Food Wise Personal Chef

Anne Lloyd posted earlier on this food-conscious chef's healthy fried chicken recipe, and I wanted to share more with you about her. I actually picked this chef's card off of a bulletin board at Yeah! Burger. When I got home, I immediately visited her website and was very impressed! Check it out for yourself to see how she is helping to get more people in the ATL to eat heathily and inteligently!

I am planning on emailing her soon to ask her how being a personal chef is and what she thinks about as she goes grocery shopping for her customers. Keep posted!

Until then, here is another very interesting recipe that I found on her site. Please let me know if anyone has the chance... and the guts to try making it!!!

 

BRAZIL NUT MILK--a delicious dose of selenium! 

 

This recipe for Brazil nut milk is made the proper way. It's hard to find a recipe out there for nut milk that states the importance of discarding the soaking water. All nuts, seeds, grains and legumes contain large amounts of toxic phytic acid, an enzyme inhibitor. When you soak them, the phytic acid is broken down, thus making the nuts much more digestible and better for your health. As you see, the soaking water must be discarded. These naturally occurring phytates block the body from absorbing all the beneficial minerals and nutrients the nuts contain. Not to mention, are bothersome to the digestive system and chelate the minerals right out of your bones!
more on this later...
Here's the recipe for the most delicious Brazil nut milk:



Ingredients:
2 cups of Raw Brazil Nuts
pinch of salt
6 cups of clean filtered water
2-3 TBSP of organic Maple syrup
1-2 teaspoons of organic vanilla extract
1 can of organic coconut milk
1/2 teaspoon of cinnamon (optional)


Tools:
1 large jar
a blender or food processor
cheesecloth, coffee filters or cotton kitchen towel
mesh colander
bowl

1. Soak the raw Brazil nuts in cold filtered water with a large pinch of salt..covering the nuts a couple inches over with the water. Let sit on the counter for a full 24 hours.



2.The next day, strain off the water and rinse nuts well. place in blender or food processor, add 6 cups of water and blend for 2 minutes.


3. Line a mesh colander with cheese cloth or kitchen towel. Place over a bowl or stockpot. Pour the blended mixture into the colander to strain. let sit for 30 minutes or as long as it takes for all the liquid to run through. You can even tie the corners of the cloth together and hang from a wooden spoon over the bowl to yield a little more milk.


4. Add coconut milk, maple syrup, vanilla and cinnamon to nut milk. Stir well with a whisk and transfer to glass bottles. Refrigerate and enjoy!