I know that I’ve told you about my mum before, but today I’d like to tell you about her again.
My mum is a simple, quiet woman, one who isn’t the kind to wow you with comical jokes or poke fun at others with cynical remarks. Instead of making you promises that don’t get fulfilled, my mum’s good intentions are often manifested in real, tangible actions.
She’s the kind who will bake you pineapple tarts during Chinese New Year, no questions asked; or give you a box of vitamins simply because your health could benefit from it. She’ll also visit a friend in the hospital even if she’s tired and it’s already late at night.
And she’s the very sort that always puts others above herself – even when she just came out of heart surgery, in the wake of an unexpected heart attack last Christmas, she told me “Don’t worry darling, I’m OK”, when I called her all the way from Buenos Aires.
We’re don’t have the chat-on-the-phone-for-hours sort of mother-daughter relationship, but over the years that I’ve been living overseas, we’ve become much closer, particularly in the latest trip I made back to Singapore.
During the three-week period that I was back home this March, I learnt quite a few things about my mum.
I found out that she prints out most of the recipes I post on this blog and tests them in the kitchen together with Miriam, our domestic helper. There is a stack of printed recipes from Dish by Dish attached to a hook on the kitchen wall, for easy reference and frequent making. I’m really not kidding when I tell you that my mum is my number one fan.
I realized that she lost around 8 kg after switching over to a low glycemic index diet to combat diabetes, and as a result dropped almost two dress sizes. We went shopping for a whole new wardrobe together, I picking out flattering tops and skirts to fit her now-slimmer frame, she asking me if the skirts were too short for her age. I tell her no, and she trusts my judgment wholeheartedly.
My mum isn’t an emotionally-demanding person at all, and when she thanked me for accompanying her to to hospital for a health checkup, I had to choke back my tears. I mean, I moved overseas and the least I could do was accompany her, and there she was, thanking me! Her unselfish nature truly moves me.
But more than anything, the one thing that I realized over and over again is how much she does her best to love my siblings and I, in her own simple, down-to-earth ways. Even if she isn’t the overly-affectionate sort, it’s obvious to anyone how much she loves us. She prays for us on a daily basis, lifting her three precious children up to God, knowing that He can take care of us better than she can.
And for my amazing mum I give thanks.
Thank you dear mummy for doing everything in your power to give me a good life, to make sure I never lack anything material, and for loving me despite my imperfections, and despite my being far away from home.
Thank you a million times over for what my words cannot properly express. And thank you for being you – the best mum I could ever ask for.
Happy Mother’s Day (every single day). I love you so, so much.
Today’s recipe is for all the mums out there in the world – a tribute to your unconditional sacrifices for your children.
This multi-seed bread recipe is a fuss-free, simple one that can be varied according to the type of seeds you like – in this recipe, I’ve used a mixture of sesame seeds, flaxseed meal, pumpkin seeds, sunflower seeds and chia seeds – but you can mix and match as you wish. The batter is the combination of the seeds, almond meal, salt, water and eggs – which once mixed thoroughly well, is poured into the loaf pan, garnished with sesame seeds and popped into the oven for an hour.
This is a dense loaf – nutrient-rich and grain-free all at once – and take my word for it when I tell you that a little goes a long way. I suggest slicing it into thin pieces and freezing what you won’t eat immediately, and when you wish, take a few slices from the freezer and toast them.
I loved this bread slathered with cream cheese and topped with slices of salame. But you can eat it however you wish.
This is the type of recipe I can imagine my mum printing and pinning on the kitchen wall. And you know what? I can imagine you’ll do that too.
- 1 cup almond meal (or ¾ cup raw almonds ground into a fine meal)
- 3/5 cup sesame seeds
- ½ cup golden flaxseed meal
- ½ cup pumpkin seeds
- 1 cup sunflower seeds
- 2 tablespoons chia seeds
- 2/5 cup water
- 1¼ teaspoon salt
- 5 eggs
- A handful of sesame seeds for sprinkling on top of batter
- Pre-heat oven to 350 deg Fahrenheit ( 175 deg Celcius)
- Grease a medium loaf pan and line it with baking paper (this makes it easier to remove the loaf)
- Combine the almond meal, sesame seeds, flaxseed meal, pumpkin seeds, sunflower seeds, and chia seeds and salt together, and mix well.
- Add in the water and the five eggs all at once, and stir well until you get a homogeneous batter
- Pour batter into prepared loaf pan and sprinkle a handful of sesame seeds evenly on the top
- Bake in oven for one hour or until a toothpick inserted in the middle comes out clean
- Let bread fully cool in pan before removing and slicing into thin pieces
This is a dense loaf - nutrient-rich and grain-free all at once, and a little goes a long way. I suggest slicing it into thin pieces and freezing what you won't eat immediately, and when you wish, take a few slices from the freezer and toast them. I loved this bread slathered with cream cheese and topped with slices of salame. But you can eat it however you wish. This is the type of recipe I can imagine my mum printing and pinning on the kitchen wall. And you know what? I can imagine you'll do that too.