Seedy: Part Two


So, having fought off this mystery flu-not-flu, now the 11yo has come down with the same – no surprise really given his insistence on sleeping in my bed while my husband was away despite my protestations otherwise. ‘Don’t blame me if you catch my bug,’ I warned and to be fair he hasn’t. He hasn’t really said very much at all, as he has lain prostrate on the sofa, bearing a striking resemblance to Murdoc from Gorillaz (if you haven’t a clue who I’m talking about click here) and, as I was 10 days ago, surviving on little else but bagels, crisps and shortbread.

It was when my food cravings switched from all the beige to all the rainbow that I knew I was on the mend. It’s like someone pressed the ‘re-nourish’ button in my brain. I now want all the fruit and all the veg. Bring on the beans and pulses and seeds, the butternuts and the nut butters. Move over white bread, there’s kale to be massaged (it’s a thing don’t you know?). Goodbye under-duvet Netflix binges, scoffing those cheese straws left over from Christmas and self-medicating with red wine, there’s alcohol free gin to be had (this too is a thing). Because – and I’m calling it now – February IS the new January.

On that note, here’s wholesome little breakfast bowl, which I am sure will divide you, but which is certain to appeal to those of you currently working on turning your body into a temple. Now, where’s my yoga mat?*

Seedy breakfast bowls


I have to confess to not being a great fan of chia seeds and all their frog-spawny snottiness. However, when combined with a bunch of other seeds their texture becomes more palatable, pleasant even, although you may beg to differ.

I also confess that I stole this idea from Gail’s bakery, which sells pots of this for about a million quid each. The recipe isn’t in its cookbook so I had to make it up, but it’s pretty true to the original. The good news is that if you make it at home you can add and adjust flavours to your liking – and you won’t have to take out a second mortgage to afford it.

Serves 2-3 depending on appetite


  • 40g chia seeds
  • 40g linseeds
  • 20g sesame seeds
  • 20g sunflower seeds
  • 40g dried cranberries (the original has raisins but I prefer the tang of cranberries)
  • zest of 1 lemon
  • 1 tsp vanilla bean paste or extract
  • 250ml almond or other milk
  • 1 tbsp maple syrup
  • juice of half a lemon
  • yogurt of your choice (I use Greek full fat), passion fruit and blueberries to serve
  1. Mix all the ingredients together, cover and refrigerate overnight (or for at least four hours). The mixture will keep well in the fridge for a few days.
  2. Portion up then top each with a dollop of yogurt, the seeds from half a passion fruit and a handful of blueberries. If you need more sweetness drizzle over more maple syrup.
  3. Om.

*I do not own one of these.


2 thoughts on “Seedy: Part Two

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