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Tag Archives: Nuts

Something Else You Can Ferment

I’ve extolled the virtues of fermented foods on many occasion due to their beneficial enzymes that help our digestive systems function better. There are various foods that are readily available in fermented form and all cultures have them since in days gone by, it was an important process because there was no refrigeration and fermented foods keep longer. Many vegetables like in the German version, sauerkraut and the Korean version Kim Chee are fermentable. There are types of dill pickles that are fermented. Not all though so read your labels. Milk is fermentable into yogurt and kefir. Soy is fermented into Miso and Tempeh. BUT something you might not be aware of is that you can ferment nuts and seeds.

I discovered a product from a company called Spread Em. They make a variety of very nice nut cheeses that are fermented. I was a bit taken aback by the price tag of $9.00 for a small container but I guess when you consider the price of nuts, it’s understandable. The kind I bought was garlic and chive cashew cheese spread. So the idea is that it’s sort of like a cream cheese but no dairy and the added benefit of being fermented. I fell in love with it and then of course my mind went to making my own. My first batch turned out great and it made quite a lot. I love it spread on my raw dehydrated (no grain or gluten) flat bread with avocado, red onion and tomato:) Yummy!!! I’ll post another flatbread recipe here too but there’s a link for you to a sprouted buckwheat flat bread recipe.

So I guess you want to know how to make it now?? It’s easy.

Just so you know that you can use many kinds of nuts and seeds but make sure they are soaked not only because it’s required for them to ferment but to remove phytates. Examples are Macadamia, pine nuts, brazil nuts, almonds, walnuts, pecans, pumpkin seeds etc.

In this recipe I used cashews and sunflower seeds but feel free to interchange and make this your own recipe.

Fermented cheese

Cashew-Sunflower Fermented Nut Cheese PRINT

1 1/2 cups raw cashews, soak in filtered water 4 hours

1/2 cup raw sunflower seeds, soak 4 hours

1/2 cup of fermented vegetables like sauerkraut-get a good quality organic brand

2 T extra virgin coconut oil or olive oil

1 garlic clove

1 T nutritional yeast

1 T fresh squeezed lemon juice

1/2 tsp himalayan pink salt or sea salt

You can flavour this up more with fresh parsely, basil, dill or other herbs of your choosing to taste. Add fresh ground black pepper, capers, finely chopped olives, green onion or chives and so on. Other options…sesame oil, coconut aminos, miso, fresh ginger and the list goes on.

Toss everything in the Vitamix high speed blender (you can use a food processor but it won’t get as fine a texture). Add a very small amount of filtered water if you need to thin it a touch. Blend til smooth. Have ready sterilized jars and add your mixture to the jars but fill only 1/2 full  so it can expand while fermenting. Put lids on loosely. Let sit in a warm place for 1 1/2 days then refrigerate. It should keep a week to 10 days.

Herb and Onion Flatbread PRINT

1/3 c sundried tomatoes soaked in hot water for 10 mins.

1/3 c and 1/2 c golden flax seeds, do not soak

1/3 c pecans or walnuts, do not soak

1 1/4 c sunflower seeds, do not soak

3 medium zucchini, yellow or green, keep skin on

2 cloves garlic

1/2 red onion

1/3 c fresh basil

3/4 tsp dried oregano

3/4 tsp freshly ground pepper

3/4 tsp himalayan pink salt or sea salt

Line your dehydrator tray with a non stick paraflex sheet.

Grind 1/3 cup flax seeds.

Place nuts and sunflower seeds in food processor and grind. Place them in a bowl.

Shred two zucchini using shredding blade in the food processor. Add them to the bowel with nuts.

Using the blade in food processor, process third zucchini and all the rest of the ingredients except the whole flax then add to the nut bowl along with whole flax.

Mix well. Spread evenly over the lined dehydrator tray and score into rectangles, dehydrate for 12 hours then flip removing the liner. Dehydrate another 4 to 6 hours until crisp. If you like it extra thin, use two trays.

 

 

 

 

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Breakfast Alternatives-Think Raw!

Try This for Breakfast. It’s Alive! See the presentation.

One of the toughest meals of the day is breakfast. I mean really, what are the options for the average person? Many Americans have been brainwashed to think of breakfast as: Cold or hot cereal, eggs, pancakes, waffles, toast or bagels. Any of these carb laden foods complimented with processed breakfast meats like bacon, ham or sausage links is a sure-fire recipe for inflammation and fatigue. The problem is there just aren’t a lot of good breakfast food alternatives that promote a non-inflammatory life style.

Most people are shocked to learn that the average breakfast sandwich increases NF-Kappa B by 150% and it’s elevated for 3 to 4 hours. A simple breakfast sandwich can increase inflammation in your body by 150%. It’s no wonder people are tired and in chronic pain.

NF-kappa B is present in the cytosol of every cell; and when its inhibitors are disrupted by stress, diet, injury or a host of other factors, it migrates to the mitochondria where it literally affects genes and sets up a cascade of genetically induced inflammation. The word picture that best describes NF-kappa B would be that of an amplifier. NF-kappa B can ramp up or down existing levels of inflammation just like an amplifier can amplify existing voice or music levels.

So what should we eat for breakfast? To help us find the answer, let’s consider research done by Francis Pottenger between 1930 and 1950 on over 900 cats. He was evaluating the effects of adrenal extract on the cats; and as a result, his team did over 600 autopsies and extensive data collection. He found that when he would give raw food, either raw milk or raw meat to the cats, they would be vibrant, reproduce easily, have strong bones, engage in play and in short, exhibit health on whatever parameter was evaluated.

In older cats, inflammation and diseases of the gums was seldom seen. The calcium and phosphorous content of their femurs remained consistent and internal organs showed full development and normal function. Over their life spans, cats that were fed raw foods proved resistant to infections, to fleas and to various other parasites, and showed no signs of allergies.

When the cats were fed cooked food their health declined. The longer they were on cooked food the longer it took to recover. As cats raised on cooked food progressed through 2 or 3 generations their health declined proportionally.

Listen to what Dr. Pottenger says about the cooked food cats. “In the third generation, some of the bones become as soft as rubber. The cats developed heart problems, nearsightedness and farsightedness. They had under activity of the thyroid gland, infections of the kidney, liver, testes, ovaries and bladder. Other conditions included arthritis, inflammation of the joints and nervous system as well as paralysis and meningitis. The cats displayed vermin and intestinal parasites, skin lesions and allergies.”

Cooked food fed cats showed much more irritability, some females were even dangerous to handle. The males on the other hand were more docile, often to the point of being non-aggressive and their sex interest was slack or perverted.

Dr. Pottenger discussed several other animals and their genetic diets. Cows had healthier adrenal glands, chickens were stronger and had healthier eggs and guinea pigs had less skin and GI problems.

So here’s the point. We need to get more raw food in our diet. Raw foods have bio-available vitamins and minerals. Raw foods have enzymes in them to help digest our foods and enzymes that we need to sustain life. Raw food is ALIVE. There are essences in raw foods that science will probably NEVER understand Here’s a great raw food breakfast recipe that I enjoy and modify daily based on my taste buds. I call it:

Raw Almond Crunch

½ cup of raw almond

¼ cup of raw buckwheat groats*

¼ cup raw sunflower seeds

¼ cup raw pumpkin seeds.

Place the ingredients in a jar. Add two times as much water as the volume of seeds and soak overnight. This allows the seeds to begin to germinate. The next day, drain the water; rinse off the starch and add your favorite fruit, sweetener and milk substitute. I like coconut milk, dried cranberries or fresh berries.

*Buckwheat groats are not wheat and gluten sensitive people can eat them.

Another breakfast idea which I personally enjoy is to add 1 scoop of Biotics NitroGreens, 1 scoop of NutriClear and 3 scoops of Whey Protein Isolate in water. (Rice Protein Concentrate also an option.)

NitroGreens is an organic green drink with natural nitric oxide precursors. NitroGreens is loaded with alkalizing factors, antioxidants and chlorophyll.

NutriClear is a liver detox and gut healing formula. This breakfast is quick, easy and keeps my blood sugar stabile for hours. Here’s the recipe and additional breakfast alternative ideas. Breakfast Alternatives

As a culture we need to rethink breakfast and increase our amounts of raw foods. Check out more breakfast alternatives below. Email us to order NutriClear, Whey or Rice Protein, NitroGreens and more. Store.

 

 
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Posted by on April 14, 2012 in Breakfast

 

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