Going Nutty for Almond Milk!

Making my own was easy peasy!

Some things are worth the effort to make from scratch. I've been learning that lesson for years. I was delighted that this was one recipe that didn't take a lot of time and was an easy clean-up. It won't last nearly as long in the fridge, but hey, that's probably a good sign. Makes me think of the McFrenchFry: If it doesn't spoil, don't eat it!

For the last six months, most dairy products (except plain yoghurt) have escaped my lips. I don't really miss the cheese or the sinus congestion and headaches that came with it, but my cow's milk habit needed  a comparable replacement.

At first I tried soy milk, and during my elimination diet I discovered that soy milk and I do not really get along well anyway. Then there's the soy controversy and GMO issues to consider too. (Read Why Soy Milk is Not for Boys or Girls).

I soon discovered almond milk, a superior nutritional choice (see discussion below), which I purchased on a regular basis. After many months, I wondered if I could make my own for less (less money spent and less additives), so  a few weeks ago I decided to try it. The results? Yum!

A chocolatey version

You'll need: 

• A high-powered blender
• A nut milk bag (I purchased mine at Amazon.com)
• To soak your almonds overnight

Ingredients:

• 1 cup soaked raw almonds (cover in water overnight and drain)
• 3 cups filtered water
• 2-3 Tbs sweetener (agave, honey, pinch of stevia, or 2 dates, etc.—I use sweet granulated coconut nectar)
• 1/8 tsp. sea salt
• 1/2 tsp. vanilla (optional)

 Squeezing out the milk

Blend the 3 cups of water and almonds until smooth. Over a large bowl, pour blended contents into a nut bag and tie the top. Strain the mixture and squeeze the milk through the bag, by using both hands, until all the milk has drained. Save the remaining pulp to use in a cooky or another recipe. (It will freeze well). Return the milk to the blender and add your sweetener, salt, vanilla or other desired flavorings and blend for about 15 seconds. Pour into a glass container and refrigerate; raw almond milk will keep for four days.

Options: I made chocolate almond milk by adding 3 Tbs. of raw cocoa powder, but it required a bit more sweetener. Try adding nutmeg, cinnamon, cloves, or allspice.

Save the remaining almond pulp for macaroons!

What's so superior about almond milk?

Cow's milk is for calves, not humans! It does seem that a lot of people have problems digesting it. Perhaps that's because of pasteurization though. There are some raw milk studies and books written that claim some amazing things, so I'd leave it up to you to investigate. Then there are articles and books about the dangers of milk too. Kind of  two sides to everything I am finding. But . . .

Almond milk is a delicious, creamy dairy substitute and easy on the digestive system. It has a comparable amount of calcium to cow's milk, is high in protein, and it leaves an alkaline ash in the body (as opposed to the acid ash of cow's milk which actually causes weak bones), and it does not cause the lactose intolerance and allergic responses of cow's milk. (read Mad Over Milk). It contains vitamin E, potassium, copper, and magnesium. An 8 oz glass is approximately only 70 calories, lower than dairy milk, containing no saturated fats. You won't find  residual steroids or hormones as you might in store-bought milk. And I think it tastes just as good and better than soy or coconut or rice milks. Besides, I'm enjoying knowing that when I make it myself, I'm getting the healthiest choice available!

Uh-oh! A Double Batch was almost too much. 

One-and-a-half recipe was perfect.

Enjoy your homemade almond milk! I'll probably experiment with different nuts, and as you know, nuts are high priced these days. Buy them in bulk and look for the bargains.

Raw Birthday Pies and No-Bake Munchies

Healthier, Chocolate-topped No-bake Munchies

When you want to eat healthy—no white sugar with a heaping helping of enzymes in your food, what do you make for birthdays? What do you make for special occasion treats or for when company comes?

We had a tradition of making Birthday Pies for many years, after the standard box-mix cake and sugary icing got too boring. Most often it was an ice cream pie with fruit and a cookie crust with homemade whipped cream for the topping and some chocolate candy decorations on top.


So, what raw pies did I make for Jeremie's birthday this year? Blueberry Cheesecake and Apple Pie . . . delicious! We did not miss the sugary cakes or pies from year's past.

This Non-dairy Blueberry Cheesecake recipe is one I mentioned in a previous post and made in our raw foods prep class. This time I made my own. We ate half over the course of a week, and I cut the other half into small wedges that I froze, for a nice little treat when we want it! 

 First, I made the nut crusts.

Soaked cashews, blueberries and other ingredients are ready to blend. 

Be careful—it's thick!

Raw Blueberry Cheesecake—a rich birthday treat!

Here's a raw version of Mom's Famous Apple Pie that really delights the taste buds. This Raw Apple Pie recipe is similar to mine, though I left chunky sliced apples to mix into the main apple mixture base. Yum.

Raw Apple Pie

For many years I used to make a No-Bake Munchie recipe that had a base of butter, honey and peanut butter that was heated on the stove, then you added in oats, seeds, nuts, dried fruit, cereal, and carob or chocolate powder or whatever you wanted. Well, now I don't eat butter, or peanut butter but I do miss those munchies. So I made a new-fangled, little healthier version today that I can eat . . .

No-Bake Chocolate-Topped Munchies!

Mixing the Munchie batter

For the basic recipe I added the following to 3 cups of oats and mixed all together:

• 1/2 cup honey
• 1/2 cup brown rice syrup 
• 4 tsp raw cacao powder (or carob)
• 2 tsp vanilla extract 
• 1/4 cup melted coconut oil 
• 2-3 Tbs coconut butter 
• 1 cup almond butter

 Then I added in: a few tablespoons of chia seeds, sunflower seeds, coconut flakes, raisins, and sesame seeds. You have the option to use what you desire or have on hand: nuts, seeds, dried fruit, etc. If it's not wanting to stick together, add a bit more sweetener or coconut oil till it does.

Smooth mixture into a glass dish that has been coated with a little olive oil. Chill, cut, and eat plain or top with chocolate like I did.

Melting 86% dark cacoa chocolate on the stove-top

Pour over the top and refrigerate

Cut and enjoy!

"To insure good health: eat lightly, breathe deeply, live moderately, cultivate cheerfulness, and maintain an interest in life." -William London

Hungry for Hummus —The New Diet Isn't So Hard

 The Best Ever: Nut 'n' Curry Hummus

I've had cravings for hummus in the past and it's not surprising that I'd have them again, especially since I am now limited in my overall food choices (since I started an elimination/anti-inflammatory diet) and it's something I can eat and enjoy with a rye cracker, carrot stick, or even by the spoonful! It's that good. Maybe it's the almond butter in it that brings it over the top. I also like it mixed on my salad in place of an oil & vinegar dressing.

I've bought several store brands as well as some homemade varieties at the health food market—some I loved, some were not so tasty. I made a boxed hummus once, and I've used hummus flour, and they were OK, but I decided to make my own when I found this recipe from The Anti-Inflammation Diet and Recipe Book. Thanks to Dr. Jen (Harrison Optimal Health) for getting me going in a more focused direction! I'll explain more about me in a minute, but here's this delicious recipe (tweaked just a bit):

Nut 'n' Curry Hummus

3 cups garbanzo beans (2 cans)

1/4 cup liquid from garbanzo beans

1/3 cup tahini (a sesame paste)

3 garlic cloves minced or pressed

1/4 cup plus 1 tbsp fresh lemon juice (I substituted half this amount of apple cider vinegar)

3 tbsp filtered water (I needed to add a little more)

1/2 tsp sea salt (or to taste)

1/2 cup almond butter

2 tsps curry powder

Paprika and parsley garnish

(I added 1/8 of a sweet red pepper, and you can experiment with add-ins)

Blend in high-powered blender until smooth (may add water to get right consistency—it's thick).

There are other recipes that call for presoaking chickpeas in water for 2-3 days (2 cups peas makes for 3 cups in the recipe). You could do this for an uncooked raw hummus version.

What's this about a new diet?

My Naturopath, Dr. Jen, tested me for Hashimoto's Disease, a common reason for hypothyroidism in this country, and sure enough I have this auto-immune disease where antibodies are set on destroying the components that make thyroid hormone in my body. My immune system is attacking my thyroid gland! The anti-inflammatory nature of the new diet along with an elimination diet to find out which foods I am either allergic or sensitive to will, in the long run, reduce the inflammation in my body along with the causative number of antibodies being produced. A lot of the symptoms I've experienced in the last year, including my osteoarthritis condition are most likely all related to inflammation of some degree.

I've known for awhile that this was something I needed to do and I could only seem to go a week with not eating wheat and I still wanted that daily cappuccino (I have been free of cheese and most dairy for months), but since I have a good reason and the doctor told me to, I've found it easy to stick to and it's been one of those blessings in disguise.

NOT ALLOWED right now: wheat, dairy (butter, cheese, milk, yogurt), eggs, soy, peanuts, sugar, juices, sodas, most oils (olive and coconut OK), corn, potatoes, tomatoes, citrus, beef, shellfish, lobster, clams (I can eat some tuna or wild salmon), and no conventional meats or processed foods.

After 3-4 weeks when my symptoms are gone (I still get some headaches) I can reintroduce these single foods (one at a time) and I'll discover what I do and don't react to and what I can or should not eat. Simple!

I'm feeling great with more energy at the 3 week point and I've lost 10 pounds easily during that time. I have not starved myself, on the contrary, I eat whatever I feel like eating, quite a few times a day, but yeah, only within my allotted food choices. I'm guessing that wheat and dairy are the biggies for me and I DO NOT want to even try reintroducing those back in, but just stay away from them.

I've been experimenting with some different grains that I can eat. Here is a quinoa breakfast I had:

 Warm Quinoa with Walnuts and Cinnamon

And surprise—Jeremie loved it! He's having to eat whole grains to help control a blood sugar related problem. I've also made spelt pancakes and spelt bread which I wouldn't eat but a small portion of (one pancake or once slice of bread/day). No, these are not raw foods, but nevertheless, healthier versions of the allowable cooked portions of my meals.

Hey, I'm also psyched in that I applied for an RN position Friday that sounds almost a perfect fit for me, being that I quit nursing so long ago. But I love learning about the science of medicine and nursing and being involved in helping people. I'm praying it's going to work out. God's timing and intervention is no joke to me, and His hand is directing my life.

P.S. July 27th, 2012
That RN position never materialized though it was nice to know I was seriously considered a candidate for it. I decided not to pursue allopathic nursing at this stage of my life and I took a nice, un-stressful job in a lawyer's office. Anyway, I'm having fun learning lots of things and doing some writing that I've wanted to do.

Raw Healthy Treats for Valentine Sweets

Today is Valentines Day. I love to scrounge in the kitchen and cook up something sweet and gooey and chocolaty for my hubby and family. But we don't need the high sugar content and I do want healthy—and raw makes it even better. What did I come up with?

Raw Chocolate Macaroons

Chocolate macaroons are to be savored, and these are tasty as can be! Raw ingredients, shaped, and dehydrated, with a slightly crusty outside (similar to a baked product) and a delicious choco-coconutty inside.

I modified a recipe from Live Raw by Mimi Kirk.

Ingredients:

2 cups flaked coconut (unsweetened)

3/4 cup raw almond meal or flour

1/8 tsp salt

1/3 cup honey, agave, or brown rice syrup (I used a mixture of honey and rice syrup)

2 Tbsp coconut oil

1/2 tsp vanilla

3 Tbsp raw cocoa powder (or substitute carob)

In food processor:

Process coconut, almond meal and salt till blended. Add in remaining ingredients and pulse till mixed well. Make small rounded shapes in your hands and flatten the bottom on a nonstick dehydrator sheet. Dehydrate at 110 degrees for 10 hours. 

Options: You could dip these in melted chocolate if you want or leave out the cocoa powder and add almond extract for a different taste.

Then I decided to make:

Apricot Squares

I found a recipe that used dried apricots which I had on hand. This recipe is from an E-Book: Have Your Cake and Eat it Too: Guilt Free Desserts for the Whole Family (I don't know where I purchased it from and I can't easily find it online, but it's an awesome raw recipe book). I have modified it (like I do practically everything). It has a bit of a buttery-crunchy bottom and top layer (pecan crumble mixture) and an apricot-banana sweet center, and loaded with healthy vitamins, minerals and fiber. (JJ gave this a thumbs up)

Bottom (and top) Layer:

Process these ingredients until you get a crumb-like consistency:

1 cup raw pecan pieces

1/2 tsp cinnamon

2 Tbs sucanat

1 cup almond meal

1/3 cup honey (or agave)

1/4 cup raw coconut oil

1/4 cup raw coconut manna

1/2 cup raw flaked coconut

1/2 tsp salt

Place half of mixture aside for topping. Press half onto 9 x 9 inch glass pan and refrigerate.

Filling:

Place the following ingredients into food processor and process until mixed well:

1 cup dried apricots, soaked for 2 hours and then drained

2 bananas

1/3 cup dried cane juice

1 Tbs lemon juice

1/3 cup almond meal

1 tbsp psyllium husk powder

1/4 tsp salt

Spread apricot mixture onto bottom layer in pan. Sprinkle the pecan crumb mixture you have set aside on top. Refrigerate. Cut into squares. Yummy!

I hope your Valentine's Day was a delightfully healthy and loving one!

Pickin' My Greens to Juice

Morning Juice Ingredients

Do you recognize the greens I'm getting ready to juice? What value do kale, dandelion greens and beet tops supply me, when added to my juicing staples of carrot, apple, ginger and garlic?

I found dandelion greens at our local health food market, but as my husband told me, "You can go pick your own in the coming warmer months." I think I will—listen to this: 

According to LeafLady the health benefits  of dandelion are nothing short of miraculous. In fact, Taraxacum officinale (common dandelion) means "Official Remedy for Disorders."

Taken as part of your daily diet it can:  

". . . prevent or cure liver diseases . . . purify your blood, cleanse your system, dissolve kidney stones, and otherwise improve gastro-intestinal health; assist in weight reduction; cleanse your skin and eliminate acne; improve your bowel function . . . prevent or lower high blood pressure; prevent or cure anemia; lower your serum cholesterol by as much as half; eliminate or drastically reduce acid indigestion; prevent or cure various forms of cancer; prevent or control diabetes mellitus; and, at the same time, have no negative side effects and selectively act on only what ails you."

Well, I know that any leafy green is going to be good for me, but in one important study, dandelions ranked in the top 4 green vegetables in overall nutritional value. They are rich in beta-carotene, high in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, vitamin C, micronutrients like cpoper, zinc and boron, and are a good source of protein along with Vitamin D. No wonder it's so good for us!

 Kale is getting a lot of attention!

I see kale now in all the local grocery stores, and it's very pretty too.

According to Dr. Mercola:

• Kale eases lung congestion and is beneficial to the stomach, liver and immune system
• It contains lutein and zeaxanthin, which protect the eyes from macular degeneration
• It also contains indole-3-carbinol, which may protect against colon cancer
• Kale is an excellent source of calcium, iron, vitamins A and C, and chlorophyll

 And what about beet greens? 

Besides adding a gorgeous dark red hue to your juice:

• Beet greens contain notable amounts of calcium, iron, magnesium and phosphorus
• They also contain vitamins A, B-complex and C

I don't know how those with debilitating disease, having to drink fresh juice all day long can do it, but I'm making it a priority to make sure I get a healthy green juice at least once a day. I've also experimented a bit. I squeezed oranges and juiced my greens and added them together. Yum! The greens can taste kind of bitter or "green," but added to the orange, or apple, the taste is not noticeable.

I also have some healthy organic green powders that I add to smoothies or mix in juice, but I feel the real thing is most likely best. My smoothies also contain greens like kale, spinach or bok choy.

My juice is ready now—

Bottoms up! Here's to your health!

My Un-Healthy Holiday Update

Me with Douglas on Christmas Day

I blew it the past few months. With eating mostly raw, that is. I've felt emotional upheavals in my life (nothing too drastic and some of it actually good) and it shows in my eating habits. Sometimes I just don't choose the healthiest way and decide to treat myself or I might be depressed about something bothering me, so I look to food for a lift—but there's a price to pay. Emotional eating is a bad thing and something I want to conquer.

Well, it is a new year, 2012 and I'm aspiring to do better, eat better, and be better! 

Here's my un-healthy update:

Douglas is only one of my pet penguins, a special gift (from my husband) who sat facing me over dinner at Olive Garden one night last year. This Christmas he joined us in a remake of O.G.'s Chicken Giardino, one of my favorite cooked dishes they no longer serve there. I made a vegetarian version with lots of veggies, but since I had several meat-loving guests I did make meatballs and sausage/pineapple skewers on the side. Did I really buy sausage? OMG, that is akin to killing-by-ingestion, isn't it? Even though I don't eat it, that same day I made a resolution never to buy or cook sausage again. I also made a traditional family recipe—sour cream rolls—delicious! And yes, we had a big raw salad. For dessert I made Raw Chocolate Macadamia Fudge made with cashews, and a not-so-healthy Berry Trifle.

A Not-raw Trifle Indulgence for the Holidays.

But, for years I've had this bargain book—Gifts In a Jar, Holiday Fun—and the creative me was itching to fill some of those mason jars I bought with some healthy-ish mixes (nice try Kathy). I searched for online recipes, found nothing in the "raw" department, but ended up with some interesting pancake, cookie, bar, & dried fruit and nut Mixes-In-A-Jar to give as gifts. I used the best ingredients I could find including raw chocolate powder, healthy nuts, sucanat and organic sugar, and such. My son, Benjamin, loved the Blueberry-Cherry Pancakes mix-in-a-jar. I treated the family to Holiday Chocolate Candy Oatmeal Bars.

 Some of My (Healthier) Gifts-in-a-Jar

In December I flew to Ft. Lauderdale, Florida for a vacation and visit with relatives. I am not kidding, Aunt Jean (84 years young) and I went out to eat every day! Some of the time I ate salads, and I ate fruit for breakfast and drank juice spiced with healthy organic green powder, but I enjoyed many delicious cooked foods and desserts in moderation. After all, I was on vacation and went to several Christmas parties! I did no exercise routines, but we did do a bit of trekking around museums, gardens, and to plays and productions.

Though I'm a raw foods enthusiast, I am not following an all raw diet by any means—I am supplementing with healthy raw foods, making some interesting raw recipes here and there (I have some favorites) and doing the best I can to choose healthier, high-nutrient whole foods for healthy living.

So, how is my health these days? 

I had one of the worst migraines I've ever had while in Florida my 2nd day there. I went out to eat with my brother Tim and his family, knowing that I was not going to be able to eat anything (my stomach told me so). Somehow, I survived the evening ;~) but I made all sorts of vows to myself to cut further, all sorts of possible offending foods out of my diet. As it already was, I do not eat cheese and most meats and have severely cut all dairy.

I found out a few months ago that I have a severe osteoarthritis in my right hip and lower back areas. This is a huge concern and I have been feeling more discomfort as a result. From what I read, arthritis can be reversed, but I'm not sure that what damage that has already occurred could be rectified. I certainly want to end the cycle of destruction and build up the damaged cartilage and bone, which means making sure I'm getting all the right nutrients (prioritizing raw juices in my diet).

Life is interesting! It's really a blessing to know such things about what is going on inside you. Those X-rays in the chiropractor's office were disheartening but yet enlightening. Like the doc told me, "Look at it this way, while your right hip is bad, your left hip will give you at least 12 good years yet." What I can't figure out is why one and not the other? Seems weird to me. Knowing what is wrong and having a remedy to work on is my blessing this year. I'm forgiving myself for bad choices in the past and all I can do, is do my best.

30 Raw Days Have Come and Gone

My fun 30 day raw food preparation journey recently came to an end. What does my plan look like now?

I think I've made it to a lifestyle change that embraces eating-the-most-naturally-that-I-can. What does that look like? Still mostly raw, lots of raw salads, smoothies, dehydrated and natural foods—complete foods, eaten whole (or juiced), the way God made them. At least that's the idea.

I've kept off of milk and cheese and have only eaten a few farm-fresh eggs. I drink almond milk at times which I found out has about double the amount of calcium than cow milk! I don't eat regular store bought bread and shy away from bread and flour products altogether except on occasion. And I'm convinced that it is healthier to eat much less meat than what we were used to. I'm hardly eating any at all, and I am sure to take my B12 supplement.

• The main health improvement I saw this month was a return to normal blood pressure for me. It was 126/82 the last I checked and it's been consistent for weeks now. In my recent medical/nursing study I found out that the systolic pressure (top number) is the best indicating guide for us older folks. It's the important number to look at, and considering it was consistently over 150 up to 170 the last year, I'd say that's a terrific improvement.

• I lost about 2 pounds per week but then stagnated during my vacation and return home. But I feel good that I got my metabolism going in the right direction—losing unwanted pounds. I'm motivated to keep going and find my natural weight.

• I still don't have that terrible aching in my legs that I had before, so bad that I had to wear heavy support hose and it kept me from a good night's sleep. I think now that that pain/discomfort was related to my blood pressure; a normal BP means no leg aching.

• My energy level has been good. I am not getting terribly exhausted (even in the heat of summer) and I've been exercising pretty consistent (Jazzercise).

• My head is clearer without all the mucus; I still get too many headaches, but at least not most every night like before.

I am still excited about finding and making new raw recipes, so I'm going to be posting more here as time goes on. Keep checking back!

For now, my life is turned toward homeschool planning with my youngest son who is in his last year. I can't believe that this awesome homeschool journey with our four sons is ending . . . but I'm reminded that our education NEVER ends. It's cool that I am still on FIRE about learning after all these years. That's how God made us. I've loved learning along with my sons . . . but the journey is never ending for me. How about you?

"What makes people smart, curious, alert, observant, competent, confident, resourceful, persistent—in the broadest and best sense, intelligent—is not having access to more and more learning places, resources, and specialists, but being able in their lives to do a wide variety of interesting things that matter, things that challenge their ingenuity, skill, and judgment, and that make an obvious difference in their lives and the lives of people around them."

—John Holt~ Teach Your Own