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My Grounding Bread

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I was asked the other day what my husband was like when we first got together.

It was nice to take my mind back to that place and to that man.

We were friends before we were a couple and it is the same attributes that made me like him that made me love him.

In a nutshell he made me laugh.

Over the years he has gone on to do much more than that. He has grounded me, held me up and held my hand. He has been there when I felt I had no-one. He has been the voice of reason when all I could hear was emotion. He has had my back and taken one for the team on countless occasions.

But still, what I love the most about him is when he makes me laugh.

It’s fair to say that he is not as jovial as he once was. It’s fair to say that life has worn him down. The stress of raising a family, working long days, going through cancer and IVF, losing our baby and his father and paying off mortgages and cars have taken their toll.

But still there are moments when his innate wit, his humour that is lost on many, shines through and every time it happens I fall in love all over again.

I hope he knows how much it means to me when, even on the days when he has nothing and he is running on empty, he gives me something. Be it a one line email, a comment at dinner or an off handed remark as we chat on the phone. Every time he makes me laugh it lightens my load, it warms my heart and it gives me a sense of all being well in the world.

I hope he continues to make me laugh for many more years to come. 

My Grounding Bread

  • 2 cups dry roasted almonds*
  • 2 cups dry roasted cashews*
  • 2 ripe bananas, peeled and quartered
  • generous pinch of salt
  1. Preheat your oven to 175°C or 350°F. Grease and line a loaf tin with baking paper. Mine measures 19.5cm x 9.5cm.
  2. Place the almonds and cashews into your processor and blend until the mixture is broken down and resembles a flour consistency. Add the banana and salt and blend until the mixture is smooth, very well combined and sticking together.
  3. Press the mixture firmly into your prepared tin and level the top. Bake the bread for 35 minutes or until looking lovely and golden. Remove the bread from the oven and leave to cool in the tin for 10 minutes before gently transferring to a cooling rack to cool completely. Ensure the loaf has fully cooled before cutting.
  4. Slice. Serve. Eat and enjoy.

notes – we typically slice off a few pieces once the bread has cooled and than place the remaining loaf in the fridge over night and slice the rest the following day. Storing the bread in the fridge prior to cutting will reduce the risk of the slices crumbing.
Grounding is a term that often comes up in natural health circles. It is frequently used by Doctors of Ayurveda and Chinese Medicine and also by Naturopaths. Sometimes, my excitable and scattered ways need settling. Sometimes, I need a little heaviness, a little something to calm me down, during these times I reach for this bread…. and then my well grounded Husband tucks me into bed 😉

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