This his recipe incorporates my recipe for slow and low crunchy roasted almonds and Raw yogurt. I use a crock pot as it is convenient, but you can also use a large pot and place in a warm spot, like oven with light on overnight. By “soaking the oats” you are letting the oats break down anything that may be difficult for the body to digest. This allows for your body to be absorb nutrients from the oatmeal without stressing you system by the oatmeal so that your body may be more easily nourished. The raw yogurt in this recipe adds further nutritional benefits. Feel free to play with other ingredients with this simple basic recipe. Enjoy!
- 2 C Oats
- 1 1/2 C Water
- 1/2 Raw yogurt
- 1 tsp Salt
- 1 tbs Maple syrup
- 2 tbs Butter (if desired)
Place Ingredients in crock pot. Stir to incorporate. Leave on warm setting for 6-12 hours, overnight. Serve topped with crunchy almonds, milk, or fruit!
This recipe is was a revelation to me! I learned about this through the “Nourishing Traditions Cookbook” Almonds lose their heart healthy fats when roasted at high temperatures. This recipe requires soaking the almonds in water for 6- 12 hours. This process is also known as “sprouting.” By doing this you unlock the foods nutrition potential as your body is more able to break down and absorb nutrients. By placing these soaked or “sprouted” almonds in oven at very low temp for long period you are also preserving their heart healthy fats. I love the taste and crunch of these almonds more than those that are roasted and seasoned. This is a standby snack for myself and our family. It helps keep the body satisfied by providing the right balance of fat, protein, fiber and nutrients. I am fortunate to live in the central valley where almonds are prevalent and I have neighbors and family almond ranchers! My lovely sister and brother in law bring me a 25 lb box of fresh almonds from their ranches. If you are looking for a good cause along with your purchase of almonds visit Farm to Kids online to purchase! Art to Feed supports all local farmers and needs, so blessed to tie in local farmers with our recipes!
- 4 C Raw Almonds
- Filtered Water to Cover
- 1 tbs Salt (non iodized)
Place almonds in bowl and cover with water until covered with 1 inch of water above almonds. Soak for 6- 12 hours. Drain water, place on baking sheet and pat dry. Sprinkle with salt if desired. Place in oven at 135- 150 F for 12- 24 hours. Place in air tight container and enjoy!
Our cucumbers are growing out of control! This is an excellent way to use cucumbers, tomatoes and other veggies in you garden for a fresh easy dinner. Make extra and save to bring a neighbor in need! I chose to use our small yellow pear tomatoes to add a golden color and mild taste that doesn’t over power the cucumber. You can also use other tomatoes, but I love the color and lightness that these tomatoes add to the soup. Serve cold with a spring of mint for a refreshing summer meal loaded with nutrients. My kids love this soup and it makes me happy to know they are getting a good serving of vegetables hidden in this creamy broth. I use our raw yogurt for a creamy texture, a great taste and for the health benefits. You can add a few other seasonal veggies you may have in your kitchen or garden; celery, onion, garlic, bell pepper etc, but keep the main focus on the cucumber!
- 2 to 3 Large Cucumber- Skin On
- 3 C Pear Tomatoes
- 3 Garlic Cloves
- 3 Small Mild Peppers (e.g-Anahiem,Bell)
- 1 Zucchini
- 4 C Chicken Stock
- 1 C Yogurt
Roughly chop up vegetables and place in large stock pot. Add olive oil and salt and pepper,
cook on high until tender and cooked through. Add chicken stock to cover and yogurt. Simmer for 30 min. Let cool then place in blender. Cool in fridge and serve cold with spring of mint. One of my children requested it be served hot and that is just fine also! Enjoy!