So,
I think I’m getting back on track (pun intended), so I can explore other
topics pertaining to healthy living.
Recently
I’ve experienced a lot of temptation to snack – I know snacking is not such a
bad habit per say…it’s the choice of what to snack on and what eventually
enters the mouth that is the killer. So, over the next couple of weeks I’ll be
sharing some information and recipes I’ve learned recently.
This
week I’ll start with the humble TIGER NUT (the Hausa’s in Nigeria call it aya, but it’s also known as earth almond).
First
of all, Tiger Nuts aren’t really nuts but tubers (they grow in the roots of the
plant) rich in starch, protein and minerals (Phosphorus, Magnesium & Potassium)
and vitamins C and E. In a nutshell (get
it…nut? LOL):
1.
High
in fiber which help bowel health
2.
The
milk from tiger nuts is a great source of protein and since tiger nuts are a
tuber, its plant protein – which researchers say is better than animal protein
(I’ll include a recipe for tiger nut milk at the end of this post)
3.
Some
research say that tiger nuts could help control blood pressure
4.
Due
to its relatively low sugar content, it’s beneficial to diabetics and people
(like myself) wanting to control their sugar intake
5.
The
oil extract from tiger nuts is usually categorized as ‘heart healthy’, meaning
when used in moderation can help maintain healthy cardiovascular (heart)
functions
When
I read this I’m thinking of people like myself who are trying to manage daily calorie intake; I’m thinking of
people like myself who like to peck
and snack and are looking for healthy options. If you are familiar with
Tiger Nuts you will know that just a handful of the fresh or roasted options
goes a long way in filling you up and taking the edge off your desire to
nibble; making it a viable and healthy snack option.
But
it’s not only good for snacking, milk derived from Tiger Nuts is delicious,
nutritious and easy to make. Here is how you make it…
You
will need...
·
1
bushel of fresh tiger nuts
(I prefer not to use roasted nuts)
· Water
(sufficient to completely submerge the nuts when placed in a bowl with about an
inch or two of water over the top of the nuts…does this make sense? Hope so)
·
Fresh
ginger (optional – I like this when I drink the milk by itself – this milk goes
well with cinnamon as well)
·
Sweetener
of your choice
What
to do...
· Soak
the fresh [washed and sorted]
tiger nuts in a covered container overnight (if you are using dried or roasted tiger
nuts, you may need to soak them for about 2 days to get them soft enough to
blend) – I’d rather keep them in the fridge while soaking so they don’t ferment
·
Rinse
the nuts then blend in batches (I do a handful at a time)– don’t add to much
water to the blender though – just enough to ‘move things along’ in the
blender.
· Tip
each batch into a waiting sieve and allow the milk run through until you are
done blending. (I usually blend the fresh ginger with the last batch)
· Now
pass the chaff through a fine sieve (I have a chiffon scarf I bought some time
back that I use for things like this –comes in handy when I make sorrel drink
aka zobo). You may want to add just a
bit of water to get the entire flavor out of the tiger nut chaff. Some people
pass the chaff through the blender again to ensure that all the milk is extracted
out of the material.
· At
this point you can sweeten to your taste then refrigerate (the milk keeps for
up to 48hours)
This
Tiger nut milk can be drunk on its own, with cereal, with oats and other meals
that require milk. And I’m thinking that it will be viable option for people
who are lactose intolerant.
Personally,
I get the most value when I chomp on the fresh nuts – it’s my nod at healthy
snacking. But whatever you try, it’s as enjoyable and healthy.
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