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Raw Almond Yogurt

January 24, 2013
raw-almond-yogurt

I returned yesterday from my holiday in America. It was a time of catching up with family and old friends and exploring a city that I called home for many years. I kept myself busy by going to art museums and the science center, bowling, the cinema, holding giggly babies, cooking for the family, playing games, going on long drives and even longer walks. It was a fun few weeks to say the least. Though I’m pretty jet-lagged from my travels, I have a recipe to share with you today.

As part of the Fabulous Fermentation Week, my two food blogging friends, Elenore from Earthsprout and Sarah from My New Roots, sent an email asking me to participate. I jumped with joy for the opportunity to work with these two lovely ladies. I want to celebrate Elenore and Sarah’s wonderful effort to spread the word about the great benefits of fermentation with some raw almond yogurt.

Probiotics are getting a big publicity boost in mainstream media these days. They have always been good for us, but now people seem to be talking about them more, which is a good thing. Acidophilus provides the health benefits of fermentation, the largest of which is the introduction of probiotics into our system. A balance of good bacteria is necessary for optimal immune system functioning and intestinal health. In addition, fermented foods aid our bodies in absorbing vitamins (particularly vitamins C and B12), minerals and omega-3 fatty acids from food.

Probiotics are good to have in the morning, when your body will absorb them more readily. That makes this yogurt a great breakfast. Try adding fruits such as kiwi, pineapple, banana, peaches or fresh berries. I tried mine with a sprinkle of cacao nibs and hemp seeds. Delicious.

raw-yogurt

Raw Almond Yogurt

Vegan, Raw & Gluten-free

Makes about 2 cups

Ingredients:

  • 1 cup raw almonds, soaked in distilled water for 24 hours
  • 2 cups coconut water (or distilled water)
  • 1 Tbsp. maple syrup or honey
  • 1/2 tsp. probiotic powder (or the content of 3 probiotic capsules)

Directions:

  1. First, soak your raw almonds in water for 24 hours. Soaking the nuts will activate the dormant enzymes and release the nutrients. It also makes it easier to break them down in the blender.
  2. Add soaked almonds, coconut water (or distilled water), sweetener and probiotics to a high speed blender and blend until smooth.
  3. Next, using a fine mesh strainer or nut milk bag, strain the liquid into a glass bowl.  This will remove fibers and almond skins and will help achieve a creamy texture.
  4. Cover the glass bowl with a paper towel or clean dish towel and let sit at room temperature for 6-8 hours. This will allow the probiotics to proliferate and thicken the yogurt.
  5. Serve immediately or slightly chilled. Store covered in the fridge for up to a week.

 

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Sprouting 101

July 31, 2012
sprouting-101

When we think of sprouting, most people think of alfalfa sprouts. What most people don’t realize is that you can sprout any truly raw seed, nut and/or grain or legume. You don’t have to be a health nut (no pun intended) or a raw foodist to be a sprouter. I began my adventures in sprouting this spring and it has turned into a real obsession in our house. I’ve sprouted chickpeas, lentils, mung beans and alfalfa so far. We can’t get enough of them.

Sprouts are a miracle food. Sprouts can be grown any time of the year, without soil, maturing in three to five days even without sunshine and rival almost any food in nutrition value. Sprouts will grow year-round in any climate with very little effort to provide vital, organic, locally grown produce (as local as your own kitchen!).

Sprouts are seeds, nuts, beans, or gains that have been germinated with water. This initiates the growth process. Sprouting transforms seeds from a dry, dormant storehouse of nutrition into a wealth of bioavailable vitamins, minerals, and protein that is rich in enzymes for easy digestion. Sprouts are abundant in all essential amino acids (the building blocks of protein), vitamins, minerals, chlorophyll, and enzymes. Sprouts are perhaps the most vital of all fresh foods. Sprouting actually increases the nutritional value of foods. A seed contains more concentrated nutrition that the plant on which it grew. As a plant matures, energy is collected and focused into producing a seed for reproduction. The seed is the storehouse of essential energy. When the seed is germinated, the potential energy is awakened and the complex concentration of energy is broken down into a simpler, more available state. which is easier to digest.

sprout-dish

Sprouts are nutritional powerhouses. Any means of incorporating and munching sprouts on a regular basis is a champion of choices. They can be put into salads, breads, used in soup… or eatten as is.

Equipment for sprouting:

  • Glass jar with a wide mouth
  • 1 piece of screen or mesh
  • 1 rubber band (to secure the screen or mesh)
  • Fresh water
  • Seed, nut, bean, or grain of choice

How to make sprouts

Use one part seed to at least three parts water. Soak in a wide-mouth jar. All measurements below yield one quart of ready sprouts. Half-gallon or larger jars are more convenient.

Seed                                      Soak time            Days to sprout

2 Tbsp. alfalfa                      6 hours                      5-6 days

½ cup lentils                        8 hours                     3 days

½ cup mung beans             8 hours                     3-5 days

1 cup wheat or rye               12 hours                   3 days

1 cup garbanzo beans         12 hours                   3-5 days

2 cups sunflower seeds      12 hours                   2 days

sprouting-progress

Directions:

  1. Cover the mouth of the jar with a plastic or stainless steel sprouting screen or cheesecloth, which is tied on or secured with a rubber band (I use a sprouting jar). After soaking seeds, drain well and keep in a warm dark place.
  2. Rinse twice a day, ideally morning and evening. Keep jar tilted mouth down for better drainage.
  3. After a few days you will notice nice little sprouts appearing. Once ready, they can be refrigerated. They keep up to one week in a plastic bag or covered glass jar.

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