I just can’t get enough of my nut milks these days. My fave fave fave just now is almond, brazil & hemp seed! Something about the combination of those nuts and seed makes my body do a little song and dance every time 🙂
always soak your nuts baby
Soak overnight and then blend (about 1 cup of the mix of nuts/seed) with 3 cups water and strain through nut milk bag to make the milk. Today I added 1 tbsp maca (which I found at the back of the cupboard yesterday during a declutter sesh – bonus), 1 tbsp lucuma, 1 tbsp carob and 1 tsp xylitol to the milk to make a yummy superpower smoothie.
I find it so synchronous that I found the maca as I’ve been feeling drawn towards it for a few days now and figured I’d need to order some more. The universe is a bloody marvel sometimes…actually always 🙂 So what the heckers is maca? Well, I’m glad you asked. Maca is used as a root vegetable and medicinal herb and comes all the way from the Andes of Bolivia and Peru. Maca is dubbed “Peruvian ginseng” because it is used as a folk remedy to increase stamina, energy, and sexual function. According to folklore, ancient Incan warriors took maca before going off to battle to make them physically strong. However, they were later prohibited from taking it, in order to protect conquered women from their heightened libidos. One study looked at the effect of 4 months treatment with maca tablets on semen quality in nine adult men. Treatment with maca resulted in increased seminal volume, sperm count, and sperm motility. Well there you go, some lovely sperm talk for a Sunday afternoon 🙂 How apt that I enjoyed it with nut milk…ho ho ho!
dis is maca man
It went down (errr) a treat with a lovely raw intent choc bar my lovely friend Anneliese got for me (from Sainsburys I think!). I definitely highly recommend maca for it’s adaptogenic properties. It can help the body to adapt to any stresses put upon it by helping the body to regulate itself naturally. Lovely and marvellous.
I also use the almond, brazil and hemp milk to make yummy choc chia pudding which is my favourite dinner-time treat these days. I KNOW this looks like runny poo in a bowl but it is so delicious I could eat it for the rest of time… I usually drop a whole punnet of blueberries and some strawberries in it and it is www.amazing.com/truly
1-2 cups of milk (as above), blend with 1 tbsp choc powder, 1 tsp xylitol (or coconut nectar), 1/2tsp vanilla powder and then add this to a bowl and stir in 3 tbsp chia seeds. leave to soak for an hour or two. You can make it less sludgey by adding more milk/less chia. I made a superfood version by adding in 1/2 tsp reishi and 1/2 tsp crystal manna to the pud and mixing in well.
chialeader
Oh yes, I’ve been heavy on the buckwheat porridges too and made this yummy choc porridge using 1 cup buckwheat soaked overnight and food processing with 1 tsp choc (or carob) powder, 1/2 tsp vanilla, 1 tbsp coconut nectar and 1/2 cup nut milk (optional, you can use water). Then sprinkle dinkle bee pollen on top for super charged breakkie!
porridge avec bzzzz
I’ve realised there’s a lot of breakfasty type dishes on the blog of late. What’s that all about? The reason is I’ve really been eating this way more or less throughout the day with a few exceptions (and errr, plenty raw cake tsk). I go through phases of eating ‘normal’ type raw dinners like veggie dishes, salads and such but lately I’ve been more drawn towards simple puddingy stuff so just in case you were wondering, that’s pretty much the reason why…ok that’s boring.
What else? There’s only one place left on my day-time raw food course starting at Strathclyde Uni in Glasgow on 4th October and I believe 5 places left for the evening class so if you (or someone you know) might be interested then check out the prospectus here I’m very excited, still need to put some bits and bobs together on what I’m going to demo and talk about.
This Wednesday is the Glasgow Raw Food Group’s Raw CHOCOLATE party bonanza party party. The ah-mazing Sarah at Grassroots is hosting and check out this delish menu fit for the chocolate gods and goddessesssssssss themselvessss…
- mexi-live margaritas
- warm spiced vanilla cacao
- hemp cacao ravoil
- chocolate burritos
- raspberry parfait, vanilla bean cream, dark chocolate sauce and coconut brittle
- chocolate cookie with vanilla bean cream
- Crack cake part 2 – Chocolate cake with chilli and lime
Goldfrapp – Ooh la la
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THE AZTECS CALLED IT RUNNING FOOD!
The Tarahumara Indians are an ancient tribe of super athletes that live in the Copper Canyon. Tarahumaran Indian Cirildo Chacarito showed up to a 100 mile Ultra Marathon over 30 minutes late. Cirildo wore his native garb including Hurache Sandals made from the tread of a tire and leather straps. He looked completely out of place amidst these world class Ultra Marathoners.
The unlikely contender won the race 37 minutes ahead of the 2nd place finisher. To top it off, Cirildo was 52 years old!
The Media swarmed around Cirildo and asked how he could run such an amazing race. Cirildo said it was the chia seed that gave him all his strength and endurance.
The Aztecs discovered chia and called it “Running Food”. Running Food Chia Flour is Micro-Milled™ Chia seed and is the healthiest raw whole food on planet earth! Running Food Micro-Milled™ Chia is a potent nutritional product. 8 X more Omegas than Salmon, 25% More Dietary Fiber the Flax Seed, 15 X More Magnesium Than Broccoli, 6 X More Calcium Than Milk, 30% more Antioxidants than Blueberries. It makes gluten free baking awesome!. The products are made at a Green + manufacturing plant, that is Gluten Free Certified and Kosher. The use 100% renewable sources of energy (solar, wind, water). We also have: Running Food Energy Bars, Chia Oil Softgels, Granola, Cereal,Pancake Mix, Blueberry Muffin Mix and more!!!! Check out the testimonials on their site – incredible! http://www.runningfood.com 315-685-2310 main ph.
LOL at the runny poo in a bowl Em-sicle! have been inventing some more delights of my own re:brekkie too. I wish i could eat puddings all day long, raw pudding ROCK! Ros x