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The Benefits of Almonds - A Tasty SUPER FOOD!!!

  • Almonds contain no cholesterol and help to regulate our cholesterol levels so are great for heart health and in Ayurvedic medicine almonds are believed to have properties which support both the brain and nervous system.
  • Almonds are immune boosting as they contain antioxidants which help our bodies to keep illnesses at bay.
  • Almonds contain vitamin E which has been linked to lowering the incidence if heart diseases.
  • An average serving of a quarter cup of almonds is said to contain 24.7% of the daily value needed of magnesium, this mineral is essential and improves our blood circulation allowing nutrients and oxygen to move through out the body.
  • The potassium found in almonds can help in regulating blood pressure, especially because they are low in sodium, making them a great snack for people concerned about high blood pressure.
  • The activation of the nuts allows you to get optimum nutrition from this healthy snack. See my recent post on ACTIVATING YOUR NUTS AND SEEDS
  • They are high protein and low carbohydrate, a great food for a pre-work out snack and for diabetics as they decrease surges in blood sugar levels.

Activate Your Nuts and Seeds

Fermenting nuts, seeds, and grains helps to make them easier to digest and healthier to eat. Fermenting nuts activates them, which is where the nut swells and the beneficial bacterium multiplies, making them healthier for us to eat. It’s important to note that the nut is still in a raw state even when activated because it is never cooked.  After fermentation and dehydration, the nuts, seeds, and grains are nutritionally enhanced and very tasty. They will also last longer because of the fermentation and dehydration processes.
The taste great!!!!! Activated food benefits those who are trying to improve their health naturally. There are no harmful preservatives or chemicals that could wreak havoc on fertility. Almonds are very nutritious and contain vitamin E, zinc, selenium, copper, calcium, niacin, magnesium, and phosphorous. They help relieve constipation, coughs, anaemia, and respiratory disorders. Also, those with psoriasis may find relief when they eat almonds.

The time:
12-24 hrs soaking + up to 24 hrs drying

The ingredients:
2 c raw nuts or seeds* (not roasted or salted)
enough water to cover the almonds in a dish
sea salt or garlic salt or dehydrated onion powder or tamari or curry powder (optional)

*You can use all types of nuts: almonds, brazil nuts, cashews, macadamias, hazelnuts, pistachios ...

** As always, use organic ingredients when you can.

The process:
1. Soak the nuts in the water for 12 hrs. If you're using other hard nuts (like hazelnuts or brazil nuts) 12 hrs will also work. If you're using soft nuts, like cashews or pistachios - shorten soaking to 4-6 hrs.

NOTE: After soaking, the nuts will look nice and puffy and may even start to show signs of sprouting. (You can see this in the picture above.)

2. Rinse the nuts under running water, and if you want to add flavour - now is the time to do it. Just shake a couple of tsp of whichever flavour you want over the wet (rinsed) nuts, and stir to combine well.

NOTE: If you want, you can use and eat the activated nuts as they are, without roasting them.

3. Now, we want to 'roast' the nuts, without damaging all those nutrients we've activated. So we have to dry out the nuts on low heat - either in a dehydrator or on the lowest temperature your oven will do (mine is 60C, or 140F). This will take anywhere from 6-24 hrs, depending on the temperature you're using. The nuts will be done when they feel (and taste) dry.

You may have to sample several to figure this out ... lucky you!

4. Use your activated-dried nuts as you normally would use roasted nuts. They last really well in an airtight container. And they can be ground into meal, too!

Mrs. ROSE's Guilt Free Pecan Pie

  • 1 - 9 inch pie crust in a glass pie dish
  • 1-1/2 cups raw pecan pieces
  • 4 tbsp organic virgin coconut oil (for pie filling)
  • 1/2 cup coconut palm sugar
  • 1/4 tsp sea salt
  • 3 large eggs or Egg Replacer (Ener-G Brand Equivalent - 3 eggs = 41/2 tsp dry Egg Replacer plus 6 tbsp water)
  • 1/4 cup of agave nectar
  • 1/4 cup of coconut nectar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  1. Preheat oven to 325˚ F with a baking sheet in the middle of the rack. 
  2. Lightly prick the bottom of the pie crust and set in the fridge (or freezer) to chill. (no more than 30 minutes in the refrigerator and 15 minutes in the freezer)
  3. Using a large heat-proof bowl set over a saucepan of simmering water (or a bain-marie), melt the 4 tbsp coconut oil. Remove from the heat.
  4. Stir in coconut palm sugar and sea salt with a wooden spoon until the oil is absorbed.
  5. Beat in the eggs, then the agave nectar.
  6. Return the bowl over the simmering water then stir until the mixture is shiny, smooth, and warm to the touch. Remove from heat.
  7. Stir in vanilla and almond extract.
  8. Remove the pie crust from the refrigerator and distribute the pecan halves evenly across the crust.
  9. Pour the pie filling over the pecan-filled pie crust, distributing equally.
  10. Bake for 25-30 minutes or until the pie filling is set, but still soft to the touch, and the tops are lightly browned.
  11. Remove from oven and allow to cool completely, at least 1 hour.
  12. Serve warm or at room temperature. 

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