Cashew Chia ‘Yoghurt’ and why we don’t need Dairy

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I have been looking for an alternative for yoghurt for quite sometime, I have tried a few different recipes and after many tries this one wins. Its creamy and really tastes delicoius, and an added bonus is its full of goodness.

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I decided to cut out dairy from my diet for a few reasons, one of them being it creates a lot of mucus in my body and I find I don’t digest it very well. As well as believing that we don’t need dairy for all the reasons we think we do, like one of them being for calcium. Sound familiar?

A few facts about consuming Dairy:

  • Countries that have a high incidence of dental decay and osteoporosis also have the highest intake of dairy products.
  • We need the correct calcium-phosphorus ratio to be able to use calcium efficiently, and the best ratio in foods for optimum use is found in dark green leafy vegetables.
  • There is too much phosphorus in milk for us to be able to utilize any of the calcium in cows milk and its products (cheese and yoghurt) actually contribute to loss of calcium in our bones.
  • At the age of two or three, we stop secreting an enzyme called lactase that breaks down the sugar in milk, which indicates that we are designed to be weaned at this age.
  • We don’t secrete the enzyme that breaks down the protein in cows milk, Calves have this enzyme-its called rennin.
  • Cows milk is perfectly designed for calves and human milk is perfectly designed for humans.

“We have long been told that yoghurt is extremely healthy and we should include it as part of our daily calcium intake. And yes it is high in Calcium, but it is equally high in phosphorus, making it acid forming and therefore a substance that will contribute to loss of calcium.” Mary ann Shearer

Does milk cause dental decay and osteoporosis? Not necessarily, although it could be a large contributing factor. One of the main reasons that our systems lose Calcium is because of our high acid forming diet. Certain foods like animal products, and to a lesser degree all grains, have an acidic reaction in our blood. When our diet is more than 25% acid forming, the body needs to neutralize the acidity in some way. The reason is that our blood is slightly alkaline(7.35-7.45 on the pH scale) and if the blood were to become to acidic, we would die! The body doesn’t allow this to happen by utilizing its neutralizer or buffer system, and the main ingredient of this buffer system is Calcium.  It then draws from its storage place. the bones and teeth, resulting in dental decay and osteoporosis.

Does this mean never eating dairy again? No, I just believe everything in balance and having delicious alternatives is a great start as a lot of people suffer from tonsillitis, sinusitis, ear infections, bronchitis, menstrual disorders and post nasal drips or are dairy intolerant. And by getting rid of the dairy for 3 – 6 weeks it will clear it up.

Im sure you are now thinking, so where do I get calcium from? Well from the food we as humans were designed to eat, fruits vegetables, nuts and seeds. Every single fruit, vegetable, nut, and seed contains calcium.

One tablespoon of Chia Seeds has more calcium than a glass of milk!

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A great and delicious superfood that can be added to this recipe is Maca, it is rich in vitamin B vitamins, C, and E. It provides plenty of calcium, zinc, iron, magnesium, phosphorous and amino acids.

Here are some plant foods that are naturally high in calcium:

Figs-29.0 mg, Mango 35.0 mg, Goosberries 19.0 Grapes 28.0

Cashews(1 cup) 53mg, Brazil Nuts (1 cup)223mg, Almonds(1 cup) 304mg Hazelnuts(1 cup) 240mg, Pecans(250ml) 88mg, Sunflower seeds(125ml) 96mg, Walnuts(1 cup)119mg Chia seeds 631mg (100grams)

As well as the correct diet we need to be getting natural sunlight on the skin everyday for 20 minutes, as it is then converts cholesterol into Vitamin D, which is essential for the body to be able to use Calcium efficiently. So what a great reason to load up on all this goodness and give this recipe a go. Eat it in the beautiful sunlight outside (: 

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“Humans must be the only mammals who continue to provide milk in their diet after being weaned” – Dr Marius Barnard

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 Recipe

Makes 500ml

1/2 Cup of Almond milk (or other plant milk)
4 Tbsp Chia seeds (ground in blender)
3/4 Cup Raw Cashew Nuts
1 Banana (optional to add any fruit ‘flavor’ you like, or keep it plain)
Seeds from 1/2 a Vanilla pod
1Tbsp Maca
2 Ultra flora capsules (probiotic)
1 Cup filter water (or more almond milk)
1Tbsp Maple Syrup

Soak your cashew for at least 30 minutes, cover your ground chia seeds in water and soak for 15 minutes.

Add all your ingredients except the probiotic to a high speed blender and there you have it, store in a glass jar in the fridge, when you want to use then add in your probiotic by simply blending or stirring in.

Great served with fresh fruit or my Superfood Granola !

Enjoy and let me know how yours turns out!

Loves

xxx

 

 

 

2 thoughts on “Cashew Chia ‘Yoghurt’ and why we don’t need Dairy

  1. Nice idea. Mine did not turn out too well though 🙁 Too sweet for my liking, also I never ground my chia seeds, only saw this now. Have you tried yours with Coconut Cream? I might do that . The Almond Milk is way too sweet for my yogurt, I used to buy the Bulgarian Yogurt (Plain) , which I really used to love. I miss my yogurt so much! 🙁

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