Category Archives: Nuts
As I plan my Thanksgiving Menu, I am reminded about the choices that we all make and the way a habit can so deeply become engrained into our daily lives.
In a family of four, I am the only one who has really embraced the power of a raw food lifestyle. Although I vary in the degree of raw % on a daily basis, my intent is clear to incorporate cleaner food choices for myself and my family into everything that I make. Since we are having company this holiday, and they each have very traditional SAD diets, I have decided to gently present RAW choices that are delicious and simple so everyone can enjoy the benefits without feeling the pressure of eating what the hostess prepares even if they don’t like it. That’s really the joy of Raw preparation. Pretty much everyone likes the ingredients, but they have never tried them together in a dish that hasn’t been cooked. For example, cooked carrots,peas and beans. Many people eat them cooked, but haven’t had the pleasure of a fresh sweet crunchy pea. Make selections this holiday that will showcase the simplicity of Raw and give your company a suprise with the new twist on traditional dishes, or add in a new dish like Matt Amsden’s cauliflower couscous, or fresh cranberry salad.
Tell me about your Raw Thanksgiving Menu.
How many times have you made Almond Milk and gone through the process in anticipation of that delicious fresh milk hitting your tongue? You love the milk, and the variations of chocolate and vanilla, spiced and plain. You would have it every day if it weren’t for the mess.
If you’re like me, everytime you make it, you think there has got to be a better way. The cheesecloth drawstring bags, a stocking or other variation of squeezing the milk through and almost milking it like a cow’s utter, just doesn’t appeal to me. It’s messy, unsanitary if you are serving it to guests and just plain impractical.
I’ve been looking for an alternative for months now and trying out different strainers laid on top of each other to press the almonds and release the milk in a cleaner manner. Without tooling a new product, I was at a loss. I mentioned it to a co-worker and she said four simple words “don’t reinvent the wheel”. I said I din’t have a wheel that would work and she brought to my attention something I had overlooked. The Frenchpress. I hate to admit what an amateur I am about coffee so I played it off like I knew exactly what she was talking about…for about two seconds, then I fessed up. I had no idea what a French Press was. When I got home I googled it and then went onto youtube and watched a video about making the perfect cup of coffee with a French Press. Finally, this was my answer! I love almond milk, but I don’t like the almond pulp mixed in. The Vitamix does a great job of pulverizing the almonds, but the milk is still too thick for my liking if I leave in the pulp. Besides, I like to make almond bars out of the remaining pulp.
Now that I have decided I want a French Press, I am seeing them everywhere. They appear to be the perfect device to use while doing a raw almond milk demo, and the guests won’t feel uncomfortable about drinking what you just squeezed out of a bag for them with your bare hands!
When I was at Matt & Angela Monarch’s RawUnion I picked up this wonderful Raw Dessert Book at the Raw Food World store. I’d been wanting to get this book since it first published a couple of months ago.
I am so happy to have it. I use it all the time since Desserts are my favorite part of being raw. There’s nothing like natural sweetness and knowing that what I’m putting into my body is fueling me rather than dragging me down and adding weight to my frame because my body can’t process it. Don’t get me wrong – traditional cakes and sweets are a hard habit to break when you’ve been raised on Ding Dongs and Twinkies. I really don’t have a craving for that stuff anymore. I wouldn’t be suprised if I tried it today and spit it right out. It just wouldn’t taste the same as I remember. I believe that eating whole food on a consistent basis changes your taste buds. Thank goodness for that!
Here is one of Ani’s yummy desserts. Chocolate-Cashew Butter Fudge
1 cup cashew butter
1/4 cup cacao powder
2 tablespoons mesquite powder
2 tablespoons agave
2 tablespoons liquid coconut oil
1 tablespoon cacao nibd
Combine the cashew butter, cacao powder, mesquite powder, agave syrup, and coconut oil in a large bowl. Mix well. Scoop into balls and place onto a tray. Top each piece with cacao nibs. Place into the refrigerator for a hour to firm.
This fudge is best enjoyed chilled. This is high in protein, rich in lysine, calcium, iron, zinc and potassium. Enjoy!
If you’ve begun a Raw Food/Living Food lifestyle, it’s normal to get excited about the way you are feeling as your body starts to change. When you become excited, of course you want to share your experience with others. If you’re a vegitarian as well, I have not doubt that nearly all of you have been asked “where do you get your protein?” I’ve heard this question over and over. In the beginning, I just said, I eat a lot of spinach, and it’s in my nuts and seeds, which it is. This “burning” question put me on a quest for a balaced protein that is easily digestable. I almost forgot about this one, but I found it in the back of my cupboard and suprisingly I haven’t opened this box since I went Raw.
My personal top two favorites for getting adequate protein are Hemp Nut Seeds and Quinoa (pronounced Keen-wah). The Hemp Nut seeds can be found in health food stores, Whole Foods, Lassens, etc. They are extremely versatile to the Raw Food way of life.
In addition to my number one choice, the lesser known runner up Quinoa is an ancient food that has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants.
The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains.
The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa’s protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa.
To easily add this back into my Raw world, I began rinsing, soaking and sprouting the tiny seeds. They can be tossed on salads, eaten with veggies, or added to a smoothie. Yes, that’s what I said. One the mornings that I’m in a hurry, I add everything to my smoothie. Of course I don’t add a lot of Quinoa because I don’t want a thick smoothie, but you get the point.
Keep it simple and keep it fast so you can get on with your day and stop stressing out. Living, Raw protein works very well for me and it will work for you too. So tell me…where do you get your protein?