Chocolate Macadamia Nut Pudding


1 cup DIVINE ORGANICS Hawaiian Macadamia nuts
3 cups water
1/2 cup pitted dates, packed
1 Teaspoon DIVINE ORGANICS raw Ground Vanilla
3 Tablespoon DIVINE ORGANICS raw Cocoa Powder
2 Tablespoon of DIVINE ORGANICS Creamy Coconut Sugar, add more if you like it sweeter.
Dash of ROYAL HIMALAYAN pink salt
(3 good servings)

In a Vitamix blend 1 cup of water with macadamia nuts, vanilla, salt and sweetener (except the dates) until creamy, add more 1 cup of water and add the cacao powder.

Add the dates and the remaining water. The result is a creamy rich liquid. Check if you are happy with the sweetness.

Add 6 TBSP of Chia Seeds. Stir a few times and come back in a few minutes to stir again. Let the pudding rest, all liquid should be absorbed in about 30 minutes. If you want to want a thicker consistence, add another spoon of Chia Seeds.

chia with mint

Upgrade to a Chocolate chip mint pudding 
add 1/4 Teaspoon of peppermint extract to the mix, crush a handful of raw cacao nibs and add them by hand during stirring the pudding. For decoration have mint leaves and a sweet berries ready.


Basic Chia Pudding with Almond Milk


3/4 cup DIVINE ORGANICS raw organic Chia seeds
2 cups almond milk
(prepared with DIVINE ORGANICS raw unpasteurized Almonds,
a dash of ROYAL HIMALAYAN pink salt,
a dash of DIVINE ORGANICS raw ground Tahitian Vanilla
and a sweetener of your choice
(yields 3-4 servings)

Mix the Chia seeds into the almond milk, and let the liquid rest for a while. Stir and then let sit for about 30 minutes. The Chia seeds need about 1/2 hour to plump up. The consistency resembles Tapioca starch pudding. I garnished with raspberries.

This pudding is not sweet, but each bite is satisfying and provides an array of minerals and fiber which you can expect of a nourishing superfood treat.

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?

Young Woman Eating Nuts

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.


Benefits of Soaking Nuts and Seeds

Divine Organics Bliss Mix

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.


Raw Nuts versus Roasted

Divine Organics Creamy CashewsOk, 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

IMG_1935.JPGThe 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.


Uses of Pili
(Canarium ovatum Engl.)


–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);


-vegetable dishes, pickle, oil (for cooking and lighting), farm animal food

-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.

-as salads and relishes;

-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