Hand-Holding Human

Rainbow toast and roasted seeds

Posted on January 24, 2016

Who invited the damp, drizzle and mist to the January party? I miss the cold already, the frost, the light fresh air, the bright blue sky and the song birds dancing in the garden, feasting on the fresh bird feed under the gentle morning rays of sun…..

Bah! There was only one thing for it this morning, to eat beautiful, which meant creating a rainbow plate.


Making rainbow toast is super easy and you can toast any bread you like. Today I had slices of Biona’s raspberry and coconut rye bread which is gluten-free. But a traditional seeded loaf will also taste delicious. One slice was loaded with fresh avocado smash, one small avocado mashed with juice of one lemon topped with blueberries and blackberries. The other slice was layered with Meridan organic crunch peanut butter (smooth is a crime!) which is purely peanuts, no sugar and most importantly, no palm oil. Topped with one sliced kiwi and a handful of goji berries and scattered grated coconut. Simple, beautiful and delicious with a cup of matcha green tea.

After breakfast I started prepping for this evening’s dinner, making my vegan chorizo and roasted squash sauce . After peeling and dicing the butternut squash I removed all the seeds and placed them on a baking tray with a drizzle of rapeseed oil and salt and pepper and baked in the oven for 20 minutes on 180. Nutty, fibrous, full of protein and heart boosting fats these little babies should never be thrown away. They are little power houses of nutrition and so easy to prepare and can be added to your breakfast muesli, porridge, soup, pasta or eaten as a snack. I’ve hidden mine because they are too yummy and I have zero willpower. Instead I’ll sprinkle them on my creamy zoodles topped with chorizo tonight; they will be the stars of the show.



Wishing you all a cosy and snug Sunday.




  • EFT Logo
  • Hynotherapy Association Logo