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!