With a passion for cooking, all things plants and mental, emotional and physical wellbeing, Kheng and Lilly, a young couple from Malaysia and England, dedicate their lives to holistic awesomeness!
They are the owners of Seeds & Sunshine, a plant-based cafe and community space. Seeds & Sunshine provides a sanctuary for people to escape from the hustle and bustle of the city, and relax in an urban garden.
We sell more than just food… we host and run events dedicated to holistic wellbeing, we support local plant-based businesses and collaborate with environmentally sustainable businesses. We also sell plants! Through our ideas, words and actions, we aim to plant a seed of curiosity with everyone and grow a conscious community of like-minded people.
How it all began…
To cut a long story short, we love cooking and plants!
We both made a conscious decision to change to not only a vegan diet but also a vegan lifestyle. Kheng made the change in 2016 after learning more about the benefits of a plant based lifestyle. Lilly made the change in 2014, after completing her yoga teacher training with The Yoga Institute, Chiang Mai.
We both lead very active lifestyles; Kheng introduced Lilly to Crossfit and rock climbing and Lilly introduced Kheng to yoga and meditation and need a diet that supports this!
Kheng comes from Malaysia and has a multi-ethnic background. His passion for cooking started through learning from his mother and while living on his own in Australia and Thailand. Lilly comes from England. Her interest in cooking came from her dad as he always made cooking fun and something she wanted to be a part of. Having lived and travelled in Asia since 2007 Lilly has also tried a whole heap of yummy food! Between us, we have experienced a very broad range of culinary delights. Our focus is firstly on nutrition, secondly on flavour, then texture.
These lifestyle decisions and choices have naturally led to us to learning more about how to maintain and develop our overall health. This has led to us living better lives; mentally, emotionally and physically. The more we learn, the more this knowledge inspires us to continue to lead this lifestyle and make small attainable and sustainable changes wherever possible.
The more we learn, the more this knowledge inspires us to continue to lead this lifestyle and make small attainable and sustainable changes wherever possible.
We were always looking for places and people to guide us and inspire us and now we are in a position where we too can share tips and strategies with our community.
We are always looking to optimize the space and to bring as many people into our community as possible to spread their knowledge, their passions and their ideas that align with our values. Anyone interested in using the space to host events, talks, workshops, lessons, book clubs, advocacy, fundraising etc etc. are always welcome.
Lilly also runs another business with her partner Jen, Mindful Sparks – a mindfulness company and consultancy. Mindful Sparks will use the space as a platform to implement community based projects such as family workshops, teacher training, recycling campaigns, mindfulness seminars, trauma sensitive yoga, anti-bullying awareness etc.
We will be constantly learning. As science breaks more barriers and more information is readily shared with the general public, plant based cuisine will continue to evolve and grow. A lot of our menu came about through trial and error for years, we see something we like, re-create it then pull it apart to see if we can make it healthier or more nutritionally balanced.
People will tell us how much they enjoy our food but they could not ever give up meat because “How else would we get our protein??”. This unconscious bias is the biggest challenge for us.
We’re sure many vegans experience the same thing and for all those who say they could not stop eating meat our response is, we’re still alive and thriving! We both workout at least 5 days a week combining Crossfit and yoga and we are doing fine…
PLANT BASED TRENDS
We focus on what we can do with what is available for us locally and how to do it well. There are definitely fads every year with “super foods”, acacia, avocados, spirulina to name but a few. We try not to follow these fads as ALL plant based foods when combined into a balanced diet are ALL good for us. Also, a lot of these “super foods” have heavy ethical considerations such as exploitation to take into account so if we do use these foods, we buy locally and seasonally.
Education is key, allowing effective communication to take place in a safe space from producer to supplier to seller, supports the plant based industry as well as individual businesses. It also creates dialogue for consumers and customers to make informed decisions about what they are eating.