Josey Baker Bread


I ran into the recipe for the Josey Baker's Adventure bread a while ago but put it off for some time, because honestly, baking bread is daunting to me. However, when I came up with doing the Seed Series for a week, I figured making this bread would be a wonderful way to tie it all together. 

This recipe is written in verbatim from David Lebovitz's blog "living the sweet life in Paris,".

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.

(David: 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 folks, this bread is D*E*N*S*E, and if you don’t wait for it to cool, it really won’t be as yummy.

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 I butter, olive oil and coconut 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, San Francisco via David Lebovitz at

Garlic Beet Greens


It's rare in my household to discard parts of vegetables. When buying organic produce I reuse "scraps" (leftover goodies) to make my bone broth because they contain loads of antioxidants, vitamins and minerals. 

Beets are root vegetables that have long greens leaves that are slightly bitter but edible and delicious when sautéed. So, don't toss them! Give them a try. 

Here's what to do:

Drizzle some good quality extra virgin olive oil in your pan, sauté some minced garlic and onions, optional. Chop up the greens and add them to the pot. Sauté for 3-5 minutes until wilted. Spice it up with sea salt, black pepper, and a dash of cayenne pepper. 


Basic Cactus Prep + Recipe


Basic Preparation for Cactus Paddles

Don't fear this plant, it holds some great properties. Here's what you do. 

Try to hold onto the fresh cactus paddles at the base and rinse under water, being careful not to prick yourself. If you have comfortable garden gloves, feel free to use them. 

Lay the paddles on a chopping board or over a paper bag and trim around the edges. Next, using a vegetable or a small knife, peel off the bumps where the thorns grow. Try to keep the green skin intact as much as possible. When you have peeled off all the bumps, you can then cut half an inch off of the base. 

Now, rinse and dice into half an inch to 1 inch sized squares, to you liking. 

Heat the oil in a large-sized skillet over medium-high heat. Add the diced cactus, stir in the salt and stir for a minute or two. Place the lid on the skillet. 

Reduce the heat to medium and let the cactus cook and sweat for about 20 minutes, until it has let out a gelatinous liquid that will begin to dry out. Take the lid off the skillet, stir and make sure most of that jelly substance has dried up. If it hasn't, let the cactus cook for a few more minutes until it does. Let the cactus cool and they are ready to go in a salad, tacos, nachos, whatever you like. 

Nopale Salad

  • 2 tbsp. olive oil, divided

  • 2/3 cup diced onion

  • 1 garlic clove, minced

  • 3 cups diced, precooked nopales

  • 1 medium tomato, diced

  • 1/2 lemon juice, freshly squeezed

  • 2 tbsp. chopped fresh cilantro

  • a dash of fresh or dried oregano

  • salt and pepper to taste

  • 1 tbsp. fresh or pickled jalapeños (optional)

  • crumbling of cotija cheese

Heat one tablespoon of the olive oil in a medium-size frying pan. Add onion and garlic and sauté until the onion begins to soften, being careful not to let the garlic burn. 

Add the cactus and oregano and continue to sauté over medium heat for a few minutes. 

Transfer the vegetables to a bowl. When cool, combine with the tomatoes, cilantro, lemon juice, and the remaining 1 tablespoon olive oil. Season with salt and pepper. 

Cactus Nutritional Benefits

  • Cactus is loaded with vitamins C and E, both protective antioxidants that ward off disease and strengthen immunity. 

  • Cactus also contains lots of fiber, which cleanses the digestive tract adn reduces constipation and even removes fat, so it's great for weight control. 

  • Diabetics benefit from eating cactus because it reduces blood sugar levels.