Day 8 of #my21daysofgratitude

 Day 8 of #my21daysofgratitude

So, what three things are you grateful for today? Feel the gratitude, and say Thank You! I am reminded today of how blessed I am, and how precious life really is. Sometimes, I can take things for granted, but everything truly is a gift, from the moment I get up in the morning to the moment I go to bed at night, my prayer is ‘Thank You’. I am grateful for my health, my happiness, my family, my friends, I am grateful for all the goodness that surrounds me. I am grateful for all the goodness that is within me. I am grateful for love, love and more love. I am grateful for it all! … However, this doesn’t mean that life is ‘perfect’ all the time. Being a human being offers us lots of opportunities to grow and evolve into grander versions of ourselves, and a lot of the time, these opportunities may present themselves in the the form of challenges. Now, we can look at these challenges as obstacles to our growth, or we can look at them as opportunities to grow in strength, in love, in courage, in determination, in humility, in peace, in joy. When we look back over our lives, a lot of the time we can say that it was the most challenging times that made us into the people we are today! So, if we can be thankful for everything, I know that it can be difficult, but if we can, then the situation can help us to transform our lives and ourselves and bring us to new levels of existence within ourselves, it can bring us to beautiful places! Yes indeed!

Love from me, Marie 

#thecybercoach

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POWERFOOD VEGAN BREAD

I absolutely love bread so I wanted to create a recipe that was full of goodness as well as suiting all types of diet choices! So here is my powerfood product! When baked and cooled, it can be topped with loads of different varieties such as basil, spinach and garlic pesto, or tomato and pinenut sauce, avocado, or maybe a delicious homemade nut butter, yummy!

INGREDIENTS (makes one loaf)

1 cup buckwheat flour

1 cup quinoa flakes (you can use oat flakes if you prefer)

Half cup ground almonds

Half cup flaxseeds (whole or milled)

Half cup sunflower seeds

1 cup pumpkin seeds

2 heaped tbsp chia seeds (whole)

1 tsp bread soda (gluten free)

Half tsp baking powder (gluten free)

2 cups cold water

* 3 tbsp psyllium husk powder (I made mine without this also and it held together well, so if you don’t have it, you can try it without it)

Optional

Pinch of pink himalayan salt

2 tbsp of mixed dried herbs

METHOD

Blend pumpkin seeds and sunflower seeds together until milled.

Place buckwheat flour, almond flour and quinoa flakes in a bowl, together with bread soda/baking powder.

Add chia seeds, flaxseeds and milled pumpkin/sunflower seeds into the mix and stir together.

Slowly add the water, stirring all the time. If it gets too moist, just add some extra buckwheat flour to bind.

Put the mix in a greasproof lined baking tin and leave to sit for an hour.

Preheat oven to 350/180 Degrees.Then, pop in the oven and bake for 1 hour, testing with a skewer to make sure its fully cooked.

Remove from tin and cool on wire tray. Then, slice and cover with your favourite topping!

Enjoy!

Until next time,

Love from  me, Marie X

http://www.mariefayinspiration.com