recipes

Brazil Nut Milk 

This recipe for Brazil nut milk is made the proper way. It's hard to find a recipe out there for nut milk that states the importance of discarding the soaking water. All nuts, seeds, grains and legumes contain large amounts of toxic phytic acid, an enzyme inhibitor. When you soak them, the phytic acid is broken down, thus making the nuts much more digestible and better for your health. As you see, the soaking water must be discarded. These naturally occurring phytates block the body from absorbing all the beneficial minerals and nutrients the nuts contain. Not to mention, are bothersome to the digestive system and chelate the minerals right out of your bones!
more on this later...
Here's the recipe for the most delicious Brazil nut milk:



Ingredients:
2 cups of Raw Brazil Nuts
pinch of salt
6 cups of clean filtered water
2-3 TBSP of organic Maple syrup
1-2 teaspoons of organic vanilla extract
1 can of organic coconut milk
1/2 teaspoon of cinnamon (optional)


Tools:
1 large jar
a blender or food processor
cheesecloth, coffee filters or cotton kitchen towel
mesh colander
bowl

1. Soak the raw Brazil nuts in cold filtered water with a large pinch of salt..covering the nuts a couple inches over with the water. Let sit on the counter for a full 24 hours.



2.The next day, strain off the water and rinse nuts well. place in blender or food processor, add 6 cups of water and blend for 2 minutes.


3. Line a mesh colander with cheese cloth or kitchen towel. Place over a bowl or stockpot. Pour the blended mixture into the colander to strain. let sit for 30 minutes or as long as it takes for all the liquid to run through. You can even tie the corners of the cloth together and hang from a wooden spoon over the bowl to yield a little more milk.


4. Add coconut milk, maple syrup, vanilla and cinnamon to nut milk. Stir well with a whisk and transfer to glass bottles. Refrigerate and enjoy! 

 

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Simple and Perfect Salad Dressing 

 

This dressing is so easy and works great on almost any salad. Only five ingredients. Use the best possible ingredients here and you will have an outstanding dressing that will subtly enhance the flavors of your salad.


I never measure anything out so this is a written guesstimate of measurements. Basically, just make it to taste. This recipe should be enough for 2-3 side salads.


 
Ingredients:
1 Tablespoon of Olive Oil
2 teaspoon of wholegrain mustard
1 teaspoon of honey
a pinch of sea salt
a pinch of black pepper


Mix all ingredients in a bowl. Vigorously beat together with a whisk or a fork until emulsified. Add lettuce leaves to the bowl and mix together gently with a fork.
Transfer dressed leaves to a bowl or plate and then add your favorite garnishes..radish, avocado, tomato, sprouts, mandarins, nuts, seeds or cultured veggie.

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Healthy Fried Chicken

I've lived in the south for a long time. I'm practically rooted here! I had to figure out a way to make fried chicken that didn't harden the arteries, and this is what I came up with. It's totally delicious and a crowd pleaser all around. You'd never believe this is good for you! I used sprouted almonds, gluten-free flour and pastured egg to bread the organic chicken breast. Cooked in cultured butter and EVOO, how could it go wrong?? It won't.

INGREDIENTS:

2 Organic Pastured Boneless Skinless Chicken Breasts
1-2 Organic Pastured Eggs (orange, orange yolk!)

1/2 cup of sprouted crunchy almonds, very finely chopped (almond recipe coming soon..if you have no access to sprouted almonds, roast raw almonds in coconut oil for 10 minutes)

1/2 cup of gluten-free flour or sprouted grain flour
1 teaspoon of garlic powder
1 teaspoon of mustard powder

1 teaspoon of salt
1/2 teaspoon of cayenne
lots of black pepper

a few pinches finely chopped parsley
a couple pinches of paprika
1 Tablespoon of cultured butter
2 Tablespoons of EVOO

1. Rinse your chicken breasts well and slice into strips. dry the pieces off with a kitchen or paper towel. Put the chicken back in the fridge while you prepare the rest.

2. Mix the almonds, flour, spices and salt and pepper together in a shallow bowl or plate.

3. In a separate bowl, whisk the eggs together with a little water or cream.

4. Heat a skillet to medium heat. Add the butter and olive oil.

5. Retrieve chicken from fridge. With a pair of tongs, grab chicken strips, one-by-one and place in the dry mix and coat well.

6. Transfer the strip to the egg mixture and coat well.

7. Transfer the strip back to the dry mix.

8. When the skillet is hot enough, place each chicken strip in the pan. Fry each side about 5-7 minutes on each side.

9. When the strips are cooked, transfer to a paper towel lined plate to cool.

10. Before serving, sprinkle each strip with a little salt, a little pepper and a pinch of parsley.