mindfulbites

If there is one thing I love more than coconut oil, it is ghee. Also known as clarified butter or butter oil, ghee is loaded with nutritional benefits and is a must-have item to use in the kitchen. For those of you who are intolerant to dairy, you'll likely be able to handle ghee just fine as the milk proteins (casein and lactose) are removed in the process. More often than not, those who are sensitive to dairy have no issues with ghee for this reason alone. Ghee has been used for thousands of years in India for both cooking and medicinal purposes. It has anti-inflammatory and anti-oxidant properties, and also contains butyric acid and conjugated linoleic acid, which are known for having anti-viral and anti-carcinogenic properties. Grass-fed ghee yields more omega 3s than omega 6s, but if you can't find grass-fed/pasture raised opt for organic butter (because we don't want to consume the hormones, antibiotics and pesticides from non-organic). Ghee also aids your immune sy...

Soaking: nuts, seeds, grains and legumes Maybe you have heard about soaking and aren't quite sure what it's all about, perhaps it seems like too much work, OR you have no idea what I am talking about. Now, hopefully I have you wondering... "What's the deal with this soaking business?" "Why do we need to soak?" Well as nature has it nuts, seeds, grains and legumes contain phytic acid and enzyme inhibitors, which keep the seed protected until the right growing conditions (that would be sufficient rain and sunshine) are available for it to sprout into a plant. Phytic acid, also know as phytate, is the storage form of phosphorous in plants and is present in the out layer in most seeds, nuts, grains and legumes. Humans, unlike ruminating mammals (cattle, goats and sheep)-aren't able to digest phytates. The other trouble with phytic acid is that is has a tendency to bind to vitamins and minerals- like calcium, magnesium, iron and zinc-and block their abs...