Things have been a little quite here, I must admit. AND I’ve been feeling guilty about it too. A whole month and nothing written or posted. My aim is to keep it to at least one post every second week, but it just didn’t work out over these past few weeks. Looking back I think it’s been a mix of a writers block, busyness and feeling a little scattered with various ideas and projects and somewhere in between all of this I also lost my focus. But now I feel ready to get back to it!

Over these past weeks I’ve felt more drawn to eating carbohydrates than I normally do. Isn’t it amazing how our bodies know what they need, if we just take some time to listen in… Of course there are several underlying physiological reasons to why we crave carbohydrates when we are stressed. One for instance is that through the release of the stress hormone Cortisol, blood sugar is raised through the release of glycogen from the liver which in turn will raise the blood sugar levels in the blood. This is a natural process, hard wired as a way of survival from our ancestral days when the stress response was activated through a physical threat. Higher blood sugar means more energy distributed to our muscle cells, so we could successfully run from the imminent danger. With the rise in blood sugar a dip follows once insulin has been released and moved the sugar from the blood to the cell for energy. Once the blood sugar levels drop below the threshold hunger signals are triggered and it is time to eat again.

 

Today most of our “stressors” are percieved ones. Things like money worries, work deadlines and /or relationship problems. Or even smaller stuff, like who did or said what. Or perhaps didn’t do what they said they would, are everyday annoyances. These stressors don’t exactly threaten our survival but they can activate our body’s physiological stress response in the exactly the same way.

 

cashew-walnut nutbutter

 

I’m currently taking part in the Whole Detox Programme™. We are almost half way through and it has been a very interesting experience thus far. I’m not really that into Detoxes  as most of the ones you see floating around today are “quick fixes” in disguise. However Whole Detox™ is a different detox altogether, where the focus is less on what NOT to eat and more so on WHAT to eat. As well as that it has a very strong component of detoxing thoughts, emotions and old behaviour patterns that no longer serves us, which is certainly hard but liberating and something most of us need to detox from every now and then if we want too move forward and grow. It’s basically 21 days of putting yourself first in a wholesome nourishing way. And THAT is something I truly believe in.

Carving out space for ourselves in our every day lives is as much of an important part as is eating good wholesome food if we want to embrace FULL health and healing. In fact, I think if we don’t carve out time for ourselves, making healthy food choices is almost impossible. This is an observation I’ve made for myself throughout this past few days. I noticed how not taking time to eat as well as I can, paved way for lots of snacking and fairly monotonous meals… I also realised that my old pattern of using carbohydrate rich foods as a “pick me up” is still the same, even though my food choices are a million miles better than they used to be.

 

This need for “pick me ups” is a behaviour and a pattern for sure, but it is also my own body’s inner wisdom of knowing that this works and will get my energy levels up quickly when I need it. Interesting and Intriguing.

So, with all this as a backdrop I will share you this homemade nut butter recipe! I was first introduced to nut / seed butters when in nutrition college. Sure I had come across Tahini and Peanut butter but none of the other varieties. As the use of nut butters has become increasingly popular the cost has gone up. Making your own is only marginally cheaper but it does open the door for a lot more variety. It wasn’t actually until I ready Green Kitchen Stories post some months ago that I finally took the plunge to start making my own. I’ve always thought you needed a fancy Vitamix for the job but it turns out that what you really need is a food processor. And one of those I have 🙂

 

Pairing dried fruit like figs or dates with nut butter will ensure that your blood sugar won’t spike as crazy as it would if you have the fruit on its own. The fat and protein content will help slow down the sugar release and you get a more steady energy boost, not leaving your sweet tooth asking  for more 30 min later! This is truly one of my favourite snacks.

 

Homemade Cashew-Walnut Nutbutter

 

Makes one small jar

150g raw cashew nuts

150g raw walnuts

Pre heat your oven to 150°C. Place the nuts on a lined baking tray and roast for about 10-15 min, until golden but not burnt.

Remove the nuts from the oven and allow them to cool down. 

This is what I do as I don’t have a very strong food processor, so to prevent a burn out of it I grind the nuts in my Nutribullet first. Once I have a kind out nut flour, I place this in my food processor and let it finish off the job.

The key here is persistence. It may take a few minutes until you have a soft creamy nutbutter. Don’t give up! Stop and scrape down the sides as needed and keep going with the blending until you reach a soft creamy consistency and the nuts have released their oils.

Place your nut butter in a glass jar and serve with figs, dates or on top of oat cakes with a few slices of banana. Or have a few tea spoons straight from the jar 😉

 

WHAT IS YOUR FAVOURITE SNACK ON THE GO, WHEN YOU NEED A QUICK PICK ME UP? Please comment below!

 

healthy snack

 

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