What is it? Activated nuts & seeds are soaked to start the sprouting & germination process & then dehydrated at low temperatures.
Benefits: Activating nuts & seeds allows your body to maximise the vitamins & minerals in the food & helps digest them more easily. Raw nuts & seeds contain large amounts of enzyme inhibitors that interfere with the absorption of the various & wonderful vitamins & minerals in these foods, when you activate them the inhibitors are neutralised & your body can soak up all the benefits of the nuts & seeds.
Fun fact: Activated almonds taste just like roasted almonds (maybe even better) but with added nutritional benefits!
How to: Place your nuts & seeds in a bowl, cover with water (preferably filtered) & a tsp of salt & leave to soak for 12 or more hours. Once soaked rinse the nuts & seeds thoroughly under running water and then remove excess water. Place the nuts on baking trays and dry in an oven at less than 50 degrees for 4-8 hours depending on the type of nut or seed.
One of my favourite things about winter is tucking into delicious soup. I’ve been playing around with different flavours recently & particularly love this one loaded with vegetables & flavoured with mustard & thyme. Roasting the vegetables first increases the flavour of the soup & adding pumpkin makes it hearty. It’s so tasty & full of nutrients, keeping you feeling satisfied on a cold wintery day.
Anzac Day is just around the corner… & who doesn’t love a cookie? Today I’m sharing a delicious recipe full of nutritious ingredients & free from gluten, dairy & refined sugar.
1/2 cup brown rice flakes
1/2 cup quinoa flakes
1/2 cup almond meal
1/2 cup desiccated coconut
1/2 cup almonds
2 tbsp macadamia or coconut oil
2 tbsp rice malt syrup
1 tsp vanilla powder
Preheat oven to 150c.
Combine dry ingredients in a food processor and combine until almonds are relatively small chunks. Add oil, syrup and vanilla and mix through.
Form into 12 cookies & place onto a baking tray lined with baking paper. Bake for 20-30 minutes or until golden brown.