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Veganismo: A Maneira Nobre de Viver

Global Recharge’s Vegan Recipes, Part 1 of 2 - Seed Bread Made With Oats and a Variety of Hearty Seeds

2020-05-31
Idioma:English

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Today, we are excited to have vegan chefs, Sean Beveridge and Penelope Jayne, on our show. They will show us how to make a nutritious, delicious, and invigorating vegan Seed Bread.

 

Sean Beveridge and Penelope Jayne are board-certified master hypnotherapists and the co-founders of Global Recharge in Sydney, Australia. They specialize in empowering busy professionals of organizations and entrepreneurs by bringing sustainable and healthy habits into their lives. They have helped numerous high performers stop self-sabotage practices, build highly successful businesses, and get back their health and shape. Through their guidance, these top-level professionals have been able to increase their energy levels, and improve their fitness and endurance through a plant-based diet. In addition, their clients have been able to sleep well, reset their biological clock, reboot their metabolism, and work proactively for success. Let’s join Sean Beveridge and Penelope Jayne in making a healthy Seed Bread.

 

Hallo, beautiful people. Hallo, everyone. My name is Sean Beveridge, and this is my beautiful wife, Penelope Jayne, and we're from Global Recharge Down Under. That's right in Australia, and we have the most delicious recipes for you. The first one is called a Seed Bread, and it is really healthy for you, and we'll talk about that as we go through the ingredients. Well, the first ingredient we're going to use is organic oats. Great, so we have one and a half cups of the rolled oats. Thank you, darling. The next one we have is sunflower seeds. Now, these pack so much nutrients, full of vitamins and minerals. And there’s one cup of that. Now remember, if you've got any nut intolerances, sunflower seeds are perfect, particularly for children who have nut intolerance. Add sunflower seeds instead of the nuts. Terrific, and we also have some flax meal. Now you could use flax seeds, but we prefer to mill them because it's better absorption for you. So, we've got half a cup of the flax meal. Now, flax meal is fantastic because it has Omega-3, and we all need Omega-3. It's essential; it helps bring down our cholesterol, and triglycerides. Flaxseed can go off very quickly, so we suggest that you buy the seeds, and you can always use something like a coffee grinder and grind down your own meal. That's a great tip to have. Absolutely. (Yeah.) The other thing we have here is psyllium husk from psyllium seed and the same deal. This works in the same fashion. It's really good for cleaning out the insides of you. So, we have two tablespoons of that. What we're doing here is there's a powerful high fiber. It's cleaning, but it's also encouraging new beautiful bacteria into the stomach, which is very healthy for us. Wonderful! We have chia seeds next. Same deal, we have two tablespoons of chia seeds, and they also help clean out the insides. Now chia seed is wonderful as a binder. So that's what helps hold this beautiful bread together. It's just so delicious, and it has all the beautiful tastes and flavors but full of fiber, full of antioxidants, full of nutrients. So please, this is a wonderful bread to have as a replacement to our normal bread. OK, so we have one teaspoon of sea salt. And what we're going to do now is just mix these dry ingredients together, just really quickly. And then we're going to add the wet ingredients. Now there are three wet ingredients. Here we've got some delicious maple syrup, so one tablespoon of that. And we've also got one and a half cups of filtered water. We're just going to pour that in. You can see that the coconut oil is solid at room temperature, but with this bread, it's very important that we do melt it. So, we're going to put the coconut oil on a little bit of heat, so I might go away and do that now, and I'll be back soon. This smells delicious. So, I've melted the coconut oil, and now it is liquid, so you can take that. If you want to pour that in for me… That will be great. OK, I'll just pour a little bit. All of it? All of it. Now, that is three tablespoons. That will set pretty quickly, so we want to get in there; otherwise, it'll start to go back to room temperature. So, just give that a good mix. That looks great. That smells so good. It is delicious.

 

We're now going to pour that in there, I’m going to flatten it out. And we need to set it for two hours and then we're going to pop it in the oven. So, in about an hour and a half, we want to preheat the oven, and then put it in. So, it's nice and thick. It's very thick. And then we just want to flatten it out. So, you could use a fork. I'm using my little guitar spatula, which I love. All right. And then just give it a good tap, and we'll let that sit for two hours. And then we're ready to put it in the oven. The seed bread has been resting in the pan for about two hours now, and we're ready to put it in the oven. Place it on the middle shelf, and we want to bake that for 25 minutes. Bake at 180 degrees Celsius. OK, that’s been 25 minutes and what we need to do is take it out, and flip it out. We're halfway through the baking and look at the golden color and the smell of that, darling. Smells great! So, let's flip that over. Look at that. And then this we’re going to put back in the oven for 25 minutes. Bake at 180 degrees Celsius. The seed bread is ready to go and we're going to sample it. We're going to serve this with some delicious avocado. So, let's chop this, slice it right in half. Oh, that looks so good. Look at that. Beautiful! Then we'll slice those into nice little strips. It's a little bit different to normal bread. It's quite thin, although you could double the batch and make it much larger. So, there're some slices there, and we'll serve this with a bit of avocado. Now avocado is fantastic to use as a spread, instead of using vegan butter, use avocado. Why? Because it's not processed, it's a whole food; it comes from nature. It's wonderful to lower the cholesterol and the triglycerides, so it's really beneficial for the heart. But also, if you have a look at the avocado, look at that, it's very good for ladies who are pregnant. And the avocado actually takes nine months before it's ripe, exactly the same for women that are pregnant. So, it's a fabulous fruit, and it can be used as a spread. It's really delicious, and it's great for the brain, too. Lots of fiber because it's a whole food. So, make sure that you get some avocado at least once a week. We love it. Now you could season this. I'm going to have it exactly as it is because it is absolutely Scrumdiddlyumptious. This is so good. Oh well, cheers, darling. Cheers, darling. Fantastic.

 

INGREDIENTS (For all ingredients, please use organic versions if available)

For the VEGAN SEED BREAD, the ingredients are:

1½ cups of rolled organic oats

1 cup of sunflower seeds

½ cup of flax meal

2 tablespoons of psyllium husk or seeds

2 tablespoons of chia seeds

1 teaspoon of sea salt

1 tablespoon of maple syrup

3 tablespoons of melted organic coconut oil

1½ cups of filtered water

 

For more information about Global Recharge, please visit: globalrecharge.guru

 

Kind viewers, we hope you have enjoyed our show and that it has broadened your choices of vegan food. Please join us next Sunday, June 7, for part two of the show when vegan chefs, Sean Beveridge, and Penelope Jayne, will demonstrate how to make a colorful and yummy Raw Tabouli Pomegranate Salad with Cauliflower Rice, which is packed with nutrients. We wish you a happy life, blessed with great health.

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