New ways of approaching food and cooking

If you haven’t already heard about Tiger Nuts, you are in for a treat. Screen Shot 2017-04-22 at 17.29.40Dubbed by Food Futurologist, Dr Morgaine Gaye, as the latest and best in food trends, Tiger Nuts deliver a massive nutritional punch.  They are not really nuts at all, but tiny little root vegetables that come from Africa and Spain.  Tiger Nuts contain more iron (weight for weight) than red meat, are rich in Vitamin E and Omega 9.  They are a perfect pre-biotic, promoting gut-health by being naturally high in the resistant starch and fibre good bacteria thrive on.  They are nut, gluten and dairy free and therefore a perfect alternative for anyone with allergies, opting for a vegan lifestyle or who just likes healthy, delicious foods. We are chuffed to bits to be stocking wonderful organic Tiger Nuts from the Tiger Nut Company and here are some delicious recipes they have shared with us so you can get the most our of the nutritious powerhouse that is in each little Tiger Nut.

To make the most delicious Tiger Nut Milk:

(makes approximately 1 litre)

For maximum flavour soak 250 g tiger nuts in water overnight ideally (can be made without soaking)

Blend with 500 mls (approx a mug) each of coconut and filtered water

Strain through muslin or a nut-bag

Optional: add a pinch of cinnamon or vanilla powder

I never like to waste anything, so here’s the perfect recipe for using up the pulp left over from making your Tiger Milk. A wonderful, lower calorie, alternative to the usual nut-and-date energy balls, these Spiced Tigers’ Balls are easy to make, easy to keep and this recipe includes turmeric, which is nature’s ultimate anti-inflammatory.

Tiger balls, nuts and turmeric

Tiger Nut Spice Balls

  • Take the Tiger Nut pulp left from making Tiger Nut milk
  • 1 large grated carrot
  • Handful nuts and/or seeds (20-25g I use a mixture of walnuts and Super Omega)
  • 6 Medjool dates
  • 3 tablespoons coconut oil
  • 1-2 tablespoons milled flaxseed

Process together until mixture just starts to come together but there is still a good texture.

Shape into balls – I get about 50 out of each batch.

Delish as they are or you can coat with chia seeds, coconut, cacao or anything you fancy.

You can enjoy straight away, but best served after cooling in fridge until mixture hardens.

If you are interested in Food Trends and learning more about healthy living and eating, check out This Blog – Positive Health and Wellness!  It is just jam-packed with interesting and useful information.

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Tiger Nut Milk

pouring horchata Screen Shot 2016-05-01 at 18.53.01If you haven’t already heard about Tiger Nuts, you are in for a treat. Dubbed by Food Futurologist, Dr Morgaine Gaye, as the latest and best in food trends, Tiger Nuts deliver a massive nutritional punch.  They are not really nuts at all, but tiny little root vegetables that come from Africa and Spain.  Tiger Nuts contain more iron (weight for weight) than red meat, are rich in Vitamin E and Omega 9.  They are a natural pre-biotic, promoting gut-health by being naturally high in resistant starch and fibre.  They are nut, gluten and dairy free and therefore a perfect alternative for anyone with allergies, opting for a vegan lifestyle or who just likes healthy, delicious foods. We are chuffed to bits to be stocking wonderful organic Tiger Nuts from the Tiger Nut Company and here are some delicious recipes they have shared with us so you can get the most our of the nutritious powerhouse that is in each little Tiger Nut.

To make the most delicious Tiger Nut Milk:

(makes approximately 1 litre)

For maximum flavour soak 250 g tiger nuts in water overnight ideally (can be made without soaking)

Blend with 500 mls (approx a mug) each of coconut and filtered water

Strain through muslin or a nut-bag

Optional: add a pinch of cinnamon or vanilla powder

I never like to waste anything, so here’s the perfect recipe for using up the pulp left over from making your Tiger Milk. A wonderful, lower calorie, alternative to the usual nut-and-date energy balls, these Spiced Tigers’ Balls are easy to make, easy to keep and this recipe includes turmeric, which is nature’s ultimate anti-inflammatory.

Tiger Nut Spice Balls

  • Take the Tiger Nut pulp left from making Tiger Nut milk
  • 1 large grated carrot
  • Handful nuts and/or seeds (20-25g I use a mixture of walnuts and Super Omega)
  • 6 Medjool dates
  • 3 tablespoons coconut oil
  • 1-2 tablespoons flaxseed
  • 1 teaspoon Spice Sanctuary Golden Milk spice blend
  • Splash tiger nut milk (if needed)

Process together until mixture just starts to come together but there is still a good texture.

Shape into balls – I get about 50 out of each batch.

Coat with chia seeds, coconut, cacao or anything you fancy.

You can enjoy straight away, but best served after cooling in fridge until mixture hardens.

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