Banana and almond crackers

Til ære for Jane som holder bloggen Veganmisjonen, så kjører vi veggis-løpet i dag. Hun stakk nemlig av med seieren som årets matblogger i samme kategori som jeg også var finalist!

The time of warm hearty foods is slowly drawing to it´s end for this winter and as the sun warms the air and melts the snow I crave fresh raw foods. Therefore I want to share with you this super simple but yet so rewarding raw food recipe. These crackers have been with me for years and we never grow tired of them. They are simply habitual and even hold status as weekend treat!

Recipe:

4-6 mature bananas

2 dl soaked almonds

2 tbsp linseeds 

Blend all ingredients using a vitamin or similar. Spread the mass out on a parallax sheet, alternatively two if you want really thin crackers. If you don't have a dehydrator use baking paper to make in the oven. (If you do not have a dehydrator I highly recommend them. They are great for a variety of things, like making flavoured nut mixes, green chips, preserving fruit and vegetables and of course making these fabulous crackers.) 

I use a spatula and spread the batter about 0.5 cm thick. Again with the spatula mark out little squares in your batter and leave to dehydrate until completely crisp. 57 degrees in dehydrator or oven. (42 degrees for raw food effect) Mine usually take 12 hours in the dehydrator. Shorter in the oven with higher temperature. 

Keep in airtight box for approximately 14 days.

translated by: Veronika Bazika

"Gullmelk" my version of golden milk

The week before writing the original for this post I had a phone call from one of my followers. She had suffered from ME for six years and was wondering when my liver capsules would be for sale in the stores. She thanked me for my for informing me that drinking golden milk and following the nutritional and dietary recommendation's I write has greatly helped her. I love getting feedbacks like these, they make my day for weeks. This means the work I do really can, and also does, contribute to something good, and that makes it all worth it. But back to topic, had I heard of golden milk before? No! And this is the aspect I love about having direct contact with my readers, because I learn new thing too, from the people in my workshops or random emails and phone calls. 

When I looked up golden milk I realised that for years I have been drinking a similar yoga drink and so I was inspired to create my own version based on my view and knowledge on nutrition. I´ve named it Gullmelk, Norwegain for golden milk.

Turmeric is the key ingredient in golden milk. Turmeric is a miracle spice with long traditions from Ayurvedic medicine and traditional Chinese medicine, especially associated to liver cleanse, infection treatment and pain relief. 

Science has identified the active miracle substance in turmeric and named it curcumin. You get optimal bio-availability for this compound when ingesting it along with black pepper. Black pepper increases the bio-availability with 2000%. Therefore I always make sure to add a good measure of black pepper whenever I use turmeric. 

Here is a list of some of the benefits of turmeric/curkumin:

• strong antioxidant
• detoxes the liver
• regulates cholesterol
• supports good digestion
• strengthens the immune system
• anti-inflammatory 
• lowers high blood pressure
• antiseptic
• supports healing of neurological issues
• helps clear skin problems
• is claimed to protect from several types of cancer 

These are only a few of the amazing benefits of curcumin.

Turmeric paste is the base for the Gullmelk recipe and is made like this:

1/2 c water

1/4 c turmeric, I buy this one!

Heat whiles constantly stirring for 7-9 minutes on low heat. You are looking for a thick paste consistency. If it dries up too much add a bit more water. Once finished keep in a jar with airtight lid in the fridge for up to two weeks.

This base will last for several batches of Gullmelk, should you not finish your paste in two weeks toss it and make a new. The intention is of course that you finish it before this time. You can also use the paste in all other different parts of your cooking, like in stews, soups, stocks and with rice. 

Gullmelk recipe:

1/2 to 1 tsp turmeric paste

2 dl fresh (raw) milk, almond milk, or coconut milk

1 tsp honney, maple sirup or stevia

1 tbsp gelatine (can be left out)

1 egg yolk

1 tsp cardamon (can be left out)

1 tsp cinnamon, Ceylon (can be left out)

1/2 to 1 tsp black pepper

1 tbsp coconut oil or unpasteurised butter

Heat all ingredients while stirring till you see the coconut oil melt. You do not want to expose the raw milk or egg yolk for more heat then necessary.

Enjoy straight away! I find the flavour to be mild, warming and well suited for kids. You can of course leave out ingredients your children do not like, but try to keep  the turmeric and as much black pepper as possible.

Soothing and relaxing, Gullmelk is the perfect before bedtime drink. :)

PS! I use a non gelatinising gelatine. Should you want to use a gelatinising one resolve it in some boiling water before adding the rest of the ingredients. 

translated by: Veronika Bazika