All posts tagged Nuts

The 12 Days of Yule – Day 10 – Sweet Cashew Cream

Published December 29, 2012 by Polana Fowdrey

This is perfect with Yule log, or any sweet dessert. It is the consistency of whipped cream and tastes heavenly.

Sweet Cashew Cream


1 cup Cashew nuts, soaked

1 cup cranberry soak water (from soaking cranberries. Any other fruit soak water will do.)

1 tsp cinnamon powder

1 dsp Coconut nectar (a nearly-raw sugar alternative made from coconut.)


Simply blend all the ingredients together until you have a smooth cream.
Use straight away or keep in the fridge for a couple of days.


Nuts About Chocolate

Published January 11, 2012 by Polana Fowdrey

Remember that chocolate nut spread we had as kids? I expect they still make it, but here’s my healthy raw chocolate version:

Chocolate Nut Spread

Equipment: Blender


1 cup almond pulp (from making nut milk)

2 dessertspoons raw cacao powder

3-4 dessertspoons agave, maple or stevia syrup or 1 banana

1cm vanilla pod, very finely chopped, or 1/2 teaspoon vanilla extract

pinch sea salt

Water to blend (about 1/2 – 1 cup)


Mix everything thoroughly in a blender. If you use a high speed blender, your mixture will be very smooth and creamy; if you use a regular blender, your mixture will be more grainy. It will still taste good!)

This is great as a chocolate spread – on breads, crackers, other people… oh sorry, I got carried away there!

Just enjoy all the chocolaty goodness, eh?


Raw Vegan Indian Chai Tea with Nut Milk

Published January 2, 2012 by Polana Fowdrey


When I was in India I discovered that the unpasteurised, raw milk used there by Chai Wallers didn’t disagree with me half as much as the usual dairy milk we get over here. I couldn’t have a lot of it and after about 10 days I did start to feel a bit sick, so laid off for a while, but it did demonstrate that most of my dairy allergy is probably due to all the drugs the cows are given and the unnecessary crap which is done to milk and not the milk itself. This is one of the reasons I decided to remain vegan when I came back to Blighty.


But I do miss chai. It was such a lovely drink, in tiny rough ceramic pots passed through train windows and supped on street corners. The cries of “chaichaichaichai!” everywhere we went.


Today I decided to make Mr H (who has never had authentic chai) a cup of Indian chai tea using nut milk and brewed in the traditional way.


“Oh wow!” was the reaction. So here’s the recipe:


Authentic Indian Chai – the Raw Vegan Way!




Serves 2


Equipment: saucepan and hotplate, thermometer


500ml nut milk*


2 pinches of loose black tea (I used Darjeeling)


1/2 cinnamon stick, broken into pieces


1 tsp ginger powder


1 tsp cumin powder


1 tsp cardamom powder


1 tsp nutmeg powder**


1 tsp agave or maple syrup for each person (to taste)




Pour the milk into a saucepan.


Add the tea and spices


Stirring continuously, bring the milk up to about 50 degrees C, then leave to stand fo 5-10 minutes


Warm the milk up again if you need to but don’t let it boil. It should feel comfortably hot if you place your finger in, but not so hot you need to snatch the finger out.


Pour into cups through a tea strainer and add a teaspoon of sweetness to each cup. Stir and enjoy.

* To make Nut Milk:

Soak 1 cup of nuts overnight.

Blend with 1 litre of water and strain through a nut milk bag.

You will have 1 litre of milk which you can use just like dairy milk, although it is much better for you!

** You can vary the spices to taste and alternatively use whole spices instead of ground.


Legendary Granola

Published October 19, 2011 by Polana Fowdrey

Whilst I’m quite happy with a smoothie or some kefir for breakfast, Mr H has a very physical job and requires something a bit more substantial. In an attempt to alleviate his mid-morning slump, I devised this granola – perfect for breakfast, but great any other time of day too!


2 tbs sunflower seeds

2 tbs hulled hemp seeds

2 tbs pumpkin seeds

½ cup chopped nuts or dried nut pulp

1 cup rolled oats

½ cup chopped unsulphured apricots

½ cup raisins

2 tbs agave nectar, maple syrup or raw honey

2 tsp cold-pressed oil

2 cup water

1 tbs sprouted flax powder

1 tsp mesquite or any other superfood powder

 To Make It:

Use 1 cup of water to soak the seeds for 2 hours.

Use the other cup of water to soak the dried fruits for 1/2 hour.

Drain seeds and nuts and mix together in a bowl

Add all the other ingredients, flax seed powder last of all and mix everything thoroughly.

Spread the mixture onto a dehydrator tray with a non-stick sheet on top.

Dry at 115°F for 12 hours

When the mixture is quite dry, break it up into chunks with your fingers.

Serve with nut milk and fresh fruit.

Makes 2-4 servings.

Double-up the quantities for larger amounts. This granola can be kept in an air-tight container for up to a month if it is completely dried out.

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