Coconut loaf recipe for your cup of tea, toe spreaders for healthy feet and five breaths to take right now.
This week I have a recipe from my recent yoga weekend. Also, I’m wearing toe spreaders as I potter around the house this week.
Last weekend was my spring yoga weekend. While the weather didn’t feel so much like spring, it always feels great to be practicing yoga in person and serving up meals to share. I made this coconut loaf with coconut butter icing. It’s quite dense but not too sweet and very satisfying with a cup of tea!
Coconut loaf
3/4 cup of coconut flour
1/2 teaspoon of baking powder
1/2 cup of coconut oil
6 eggs. Use free range from pasture fed hens.
1/2 tablespoon of brown rice syrup or coconut sugar
A pinch of salt
Preheat the oven to 180C.
Place the coconut flour and baking powder into a bowl and combine.
In a separate bowl, beat the eggs, coconut oil, brown rice syrup and salt.
Stir the dry ingredients into the wet ingredients.
Pour into a loaf tin lined with baking paper and cook at 180C for about 40 minutes.
Coconut butter icing
The icing is based on coconut butter. This is simply shredded coconut blended into a smooth consistency. You can use the coconut butter alone, but I added a little coconut cream to make the texture a little more smooth. It doesn't really need to be sweetened as it already has its own sweetness. However I like a little raw honey or maple syrup. If it's cold, the icing will set slightly which is nice!
A bag of shredded coconut
1/2 cup of coconut cream or coconut milk
Seeds of a vanilla bean or a small pinch of vanilla powder
Some raw honey or maple syrup to taste if desired
To make the coconut icing, you need a pretty strong blender. A high speed blender like a Nutri bullet or similar is ideal. It will still work in a regular blender but will take a little longer and may not be quite so smooth. It is still delicious with a bit of a rough texture though.
This works best to use the whole packet of shredded coconut in the blender as it needs to be quite full. Set the blender at its highest speed and blend until it has become a creamy consistency. It could take well over 10 minutes so be patient!
Once smooth enough for your liking, add the coconut milk/cream, vanilla and honey (if using) and whizz again to combine.
Once the loaf has cooled a little, pour the icing over and serve.
Toe spreaders for healthy feet
This is me at home at the moment, wearing my new toe spreaders! As you’ve been reading in my past few letters, I’m currently interested in restoring natural foot function. Our toes spend much of their time cramped into too-narrow shoes. Along with ensuring some barefoot time, these toe spreaders are great to wear to allow more space for the toes. These are great because you can simply be going about your day while including some natural movement.
Practice now. Five breaths.
Finally, our practice for today is five simple conscious breaths. Do this now, as long as you aren’t driving or swimming! Remember that the transformation comes with the practice, so instead of just reading this, use this opportunity to practice. It’s so easy to consume content but what we really need to do is practice it. This is less that a minute to do so you can totally fit it in!
Thanks so much for reading. I do love seeing those ‘open email’ stats! If you know of someone who may enjoy this please do forward it on to them. I’d be so grateful.