3 Heart Healthy Nutmilks

Nuts = Energy food!

Nuts, in general, are an energy rich addition to your diet providing a good source of protein and essential vitamins and minerals, essential fatty acids, and fiber. The fats they contain are recognized to prevent heart disease and to protect good HDL cholesterol levels.

By nature, nuts will endure a long winter or hibernation time before sprouting, therefore the secret is to unlock their life spark and nutrition before consumption. Soaking overnight and/or sprouting will be a vital step, and most of the nuts we use, will “wake up” and unlock their energy during this process.

General rule: soak your nuts!
Nuts you DO NOT need to soak: brazil nuts, hazelnuts, macadamia nuts, pine nuts, pili nuts, pistachios.

How much nuts should we eat?

Nuts are super-rich and heavy louden with nutrients and fat, they are not supposed to take more than a few percent in our diet, a handful is enough! or: a good alternative which goes very well with our lifestyle is to prepare nut milks.

3 Heart Healthy Nut Milks:

We posted 3 heart healthy delicious nutmilks on our website, check it out HERE.

Pili Nut Power-milk:
Fully equipped with all 8 essential amino acids, 302 mg Magnesium (highest in all nuts), 100 percent of the daily recommended amount of copper and manganese.

Skinny Nut Milk – Creamy Cashews
“Low fat by nature” and natural anti-depressant, (contains Tryptophan)

Queen of Nuts -Supreme Almond Milk
(21g of protein and essential source of Vitamin E)

Diana Stobo prepares Pili Nut Milk HERE

A handful a day!

Nuts are an adornment to a meal or a snack in between. A condiment. They are not meals themselves (unless you are crossing the Alps by foot or you have to hide after a nuclear attack for a while).

I hear stories of people going raw and subsequently going crazy with nuts, eating them ground in pates, raw food cakes with every meal and complain to feel heavy –  I could be mistaken, of course, but on the bigger picture it is more harm than good. Keep it to about a handful (which is between one and two ounces for ladies and 3 to 4 ounces for strong guys, depending on the hand) per day – as a snack or liquefied as a nut milk.

Links:

http://www.almondboard.com/HealthProfessionals/nutritionandresearch/Pages/HeartHealth.aspx

Benefits of Soaking Nuts and Seeds

The main reason soaking nuts is so important is to make their hidden benefits available for digestion. Nuts store their precious life force until nature’s water and sunshine can grow a tree… Natural occurring chemicals and toxins prevent an early sprouting, these are enzyme inhibitors and phytic acid, also tannins.

When it rains the nut gets enough moisture so it can germinate and produce a plant. The inhibitors and toxic substances are naturally removed when the conditions are met. By soaking we mimic the same conditions: the nuts come to live, their vitality profile increases dramatically!

The Benefits of Soaking Nuts and Seeds

• Enzyme inhibitors get neutralized.
• The amount of vitamins, specially B vitamins, increase.
• Minerals and phytonutrients your body can absorb increase dramatically.
• Phytic acid, which inhibits the absorption of vital minerals, is reduced or eliminated.
• Proteins are readily for absorption.
• Breaking down gluten.
• Beneficial enzymes are produced, which benefits colon health.
• Tannins, are removed.

Soaking times vary with the nut. Generally the more dense the nut, the longer the soaking time. Ideally, soaking should be done at room temperature, Change the water, if you can, during the soaking time.

Soaking times at a glance:

Almonds: overnight or between 8 to 12 hours
Brazil nuts: do not need soaking
Cashews: do not need soaking but required for some recipes: minimum 1 for pieces, 3- 6 hours for whole kernels
Flax seeds: do not need soaking, but increase fiber when soaked (up to 8 hours)
Hazelnuts: do not need soaking, but will soften up after 8 hours
Macadamia Nuts: do not need soaking, but soften up after 6 hours
Pecans: 4-6 hours
Pine nuts: do not need soaking
Pili nuts: do not need soaking, 3 hours soaking allow their skin to come off and blend up like a creamer.
Pistachios: do not need soaking
Pumpkin Seeds: 3-8 hours (but may not need soaking for consumption, the sources are not clear)
Sesame Seeds: 8 hours
Sunflower Seeds: 2 hours
Walnuts: 4-6 hours

When you are not able to use all the nuts you have soaked, they will keep fresh in the refrigerator in a closed container without water, however, you may rinse them twice a day. This works very well for a few days.

When you forgot to soak, or something went wrong

In emergencies, when you don t have time to soak, just be it! Enjoy your nutmilk without any concern, made from dry nuts, …. don ‘t worry, be happy!

WHY NUTMILK? Do you drink it? If so, why?

We asked and these are the responses we have gathered over the last year; well done, guys!

1. You can make it at home easily. That is the biggest benefit to me.
2. Homemade nut milks are a non-pasteurized and a “living food“, packed full of antioxidants, minerals, phytochemicals, vitamins, enzymes and omega fatty acids.
3. I drink it because I am lactose intolerant to cows milk.
4. I don’t like or want to use soy milk.
5. No animals need to be involved.
6. Lot’s of vegan protein.
7. It has all the protein, vitamins and minerals of cow’s milk without cholesterol.
8. It has more calcium than dairy, this is easy proven!
9. Usually gluten free (if you don t add a gluten thickener or buy it in a store without reading what’s all inside)
10. Great for baking, cooking and smoothies, ice-cream and yummy fresh blended!
11. Different nuts give different tastes and varieties in mineral content.
12. If you don’t like nuts you can always use seeds check out pumpkin seeds, sesame seeds, etc.

I would like to go deeper into the subject in my post:

3 Heart Healthy Nutmilks.

Leave a response, why do you use nutmilks? What are your favorite nut milk recipes? Promise a reward, but i won’t reveal more here.

links:http://ezinearticles.com/?The-Health-Benefits-of-Nut-Milk&id=6135782

http://www.3fatchicks.com/6-health-benefits-of-almond-milk/

http://www.naturalnews.com/027875_pumpkin_seeds_parasites.html

Low glycemic Index Diet goes raw!

A Harvard study found that a low-glycemic diet was the best of popular diets at both maintaining metabolism during weight loss and maintaining cardiovascular health.

What is a log glycemic diet — and what are low glycemic foods anyway?

The diet, which is also known as the glycemic index diet, emphasizes unprocessed foods, complex carbs and food combining.

To understand the low-glycemic diet, one needs to understand the way that carbohydrates affect blood sugar — and that not all carbs are created equal. Foods that are broken down quickly into glucose get a high score (they are called high glycemic and score 55 and up) and foods that are slow to break down get a low score (under 55, best under 35).

High glycemic foods include highly processed foods. These have in common a lack of fiber, fat and protein, which help moderate the release of sugar (maybe worst: High fructose corn syrup, but also white flour baked goods, beverages, snacks).

The quick release of glucose triggers a hormone response from the brain: we believe we are hungry and crave for more sugars. Suddenly we are tired, suffer lack of energy and have problems to concentrate. Consistently high blood sugar can contribute to insulin resistance, which is associated with conditions like Type 2 diabetes, obesity, high blood pressure, stroke and heart disease, according to the Mayo Clinic.

Low glycemic foods include natural foods which are packed with natural fat, fiber and protein and cause a slow, steady digestion, they keep us satisfied. The goal of the low-glycemic diet is to eat unprocessed, unrefined carbohydrates in combination with healthy proteins and fats, which are easy achieved with a vegan or raw food vegan diet.

Raw food diet – a great possibility for low glycemic index diet

Greens are naturally high in fiber and “intelligently” release glucose; so do seeds, natural grains, raw nuts and moderately sweetened smoothies and snacks.

Superfoods such as raw Coconut Oil, Lucuma Powder, Coconut water, Yacoon Syrup, Dried Mulberries and Spirulina help to satisfy a sweet tooth, but have a low glycemic index.

DIVINE ORGANICS teamed up with raw food chef Diana Stobo and prepared for this month a delicious raw food shortbread cookie made with low glycemic ingredients but packed with energy:  Dried Mulberries, Lucuma, Coconut Oil, Coconut sugar, ….. please visit our website and watch the video. You can also buy the goodies for a real special price. Check it out.

Raw Nuts versus Roasted

Ok, I tried to investigate before typing, but one thing upfront, I am munching on Divine Organics certified organic and raw delicious cashews (you see the ones in the picture, they are real, not a purchased picture and if you want to socially join in with me, you can buy them through DIVINE ORGANICS

Roasted nuts often please the taste buds more than the raw option because oily fats get released through the heating process.

Some people will not eat raw nuts simply because of the lack of taste.  Others have read or have been educated that mold and Salmonella effect raw nuts. Raw Nuts versus Roasted can also be a health concern.

Regardless of your choice, eating nuts provide numerous health benefits. Only some nuts provide a little more or a little less nutrition through the roasting process. Here you will see an example of raw cashews nutritionally compared to roasted cashews. One serving size of cashews equals around one ounce or 28 grams.

• Raw Cashews – 2 grams of saturated fat, 5 grams of protein
• Roasted Cashews – 3 grams of saturated fat, 4 grams of protein

This comparison contains very little information because all of the other major nutrients within the nut remain the same. In other words, roasting nuts barely affects the nutritional content, however, it effects strongly the quality of the fat and the quality of the protein, in second case it effects the bio-availability of amino acids how and if they can be used by the living cell properly.

Raw Foodists will have a lot to say why Raw Nuts versus Roasted is no question at all….. .and i am glad that there are great raw websites available, but i am also thrilled that there are a bunch of studies which seem to finally prove that Raw might be Right!

New Studies

Nuts rich in asparagine,  have the potential to harm your health and fitness when roasted.

The development of acrylamide through cooking foods such as raw nuts continues to receive a great deal of attention in the scientific world. The discovery of the chemical formation through cooking happened accidentally during the year of 2002. Large science groups continue to seek information and mainly started posing questions regarding the acrylamide during the year of 2009.

Though intake of nuts is healthy, RAW NUTS should be favored. Powerful vitamins, such as Vitamin B1 of thiamin found in raw nuts like pistachios, metabolize fats and carbohydrates while regulating muscle function and the nervous system. Vitamin B6, helps provide folate to fight the risk of heart disease and bad cholesterol levels.

Please read my very informative post about PILI NUTS, yes, there is a new nut in town!

A new Nut in town: Pili Nuts

The Pili nut (Canarium ovatum), one of 600 species, is native to Polynesia, Philippines and subtropical regions from Australia to Asia, Malaysia and Indonesia, about 75 species are used for food.

Pili (pronounced pee-lee) fruit is technically spoken a drupe  — not a nut, 4 to 7 cm long, 2.3 to 3.8 cm in diameter, and weighs 15.7 to 45.7 g. The skin is smooth, thin, shiny, and turns purplish black when the fruit ripens; the pulp is fibrous, fleshy, and greenish yellow in color, which adheres tightly to the kernel or seed.

The tree:

Pili is a tropical tree preferring deep, fertile, well drained soil, warm temperatures, and well distributed rainfall. It cannot tolerate the slightest frost or low temperature. Refrigeration of seeds results in loss of viability after 5 days. There are high variations in kernel qualities.

The kernel:

Most pili kernels tend to stick to the shell when fresh, but come off easily after being dried to 3 to 5% moisture (30 °C for 27 to 28 h). Shelled nuts, with a moisture content of 2.5 to 4.6%, can be stored in the shade for one year without deterioration of quality .

The most important part from pili is the sweet kernel. When raw, it resembles the flavor of roasted pumpkin seed or a combination of walnut, brazilnut and almond. When roasted, it has a mild, nutty flavor and crispy texture. The delicious flavor is often rated as superior to almonds.

Nutritional value:

Nutritionally, the kernel is high in calcium, phosphorus, and potassium, and rich in fats and protein. It yields a light yellowish oil, mainly of glycerides of oleic (44.4 to 59.6%) and palmitic acids (32.6 to 38.2%).

Pili nuts have the highest oil content of any nut (well over 70%).

The delicately flavored oil is extracted when the nuts are fully mature and used for cooking in areas where coconuts are scarce. Although the oil is extracted when the nuts are fully mature, the nuts are at their best for eating raw at an earlier stage. If you wonder how to get the oil, please buy a jar of our Pili Nut Butter, the topping is pure Pili Oil and some of our customers thought that there is really Coconut Oil on top, as the texture and taste is very similar.

The pili kernel oil has almost the same fatty acids as that of olive oil, and at the same time, that of cocoa butter.

In terms of energy, 100 grams of the kernel provides 636 kilo calories, enough to sustain the daily energy requirement of an individual. It is rich in vegetable fat, protein and contains significant amounts of minerals such as magnesium, phosphorus and potassium.

WHERE TO BUY?

Uses of Pili (Canarium ovatum Engl.) Kernel –as ingredients for ice cream, salads, puddings, toppings for cakes, bread, pastries, confectioneries and other delicacies like marzipan, fruit-cereal bar, fruit and nut mix, chocolate -making; can be eaten raw or processed as roasted, fixated or sugar-coated and is served in the same way as cashew or almond, or peanuts. -as oil (manufacture of salad dressings, cakes and food preparations, as well as soaps, pharmaceuticals and cosmetics); Pulp -vegetable dishes, pickle, oil (for cooking and lighting), farm animal food Shells -as crafts, charcoal, firewood and combining medium for growing orchids and anthuriums; oil tests as combining material with compost and for dyes; Trunks and branches -trunk produces a resinous substance commercially known as “Manila elemi”, a valuable material in the preparation of varnishes and lacquers. - A volatile oil extracted from the trunk is used for numerous purposes and can be a substitute for turpentine. - the wood is charcterized by fine straited grains making it very ideal for the manufacture of high quality furniture, wood panels, carved doors and other wooden products. -resin-rich wood makes an excellent firewood -the tree sap is an abundant source of natural resins, essential oils, and possibly, insect repellant. Leaves -as salads and relishes; Tree -Described as “majestic tree” makes it an ideal tree for lining avenues, border or lawn tree, developing parks, subdivisions and golf courses. It is an evergreen tree with evenly spreading leaves making it an excellent shade tree and windbreaker because it does not shed its leaves, shade for other crops such as abaca, coffee, cacao, bananas, papayas; agroforestry; its undegrowth is clean and shady year round Nutritional Composition in 100g edible portion Food Composition Table, FNRI-DOST, 1990  Composition (Raw Pili)  Amount (g)  Micronutrients  Amount (mg)  Water  8.0  Calcium  135.0  Protein  14.2  Iron  2.6  Fat  68.5  Magnesium  606.0  Ash  2.9  Phosphorus  520.0  Dietary Fiber  3.2  Potassium  489.0  Carbohydrates  3.2  Sodium  3.0  Beta Carotene  25.0  Zinc  11.17  Copper  7.11  Thiamin  0.95  Riboflavin  12.0  Niacin  0.40  Ascorbic Acid  29.0

What are considered to be safe plastic recycling numbers?

Recently our Organic Certification Agency asked us for the materials we are using in our facility…. we are a GREEN certified facility we do very good on cleaners, papers, printers, paint materials and containers we are using. 

But finally it reminds me of the conflict when it comes to packaging. Pouch bags, glass or cellophane. At least, that is where it boils down, and these are the main packages we use in our product-line DIVINE ORGANICS.

What’s best? Most of us would say “Glass” is the right package. And yes, i agree, there are a lot of advantages. My drinking water-bottle, for example. My Coconut Oil, my very good green powder. Would i like to have a glass jar with my favorite trail-mix in my handbag? No. How many parents send their kid with a glass jar or a glass bottle to school? How many mothers package nuts or dried fruits into cellophane bags for their kids every morning? How often do you wash and re-use a (recycled) plastic you packaged your greens and veggies in wholefoods?

Do you and many others prefer ready to snack pouch bags???? How many of you are annoyed  when the bio-cellophane bag is not resealable?

It is a dilemma.  So we still choose plastics as emergency/convenience/liking/ignorance: whatever category, this is important:

What are considered to be safe plastic recycling numbers?

Please bear in mind that a lot of research is still ongoing, and new information is coming to light all the time. One example is BPA (Bisphenol A), which is linked to damage the endocrine, neurological, and sexual reproductive systems, as well as fetal and infant brain development and behavior.

The absolute safest plastic numbers, especially for storing food, are:

• #2, HDPE, a usually opaque plastic used for milk jugs, detergent bottles, juice bottles, toiletries and the like.
• #4, LDPE, used for things like plastic bags, food storage, bread bags, some food wraps, squeezable bottles.
• #5, polypropylene, used for a wide variety of applications such as yogurt cups, medicine bottles, ketchup and syrup bottles, and straws.

2) What about #1 (PET) plastic?

Current knowledge is that this plastic is safe when it is used in cool or regular environment without overheat. An article published in the November 2009 issue of Environmental Health Perspectives provided evidence that PET #1 plastic may leach endocrine disruptors in high temperature.

And this is one of the health concerns regarding water bottles (98% of water bottles are packed in #1 plastics and sit in warehouses, shelves and even exposed to the sun for a very long time.

However this plastic should not be of concern on short time storage.

The other concern about #1 plastic is that things like water bottles are intended for one-time use, whereas many people refill them and use them continuously. That increases the chance of the plastic harboring bacteria you might ingest, since it’s difficult to wash and doesn’t resist high temperatures.

The RECYCLING Question:

Do all of the mentioned plastics get recycled? Yes. These plastics are accepted by nearly all recycling programs. But only 27% of people recycle plastics which is a shame. And then we have to bear in mind that re-cycling plastics really means down-cycle plastics. It can be used a few more times as a lower grade and lower quality plastic before it is a pain in our planet’s neck for a very long time. So there is nothing good about it in the big picture and more shame for us humans, the conflict of packaging has not been solved.