Hey so Kettle Chips claim non-gmo on most of their products at the moment, and they claim that by January 2013 they will have non-gmo certification on their chips.
I totally think that they are non-gmo because compared to Red Rock Deli, which I found are owned by Smiths, I didn’t get a terrible stomach filled with terrible potato.
So whether or not Kettle actually are not using non-gmo chips is debatable, but hurray!
Well, this is one option, until a brand comes out selling organic potato chips cooked with sunflower oil or olive oil, rather than palm oil (damn macro organic) or kale chips are suddenly available at conventional markets (WHICH THEY BLOODY WELL SHOULD BE).
My poor Mum.
She gets hassled so much at work for being vegetarian. She has the science teacher talking about how bullshit organic is, then the pe teacher talking about the importance of eating meat, then at the social function on Friday she can’t get a vegan meal.
Ellen is a vegan!
Points for her!
Oh, my gosh. This is my first chocolate smoothie since, well, Thursday. But it really has blown my mind (or my taste buds).
Soaked chia seeds (probably a table spoon), blended.
Water and (ingredients below) added, then the mix is blended again.
1-2 tablespoons of coconut oil
4 capsules of fenugreek
2 tablespoons of honey
1 tablespoon acai powder
2 teaspoons reishi powder
2 tablespoons hemp powder
1 tablespoon bee pollen
2 heaped tablespoons of cacao
This is really, really, really amazing.
Based on a tulsi/chai, ginger tea
Soaked chia seeds,
I blended these all up together until smooth, then added:
Cacao powder (a good 2 tablespoons)
cinnamon (about a teaspoon)
turmeric (a dash)
coconut oil (1-2 tablespoons)
And about half a teaspoon of cayenne (I actually just started off with a dash, then slowly added more).
Whilst drinking this smoothie, I called it ‘a spicy curry with chocolate’.
It really was an amazing smoothie.
Nut mylks is basically a smoothie but it’s made with nuts, and only one form of nuts. It’s an awesome for vegans wanting a replacement for conventional milk.
They are used as a replacement for conventional animal milk, and especially the pus-infused, cooked, homogenized, hormone-messing, factory farmed “cow’s milk” a large majority of Western folk drink today, because it’s a good source of calcium.
Well, actually factory-farmed cow milk good source of calcium. In fact, it promotes organisms to grow on our bones, in our bodies, and even in our hearts!
So what is a good source of calcium?
I would go with almonds. Almonds are really amazing little foods. The catch is, you need to soak them overnight to get rid of the enzyme prohibitors, which can stop the body from absorbing vital nutrients. Enzyme prohibitors are what stop nuts and seeds from sprouting. Now don’t be afraid of trees growing in our bodies, because they definitely won’t. When the enzyme prohibitors are removed through soaking the nut or seed, the body is able to fully break down the seed/nut, and absorb all of it.
How do I make nut mylk?
Get one cup of soaked almonds and put them into your blender (the ratio being 1:3). Then get three cups of water and put them into the blender, with the almonds. Then blend the hell out of those almonds! Depending on your blender, you might end up with chunky parts of almonds in the nut mylk. If this happens, just blend some more. If it still occurs, and you don’t want these chunky parts, then strain the nut mylk into another container or jug or whatever.
I tend to find almond mylk rather gritty. So to thin it out, strain it. You will get the gritty parts out of the mylk, and it will have a consistency similar to, or the same as, that of conventional milk.
Remember, you can use more or less almonds depending on the strength you want. You can also use other nuts. For example, you can make a cashew nut mylk, brazil nut mylk, walnut nut mylk, anything you want! Just remember that different nuts need to be soaked for different periods of time, for example, almonds go for about 9 hours, whereas cashews don’t need to be soaked.
What can I use nut mylk in?
Nut mylks can be used in anything. It replaces conventional animal milk, and can actually boost flavors. I use almond mylk in hot chocolates (although I make mine from scratch) because almonds and chocolate are A-MA-ZING together (they seriously compliment each other). I like nut mylk with museli in the morning.
And remember that different nuts most definitely do have different flavours, so if you don’t like almond mylk, give cashew nut mylk a try, or walnut nut mylk. Just play around with it until you find your preference.
Many blessings and love!