Paleo muesli with activated nuts

One of the things that under ketogenic or Paleo diet you start to consume a lot, are nuts and seeds. They are an amazing snack as alternative to cookies, biscuits, cakes and so on, however they have phytic acid that reduces our body's ability to absorb the nutrients present in nuts and seeds. They also contain enzyme inhibitors which force the body to work harder to produce the enzymes necessary for digestion and this process leads to a faster ageing of our cells.

Pete Evans, a Australian paleo writer, started to write about activating nuts and this became big worldwide and currently you will find easily in a organic supermarkets, activated nuts, paleo muesli, nut milks from activated nuts.

Activating nuts is nothing else than soaking nuts and seeds in salty water for few hours, between 4 to 12h depending of the nut and seed, and then dry them in the oven at low temperature or in a dehydrator.
This process of soaking and dry them, will break down the phytic acid and enzyme inhibitors and will make the nutrients a lot more readily available and easy to digest. Meanwhile there is actually some researchers that say that soaking nuts and seeds for long periods of time actually increases their nutritional value.

After all this information I decided to activate nuts and seeds and do my own paleo muesli and this was actually one of the main reasons that made us buy a dehydrator and until now I am super happy with it.

I followed Pete Evans soaking hours and to dehydrate them I just went a bit by trial error, opening the dehydrator and check when the nuts and seeds were ready.

All the nuts and seeds must be soaked in salty water and in separated containers, as they all have different times. Afterwards I place them in dehydrator under 110F, around 43C.

Almonds

Soaking time - 12h

Dehydrator - 15h

Cashews

Soaking time - 4h

Dehydrator - 15h

Pistachios 

Soaking time - 6h

Dehydrator - 12h

Sunflower seeds

Soaking time - 3h

Dehydrator - 12h

Pumpking seeds

Soaking time - 10h

Dehydrator - 12h

Cramberries 

Dehydrator - 12h

To do a paleo muesli I just combined all the activated nuts, plus the dried cranberries, goji berries and some organic coconut chips that I bought in supermarket. You can add some dark chocolate nibs as it makes it a bit sweeter and doesn't make any harm. I didn't had chocolate nibs so next time!
Mix all the nuts, seeds and dried fruit and keep them in a airtight container and it will last few months, however in here doesn't last long because we use it as muesli replacement and as a snack.
This paleo muesli matches perfectly with homemade coconut yogurt. I've been doing mine and is really yummy. I will post the recipe soon.

A easy and lazy morning as the one of today, needs some lazy music.
Mogwai are a Scottish post-rock band from Glasgow. They are still active, however they are not really known I guess.

Blueberry muffins

Lately I've being putting more effort into breakfast recipes than others, is a phase I guess. So today I decided to bake some blueberry muffins as blueberries are rich in anti-oxidants and I confess that I still remember when I was going to London and I had that blueberry muffins from Costa or Nero.

For me was mandatory to have a blueberry muffin every time that I was going to UK, sometimes I even asked my brother to get me one to have it as soon as I landed. 

Because few days ago I had this memory, I decided to try to bake some....and they went quite well I have to say.

Ingredients:

• 2 cups of almond flour (I use fine one) 
• 1 tsp of baking soda 
• pinch of salt
• 4 eggs
• 1/4 cup of honey 
• 2 Tbsp of coconut oil
• 1 Tbsp of lemon juice
• 1 tsp of vanilla extract 
• 1 cup of blueberries (fresh ones)

Let's do it:

• Pre-heat the oven to 170C and grease muffin tins
• In a bowl mix the almond flour, the baking soda and the pinch of salt
• In another bowl mix the eggs with the coconut oil and lemon juice. Add the honey, the vanilla extract and mix well
• Add the wet ingredients to the almond flour mixture. Mix well with a spoon
• Add the blueberries to the mixture
• Scoop the mixture to the muffin tin and bake for 20-25 minutes

Time of preparation:  35 minutes (10m preparing+25m baking)

Quantity: 8-12 muffins

Today I am in the mood of listening Tom Waits, he is an American singer and songwriter and has a really peculiar voice.
Is easy to not like Tom Waits, but is even easier to love him and the way he sings.
Hope you enjoy, of not is okay anyway :)

"There's a winner in every place
There's a heart that's beating in every page
The beginning of it starts at the end
When it's time to walk away and start over again"

Beetroot sauce

I just passed one month in Australia, including Tasmania which is definitely a paradise on the top of the planet. Starting with the landscapes to the wildlife, finishing in the food and wine...oh gosh...I want to go back.

While living in Oman we don't have any opportunities to browse around in a bookstore because there's any, so while on holidays I like to browse for cooking books and healthy magazines, and Australia is perfect for this.
The amount of healthy shops, organic markets, good restaurants is amazing. I totally recommend Australia for a foodie. In one of several magazines I came across with several recipes for dipping sauces so as soon as I arrived home I started trying them out.

Although this recipe was not invented by me I think that would be nice to share it as it is so good and honestly, when it comes to food all recipes are from everyone. Is like the sun, when it raises is for all :) but for the record I followed Pete Evans recipe.

I leave you a beetroot sauce that is good as side dish with meat or as a dipping sauce with some vegetables sticks (like carrot, cucumber or celery), or to spread on the top of some savoury bread.

Ingredients:

• 1 large beetroot, peeled and grated 
• 1 cup extra-virgin olive oil 
• 1 large handfuls of parsley 
• 1 small red onion 
• 2 garlic cloves
• 4 tablespoons of oregano leaves
• 4 tablespoons apple cider vinegar
• sea salt and black pepper

Let's do it:

• Combine all the ingredients in a food processor and pulse it until finally chopped
• You can add more olive oil as it depends of the consistency that you desire and of the size of beetroot also

*Note* - You can store it in a airtight container in the fridge for 3-4 days. 

Time of preparation: 5 minutes

Somedays I am in the mood of some good old jazz, the one that makes you sing and dance. I am sure that Peggy Lee doesn't need presentation! 

All day's are good days....