NUTRITION
refrain from simply eating them by the handful,
they’re great on a salad.
If you wish to try sprouting your own nuts, the
process is quite similar to
sprouting other seeds:
soak overnight in a jar
with mesh over the opening, drain, invert the jar,
and rinse twice daily. If
you are in North America, you should know that
most almonds you encounter labeled “raw”
are not really raw. United
States law requires that all
almonds grown in the US
be pasteurized. As such,
you can soak these nuts
overnight to make them
more digestible, but do
not try to sprout them. To
get truly raw almonds in
North America, you have
to get imported, European-grown raw almonds.
You will notice a big difference in taste!
Here is a decadent freezer fudge recipe you can
enjoy with almonds and
Candida-quenching coconut butter. It is completely vegan, is completely raw if you use raw
almonds, is Paleo if you
use honey, and is sugarfree if you use Stevia. And
it tastes better than any
fudge you’ll find in the
store!
Luscious Almond Freezer
Fudge
Soak one half cup of almonds overnight. Drain
thoroughly, and place
into a food processor with
the following ingredients:
3/4 cup coconut oil, at
room temperature
1 tbsp raw honey or maple syrup, or 5-8 drops liquid stevia
1 tsp vanilla (or use vanilla stevia in the ingredient
above)
pinch of sea salt
Optional: Half a teaspoon
of cinnamon
Blend until thoroughly
mixed - about 30 seconds, and make sure you
scrape the sides with a
spatula.
monds or shredded coconut across the bottom.
Pour the mixture into the
pan, and use a spatula
to spread it out as evenly
as you can. If it sticks, wet
your spatula.
Top with your choice of
chopped almonds, shredded coconut, cacao nibs
(if you do chocolate), or
dried fruit such as goji,
apricot, cranberry or raisin.
Place in the freezer for 10
minutes. Then use a paring knife to score the top.
Freeze again at least 2030 minutes.
This luscious dessert is not
solid at room temperature, so store it in the freezer. Bring it out five minutes
before you want to serve
it. Then cut in small pieces
(it’s very rich) and enjoy.
Return any leftovers to the
freezer.
Line an 8x8 baking pan
with parchment, or spread
1/4 cup of chopped al-
Pranada Devi is a communications professional living in Toronto, Canada.
Jacquie Robertson, RNCP, ROHP, is a Certified Nutritionist practicing clinical
She is the Managing Editor of Parvati Magazine, and serves as an advisor
nutrition, specializing in hormone imbalance, PMS, digestive health and
on marketing communications for Parvati’s various projects. Recently, she
depression. Her mission is to educate, empower and inspire women to
edited Parvati’s new book “Confessions of a Former Yoga Junkie”, which is
heal themselves naturally through the use of food as medicine, hormone
has gone on to sell out its first two printing runs.
balancing, emotional wellness and self-love. Jacquie offers both in person
and online 1-on-1 nutritional coaching and women’s health workshops
through her private p ractice. Jacquie holds a BA (Honours) from McMaster
University, diploma from Centennial College’s Workplace Wellness & Health
Promotion program and is a graduate from the Institute of Holistic Nutrition.
For more information on Jacquie, please visit www.jacquierobertson.com.