• Misty Day Plant Potions

Spiced He Shou Wu Seed Bread w/ Kawakawa Herb Pesto

I have been making variations on the My New Roots Life Changing Bread for a long time. I got to admit - its a bit of a stretch to call it a bread- kind of makes you think it might be soft and doughy. Its not - its seedy and moist and really best toasted. BUT its one of my favourite things to eat and so nutritious. Nuts and seeds are full of essential minerals such as magnesium and calcium alongside essential fatty acids, fibre and protein, so this bread is as nutrient dense as you can get.

To jazz it up a bit and pretty much make it a super duper seedy bread, I added in some spices and herbs -

Turmeric - is there anything that turmeric doesn't do? anti-inflammatory, antimicrobial, liver, gut and mood tonic - the list goes on. It also lends a beautiful golden hue to the bread.

Garam Masala which in this case is a blend of nutmeg, coriander seed, clove, cumin, fennel, cardamom, cinnamon, ginger and black pepper. These aromatic spices have antimicrobial, carminitive, antiinflammatory, circulatory stimulating and mood enhancing actions ( to name a very few)

He Shou Wu One of my very favourite rejuvenative herbs, highly antioxidant and nutrient dense, he shou wu replenishes deep energy stores. Traditional Chinese Medicine also relates how He Shou Wu can support our intuitive abilities, inspiring spiritual awareness, creativity, and heightened intuitive guidance.


  • 1 cup sunflower seed kernels

  • 1/2 cup flax seeds

  • 1/2 cup sliced almonds

  • 1 1/2 cups rolled oats

  • 2 tablespoons chia seeds

  • 4 tablespoons psyllium seed husks

  • 1 teaspoons organic turmeric powder

  • 1 teaspoon organic garam masala

  • 1 heaped teaspoon MDPP he shou wu powder

  • 1 teaspoon sea salt

  • 1 tablespoon maple syrup

  • 3 tablespoons melted coconut oil

  • 1 1/2 cups water


  • Preheat oven to 175 degrees

  • Mix together all of the dry ingredients

  • Mix together all of the wet ingredients and pour into the dry ingredients.

  • Mix them together thoroughly and pour into either a silicon loaf tin or a prepared loaf tin.

  • Put aside for at least two hours or overnight

  • Bake in the oven at 175 degrees for 25 minutes.

  • Remove from the loaf tin and place upside down on the middle rack in the oven and bake for an additional 30-40 minutes.

  • It is ready when it sounds hollow when tapped.


Of all of the native plants, kawakawa is one of my favourites. A member of the Piper

(pepper) family, kawakawa is a close cousin of another fave of mine, kava. Alongside having pungent spicy, leaves and edible fruits, kawakawa has a multitude of medicinal benefits. Like kava it has an analgesic quality, giving it clove like attributes if you have dental pain. In addition, it has antiseptic, diuretic, rejuvenative and heart tonic actions.

It blends perfectly with other wild plants and herbs in salalds and pestos.


  • 4 cups assorted wild greens and herbs ( kawakawa, nasturtium, coriander, parsley, dandelion greens, chickweed)

  • 1/2 cup cashew nuts

  • 3 cloves garlic

  • zest and juice of one lemon

  • 1/3 cup extra virgin olive oil

  • 1/3 cup hemp seed oil

  • salt and pepper to taste


  • Rinse, drain and pat dry the greens and kawakawa

  • In the bowl of a food processor, quickly pulse garlic and almonds to a rough meal.

  • Add foraged weeds, lemon zest and lemon juice to food processor and pulse until well combined.

  • While food processor is running, slowly pour in oils until desired consistency is reached.

  • Add salt and pepper to taste.

Perfect served with your spiced seed bread, stirred through pasta or zoodles, as a dressing or with crackers!