I’ve been really in to my nut and seed milks recently. Not sure if it’s a change in the season (it’s started to get a bit more baltic round here) or whether I just fancied a change but every morning has been experiment-central with different nuts and seeds.
This morning was a yumbo sesame seed milk (1 cup seeds (soaked overnight): 3 cups water – blended and strained through a nut mylk bag) which I blended with 2 handfuls of raspberries and strawberries plus 1 tbsp palm coconut palm sugar. I’m trying out the palm coconut sugar instead of my usual xylitol (both are low GI) but thinking I prefer xylitol for a sharper sweeter taste.
Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fibre. Sesame seeds contain two unique substances: sesamin and sesamolin which have been shown to have a cholesterol-lowering effect and to prevent high blood pressure and increase vitamin E supplies. Sesamin has also been found to protect the liver from oxidative damage.
CALCIYUMMY and a much better source of calcium than rancid pasteurized, homogenized, growth-hormone filled corn eating cow liquid 🙂 You can get some fabby raw milk these days that is not pasteurized, homogenized and comes from happy cows that eat GRASS (that stuff they’re supposed to eat) and is also orgasmically organic. You can get it here if you want to 🙂 Illegal for farmers to produce in Scotland if you can believe. www.ridiculous.com/totally
See we’re all told that calcium is what is needed for strong bones and teeth and the dairy industry readily promotes milk as the answer. However, calcium can’t act alone in the body. It needs magnesium. Without magnesium, calcium cannot be properly used or absorbed by the body. These two minerals are so critical to many functions in the body that not having enough magnesium—and an excess of calcium—can cause serious health complications. Unfortunately a lot of people are wandering around deficient in magnesium largely due to processed, refined and convenience/junk foods.
My other fave milks recently are hemp milk – just can’t get enough of it – and almond & brazil nut milk (seleniumtastic). I soak about a 3/4 cup of almonds and 7 brazil nuts (that’s about your RDA for selenium) in water overnight and BINGO in the morning they’re ready to rock. I blended the almond&brazil milk with strawbs, rasps, blueberries and purple corn and then soaked 4tbsp of chia seeds in that for about 2 hours. The chia absorbed all the milk and turned in to a thicky pudding which I then topped with blueberries and some hemp milk (2tbsp hemp seeds unhulled with 1/2 litre of water and some xylitol). It was BLOODY FANTASTIC
Anyway yeah gotta love your nut and seed milks for MAXIMO PARK nutrition.
Got the Glasgow Raw Food Potluck tonight at Grassroots. I’m making chocolate curry 🙂 Cannae wait…
This blog was written by Raw Food Scotland's previous owner, Emma Calvert. You can reach her at her new website, https://missmanifestation.com/