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Unlocking Nutritional Potential: The Power of Soaking Grains, Nuts, and Seeds includes Cashew Milk Nut Recipe.
When it comes to maximizing the nutritional value of your diet, you might have heard of the process of soaking. This ancient practice is particularly relevant for grains, nuts, and seeds due to the presence of a compound called phytic acid. Our grandparents or great-grandparents and our ancestors knew that these food items needed to be soaked to make them digestible, but due to our fast-paced modern lifestyle, this ancient practice has often been forgotten. What is Phytic Acid? Phytic acid, also known as inositol hexaphosphate, is a natural antioxidant found in various plant-based foods, especially in grains, nuts, and seeds. It serves as a storage form of phosphorus in…
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Sundried Tomato & Kale Pesto, bold in flavour & packed with nutrients!
This Kale and Sundried Tomato Pesto is bold in flavour and teaming with nutrients. Combining kale, sunflower seeds, almonds, sun-dried tomatoes, garlic, lemon, and olive oil to create a delicious pesto in just 5 minutes. With kale season coming to the end now in the North Island of New Zealand due to the white butterfly that like to feast on kale in the warm months, this is your last chance to make the most it. Kale is a nutrient-dense superstar with good amounts of vitamin A, K, B6, and C, minerals calcium, potassium, copper, and manganese. The nutrient density will vary on what soil and growing conditions the kale has…
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On a winters night, make aromatic red lentil dhal.
With this wild Queens Birthday winter weekend upon us, it’s a great time to embrace the cold, the wet and the darker evenings with lighting the fire (we have a fake one, flick a switch and you are done, not quite the same though), snuggling under a wool blanket, putting on the slippers and getting out the winter recipes. One recipe which is my go-to because it is so quick, easy and nutrient-dense is my Mangawhai Wellbeing Aromatic Red Lentil Dhal. This recipe you can make your own, place in baby spinach, bump it up with broccoli and cauliflower, garnish it with coriander, serve with mango chutney and/or plain yoghurt,…
