Posted in Big Ag Can Suck It, Conscious Eating, Desserts, Healthy Lifestyle, Kid Food, Nuts, Paleo-friendly, Raw, Real Food, Seeds, Vegetarian, tagged breakfast, cashew milk, cashews, chia seeds, coconut oil, desserts, healthy, nut milk, nut mylk, omega 3, paleo, pudding, raw, raw honey, sea salt on August 16, 2012 |
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Creamy, dreamy chia pudding, how do I love thee? Let me count the ways.
- Don’t have to strain the nut milk
- Cashews are high in oleic acid, a heart healthy fat (but remember, you can only access the micronutrients of cashews by soaking them!)
- Raw honey… ohhh, I’m a beekeeper, I’m so biased on this one…
- Chia seeds have a higher concentration of omega-3 than salmon, and are a great source of calcium, protein, fiber, and potassium
All this, AND it tastes freaking amazing. Big Ag, kindly take your processed non-food and shove it in your corn hole.
Raw Chia Pudding
Makes 3 1/2 cups
- 1 c. cashews, soaked and rinsed
- 2 c. filtered water
- 2 T. raw honey
- 2 t. vanilla extract
- 1/2 t. sea salt
- 2 t. coconut oil
- 7 T. chia seeds
- Soak the cashews for at least two hours, then rinse thoroughly.
- Put all ingredients EXCEPT the chia seeds into a high speed blender. Blend on high for about a minute, or until the cashew milk is smooth.
- Pour the cashew milk into a bowl and stir in about half of the chia seeds, making sure they don’t clump together. Stir in the rest. Cover and put in the refrigerator. Stir after about a half hour, then let sit overnight.
- In the morning, say Why, hello, Beautiful! to your sweet and healthy new breakfast. Or snack. Or dessert. Or all three!
Also shared on Food Renegade’s Fight Back Friday.
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Posted in Lunch, Paleo-friendly, Raw, Real Food, Salads, tagged avocado, breakfast, Chia, coconut oil, fast, kale, paleo, pudding, Quick lunch post, raw, slaw on August 16, 2012 |
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Breakfast was a cheesy kale scramble. I sauteed the kale in 1/2 teaspoon of coconut oil for about a minute, then splashed in a teensy bit of water to steam (with a lid) for another minute. Then I added the eggs and cooked for another minute or two minutes. I put it into a little container, sprinkled the julienned cheese on top, and threw it and a fork into my purse. Twenty-two minutes later I arrived at work with a fresh, still-hot, cheesy and healthy scramble. Can’t get this kind of flavor and nutrition anywhere else for 5 minutes’ investment!
Lunch was in the fridge, packed in my lunch bag already. Last night we had individual pizzas with coconut flour crusts, and I was bursting with energy after we put the kids to bed at 8:00. I made raw chocolate banana pudding, raw chia pudding, and raw kale salad. I’ll be posting recipes soon.
Fun Fact: The type of fat in the avocado helps your body to absorb up to 300% more of the micronutrients available in the kale and cabbage. How great is that?
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Posted in DIY, Kid Food, Legumes, Nut Butters, Paleo-friendly, Raw, tagged almonds, coconut oil, delicious, DIY, raw, sea salt, vanilla on April 22, 2012 |
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Today Richard was out putting mulch in the sun garden and the girls were playing in the yard. I took advantage of the quiet in the house to look around for new recipes. I came across a recipe for almond butter. We just happened to have a 1/2 gallon jar of unshelled almonds from an after-Christmas sale.
I’ve been curious about almond butter. Really, what’s the difference from natural unsweetened peanut butter? What’s the POINT of making your own nut butter? Well, some research turned up the following interesting points about peanuts:
- Potential aflotoxin contamination. Unless organic, peanuts are usually grown in rotation with cotton, which is the crop with the highest pesticide use in the world.
- Organic peanuts don’t have the pesticide which means that they grow a really nasty mold that is linked to liver cancer. You need the nasty pesticide to get rid of the mold.
- They have one of the poorest Omega 3-6 ratios.
- The peanut agglutinin (PNA) in some studies has shown to disturb the gut lining, perhaps leading to leaky gut.
Hmm. Leaky gut. Doesn’t sound very sexy to me. I searched for information about similar problems with almonds and didn’t come up with anything except it’s better to soak them overnight so you get more of the nutrition from them. Well, I was too impatient to do that. I wanted to take advantage of my quiet time NOW!
After shelling the almonds, I revved up the food processor. Less than 10 minutes later I had delicious almond butter.
Honey Almond Butter (The No-Soak Version)
Makes 2 cups
- 9 ounces raw almonds
- 1/3 c. plus 1 T. melted coconut oil
- 1 T. raw honey
- 1/4 t. sea salt
- 2 t. vanilla
- Put the almonds in the food processor on high for 5 minutes.
- After 5 minutes, add the coconut oil about a tablespoon at a time.
- Add the honey, salt, and vanilla at the end and blend about another 2 minutes.
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