A Little Bit 'O Almond by Your Side: Why You WANT to Soak Your Almonds!

My Almond Notes:

Almonds [Organic, Raw] are a staple in my diet. They are easy to grab 'n go, they travel well, they are packed with nutrition. If eaten [properly] they can be an amazing source of nutrition. I survived on them (quite literally -being gluten free and not being able to eat crackers during the first trimester of my pregnancy, I ate almonds allllll day; and being in full time school until the end of my pregnancy, almonds kept me sane in long lectures). Almonds are so high in nutrition and are one of the greatest energy sources during pregnancy -trust me! They provide excellent nourishment for both you and baby... eat up!

Almonds have one of the highest protein concentrations ounce for ounce than any other food. Sixteen times more protein per milligram than any other protein source. Digestion in your body is set according to the first foods you put int your mouth in the morning. Eating protein first lets the pancreas know how much protease to release for proper digestion. Eating carbohydrates before protein gives the pancreas an inaccurate account of how much protease to have available to process the food as it travels down the intestines. *

This is why first thing in the morning I eat 11-12 soaked almonds. I soak them in purified water overnight at least, sometimes longer (never soak more than 72 hours). Soaking the almonds in purified water releases the nitrogen, which when digested will set the full strength of hydrochloric acid in your stomach for a day of optimal protein digestion.

Almonds are covered in toxic enzyme-inhibiting substances (for their own survival) which is not really beneficial to us. Soaking the almonds overnight (at least 6 hours, no longer than 72 hours) removes these toxic enzyme inhibitors so that the enzymes secreted during digestion can do their job. Phytic acid (can inhibit some absorption of minerals) is reduced. You can see the debris in the water from these soaked almonds:

These almonds are raw, organic almonds... you should see the almonds I bought once that were non-organic. I soaked them overnight, and you literally could not see through the water. It was murky and there was an overwhelming amount of gross debris. Triple the amount in the ones I have pictured here. Moral of the story? Buy organic and soak overnight! You'll love the benefits.

Namaste,

*(Yes, No, Maybe, Chronobiotic Nutrition by Marcella Vonn Harting and G.I. "Atom" Bergstrom )

Recipes: Ridiculously Delicious Caramelized Onion, Sweet Golden Beet & Kale Salad

I made this for dinner last night... it was ridiculously delicious :)

Caramelized Onion, Sweet Golden Beet & Kale Salad
(Serves 6)

2 Heads of Organic Rainbow Kale (or your choice of Kale, coarsely chopped)

1 Large Organic Sweet Onion (coarsely chopped)

2 Organic Golden Beets (this is really good with red beets as well if you can’t find golden)

1 Tbsp. Organic Coconut Oil

¼ C. Bragg’s Liquid Aminos

20-30 Drops Liquid Stevia (or add a couple drops at a time, tasting as you go; stevia and liquid aminos are my standard mixture for a “teriyaki” type of flavored sauce in all my cooking)

Ground Pepper to taste

It’s a good idea to cook the beats prior in the day in a Crockpot (or oven), on high with a little bit of water for 2 hours or so, depending on if you halve or quarter them. Keep testing for softness with a fork. Gently heat coconut oil in a large sauté pan over medium heat. Add chopped onion and sauté until caramelized, about 10-15 minutes. Do not add salt. Add beats (diced into large chunks) until they warm, then add the kale, sautéing and stirring constantly for about 5 minutes, then remove from heat and cover to let the kale steam for another 5 minutes or so. Grind a bit of pepper on top, and there you have it. Simple, easy, and ridiculously delicious! A great compliment to a salmon dish, or even chicken… it is also delicious as its own meal (vegans) served over organic brown rice.

Namaste,

Recipes: Grain-Free 'Almond Joy!' Cookies

This fabulous recipe is from one of my favorite blogs:

http://www.lauraschmittne.com/2010/02/almond-flour-cookies-gluten-free-dairy.html and these cookies are dairy and gluten free... and could be vegan, although I did not make them that way. Check out Laura's blog for more great recipes. I've modified this recipe to my liking, and to make the cookies a little bit more moist and chewy. I found the originals to be a bit dry.

They are protein packed, superfood packed, and even though they are a sweet treat, they are great to grab for an on-the-go snack that is good for you and will keep you satisfied.

2 1/2 Cups Organic Almond Flour (the last 1/2 cup you can also sub Coconut Flour)

1/2 Cup Organic Medium Shredded Coconut (or more Coconut Flour)

1/2 Cup Organic Raw Almond Butter (or Organic Peanut Butter is yummy too!)

1 Cup Dark Chocolate Chips (you can also make your own Raw Chocolate and break into pieces!)

1/4 Cup Organic Coconut Oil

1/2 Cup Organic Honey, or Grade B Maple Syrup

1 tsp. Organic/Gluten Free Vanilla

1/2 tsp. Baking Soda

1/2 tsp. Sea Salt

1 Organic Egg (for vegan you can sub 1 Tbsp. milled flax seed with 3 Tbsp. hot water; this = 1 egg)

(I've done this recipe also with adding a 1/2 Cup Organic Applesauce to make them even more moist and tasty!)

Mix all ingredients into a bowl, spoon into balls and press down with a fork or spoon. Bake at 325 degrees for 12-17 minutes (15 minutes usually does the trick) and ENJOY!!!

Namaste,