The general consensus was that people had been feeling tired earlier in the week but now energy was bouncing back. We discussed strategies for hunger, because this increased for everyone.
- Check out the last meeting notes, if you missed the tips there.
- Try Niki’s super smart step #1 when she’s hungry – drink some water to make sure it’s not just thirst.
- She also shared one of her favorite snacks – Plantain chips and guacamole. You can buy plantain chips at Trader Joes or Whole Foods – just check the ingredients to make sure there’s no sugar added.
- Andy shared that he was having good luck curbing hunger with nuts and seeds, which inspired today’s recipe.
We also chatted about breakfast ideas: eggs whipped and baked in a dish, vegetable smoothies and the infamous bulletproof coffee (of which I am personally a big fan). If you’re interested, here’s a couple links:
Crispy Nuts & Seeds
Nuts and seeds are great snacks with a few exceptions: 1) Nutrients that block digestion and absorption, 2) A propensity to grow mold when stored, 3) Prepared nuts often have industrial seed oils and other additives that are definitely not health supportive.
That last one is easy to avoid, and for the second – your best option is to buy raw nuts and seeds in sealed containers instead of in bulk.
Dealing with the first issue takes just a little time, and you can make large batches to last quite while. The process in short: soak to initiate sprouting, then dry until crisp. If you have any digestive issues, or problems tolerating nuts and seeds, be sure to give this a try.
Grab a large bowl
Toss in 4 cups nuts or seeds
Add 2 teaspoon to 1 tablespoon sea salt
Cover with water
Cover and let sit for 7 hours or over night
Strain water off and spread nuts/seeds onto a baking sheet or pan
Place in a warm oven (under 150 degrees – a gas oven with the pilot on may even do the trick) for 12-24 hours, mixing occasionally, until completely dry and crisp
If you have a dehydrator, this works better than an oven, but isn’t at all necessary.
In an air-tight container in the fridge.
Note: Cashews aren’t really raw, they’ve already been heated, so if you soak them too long they get yucky. So when you’re making cashews do everything the same except soak for only 6 hours and dry at 200-225 degrees.
2nd Note: The first place I discovered this recipe was in Nourishing Traditions by Sally Fallon. She’s not exactly paleo-friendly, with her strong emphasis on grains, but her book is a wealth of essential information on meats, fats and other paleo foods.