Crispy Almonds

A good friend is the President of our local chapter of the Weston Price Foundation. Here is a quote from their website to help you understand a little about the foundation:

The Foundation is dedicated to restoring nutrient-dense foods to the human diet through education, research and activism. It supports a number of movements that contribute to this objective including accurate nutrition instruction, organic and biodynamic farming, pasture-feeding of livestock, community-supported farms, honest and informative labeling, prepared parenting and nurturing therapies. Specific goals include establishment of universal access to clean, certified raw milk and a ban on the use of soy formula for infants. (More about Weston Price is available at https:/www.westonaprice.org)

My friend had been sharing her crispy almonds with me for some time. I thought they were just some expensive tasty item she bought through specialty online stores. Then she gave me a copy of the Nourishing Traditions cookbook, I found the crispy almond recipe for myself, and I have been using it ever since. I can hardly tolerate almonds any other way now!

You can find their recipe here: http://www.nourishedbynature.com/recipes/crispy-almonds/ ... As well as an explanation of WHY crispy or "activated" almonds are better for you. I DO consider those things. But really, I am all about taste...and these just TASTE fantastic! Here is how I make them.

I start with Kirkland plain almonds, or a bag of local almonds (which are ALWAYS a better choice). I place the almonds in a large heat-safe bowl or pan. Then I add about 2 Tablespoons of sea salt. Finally I pour boiling hot water on the almonds until they are completely covered with at least an inch of water above them. 

After they sit in the water for about an hour, I drain them completely in a colander, rinse them with cold water, then pour them onto a very absorbent towel and dry them off. You can remove the skins at this point if you prefer, but it is a long and tedious task, and frankly, I like the skins on. After drying, you can sprinkle them with a little more sea salt, or some other spice (cocoa powder & Stevia, or garlic salt, or my favorite, Slap Ya Mama Cajun Seasoning). 

You have two options with the next step. 1) Use a dehydrator, or 2) Use your oven. I have used both with success. Just be careful that your oven heats evenly because the almonds will be in for a long time and you DON'Twant to burn them. 

If you are using your dehydrator, spread the almonds on single layers on the trays and stack them in the dehydrator on high. Leave them in for at least 24 hours and test them for desired crispness every couple of hours.

If you are using your oven, preheat it to about 175. Line 2 cookie sheets with parchment paper or simply leave the pan dry. Distribute the almonds evenly in a single layer over the pans. Place in the center racks of the oven. Just like with the dehydrator, leave them in for at least 24 hours and test them for desired crispness every couple of hours.

Remove the almonds from the dehydrator/oven and allow to cool for at least an hour.

The way I like to store these is by 1/4 cup scoops in snack size bags. (Down, Environmentalists! I'm a cheapskate!) this is perfect for people who are trying to control portion sizes. Only ONE BAG A DAY! 

These almonds are perfect for snacking solo, or using for making almond butter, granola (gluten free of course), chopped for nut topping on a salad, or for a homemade trail mix.

 I like mine with coconut chunks...tastes just like an Almond Joy bar....add a few dark chocolate chips too, if you want to complete that fantasy!

Rough weeks and backsliding

It has been an exceptionally difficult week. After going to a wonderful and refreshing conference last weekend, the friends we were traveling with received some difficult family news. We cut our trip short and returned home. The next morning found out that my sweet friend lost her husband (a friend of mine from high school), who died in an accident the day before (around the same time we cut our trip short). He leaves behind 5 children and his wife. He was just 41...same as me. Then the following day we were blindsided by an issue in our immediate family that has become very difficult. And of course, after all of that, our youngest son became ill and I have been home with him for the past 2 days.

In the midst of it all, I have continued with my exercise regimen. But I have DEFINITELY slipped in my eating. And I am frustrated by that. I am frustrated because I have a goal, and I keep stepping away from it. But I have not ever faced my issues with food until now, so hopefully this is a step or two in the right direction. 

I'm working HARD to get back on track! If you read this, pray for me!

Fast Butternut Squash Soup for One (Paleo Friendly)

Every holiday season I end up with a whole lot of butternut squash...the benefit of having lots of gardening friends! I LOVE butternut squash, and my favorite preparation is Butternut Squash Soup. Today I was craving it, and I JUST SO HAPPENED to have baked and scooped the flesh out for use later. It's very handy to have extra frozen or refrigerated, already cooked winter squash on hand to use for soup bases or thickening, to add to protein shakes, or to use in baking.

I recommend that you make a poultry bone broth often (there is a recipe for it on my blog) and keep a container of it in your fridge. I like to drink at least one hot cup a day with a little sea salt. Bone broth will come in handy whenever you want to throw together a fast soup. You can use boxed or canned broth if you prefer (stick to low sodium) and vegetable broth will work just as well as bone broth.

IMPORTANT NOTE ABOUT HOMEMADE BONE BROTH: Most homemade bone broth will have fat solids floating on the top (you can scoop this out, but if you are not worried about fat consumption, don't!) and it will have a jelly-like consistency once it's been refrigerated (see photo below). That is GOOD! Don't throw it out! I keep mine for about 2 weeks in the fridge. Often I will remove the fat from the top and use it for cooking. Just store it in the fridge for up to 3 weeks.

So here is the quick easy recipe I used today for my soup. The basic recipe is Paleo Friendly. What you do after the basic is up to you! You may want to add other spices to your taste, but this is the basic low cal recipe for one large, or two small servings.

Fast Butternut Squash Soup
(270 calories for the entire recipe without options)

3/4 cup butternut squash purée (any winter squash or pumpkin works well)
1/2 cup broth
1/4 cup coconut milk (low fat if you prefer)
1/4 tsp sea salt
1 Tbsp organic honey
Dash of nutmeg
(Optional: tsp balsamic vinegar, Tbsp maple syrup, dash of cinnamon, grated white onion, grated garlic, finely chopped apples, crumbled bacon for topping, a sprinkle of cheese for topping)

Combine all ingredients in a small saucepan on medium high heat. Using an immersion blender, blend until smooth. (You can also do this step in a blender, magic bullet, or food processor prior to placing in saucepan.) Let the soup simmer for 3-5 minutes. Place in a bowl, top if desired, and enjoy!