Crispy Almonds

The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increses vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eight fold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibit absorbtion of calcium,magnesium, iron, copper and zinc.” – Sally Fallon

The recipe is from “Nourishing Traditions”

crispy nuts


4 cups almonds
1 Tbsp sea salt
Filtered water

1. Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight.
2. Drain and rinse in a colander
3. Spread the nuts on a dehydrator sheets and dry them on 110 -115 F until crispy.

NOTE: If you don’t have a dehydrator, you can dry the nuts in the oven on the lowest setting.

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Almond Butter


2 cups crispy almonds (You can use any kind of nuts that you like)almond butter
2 Tbls coconut oil

Add everything into a power blender and process on high until smooth.

Use as desired. I prefer mine as a snack, great for dipping apples or with other fruit.

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Ice Dream with berries and purslane

Makes 4 servingspurslane smoothy (2)


2 bananas
½ cup black currants and gooseberries (if not available any berries will do)
½ cup frozen cherries
1 cup chopped pineapple
1 in long piece of zucchini
3 sprigs of purslane
¼ lime
1 cup ice

Add everything into a power blender and blend on high until smooth and has soft ice cream consistency.
Serve it in a fancy glass with a cherry on top

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Purslane – a Powerhouse of Nutrients


Purslane (1)

Who knew that this little weed growing in most everybody’s yard has such a palatable flavor and unbelievable nutritional value. Purslane, which also can be known as pursley, pigweed, or verdolaga has very succulent, soft leaves which surprisingly have more omega-3 fatty acids than some fish oils and more than any other leafy green vegetable.purslane smoothy (2)
Thought to originated in India, purslane has been long cultivated and used by the

Ancient Egyptians and Chinese for thousands years. Now it is widely distributed across the continents. Different varieties might differ slightly in leave shape or color, but they all have the same taste and nutritional value.purslane smoothy (1)
It is hardy and easy to grow. Most of the time it pops up by itself in the sunniest and driest parts of my garden. It can grow up to 5-6in (12-15cm) long, spreading flat across the ground.
In many Asian and European countries purslane is actually grown as a staple leafy vegetable. The leaves, which have a slightly salty and sour taste can be added to your salads or smoothies. I use the stems in my morning green juice. Even beautiful yellow flowers when in bloom, can be enjoyed as a garnish for your salad.

Health Benefits of Purslane:

    – This wonderful plant is packed with fiber, vitamins and minerals.
    – It can be used as diuretic, cooling herb, to lower fevers, clear toxins and treat bacterial infections.
    – Fresh leaves contain surprisingly more omega-3 fatty acids (α-linolenic acid) than any other leafy vegetable plant. 100 grams of fresh purslane leaves provide about 350 mg of α-linolenic acid. Research studies show that consumption of foods rich in ω-3 fatty acids may reduce the risk of coronary heart disease, stroke, and help prevent the development of ADHD, autism, and other developmental differences in children.
    – It is an excellent source of Vitamin A, (1320 IU/100 g, provides 44% of RDA) one of the highest among green leafy vegetables. Vitamin A is a known powerful natural antioxidant and is essential for vision. This vitamin is also required to maintain healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in vitamin A is known to help to protect from lung and oral cavity cancers.
    – Purslane is also a rich source of vitamin C, and some B-complex vitamins like riboflavin, niacin, pyridoxine and carotenoids, as well as dietary minerals, such as iron, magnesium, calcium, potassium, and manganese.
    – Furthermore, present in purslane are two types of betalain alkaloid pigments, the reddish beta-cyaninsand the yellow beta-xanthins. Both pigment types are potent anti-oxidants and have been found to have anti-mutagenic properties in laboratory studies. (07/07/2014)
A pocket Guide to Herbs. Jenny Linford

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Makes 1 quart
1 medium cabbage
2 carrots
4 leaves kale or collard
1 Tbsp caraway seeds (optional)
1 Tbsp sea salt
4 Tbsp whey (if not available, use an additional 1 tablespoon salt)

1. Core and shred the cabbage by hand, or using a food processor.
2. Grate the carrots and chop the kale
3. In a large pot/bowl mix the cabbage, other vegetables, salt and whey
4. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices.
5. If your pot/bowl is not metal you can leave the cabbage to ferment in it. Just press down firmly with a lid or a plate until juices come to the top of the cabbage and weight it with something heavy. The top of the cabbage should be at least 1 inch below the juice. (I prefer this method better, especially then I make a bigger batch of sauerkraut)
6. Otherwise place the cabbage in a wide-mouth mason jars, and press down firmly with the pounder until juice comes to the top of the cabbage.
7. Cover loosely and keep at room temperature for about 3 days before transferring to refrigerator.

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