Creamy Cashew Yoghurt

Cashew Yoghurt

I love yoghurt and I think it’s one of the things I found I missed most when cutting out dairy. But don’t fret! We can make our own dairy-free version of course! And I used cashews here. Mainly because cashews go really nice and creamy and are also quite sweet so they make a great yoghurt. The magnesium content in cashews also helps keep our bones strong and are packed with flavanols which starve tumours and stop cancer cells from spreading, which is essential in this day and age with all the cancers around.

I added 2 probiotic capsules to this also, firstly to help keep my gut strong (read about that here) but also to help build yoghurt cultures in the yoghurt, so it’s not just a cashew cream.

In order for nuts to survive, nuts contain inherent toxic inhibitors that protect the plant from germination until the ideal conditions are present (nature is amazing!) It is not until they get wet and there is sufficient moisture that they germinate. It can wreak havoc on your digestive system if you don’t soak them because these protective enzyme inhibitors do not digest in our bodies, your body will fight them, so you must soak them to release these toxins. Not soaking nuts first will also inhibit the absorption of nutrients. I suggest soaking overnight but 4 hours will do it.

You can top this with anything you like, I used strawberries, sunflower seeds and hazelnuts.

Ingredients

1 cup cashews
1 and quarter cup purified water
2 dates
2 tsp organic natural maple
1 tsp vanilla essence
2 probiotic capsules

Method

First, you must soak your cashews in purified water for AT LEAST 4 hours. Soak overnight if you can. Do not omit this step. (See above for explanation). Once the nuts are ready, drain and rinse, then put them in the blender with the water and blend for around 7-10 minutes. You need it to go super smooth and creamy. If you have a high-speed blender like a Vitamix, the mixture will heat up like a soup, don’t worry.

After around 4 minutes of blending, add the rest of the ingredients and proceed to blend until completely smooth like a yoghurt. Add more water if it’s too thick.

Store in a sealed container in the fridge (once it has cooled) for up to four days and enjoy with your favourite toppings.

Happy weekend everyone!
Love,
Lauren

Home-Brewed Kombucha Tea

boochThis post is not so much a recipe but more an explanation about something I find quite exciting and something you may like to know more about. Many of you will probably have never heard of Kombucha, as I hadn’t until a few months ago.

Kombucha is what the Ancient Chinese referred to as the ‘immortal health elixir’ as it is said to prevent diseases like cancer, arthritis and other degenerative diseases. It is made by fermenting a symbiotic colony of bacteria and yeast (SCOBY) with sweet tea. It’s like a mushroom in that it reproduces, so some people call it a Mother, or Mother SCOBY. (picture below)

scoby

At the beginning of the 20th century, scientists, noticing huge increases in cancer, set about to find a cure. Their efforts led them to discover entire regions of Russia and Germany where people were seemingly immune to cancer and autoimmune diseases and after much research, they found that these were the regions that grew this Kombucha organism that people brewed at home into tea. They began a series of experiments which not only verified the hypothesis, but began to pinpoint exactly what it is within Kombucha that was so beneficial.

German scientists picked up on this research and continued it in their own direction. Then, with the onset of the Cold War, research and development started being diverted into other fields. It was only in the 1990s, when Kombucha was first brought to the U.S., that the West has done any studies on the effects of Kombucha, and those are quite few in number. As is typically the case in the U.S., no major medical studies are being done on Kombucha because no one in the drug industry stands to profit from researching a beverage that the average consumer can make for as little as 50 cents a gallon. So here we are, individual people, understanding the benefits of it and trying to convince you, without the help of major pharmaceutical companies, that this could be all you need to prevent degenerative and toxic in your family.

Kombucha detoxes the body, filtering out toxins, protects the joints, helps kill off cancer cells and, its most important benefit; it is the world’s strongest natural probiotic and I am a big fan of probiotics! If you keep your gut healthy, your immune system will stay healthy and you are therefore less susceptible to disease and illness.

The main picture at the top is of my home brew. The jar in the middle contains a few SCOBYs. After a week or so, the Mother SCOBY creates baby SCOBYs, and these create more, so you have an endless reproduction of SCOBYs which you can give to people so they can brew their own tea, or you can keep them in a ‘SCOBY hotel’ – one jar with lots of SCOBYs. I have one SCOBY hotel and about four jars of Kombucha fermenting at one time. Once a week, I filter it, bottle it up and flavour it with anything from elderflower to pineapple to cherry. It fizzes up and just tastes like sweet, fizzy iced tea – it’s so delicious. My family were dubious at first – no one likes the word ‘fermented’ – but they all love it now. My parents and husband can’t get enough!

If you are in LONDON and you’d like me to give you a SCOBY for free so you can make your own, I can do that. Otherwise I sell 500ml bottles for £3 or 1L bottles for £5.

For Kombucha Brewers and Fermentation Jars in SOUTH AFRICA contact Lee +27 72 822 8004 leee@lifespace.co.za

Happy guts = happy, healthy humans!

Love,
Lauren

(Reference: Food Renegade)

Blueberry Acai Smoothie

blueberry acai smoothie

I just love this picture! It snowed for the first time this year and I thought it would be nice for you guys to see it, especially Raine, who is probably lying by the pool right now – it’s summer in South Africa you know!

Anyway I need my anti-oxidants at the moment and acai berries have more anti-oxidants than any other known food. These anti-oxidants come from the high count of polyphenols in the berries, this is what gives them their gorgeous purple colour. If you want an immune boost, get yourself some Organic Burst acai capsules and use them as much as you can! If you add a probiotic capsule to this also, you’re really doing all you can for your immune system right now!

Ingredients

Half a cup of raspberries
Half a cup of blueberries
Half a cup of strawberries
1 tbsp almond butter
2 acai capsules (opened and sprinkled in)
2 dates
1 probiotic capsule
3 tbsp almond milk
1 frozen banana (cut in slices and frozen the day before, or any day before!)

Method

Simply put all the ingredients in your blender, in that exact order, and blend away! Pour into a glass and enjoy the sweet, smooth taste.

Love,
Lauren