Raw Almond Curry Nori Sticks
I wouldn’t bother peeling the skins off the almonds — to the best of my knowledge, once they’re soaked it’s not necessary. If you do want to peel them, you’ll need to hot-soak them (the raw equivalent of blanching).
And as far as dehydrating goes, something like this seems like it’d be a useful staple for when one’s on the go with no access to refrigeration. In a situation like that, I’d rather eat something dehydrated and drink more water, if the other choice is “take my chances on what I can find while I’m out that’s raw and vegan”.
I like that the Nutritional Info section on this recipe is not “here’s how much fat, here’s how much sodium”, it’s “here are some of the healthy and nutritious components of these whole foods!” From HKitchen.
Prep: After having soaked the almonds for 4 hours, peel the shell off (just squeeze, it will come right off after soaking). Throw away the shells, which contain a little bit of toxins. In a food processor, place the almonds, walnuts, sunflower seeds, and grind them all until they are very finely chopped and mixed. In a medium mixing bowl, pour the nut mix from the food processor. Add the rest of the ingredients and blend well with a flat wooden spoon. Take a nori sheet (with the lines going straight in front of you) and cut it into three long sheets. Turn them sideways with the glossy part at the top and place the curried almond mix along the first line. Roll it up like the picture above, and before you finish rolling seal the end (on the inside) by adding a little bit of water with your finger. Fnish rolling them up and they will seal right up with the bit of moisture from the water on the nori. VOILA.
You can cut them in half and eat them right away or put them in the fridge in a sealed container for later. Some people put them in the dehydrator but the more you eat foods that are not dehydrated the better, they take to much water away from your body and this means you will have to be diligent about drinking lots of extra water lest you want dry skin.
Note: If you want to change the flavor to Mexican, Italian, Thai or any other cuisine style, use your fave organic spices instead of curry powder to give this snack the taste you love. Once you are knowledgeable about nutrition don’t be afraid to have fun with meal preparations by being creative and adding your own twist to this or any other recipe.
Nutritional Info: First of all, almonds are the only alkaline nut and technically a seed, which is why they have so much nourishment. Almonds are high in monounsaturated fat, which actually helps lower your LDL-cholesterol and reduce your risk of heart disease. Besides the healthy fats, almonds also contain a hefty amount of Vitamin E, an extraordinary antioxidant that keeps your skin youthful, relieves symptoms of arthritis (and other inflammations), reduces the risk of prostate cancer in men and can inhibit the the growth of breast cancer cells. Also, 1/4 cup of almonds contains 99 mg of the mineral magnesium. The body contains over 300 different enzymes that require magnesium in order to function; this mineral also relaxes your nerves and muscles, builds and strengthens bones and keeps your blood circulating smoothly. The language of the Universe and Nature is symbols, and a walnut looks like a brain…nuff said. Walnuts are 60% to 70% omega-3 fatty acids (the body does not manufacture it), which contribute to the promotion of better cognitive function, have anti-inflammatory benefits, and give neurons quality oil for better communication from neuron to neuron. Walnuts also have an antioxidant compound called allagic acid. This compound supports the immune system and it seems to have several anticancer properties. Sea veggies like nori are an excellent source of iodine. Iodine is essential for the production of thyroid hormones that regulate metabolism in every cell of the body and play a role in virtually all physiological functions. Nori is also rich in Vitamin K, folate (prevents birth defects), magnesium, iron and calcium, and the B-vitamins riboflavin and pantothenic acid. It is also a fat and cholesterol-free food, and a good source of Vitamin C.
Is it true that “all the nutrition is in the peel, so don’t peel it”?
From the New York Times.
Q. I have read serious assertions that all the nutrition of carrots is in the peel, and so you shouldn’t peel them. Is this true? What about other vegetables?
A. Plenty of nutritional value is left in a peeled carrot, said Dr. Stephen Reiners, associate professor of horticulture at Cornell’s New York State Agriculture Experiment Station in Geneva, N.Y., who works with root vegetables.
The deep orange color of a carrot indicates the presence of beta carotene, a precursor of vitamin A, he said, ”and when you peel the carrot, it is just as orange when you take off the outer layer.”
One hundred grams of raw carrots would have more than 28,000 international units of beta carotene, he said. ”Carrots also have sugars, fiber, calcium, phosphorus, iron, and a little sodium and potassium, too,” he continued.
As for other similar vegetables, he said, ”if it is the same color throughout, you are getting the same nutrition with a peeled vegetable.”
A radish has a thin red peel, but the color comes from a water-soluble color called anthocyanin, which does not have a lot of nutritional benefits, Dr. Reiners said. Even with peeled onions, the loss of one thin layer of onion skin does not make a big difference.
The big exception is the potato, where there is a striking difference between peel and flesh. ”There is a lot of nutrition in the skin,” Dr. Reiners said, ”but this is not to say the rest of the potato is without nutritional value.”
(Source: The New York Times)
“reblog if you eat 1000 calories or more a day, i need to follow more of you (:”
I actually have no idea how many calories I eat a day — counting breaths, sure; calories, no — but I’m certain it’s more than 1,000 a day.
Yesterday’s menu was fairly typical:
- Mug of ginger tea with lemon while doing my Egoscue exercises
- “Smoothie shot” after brushing my teeth — my husband is the smoothie-meister of the household and makes me two thermos bottles of green smoothie to take to work with me every day; since he doesn’t usually make 32 ounces exactly, whatever doesn’t fit into the thermoses we drink right away. When I don’t have at least a little something before I get on the bike, I sense the low blood sugar as weakness in my quads, which I don’t enjoy.
- Bowl of chia cereal (this week’s variation is 2 T each chia, shredded dried coconut, bits of dried mango, and walnuts, mixed with 8 oz of a blended mix of almond milk, cashews, dates, frozen pineapple, vanilla extract, and spices)
- Cup of black coffee
- For lunch, a pint jar full of raw ersatz pad Thai (kelp noodles, raw pad Thai sauce, red cabbage, carrots, green onions, broccoli, cilantro, peanuts, sesame seeds — was okay, but a little bland; needs more sauce or a spicier one)
- Raw mango tart with diced kiwi (based on a recipe I got at a class taught by Heather Haxo Phillips of Raw Bay Area)
- The aforementioned two green smoothies (yesterday’s was the Maple-Pecan Green Smoothie, except we were out of maple syrup so it was honey-pecan instead)
- A square of Scharffen Berger 70% cacao dark chocolate (I’m not a chocoholic, much preferring fruit-based sweets, but when your boss comes by your desk and says “It’s clearly One Of Those Days today. Have some chocolate” — yes, thanks!)
- For dinner, a large Whaddayagot Salad (last night’s was lettuce, avocado, zesty citrus-avocado-tahini dressing, hemp seeds, alfalfa sprouts, seasoned sprouted pumpkin seeds, and dried cranberry — usually I’d put carrot or apple or red onion or something else in too, but I wasn’t feeling like chopping stuff) and a bowl of brown basmati rice and homemade seasoned black beans
Physical activity yesterday included my daily Egoscue exercises, a run at lunch (about a mile and a quarter; we use Jeff Galloway’s run-walk-run technique and wear Vibram FiveFingers since although we’d like to run barefoot, we live in Oakland), and Convict Conditioning when we got home (3x20 incline pushups [Level 2], 3x25 knee tucks [Level 1]), and of course the usual bike ride to work and home.
Feels good. Feels healthy. Feels like I need to get the hell out of this desk job before it kills me. *sigh*
(Source: naturallythin)via livelaughlovehealthy
More on soaking nuts and seeds
From the Gone Raw forums.
- Soaking is very important and you’ll probably notice the difference if you eat a meal that is nut or seed heavy, which you haven’t soaked vs one where there was soaking.
One of the best things to do for time saving is to soak plenty of nuts and/or seeds and then dehydrate them at 105 degrees for about 18-24 hours (until dry). Then, they’re typically ready to use right away, when a recipe calls for nuts or seeds. This is especially great for crusts, cookies, pates, etc.
Some exceptions to this are recipes that make cheese or creamy desserts and sauces. The soaking here helps make the creamy consistency. That being written, those recipes typically call for cashews, pine nuts, or macadamia nuts, so the soaking is relatively short and you “can” get away without soaking if you’re really short on time.
just keep in mind that is the recipe calls for soaked nuts, it’s usually because you need them soft. In this case you would need to soak prior to using. However, there are a number of recipes calling for soaked and dehydrated, and by doing this in advance, you’ll save time because they’re ready to go.
It depends on the recipe. If it calls for soaked, then it’s probably because they want a soft and plump nut or seed. If this is the case and you don’t have any plain, unsoaked nuts/seeds and you only DO HAVE ones that you’ve already soaked and dehydrated, then, YES, soak them again to soften them up. However, you wouldn’t need to soak them for as long as normal because they’d already have the enzyme inhibitors removed and are ready to eat. You’d just be softening them for that particular recipe. Hope that helps!
Nuts can be soaked up to 48 hours. Seeds and grains can be soaked up to 24 hours. (I learned you get the most nutrients when you soak up to these times.) You change the water 3-4 times a day. (I change it twice a day because of time; not the best though.) The warmer the water (not too warm) and the more water you add initially, the faster they germinate. When changing water, I rinse them well. If it smells funny, that’s probably bacteria growing. Throw it out. Although if you keep rinsing and the smell goes away, it could be okay… but I am not too sure and probably would not trust it. I’d throw it out!
Once nuts, grains, seeds are germinated, you can store them in water in the refrigerator, BUT you have to change the water daily. If they are dehydrated, then you can just store them as they are. If they are sprouted, I think you can store them dry in the refrigerator (need to check that out).
Also, you germinate nuts up to 48 hours because that is about when the nut has the most nutrients. Same for the seeds & grains for 24 hours. Of course, this is a lot of work… so I’m just now getting used to the idea of germinated for 12 hours or 24 hours. I germinate 24 hours now.
Germinating removes the enzyme inhibitors which makes it easier to digest.
- I got a lazy method for sprouting wheatgrain and buckwheat…I just soak it and then spread it out on dinner plates. Scoop it up twice a day, rinse and put them back on the dinner plates.
A handy tip I got off a YouTube video of Juliano was to only sprout wheat grain and buckwheat until the tails were just 1mm long, about 24 hours. That was the tip that revolutionised my bread! It used to smell of wet dog before I started doing that!! Now it is absoluntely gorgeous, buttery and wonderful :)
Why to soak nuts & seeds
From Avena Originals.
Question — Why is it important to soak nuts and seeds before eating them?
Answer — Nuts and seeds naturally contain enzyme inhibitors. And by soaking them, you not only release the toxic enzyme inhibitors, but also increase the life and vitality contained within them! The purpose of these enzyme inhibitors is to protect the nut and/or seed until it has what it needs for growing (ex. sunlight, water, soil, etc.). Since the soak water will contain the enzyme inhibitors, and is very acidic to the body, please be sure to rinse your nuts and seeds well after soaking.
PROCEDURE: Typically, we buy a couple of pounds of nuts at a time (raw almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, etc.), soak them overnight in glass jars or large bowls (I like to soak them for a minimum of 12 hours), then rinse them well in the morning. When it comes time to dry them, every tray of my 9-tray Excalibur dehydrator usually ends up full! We generally leave our dehydrator set at 105 degrees Fahrenheit, then I simply set the timer for 18 to 24 hours, checking the nuts near the end to be sure that they are dry and crunchy. Then I store the dried nuts and seeds in jars with lids (you could also use containers) in my refrigerator or cupboard, and they are ready to use in any recipe! For me, it’s all about keeping it simple, and saving TIME!
Question — Do soaked nuts and seeds have to be dehydrated?
Answer — If you are unable to dry your nuts or seeds, only soak an amount that you can be sure to use within two or three days. For convenience, I like to soak nuts and seeds in mason jars, rinse them after 12 hours, and then if I don’t have a chance to dry them, I store them in my refrigerator without a lid so that air can get to it. But it is vitally important to rinse them at least once (preferably twice) a day with fresh water, draining the water each time. Be sure to use these nuts within a few days, because as with any live food, mold tends to set in within days if you’re not careful.BUT OF MOST IMPORTANCE — KEEP IT SIMPLE & HAVE FUN!!!
Give yourself time when adjusting to a healthier way of eating
A common problem when trying to shift to a healthier way of eating is that the food just doesn’t seem appealing. This makes it hard to truly believe that the new way of eating is something you can actually live with. Imagining a future of endless food drudgery where nothing tastes good will sap motivation from any but the most committed.
Research seems to indicate that this isn’t because there’s anything wrong with the healthier food — we’re just addicted to the unhealthy stuff. From the article “Rats Fed on Bacon, Cheesecake, and Ding-Dongs Become Addicted to Junk Food”:
Scientists found that rats with unlimited access to junk food quickly became addicted. They constantly munched on the junk food through the day, becoming substantially overweight and turning into compulsive overeaters. Meanwhile, the rats with limited access to the food held their hunger, preferring to binge-eat in a limited time than consume healthy rat food. These rats gorged for 60 minutes, consuming 66 percent of their daily calorific intake in just one hour and soon developed a pattern of compulsive binge eating.…
The researchers found that rats that overate had altered brain chemistry. Initially, each time they ate a Ding-Dong or rasher of bacon, they got a shot of the feel-good chemical dopamine. But just like human drug addicts, they soon had to increase their dosage to get the same dopamine rush. As the pleasure centers in the brain became more and more blasé, and less responsive, the rats quickly turned into compulsive overeaters. They were motivated to keep eating to get their fix [The Vancouver Sun]. Specifically, Kenny and his colleagues found that overeating decreased levels of the dopamine 2 receptor in the rats’ brains; human drug addicts have also been showed to have reduced levels of dopamine 2 receptors.
The altered brain chemistry also seemed to make it difficult for the rats to switch away their unhealthy eating habits–in other words, they were hooked. When the rats were eventually barred from eating junk food and given only what researchers called “the salad bar option,” they took an average of 14 days before they would even consider eating healthy food. “I was really shocked at the magnitude of the effect,” Kenny says. “They basically don’t eat anything. If that translates over to us as a species, that’s a major problem” [Scientific American].
So if you’re moving towards healthier choices in your life, give it time. Take it slowly, keep trying new foods and new recipes even if you don’t love them the first time you taste them, and don’t waste energy on beating yourself up for “backsliding” or “failing” or anything like that.
In my experience, one’s tastebuds really do start to rewire themselves, and one’s preferences change if one does or doesn’t eat something regularly. I used to have a monster-sized sweet tooth, but as I keep steering away from refined sweeteners and processed foods, I find I really can’t handle the sweet things I used to. More importantly, I find that simpler flavors and whole foods are tasting really good to me.
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