Monthly Archives: October 2013
Crispbread Recipe
CRISPBREAD
Crisp bread (hard bread) is a dry, flat type of bread, usually quite thin. It’s high in fiber, light and if bought in the store it keeps for a very long time, however, if you make it from scratch it will keep for about a week, or you could store them in the freezer in a sealed container for longer.
This is a great replacement for bread, it doesn’t make you feel to full or bloated. You can pretty much eat it with any topping you like.
We made some tuna salad to go along with it, recipe here.
The mix is easy to make but a bit more time consuming to bake.
Recipe:
- 1,5 Cups of Oatmeal
- 2 Cups of Rye meal
- 1/2 Cup Pumpkin seeds
- 1/2 Cup Sesame seeds
- 1/2 Cup Flax seeds
- 2,5 Cups of water (you can add more if the dough is to dry)
- Preheat the oven to 325 degrees F (170 C)
- Mix all ingredients together in a bowl, but add the water last.
Stir until mixed well. - Place baking paper on a oven tray
- Pour the mixture on the baking paper and use the back of a spoon or a spatula to even it out.
- Use a pizza knife to cut the squares however big or small you’d like to have them
- Bake for 40 minutes in the middle of the oven.
- After 40 minutes open the over door for 10 minute (with the crispbread still inside)
- When the 10 minutes are up close the door and bake for another 15 minutes.
When done take the crispbread out and set aside until cooled completely. That will make them crispy. Enjoy! 
Homemade Almond Milk
This Is Super Simple!
Making homemade Almond Milk only takes 15 minutes and is super healthy for you! (read all about it here)
There two different ways to do this.
1. Soaking the almonds beforehand
- Add the amount of almonds you’re going to use for your milk and cover them with water for approximately 6 hours.
2. Washing the almonds (this takes the shortest amount of time)
- Wash the almonds in lukewarm water, and then add them to the blender and mix until you’re satisfied with the result.
Now for the ingredients and how to:
Ingredients:
- 1 Cup Organic Almonds
- 2 Cups Water
You can make all sorts of varieties using, fruits, berries, spices, honey or dates. I like to use pitted dates, blueberries or even vanilla.
- Use 3/4 cup of the water along with the almonds in a blender.
- Pour the mixture (a little at a time) through a strainer or a cloth that is used only for your almond milk, into a bowl below.
- Use the back of a spoon or a spatula to press the remaining liquid out of the mixture
- Blend the remaining mixture one more time to see if you can get any more milk.
- Add a little more water to the milk and blend until desired consistency.
Save the leftover pulp, and use it in other recipes, like bread, muffins, cookies, raw almond pulp pizza crust, raw almond pulp fudge, all sorts of stuff, I will post a recipe for all of that in the following weeks. I make a lot of almond milk and have a lot of pulp so it’s a waste if I don’t make something of it all.
Tell me how you make your Almond Milk 😀
I will be posting some Chocolate Covered Almond Balls, for snacks this weekend, so be sure to check in for some delicious low calorie treats!
Almond Milk vs. Rice & Soy Milk
Almond milk is one of the most nutritious milk substitutes available!
If you have a blender at home, I recommend you start making your own almond milk, it only takes 15 minutes, and it is SO MUCH better than drinking processed milk! You only need two ingredients, Organic Almonds and Water! It is also low in calories and fat!
Almond milk is great for people who are allergic to Soy because it contains no soy, also for those who are lactose intolerant because it contains no lactose.
Almond milk doesn’t contain casein, a milk protein that’s chemically similar to gluten, almond milk is appropriate for those who suffer from gluten allergies. Isn’t that great!
However, both rice and soy milk are good milk alternatives for those who have milk allergies or are lactose intolerant, but you should buy manufactured rice and soy milk to insure that they’re properly fortified with the vitamins and minerals you need. Because almonds are naturally very nutritious, almond milk doesn’t need to be fortified.
Almond milk is richer in vitamins and minerals than soy or rice milk and it’s also a healthier choice than cow’s milk.
Almonds are rich in nutrients including fiber, vitamin E, magnesium, selenium, manganese, zinc, potassium, iron, phosphorus, tryptophan, copper and calcium. Almond milk does not have as much protein and calcium as cow’s milk and other animal milk substance
Nutritional Values in 1 Cup of Raw Unsweetened Almond Milk
| Calories | 40 | Sodium | 180 mg |
| Total Fat | 4 g | Potassium | 180 mg |
| Saturated | 0 g | Total Carbs | 1 g |
| Polyunsaturated | 0 g | Dietary Fiber | 0 g |
| Monounsaturated | 0 g | Sugars | 0 g |
| Trans | 0 g | Protein | 1 g |
| Cholesterol | 0 mg | ||
| Vitamin A | 10% | Calcium | 45% |
| Vitamin C | 0% | Iron | 4% |
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Magical Vegetable KALE!
This is Sarah Annabelle my granddaughter and she just loves smoothie’s with kale, filled with Antioxidants / Nutrition / Vitamins and Minerals
Healthy, healthy, healthy
Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber and 0 grams of fat. It is great for aiding in digestion and elimination.
Kale is high in iron. Per calorie, kale has MORE IRON than beef.
Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.
Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.
Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.
Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration. Important as the winter months roll in.
Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism.
Green Almond Milk Smoothie
 We’ve all tried making a smoothie, and there are so many ways of making one fruits, veggies, milk and so on. There are so many people out there that like to experiment with this but there are also the majority of you who don’t.
You go to your grocery store and most people go for the easy pick, the pre-cut frozen smoothie mixes, i know i used to. When you get home you throw it in the mixer along with milk or yoghurt, some people even add sugar. My friend made me a smoothie once that had tons of sugar in it, and to top it all of she then added a big dash of whipped cream on top, yuck!
Then there are the people who like to add green’s in their 
smoothies, like we do! YUM! When i first started making green juice or green smoothies, people would look at me like “what is she doing”, but then they had a taste and i could tell their mind was racing trying to figure out all the different flavors and why this drink tastes so good, when all you have is raw fruits and vegetables.
My absolute favorite ingredient is Kale, it’s packed with all kinds of vitamin’s, iron, nutrients, calcium the list goes on! We’ll post All you need to know about Kale later today, but now i wanna tell you about this smoothie!
Why not start your Monday morning with a nutritious Smoothie that will make you full and feel great! It’s packed with nutrients, vitamins, basically all you need to get a boost and jump start your day after a weekend of leisure
Ingredients:
Serves 2, time: 10 min
- 2 Cups Chopped Kale
- 2 Ripe Bananas Chopped
- 1 Pare Chopped
- 1/2 Navel Orange
- 1/2 Cup Almond Milk (home made, unsweetened)
- 12 ice cubes
- 1 tbsp of extra virgin Organic Coconut Oil
Mix all ingredients in the blender and enjoy!
Now some of you might wonder why coconut oil, don’t worry I’ll post an article about that soon.
