Monday 24 November 2014

fresh bloody beet juice

If you've been reading my blog for awhile you'll know that I am recovering from a "non-curable" chronic illness, Chronic Fatigue Syndrome, and that recently I've found out my B12 and iron levels are very low. I say "non-curable" in a tongue-in-cheek way because the journey I've been on has been one of healing (physically, emotionally and spiritually), not one of finding a cure.

So, maybe I'm not curable… maybe I'm healable. Yep, that's it.

I'm healable. 


Just like many others around the world I use food as medicine, to help with the healing process. And since I've just acquired a slow juicer from Hurom (I've used my Vitamix to make juices up until now), I thought I'd start drinking some iron-rich bloody beet juice. Making this juice was messy (as you can see from my beet-stained hands in the photo above) but this cold-pressed juice tasted delicious and the Hurom juicer was easy to clean up after.

Happy juicing!


Sneak peak of a new Christmas recipe on my blog this December...

bloody beet juice


Beets are a plant-based source of iron which means this fresh juice is great if you suffer from anaemia and fatigue. Beets are also high in the antioxidant betacyanin. Antioxidants help to protect the body from cancer, heart disease and stroke by preventing free radical damage (cells damaged by oxidation).

2 medium beets
2 medium apples
1 lemon, with or without skin

Wash the produce and chop to the right size for your juicer. Feed through the juicer, or alternatively, use a high-powered blender to blend with half a cup of water before straining through a nut milk bag. Serve fresh in a glass with straw. Serves 1.


Quote for the Road… 


Monday 17 November 2014

vegan overnight oats

I love sharing my life with you. And I'm so thankful that you have been on this journey with me as I share my online health and wellness diary with you. I love hearing your stories and how my little online corner of the world has helped you and your loved ones on your journey to better health. What a privilege to share with you!


Raw vegan cake from the beautiful Raw Desserts App

If you have been following me on social media, you'll have heard that I've just had a very talented friend design a logo for me as I plan to revamp my blog and relaunch as a new website in February next year. How exciting! Bigger and better things are on the way, my loves!


Perfecting my food photography skills at a dinner for my mama bear's birthday!

I'll be revealing more in the coming weeks, but in the meantime, I'd love to hear from you about what you would like to see more of from Seed Bearing Fruit. Are there any burning topics you'd like me to write about? Would you like to see more raw or cooked vegan recipes? more self-care posts? spiritual posts? personal posts? How about in-person workshops, eBooks, health coaching or online programs?

I am here to serve you and have many, many thoughts in my head! But I'm hanging out to hear from you so please comment below or contact me through my social media accounts: Facebook, Instragram, Pinterest, Twitter.


Me taking a photo of my dad thinking he was taking a photo of me taking a photo of me… confused?!

vegan overnight oats


1/2 cup rolled oats, gluten-free*
1 Tbsp chia seeds
juice of 1 orange
1 banana, sliced
1 kiwi fruit, peeled and chopped 
handful of mixed frozen berries
4 Tbsp coconut yoghurt
goji berries, to garnish
dried coconut, to garnish
sprinkle of ground cinnamon

Mix the rolled oats and chia seeds in an empty glass jar. Pour the juice of an orange over the oats and seeds before layering the banana, kiwi fruit, berries and coconut yoghurt as you like. Garnish with the goji berries, dried coconut and cinnamon. Screw the lid on the jar and keep in the fridge overnight. Serves 1. 


*Oats are naturally gluten-free. However, the oats can become contaminated during the processing and packaging. If you are gluten intolerant or suffer from Celiac Disease look at buying certified gluten-free rolled oats. 

Quote for the Road… 


Monday 10 November 2014

making the most of time

A couple of weeks back I wrote this blog post about the precious gift that time is to us. I guess I'm all reflective being that 2014 is winding down, Christmas is around the corner and the fresh start of the New Year is on the horizon. I'm already making plans for 2015; first stop, the inaugural Summer trip to the most serene place in Victoria, Bonnie Doon.


Bonnie Doon - Winter


Bonnie Doon - Summer

If you look closely at the two shots of Bonnie Doon above you'll notice they are taken at the exact same angle at the exact same place only in two different seasons; almost like a positive and negative image.

Time is something that can't be stopped; it moves, and keeps on moving, it changes, and keeps on changing. And so, we must move and change with time too, or else face becoming stagnant… stale… not moving, not flowing, not advancing. Not anything. 

How can we optimise our time so that we keep moving, keep flowing, keep advancing?

Now, I'm not a time management or organisational expert like the well known Australian, Peter Walsh, but I'm a planner, quite anal retentive, and over the years have managed to combine my skills to juggle multiple jobs at the same time. I've always enjoyed a varied routine, doing different things every day, but living in this way requires me to be super crazily organised. I recently read a blog post by Sarah Wilson on people who are like this, and oh boy, it made me feel so much better about my tendency to get bored quickly and my "jill of all trades" ability that means I'm good at many things but not great at any one thing.

Here are my not-so-conventional time management tips to help you stay in the flow… 
  • Keep a record of your daily schedule - mark it down in your diary or enter it into the calendar on your electronic device as soon as you make appointments, book holidays, assign work, etc.
  • Carve out time in your day or week for self-care - schedule it in like you do your work, picking up your kids from school, cooking dinner, going out with friends. You are worth making time for. 
  • Schedule your activities using the method of pacing to be able to "work smarter, not harder" and achieve more balance.
  • Group "like" activities or errands together.
  • Single-tasking is the new black - use the Pomodoro Technique to focus on one thing at a time.
  • Turn off the TV and get off social media - detox from the electronics every now and then.
  • Prioritise your life based on who and what is valuable to you - don't let your to-do list run your life but… 
  • To-do lists are helpful - you can't keep everything in your head and not forget something: write it down!
  • Use technology to organise and streamline your work - check out Asana for tasks and Evernote for notes. 
  • Know your limits - when you reach them either ask for help, practice saying "no", or swap out an activity for whatever activity you add in.
  • Create routine in your life; and then be willing to be flexible.
  • Regularly take time out to relax, recharge and refocus. 

We all have a different capacity to be able to carry different things in different seasons. But wisdom helps us to discern the "have-to's" from the "want-to's", the chances from the choices, and she whispers ever so softly to us, "Make the most of your time."

Quote for the Road… 


Monday 3 November 2014

raw chocolate cake truffles

Today I'm sharing these crunchy chocolatey rolly-bally's (I heard this from a kid last week) with you, my dear readers. Bliss balls or raw truffles are the quickest, easiest, yummiest, healthiest snack or dessert for those who can't or don't want to spend hours in the kitchen. Be warned though, you will not be able to stop at just one. Or two. 


Interestingly, I've recently found out from a blood test that my B12 and iron levels have dropped below the normal range. These are generally quite low for me and I've worked hard to include both B12 and iron in my diet both from plant-based sources and from supplements. Regardless, these levels are currently the lowest they've ever been in my body, which explains my "relapse" this year from my long recovery from ME/CFS or Myalgic Encephalomyelitis/Chronic Fatigue Syndrome. Basically, fatigue on top of fatigue!

The most interesting thing about it all though is the cravings I've been having for iron-rich sources of plant-based foods including cacao, prunes and tahini - all three of which are in my raw chocolate cake truffles below! 

Our bodies know what we need and communicate to us through our cravings; if we are willing to listen then we can facilitate healing in our bodies. 

The richest plant-based sources of iron include:
  1. pepitas (pumpkin seeds)
  2. sesame seeds (or tahini)
  3. wheat germ
  4. soya beans
  5. mung beans
  6. lima beans
  7. pistachio nuts
  8. lentils
  9. broad beans
  10. sunflower seeds
  11. chickpeas
  12. haricot beans
  13. millet
  14. parsley
  15. peaches
  16. pinenuts
  17. linseeds
  18. almonds
  19. rolled oats
  20. prunes
It's particularly important for women to make sure there is an abundance of these foods in the diet (if you don't have any allergies). Otherwise you can't go wrong with dark green leafy vegetables and green smoothies! 

If you like this blog post and want to keep in touch I'm now on Pinterest and Twitter as well as Facebook and Instagram. Follow me on social media to keep up-to-date with all the latest in the world of wellness and of course, healthy vegan recipes. 

raw chocolate cake truffles



1 cup almond meal
1/2 cup prunes, pitted
1/4 cup raw cacao powder
1 tsp ground cinnamon
handful of goji berries
1 Tbsp black tahini
1 Tbsp pure maple syrup
handful of raw cacao nibs
desiccated coconut, to roll
hemp seeds, to roll

Combine the almond meal, prunes (dried plums), raw cacao powder, ground cinnamon and goji berries in a food processor (or in small batches in a high powered blender) until the mixture sticks together. Scoop out the mixture into a medium bowl and add the black tahini, maple syrup and cacao nibs. Mix together well with clean hands. Roll the mixture into bite-sized balls and if desired, roll in either the desiccated coconut or the hemp seeds. Store the truffles in a covered container in the fridge or the freezer. Devour! Makes approximately 12 truffles. 


Quote for the Road…