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ACTIVATED NUTS

Ever read an article talking about “activated nuts” and wondered what they were talking about? They are quite trendy and the term really only refers to the fact that the nuts have been soaked, resulting in sprouting, which releases their enzyme inhibitors. Phytic and oxalic acid are enzyme inhibitors which are added to nuts to prevent them from sprouting at inappropriate times, but also results in them being difficult to digest, which means that people who find they bloat after eating nuts should try activating them first. If the texture you are left with after soaking doesn’t appeal to you, then you can dehydrate them in a dehydrator, or bake them on a very low heat in your oven to regain their dry, crunchy texture. Herbs and spices can be added to make them more flavoursome.

ACTIVATED NUTS

400g whole nuts (try almonds, brazil nuts, macadamia nuts, hazelnuts, pecans, waluts, pistachio nuts or cashews). Suggested herbs and spices include sea salt, garlic salt, onion power, tamari or curry powder.

Place the nuts in a bowl, add enough filtered water to cover, then set aside to soak. The length of time you need to soak for will depend on the type of nut you use. The harder the nut, the longer the soaking time. Soak almonds for at least 12 hours, brazil nuts and macadamia nuts for 8 hours; pecans, walnuts and pistachio nuts for 4-6 hours; and cashews for 2-4 hours.

After soaking, the nuts will look nice and puffy, and may even start to show signs of sprouting.

Rinse the nuts under running water and pat dry. If you want to add flavor, now is the time to do it. Just shake a couple of teaspoons of whichever seasoning you like over the nuts and stir well.

To toast the nuts without damaging all those nutrients you’ve activated, dry them out using low heat – either in a dehydrator or on the lowest temperature in your oven, which is usually 50 degrees C. This will take anywhere from 6 – 24 hours, depending on the temperature you’re using. The nuts are done when they feel and taste dry.

Use the activated nuts as you would normally use toasted nuts. They can also be ground and used for baking. Store in an airtight container in the pantry for up to 3 months.


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Date posted: 2016-05-15 | Comments(0)


RAW XMAS PUDDING

I am a real fan of Peter Evans and his love of raw food so I did a search for what he had put together for a Xmas pudding – and wow, he didn’t disappoint me! I was so impressed that I decided to use it as this month’s recipe – thanks Pete. There is no cooking involved, except for heating the cocoa butter for a minute or two to form the frosting, if you want to garnish the pudding elegantly, and it can be thrown together in 30 minutes. It is paleo inspired being wheat, gluten, refined sugar, dairy and grain free. ENJOY!!

RAW XMAS PUDDING

Ingredients

60g dried figs

2 tbsp orange zest

50g flaxseed meal

2 tbsp dried sour cherries

1 tsp fresh ginger, grated

100g dried apricots

250g fresh dates, pitted

170g almond meal

1tsp vanilla extract

¼ tsp allspice

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ ground ginger

¼ cup orange juice

1 tbsp coconut oil

FROSTING

100g raw organic cacao butter, chopped

100ml coconut cream

40g maple syrup, good quality

METHOD

1. Line 8 small 5cm (2-inch) diameter dariole moulds or 50ml capacity small cups with plastic wrap.

2. Combine all the ingredients, except for the orange juice and the coconut oil, in a food processor and blend until the mixture forms into a crumb-like consistency. Remove from the food processor, place in a large mixing bowl and add the orange juice and coconut oil. Knead the mixture until it comes together into a large ball.

3. Divide the pudding mix into 8 portions and pack into the moulds firmly. Refrigerate for 15 minutes to firm. Remove from the moulds, peel off the plastic wrap and place on a tray.

4. Meanwhile, to make the frosting, place the cacao butter in a bowl over a saucepan of boiling water and stir until completely melted. Remove from the heat and then mix in the coconut cream and maple syrup until well combined. Cool at room temperature to thicken the frosting, stirring occasionally.

5. Spoon the frosting over the puddings and refrigerate for 10 to 15 minutes or until the frosting is firm.

6. Decorate the puddings with some fresh raspberries and serve.

Makes 8


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Date posted: 2015-11-22 | Comments(0)


ZUCCHINI & PEA SOUP

ZUCCHINI AND PEA SOUP

Ingredients

1 tbsp coconut oil

2 leeks, white and light green parts only, sliced

3 garlic cloves, chopped

4 large zucchini, diced

200g fresh or frozen peas

1.3 litres chicken stock

4 thyme sprigs, leaves picked and finely chopped

½ tsp freshly grated nutmeg

2 bay leaves

Sea salt and freshly ground pepper

Watercress, to serve

Chopped, toasted hazelnuts, to serve

Method

Place the coconut oil in a large saucepan and saute the leek and garlic over medium heat for a few minutes. Add the zucchini and cook for about 5 minutes. Add the peas and 500ml of the stock and bring to the boil. Reduce the heat and add the thyme, nutmeg, bay leaves and salt and pepper to taste. Cook for another 5 minutes, or until fragrant, then add the remaining stock and simmer for 30 minutes.

Remove the bay leaves and blend until smooth. To serve, top with some watercress and sprinkle with chopped, toasted hazelnuts.


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Date posted: 2015-11-15 | Comments(0)


GINGERBREAD MEN or COOKIES


This recipe is free of dairy products, wheat, yeast, corn, sugar, eggs, soy and nightshades and perfect for the special “little people” in our lives – just make them as a cookie if making them for the “big men” in your life.

GINGERBREAD MEN or COOKIES

Ingredients

½ cup brown rice flour

½ cup barley flour

¼ teaspoon bicarb soda

½ teaspoon cream of tartar

½ - 1 teaspoon ground ginger or 2 teaspoons carob powder

½ cup pecans ground till oily

1 tablespoon honey

1 tablespoon maple syrup

2 tablespoons orange juice

2 teaspoons grated orange rind

Method

Sift dry ingredients.

Rub in ground nuts.

Add honey, maple syrup, orange juice and orange rind.

Knead lightly and divide into halves.

Roll out thinly on a floured board. Cut into shapes

Place on a lightly greased tray and bake 15 – 20 mins in a moderate oven.

Makes about 2 dozen thinly rolled cookies or 5 x 13cm thick men.


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Date posted: 2015-11-15 | Comments(0)


CAULIFLOWER & QUINOA SALAD

Cauliflower is really making a comeback on the food scene as a versatile vegetable. Don’t just think of it as steamed and topped with white sauce, as it makes a great pizza “base” instead of using dough, and is great in salads. It also makes a great substitute for rice as it looks very similar when it has been blitzed a little in the food processor. Just a reminder also that all recipes on www.abcnaturopath.com.au are dairy free and gluten free. Enjoy.

CAULIFLOWER AND QUINOA SALAD

Ingredients

1 small (1kg) cauliflower, trimmed, cut into florets

3 cloves garlic, unpeeled

¼ cup (60ml) extra virgin olive oil

Sea salt and cracked black pepper

1 ½ cups (285G) cooked quinoa

1/3 cup (45g) hazelnuts, toasted and chopped

2 tablespoons currants

1 cup mint leaves

1 tablespoon lemon juice

2 teaspoons honey

Method

Place the quinoa in a medium saucepan with 3 cups of water over high heat and bring to the boil. Cover, reduce the heat to low and cook for 10 to 12 minutes or until the water has evaporated and the quinoa is soft. Remove from the heat and allow to stand, covered, for 5 minutes.

Preheat oven to 200C. Place the cauliflower and garlic on a large tray lined with non-stick baking paper. Drizzle with 2 tablespoons of the oil and sprinkle with the salt and pepper. Roast for 20 minutes or until the cauliflower is golden brown and cooked through.

Transfer to a large bowl and add the quinoa, hazelnuts, currants and mint and toss to combine. Place the lemon juice, honey and remaining oil in a small bowl and whisk to combine. Drizzle over the salad to serve.

Serves 4.


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Date posted: 2015-11-15 | Comments(0)


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