways to extend the growing space and have spent the summer creating some delicious vegetarian dishes. Walking out to the garden at the end of a hard day in the kitchen and just “picking” something for dinner makes me pretty happy. My philosophy about cooking is if I can’t walk in the door and look in the frig or go to the garden and make dinner in 20-30 minutes then I “make reservations” at my chef friend’s restaurants!

    Keep up the marvelous work my friend. You blog is refreshing, honest, and shows the average non-professional chef it is possible to have great food if you just learn something about cooking.

    I just don’t get why so many people don’t ever learn that skill. Cooking is a pretty relaxing, enjoyable and rewarding skill and you get to eat great food!

    • Aw thank you so much for the feedback Sherrie, I appreciate your views and encouragement! I am sorry to hear that your recent rehab hasn’t been going smoothly. I think that hands/wrists are probably the most underappreciated parts of the body (possibly second to legs/knees, haha) until we don’t have full use of them! I definitely appreciate being healthy a lot more than I did prior to injury. And yes, cooking is definitely a core part of who I am now. It’s my relaxation, creativity and beliefs on a plate. I often think that I might want to train as a professional chef but having a recent injury has made me think again (and hearing you’ve had seven lots of surgery! Argh! You poor thing). Take care and thanks again for adding your voice to the conversation! x

  14. Laura – I was wondering about the vegetarian/vegan nature of things, while remembering some pulled pork on your site, so this helps! I am happy for you but I enjoy meats, cheeses, and eggs way too much. That said, we eat vegetarian meals about 50% of the time without even thinking about it. And I try to buy as much as I can from our local farmers, but, as you say, it is very expensive!

    Thanks for the post and recipe! xo

    • Oh, I’m glad that this could clarify things for you David! Yes, my food philosophy has been gradually changing as I’ve learned more about myself and food production, nutrition etc. I did feel it was time to clarify things, both for myself and others. I’m definitely not in opposition to those who eat differently but thoughtfully. Sounds like you and Mark have a pretty good balance going there. There are plenty of amazing people out there who create meat and dairy products with commitment to their animals and the planet, so good on you for supporting them :) Take care my friend xx

    • Thanks so much Rhonda. It hasn’t been fun, but I’m definitely grateful that I’m one of the ones who is recovering :) You’re so lovely, thakns for being a genuine friend in the blogosphere. Wish we could sit down and have a cuppa together (and just chat about thankfulness!) xx

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  16. What a great post Laura! I feel very identified in many ways, from my online profile to the contrary ways of eating healthy yet not, liking cardio yet not. I do visit the supermarket as little as possible (I go to the market, fishmonger, butchers, fruit shop, bulk store etc) but I do also get stuff from the supermarket. And (probably because I’m a pharmacist) I don’t agree with any extreme diets nor any mystical superfoods or fads. Meanwhile, keep up your food experimentation and enjoy it! xx

    • Thanks so much lovely. I appreciate your views on this issue too! You’re completely right, as I did a lot of biology and psych at uni, I work in a hospital and I’m friends with dietitians (and pharmacists!) I think I’ve absorbed a lot of respect for the science of nutrition and medicine in general. Sounds like you’ve got a lot of balance going on there. Hugs xx

    • Thanks Shanna, yep I’m on instagram – just under ‘laurasmess’ or you can click on the Instagram widget which should be on the right hand side of my blog layout. Would be great to share with you on Insta too xx

  17. Such a beautiful and heartfelt post. We are both so similar in our eating habits, I also try wherever possible to respect eating whole foods, seasonally and locally, but without having chains and restrictions that can destroy one’s enjoyment and attitude toward food. I empathize with the ordeal of workers comp. My first back injury many years ago was under WC and I hated how I felt like I was under scrutiny to ensure I wasn’t faking it. I guess there are those out there that abuse the system. Hope you are well on the road to recovery now. lots of love xx

    • I know what you mean about the scrutiny Martine. Although people are being somewhat kind it’s a continued process of having to ‘prove’ how bad my injury is. I don’t regret the application as the support with therapy fees etc has been absolutely lifesaving, however I admit that I am a little afraid of future discrimination during recruitment processes (if/when I leave my present workplace). I probably shouldn’t dwell too much on it, argh… I’ll just be thankful for what I have at this present time! I love the fact that we are so similar when it comes to our food ethos and eating patterns. I agree with everything you’ve said above! Sending you love and hoping that you are feeling whole and healthy again too, I know that the path hasn’t been smooth sailing for you xxx

      • We’re both on the road, which I’m grateful for! Appreciate you heaps (and your words, which are also also intuitive – we have an affinity I think!) you beautiful thing xxx

    • I can’t believe I missed this message (so long ago!). I was trying to update this post and realised I hadn’t responded to you! Thanks so much Deb, your kind words mean a lot. Love your blog by the way, I’m having a good read right now! xx

  18. Laura, I like your authenticity so much. You’ve always shared it here. Never mind what the name is. I try to eat healthy, sometimes vegetarian for days, but will never completely go one way, and I’m so happy with that line of thought. All in moderation, trying to go for healthy most of the time. That is enough for me. Even when we don’t want to, our authenticity with food comes through in our blogs, there’s no escaping our essence. Wonderful reading your posts after such a long absence (mine of course!) Laura!

    • I’m sorry for missing this post Paula! Thank you so much for the kind comment. I am a lot like you in the way I eat. I think I worry too much about how I represent myself online but authenticity is important to me (particularly as I’m using hashtags and they can be misconstrued if people don’t read everything else properly!). Glad to know that you get me on this! Sending you hugs, it’s always meant a lot to have your input on here! xx

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  20. Love the recipe for a healthy bread. Alas I have Coeliac disease and can not have oats even the special GF oats.
    Can you suggest a substitute for the oats. Thanks

    • Sorry for the late reply Jibs, I haven’t been on this blog much recently. I would probably try using some rice bran or quinoa flakes which are texturally similar, though their level of absorbency is different to oats. The loaf might not hold together in the same way. Let me know if you do try the recipe :) Thanks for your comment

      • Thanks for the advice. Baked the loaf with quinoa flakes and it came out perfect. Love the bread. Will be certainly making this again

      • Oh I am so glad jibs! Thanks for taking the time to let me know. It’s a great loaf isn’t it? So wonderful when toasted.
        Sorry for the delay in getting back to you.

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