Soak your Nuts!
If your boyfriend/spouse is as mature as mine, this short statement can entertain for quite a few minutes. Add to that the variants; “Honey would you soak my nuts?” “Did you soak my nuts?” You get the picture like I said, a really mature crowd!
That being said, I do soak some nuts for my husband every Saturday night. I soak about a cup of raw almonds and a cup of raw walnuts or pecans overnight. I make a nut-meal for him for the workweek. He used to take a cup of yogurt in his lunchbag every day. But he only liked flavored yogurt, and that stuff is just candy in disguise. Flavored yogurt, even the seemingly healthy shit, yes I use that word because let’s not be fooled, is full of sugars, fake added flavor, fruit that has no nutritional content outside of sugar, and probably even the probiotics are dead in the cup by the time you purchase it. Yes, I feel very strongly against flavored yogurt. It gets me so mad precisely because it is marketed as healthy!
But I got off track, I tried to make homemade yogurt for him. Homemade yogurt is fresh, and you know for sure that it has a good macrobiotic load that is alive. Unfortunately, he did not like the tart sour flavor. I have not given up on changing my husband yet, show me a woman who has ever given that up, but for now, I decided to outmaneuver his need for flavor.
Thus I make him a nutritious nut-meal. I make one batch and it is good for a week. Since I use zero preservatives, it does go sour and bad after the fifth day, but that is OK. I learned to make just the right amount.
Nut-meal is a low carbohydrate, highly nutritious replacement to your oatmeal. You can eat it either for breakfast or as my husband like it; you can eat it as an afternoon snack. I purchased one cartoon (box of 24) of the tiniest little glass canning jars. They are the perfect size for this purpose, and dishwasher proof, thus a really good green alternative packaging. One more reason to ditch those flavored, plastic hogging, individually packaged sugar bombs.
I also make a cranberry sauce as a topping. Around Thanksgiving and Christmas I always “re-discover” cranberry and wonder why I don’t think of it during summer time. Cranberry has one of the lowest sugar content of all fruits, but it is very high in vitamin C. So I say, eat your cranberries, I learned to like them even raw since cooking destroys so much of that lovely vitamin content.
Rosemary is there for decoration. I thought the picture composition needed some green..
1 cup of soaked walnuts or pecans
1 cup of soaked almonds
¼ cup of unsweetened coconut flakes
One can of unsweetened coconut milk or almond milk
1 cup of Nuzest Vanilla Protein powder. Or similar – basically choose a vanilla protein powder that is pea protein isolate, and very very low in carbohydrates. The ingredients in Nuzest are: Pea Protein Isolate, Natural Vanilla Flavor, Thaumatin – a zero calorie sweetener derived from katemfe fruit from West Africa. That is it!!! It has 2 grams of carbs per serving.
1 pinch of salt
Soak nuts overnight, rinse them off is fresh cold water. Then add all ingredients to blender. If it is too thick, add a little more water or almond milk. Pour into little canning jars, for perfect snacks! Option to top it off with cranberry sauce, see below.
Dora’s tart love of Cranberry goodness
1 bag of fresh cranberries
4 teaspoons of Monkfruit sweetener by Lakanto – a naturally low glycemic sugar alternative – non-GMO and Autism Hope Alliance approved
¼ cup of balsamic vinaigrette
Mandarin rind – I try to get as much rind off the fruit as I can.
Juice of one mandarine or cutie.
¼ cup of water
Put all ingredients in a small saucepan. Cover and bring to boil, slow down heat and cook for 10 more minutes. Turn heat off, stir in order to crush the berries, then cover again and let it rest. Done
There you go. A yummy low sugar snack that the whole family will enjoy, and they don’t even have to know it is low sugar!