From the Instagram pic a couple of days ago, as promised, here are the recipes for nut-milk and cookies. It’s a great way to utilise all the ingredients without wastage, using the pulp at the same time to make cookies (instead of throwing away).
Eaten together, dunking the cookies in the warm mylk is… RID-ON-CULOUS!
All gluten-free, dairy-free, refined sugar-free, guilt-free, and nutritious!
Figs are really great sources of vitamins & minerals.
Vitamins such as A, E, K and B-complex, as well as minerals like calcium, copper, potassium, manganese, iron, selenium and zinc. Research studies suggest that the Chlorogenic acid in them help lower blood sugar levels and control blood-glucose levels.
Eating a sweet (provided it’s an unrefined sugar that isn’t cane sugar) treat with a fat involving cinnamon helps in making it slower burning fuel (Low GI), and maintains a lower spike in insulin levels making snacks like this an option for diabetics.
Making optimal choices for your body isn’t hard if you create the awareness around you. If you’re reading this post, you’re already taking the right steps to gaining great health.
In the western world, when we eat we have a choice to nourish our body, or toxify it. For most people, making the right choices can be about swapping. Swapping less than good choices of foods (processed chocolates, baked goods containing dairy, white flour, and white sugar etc, deep fried foods etc etc) for more nutrient dense foods. Nut-milks you find on the supermarket shelves have been fortified with oils, starches and other kinds of preserving agents taking it further that what it’s actually labelled to be. Not forgetting to mention having been heated to high temperatures to kill all the enzymes and nutrients that are good (living) in it in order to preserve shelf-life. These recipes below are examples of more nourishing options in the way of a childhood sweet treat. Provoking your childhood memories. They contain good fats, and are easier on your organs to recognise and assimilate than the processed kinds you find on the supermarket shelves – and contain all their intended enzymes.
Chai-Spiced Nut Mylk
(Makes about 500ml)
1 cup dessicated Coconut
1 cup Pecans (or your choice of nut)
1 Cinnamon quill
2.5 cups warm water
Blend in high speed blender for 30 seconds to 1 minute, pour into a nut-milk bag and squeeze.
Then add milk back into blender, reserve the pulp and put aside in your food processor.
Add to the blender…
1 clove, only the top head part, or 1/8 tsp powder (or less – be sparing)
1/4 tsp Cardamom powder
1 tsp Cinnamon powder
1/4 tsp Nutmeg powder
1 tsp Ginger powder
1/4 tsp Vanilla powder
4-5 drops Vanilla Stevia, or 1 tsp Coconut Nectar
Optional: add Lucuma Powder or Mesquite)
Blend for 1-2 minutes on high in Vitamix to warm, or gently warm on stove, pour and serve with the cookies.
Fig Brownie Protein Cookies
(Makes about 12)
1 cup dried Figs, soak half in warm water for 30min
1/3 cup Pecans
2.5 tbsp Cacao powder
1.5 tbsp Amazonia Raw Protein Powder (Natural)
1/2 tsp Vanilla powder
1.5 tbsp low GI natural sweetener of choice (I used Coconut Sugar), Liquid would be good too
2 tbsp Coconut Oil or Butter, melted
3 tbsp-1/4 cup water, only as needed
Use food processor to mix until well combined.
Roll into cookie shapes and dehydrate at 115 degrees F for 4 hours.
Alternatively, you can pop them in the oven at its lowest possible temp
(around 50 degrees C, usually) with the door ajar for 1-2 hours.