• Contact TSL
  • The TSL Recipe Vault
  • TSL’s Greatest Hits!
  • Who am I?

This Sydney Life

~ Mostly Recipes & Musings on Health

This Sydney Life

Tag Archives: Activated Almonds

AWESOME Almond Milk

01 Wednesday Oct 2014

Posted by Joanna in Food, Nutrition

≈ 9 Comments

Tags

Activated Almonds, AIP Reintroduction, Almond Milk, Almonds, Autoimmune Protocol, Dairy Free, Homemade Almond Milk, Nuts, Paleo, Sugar free

TSL Almond Milk

(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.

The reintroduction stage of my autoimmune protocol adventure has finally arrived. That means I have started reintroducing foods that have previously been excluded. This is managed in a very systematic way – one food at a time, starting with things that are least likely to cause a problem (or that I miss the most!). I’m keeping a food journal and recording any unusual symptoms or changes in mood. Honestly? – it’s actually proving to be more work that strict AIP!

I love nuts. I’m for nuts. I am nuts. (Penn Jillette, ‘God, No!: Signs You May Already Be an Atheist and Other Magical Tales’)

The very first official thing I reintroduced, after adding a little fruit back into my food regime, were seeds. I had some of my Nut-Free Granola Crunch. When this didn’t appear to cause any reaction, seeds were pretty swiftly followed by almonds. Activated ones, no less.  And then, I added activated cashews and macadamias. Then activated pistachios and hazelnuts. I have yet to get to brazils or pecans – activated or otherwise. But, given the results of my early experiments with nuts, I’m not anticipating any issues. [insert smiley face here]

Don’t know about activated nuts?

TSL Activated Nuts

Activated Nuts TSL-Style
(Image by TSL)

All nuts contain pesky things called enzyme inhibitors. Enzyme inhibitors act by binding to enzymes and decreasing or blocking them. In nature, enzyme inhibitors are of benefit to the humble nut – they prevent the nuts from prematurely sprouting. But, they can also act on our digestive enzymes, stopping their proper digestion and absorption. Especially important to consider when you have been working to fix your gut health!

Nuts and seeds also contain small amounts of phytic acid, which our digestive system can’t break down. Eating large amounts of raw nuts puts a huge strain on our digestive system. Phytic acid also reacts with many essential minerals, such as calcium, magnesium, copper, iron and especially zinc, and stops their absorption in your intestines.

Soaking – or activating – your nuts (and seeds) before you eat them neutralises the enzyme inhibitors that are present, and starts the production of many beneficial enzymes. As they soak, the enzymes, lactobacilli and other helpful organisms break down and neutralise the phytic acid.

If you’d like to know more, Sally Fallon talks extensively about activating nuts in her book Nourishing Traditions. An invaluable resource.

So, why am I making almond milk?

Almond milk is a great alternative to dairy milk.

The main reason I’m experimenting with almond milk is that I suspect I may have an issue with dairy (although I’m hoping that I’m mistaken), so I’m not reintroducing that back into my diet just yet. Call me ‘chicken’…

Also, my homemade almond milk has 3 ingredients – almonds, vanilla essence and water. That’s it.

And, it’s ridiculously easy to make.

TSL Soaked Almonds

Soaked almonds waiting to be made into almond milk…
(Image by TSL)

Aside from the cost, commercial almond milks are full of other additives.

Here’s an example:

Sanitarium list the following ingredients in their So Good almond milk: Filtered water, cane sugar, almonds (2.5%), mineral salts (tricalcium phosphate, sodium bicarbonate), natural flavours, emulsifier (lecithin), salt, vegetable gum (carrageenan).

Did you notice it has more cane sugar than actual almonds? And that’s before you add in the lecithin and carrageenan.

“What in god’s name happened to your nuts?”
“They met a jet-powered water hose.”
He grimaced.
“They’re already healing.”
A rare glint of amusement lit Lawrence’s eyes. “You have balls of steel.”
“You have inappropriate humour.”
(Dianna Hardy, ‘Releasing The Wolf‘)

And, if you’d like to learn more about different types of nut milk, The Raw Food Kitchen conveniently has a great post on this very subject. Saves me writing one!

AWESOME Almond Milk

  • Servings: depends on your appetite! (makes about 2 1/2 cups)
  • Time: 30 minutes + overnight soaking
  • Difficulty: ridiculously easy
  • Print

TSL Almond Milk

Ingredients:

1 x cup almonds
1 x teaspoon vanilla extract
2 x cups filtered water + water for soaking

You will also need a nut bag or cheesecloth for straining.

Method:

1. Pop your almonds in a small bowl and cover with filtered water. Leave to soak overnight.

2. Pour your soaked almonds into a sieve or colander and rinse thoroughly.

3. Pop your almonds into your blender (the higher powered your blender, the creamier your almond milk will be). Add your vanilla essence and 2 cups of filtered water. Blend on high for at least 90 seconds.

4. Strain your almond milk through your nut bag or cheesecloth. Take your time. You’ll get a good arm work out and the more patient you are, the creamier the milk will be. Set aside almond meal for adding to smoothies, thickening sauces or even drying into meal if you’re feeling adventurous, otherwise discard. 

5. Your almond milk is now ready to serve. It will last about 5 days in the fridge.

Serving suggestions: – can be substituted for any recipe you would use with dairy milk.

E N J O Y !

In my next post, I’ll tell you about the REAL reason I was so keen to experiment with almond milk…

Pete Evans and His SERIOUSLY GOOD Bliss Balls…

24 Thursday Oct 2013

Posted by Joanna in Australia, Food

≈ 8 Comments

Tags

Activated Almonds, Alexx Stuart, Australia, Bliss Ball, Bliss Balls Recipe, Cook, Dairy Free, food, Food is Medicine, Gluten Free, Health, Healthy Snack Recipe, Manu Feildel, Mindd Foundation, Pete Evans, Real Food, Recipe, Teresa Cutter

Pete Evans and his activated almonds

Pete Evans – Famous for eating activated almonds
(Image from here)

Pete Evans gets A LOT of air time here in Australia.

Unsurprising, really. He’s published seven cookbooks, and apparently there’s another on the way. He’s both a chef and restaurateur. He and his good mate Manu Feildel front the popular ‘My Kitchen Rules’ show on the telly. He is an ambassador for healthy foodie brand Sumo Salad. Apparently, he has just launched a home fermentation and culturing kit to make real sauerkraut, kimchi and kefir (which I will have to check out).

AND, of course, this year he famously made headlines after his ‘My Day on a Plate’ contribution to ‘Sunday Life’ magazine went viral when he listed activated almonds as part of his über-healthy diet.

The thing is, while I might not be the kind of girl who watches ‘My Kitchen Rules’ or frequents the food halls where I imagine Sumo Salad sets up shop, I do like the healthy food message that Pete Evans espouses – activated almonds* and all.

And, on top of all of it – he looks so damned healthy! Admit it – the man has a permanent glow on…

Food is Medicine

Pete Evans for Food is Medicine through the Mindd Foundation
(Image from here)

Logical then, that the Mindd Foundation chose Pete to front the banner for their upcoming seminar on Food is Medicine.

If you’re interested in health, nutrition and food as medicine (and you’re in Sydney on Saturday!), then I reckon you should check this out. Clearly, Pete will be there doing some health food demos. But, so will Teresa Cutter (of the Healthy Chef) talking about meals that support digestion; Alexx Stuart (of Real Food and Low Tox Living) explaining the many uses of bone broth; and, many more from the local real food movement.

In an effort to get in the mood for Saturday, when I saw a recipe Pete posted AND also that I had all the ingredients to hand**, I headed straight to the kitchen to whip up some Buzz (Bliss) Balls.

I’m taking Pete at his word, and sharing his Bliss Ball recipe. They tick all the boxes – they’re healthy, easy-peasey to make, and they taste great.

Cook with balls, love and laughter. (Pete Evans)

Pete Evans' Buzz Balls (Image by TSL)

Pete Evans’ Buzz Balls
(Image by TSL)

Pete Evans’ Buzz Balls (aka Bliss Balls)

1/4 cup of unhulled Tahini
2 tablespoons of Pure Organic Maple Syrup (Pete called for 3, but that was just too much for me!)
1/4 cup of buckinis (activated buckwheat)
1/2 cup of macadamias
1/2 cup of almonds
1/2 cup of dried organic apricots, finely chopped
1/4 cup of desiccated coconut
3 tablespoons of extra virgin coconut oil
filtered water to get the consistency right if it’s too dry to roll
extra desiccated coconut for rolling

Bung all the ingredients into your food processor and pulse until you reach your desired consistency. If the mixture is too dry to roll add a little filtered water, or if it’s too wet add extra desiccated coconut. Shape into balls and roll in coconut. I used a table-spoon and got 15 balls.

Allow the balls to set in the fridge for 30 minutes before you munch on them.

If you’d like to learn more about the Mindd Foundation Food is Medicine Seminar on this Saturday, check out their website here.

*If you’re wondering, activated nuts are soaked in water to force germination. The theory goes that the sprouted nut activates its digestive enzymes, making it easier to digest and better for you.

**do not ask me why I had activated buckwheat in my pantry – I might end up trending on twitter…

Recent Posts

  • The End of an Era and a New Beginning…
  • ‘He Won’t Know It’s Paleo’ – a Review
  • The Shame of Hidradenitis Suppurativa
  • Lip-Smackingly Good Lemon Ice Cream (AIP Friendly)
  • The Other Side of Family Time at Casa TSL…
  • Family Time at Casa TSL
  • Things Julia Child has Taught Me (That Have Nothing to do With the Art of French Cookery!)
  • Could You Have Pyrrole Disorder?
  • Easter Inspiration Recipe Round Up
  • The GREAT Sydney AIP Resource Page

Enter your email address to follow This Sydney Life. You'll receive notifications of new posts straight to your inbox...

Like TSL on Facebook! Go on… She’s finally got around to signing up!

Like TSL on Facebook! Go on… She’s finally got around to signing up!

Categories

  • Art
  • Australia
  • Book Review
  • Culture
  • Design
  • Dogs
  • export
  • Fashion
  • Food
  • Haberdashery
  • Health
  • New Zealand
  • Nutrition
  • Performance
  • Random Stuff
  • Retail
  • Sides & Sauces
  • Soup
  • Sweets
  • Sydney
  • The Main Event
  • Travel

Top Posts & Pages from TSL

  • Luke Mangan's SERIOUSLY GOOD Osso Bucco
  • Squint and you'll miss it...
  • The End of an Era and a New Beginning...
  • DIY Macramé Kit by TMOD
  • Jess Brown Plays With Beautiful Dolls...
  • Sophie Digard & Her Creative Crochet
  • Jamin Puech of Paris - Not Just Any Old Handbag
  • Pete Evans and His SERIOUSLY GOOD Bliss Balls...

Archives

  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012

Top Rated

Blog at WordPress.com.

  • Follow Following
    • This Sydney Life
    • Join 40 other followers
    • Already have a WordPress.com account? Log in now.
    • This Sydney Life
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...