Cashew Yoghurt

I was first introduced to Cashew Yoghurt in Deb Durrant’s Sweet Online course. This simple and easy to prepare recipe has changed my breakfasts. I definitely have a sweet tooth and enjoy chia see puddings, fruit salad and cashew creams or smoothies for breakfast. However sometimes I wanted something creamy but not the sweetness that usually goes with it. Cashew yoghurt is my answer.

  • 2 cup cashews
  • 1 cup filtered water
  • 4 capsules of acidophilus

Prior Preparation:

  1. Soak cashews in 2 cups of filtered water for 4 hours or over night


  1. Drain and rinse the cashews.
  2. Blend cashews with 1 cup of filtered water until smooth and creamy.
  3. Open the acidophilus capsules and pour the content into the blender. Blend again to combine the acidophilus with the cashew cream. Discard the capsule cases.
  4. Pour cashew cream into a a yoghurt maker and leave for 5 – 10 hours.

IMG_6407I use an easiyo yoghurt maker. I pour boiling water into the easiyo thermos until it reaches the red shelf. I pour the cashew cream into the easiyo container, screw the lid onto the container and wrap newspaper around it. I then put this container into the thermos and leave for 5 hours. After 5 hours I then replace the original boiled water with new boiling water and again leave for 5 hours. After this second time I will taste the cashew yoghurt. If it still has a cashew taste I will once again replace the boiled water with new boiling water and leave again for 5 – 8 hours.IMG_6308
The acidophilus capsules I use are Solgar non-dairy acidophilus, as these can be used for fermentation. If you do not have Solgar non-dairy acidophilus check with the manufactures that the acidophilus capsules or powder can be used for fermentation.

I have also made the yoghurt with 1 cup of cashews and 1 cup of hazelnuts. The taste of the yoghurt has a hint of hazelnut and is a lot more tangy. I would love to hear what you think of this yoghurt.

In vibrant health, Vicki

Flours used in Raw Desserts

Like any recipes, cooked or not, there can be some ingredients that require preparation prior to making the dish. Having some flours already made and stored in the fridge means that when the urge takes you to make a sweet raw dessert you are able to do this. My three favourite flours that I keep on hand are Almond, Cashew and Oat.

almond flour in a wooden bowl, almondsAlmond Flour

Almond flour is the leftover pulp from making Almond Milk which has been dehydrated at 41C for 12 hours. Once dried it will have clumped together. Either process the dried almond pulp in a food processor or the dry jug of a blender to produce the flour. Sift the flour to remove any lumps and store in an air tight container in the fridge.

Any pulp leftover from making nut milk, like hazelnut or brazil nut, can be dehydrated and processed in the same way to produce a flour. The flour will lend a different taste to the dessert being created.

Cashew Flour

Cashew flour is produced by ‘whizzing’ small amounts of cashews in the dry jug of a blender. I use my Vitamix for this. The flour that is produced is then sifted to remove any lumps and the process repeated until the desired amount of cashew flour is reached. The flour is then stored in an air tight container in the fridge. It is important not to over blend the cashews or they will become cashew butter. I also store the left over ‘lumps’ of cashews in the fridge and use them to make cashew milk, cashew cream or the filling in one of my desserts.

Oat flour in old wooden bowlOat Flour

Process rolled oats in either the food processor or dry blender jug until flour consistency. Sift the flour to remove any lumps and store in an air tight container in the fridge. A lot of raw desserts use nuts for either the base and/or the filling. By using oat flour it reduces the amount of nuts used but it also ‘lightens’ the the pastry crusts or biscuits.

Having ingredients on hand in your kitchen is a great way to start setting up your kitchen. If you would like some other ideas of setting up your kitchen please contact me via email.

In vibrant health, Vicki

Kinesiology – what is it?

Kineisology, pronounced ‘kin-easy-ology’ is technically the study of the movement of muscles.  Kinesiology sessions use muscle monitoring, a biofeedback system which allows the subconscious stresses and imbalances within the body to be observed.  Muscle monitoring began in the early 1900’s by Lovett, a Boston orthopaedic surgeon who used it to asses the level of disability from nerve damage.  In the 1940’s muscle monitoring was studied further by a husband and wife team of academic kinesiologists, Kendall and Kendall who then published their research.  It was this research that then came to the attention of Dr George Goodheart, a chiropractor in the early 1960’s.  Dr Goodheart started using muscle monitoring in his practise and was able to provide a deeper level of healing to his patients which he was not able to provide previously.  Through his work, he began to observe that not only where the patients finding relief from structural issues they began to experience relief from certain organ disturbances. 5 Elements In the late 1960’s Dr Goodheart recognised the link between the muscles being tested and the meridian system of Chinese acupuncture and his system known as ‘Applied Kinesiology’ evolved.  Dr John Thie D.C., a student of Dr Goodheart, developed Touch for Health in the early 1970’s which allowed the general public access to these techniques. Today Kinesiology has evolved further and is a holistic system of natural health care that combines muscle monitoring with the principles of Traditional Chinese Medicine (TCM), energy balancing and other healing modalities.  It works with the inter-relationship between body structure, chemistry, the mind and emotions and energy systems to promote physical, emotional, mental and spiritual health. 

So what is health?  It is not the absence of disease but the absence of dis-ease or un-ease.  For health to be experienced then the mental (beliefs and thoughts), emotional (emotions and values) and physical (structural, nutritional and biochemical) aspects of a person need to be addressed.  Image an equilateral triangle, each side is the same length and therefore has the same angle between the two lines.  Each side represents an aspect of the person: mental, emotional or physical.  If either one side or one angle is changed/challenged and the person is unable to adapt to this challenge then this will affect the other two sides and other two angles and therefore un-ease (symptoms) will be experienced.  Kinesiology is used to find where and how a client is unable to adapt to all kinds of different things.  To verify the clients  ability to adapt to a challenge, a Kinesiologist will apply a small amount of pressure to the clients extended arm or leg to engage a muscle response.  When the client can adapt efficiently their nervous system will reflect this through the muscle response.  The client will be able to hold the limb’s position firmly when someone else exerts pressure against it.  If the client is not able to adapt efficiently the client’s muscles will unlock or appear to have less strength and the limb will give way under the pressure applied.

what is kinesiologyThe Kinesiologist works more like a detective – following clues of the body through the muscle responses and allowing the body to reveal precisely the location and / or nature of its imbalances, leading to the cause of the issues.  What is exciting is that the client’s muscle response also leads the practitioner to the preferred therapy that will most effectively resolve the issues.  The Kinesiologist does not ‘heal’ or ‘fix’ the client, it is a collaborative journey between the practitioner and client, as they explore and discover the factors that have created the symptoms and what is required to facilitate the body to move towards health, allowing the body to heal.  As each person is unique, each session is utterly different and is a journey for both the Kinesiologist and the client.

Whatever the symptoms, Kinesiology balances the body and puts it in the optimum state to heal itself, by removing the negative stresses, be they physical, mental, chemical or emotional.  Regular maintenance with Kinesiology can prevent a build-up from occurring of of this stress.

In good health, Vicki

Green and Gold celebrating Australia Day

I’ve been creating a number of desserts lately and decided to make one to celebrate Australia Day. I then got to thinking, “What do I love about Australia and what does Australia Day mean to me?” Hmmm

I love the red dirt and openness, the amazing display of stars, the sound of the cicadas when summer hits, the gorgeous beaches, the beauty of Sydney Harbour, the smell of the eucalypts trees, being able to walk freely, discuss issues openly with friends, the opportunities we have, being able to dream and realise those dreams, how we come together to help our mates, the diversity in food, people, culture, scenery and more. I really do feel blessed to be living in this amazing country.

So here is my Green and Gold Mint Bites 

1/2 cup pecans
1/3 cups walnuts
1/4 cup almonds
1/4 quinoa flakes
1 Tbs cocoa powder
1/8 tsp celtic sea salt
1/2 – 3/4 cup medjool dates depending on softness of dates
Green Layer:
1/2 cup cashews – soaked overnight
1/2 cups baby spinach
1 avocadoProcess-making-green-and-gold-mini-bites
1 Tbs honey
1/4 cup coconut oil (liquid)
pinch celtic sea salt
6 -10 drops doTerra peppermint oil
Gold Layer:
3/4 cups of soaked cashews nuts
1 1/2 cups of mango
1/2 cup of coconut oil (liquid)
Chocolate Layer:
1/3 cup cocoa powder
1/2 cup coconut oil (liquid)
2 Tbsp honey
  1. Add nuts to food processor and process until the mixture resembles coarse flour.
  2. Add quinoa flakes, celtic sea salt, cocoa powder and process again.
  3. Add 1 cup of dates and process again. Mixture should hold its shape when pressed into a ball. If it doesn’t add a few more dates.
  4. Press base into cup cake trays.  I use 4cm diameter silicon cup cake trays as it is then easy to press the mint bites out.
  5. Put in the freezer.

Green Layer:

  1. Add all ingredients except coconut oil and peppermint oil to food processor and process until smooth.
  2. Add coconut oil and process again.
  3. Add peppermint oil and process again.
  4. Spread mixture evenly over base and put trays back into the freezer to set.

Gold Layer:Green-and-gold-mini-bite

  1. Blend mango and macadamia nuts in food processor until smooth.
  2. Add coconut liquid and blend again.
  3. Spread mixture over green layer and put trays back into freezer to set.

Chocolate Layer:

  1. Put all ingredients in a bowl and mix together.
  2. Pour over gold layer.
  3. Put trays back in freezer to set.

Makes 36 mini bites. If you don’t have cup cake trays then use a 20cm x 30cm slice tray.

Note: When using coconut oil it will solidify when cold so add to the food processor while it is running so it doesn’t form chunks in the mixture.

Have a great Australia Day.

Please leave a comment about what Australia Day means for you?

In good health, Vicki

Overcoming jet-lag

jet-lagFirst of all what is jet-lag?  Jet-lag is often experienced by travellers when they travel for long distances across a number of time zones.  It is believed that crossing these times zones quickly disrupts the circadian rhythms of the body causing the traveller to experience any number of different symptoms:

  • low energy
  • disorientation
  • nausea
  • sleeplessness
  • headaches
  • inability to focus and concentrate
  • digestive upsets

to name a few.  These symptoms can be mild and only last a day or two or can be quite severe and last for days, debilitating the traveller.  Another contributing factor to jet-lag is the artificial atmosphere in the plane as it is dry and there is also less oxygen than on the ground.  Also the long exposure to the radiation and the lack of physical activity for hours also causes stress to the body, one of the symptoms being DVT (deep vein thrombosis)

So what can you do to reduce stress of jet-lag on the body?

  1. Increase your water intake – this will assist in reducing the dehydration the body experiences.
  2. Avoid alcohol – alcohol dehydrates the body further and causes extra stress on the digestive system.
  3. Eat lightly – as the digestive system is affected eating lightly will reduce the strain on the digestive system
  4. Breathing – actively take some deep breaths in and out every hour as this will increase the amount of oxygen taken into the body
  5. Simulate the day/night cycle of your destination – assist your body to adjust its circadian rhythm by changing your day/night pattern to that of your destination.  If your destination is 12 hours behind and it is night time there, when you take off, lower the blinds and turn off the lights and try to sleep.

As a Kinesiologist I know that acupressure points are used to stimulate the meridian system and help bring the body back into balance.  I started to do some research so that I could assist my partner and clients who were travelling overseas.  I found ‘No More Jet Lag‘ by Dr Charles Kreb, a scientist and Kinesiologist.  This was exactly what I was looking for.  Below is what Jannine experienced using this.

When I have travelled long haul in the past I have always suffered jet-lag.  Travelling for work also means you have to be in ‘work mode’ pretty soon after getting in, so there is really no time for jet-lag.  In the past my symptoms have been a craving for sunlight, trouble sleeping and feeling physically ill (nausea and feeling like I would pass out) for at least a couple of days.  The jet-lag could last about 5 days.

Vicki gave me the ‘No More Jet Lag‘ decoder – which uses acupressure points to combat jet-lag.  I was more than happy to try this, knowing how good acupressure can be through Kinesiology.  The decoder is simple, and I first used it shortly after arriving at Heathrow.  While tired on the Monday I got through the day and was fresh for meetings on the Tuesday.  The Tuesday night saw me tired, however not in the dame way I have experienced previously with jet-lag.  After that I was fine, transitioning to UK time and sleeping soundly each night.  My colleagues were fascinated, they all travel and know now debilitating jet-lag can be.

When I got to Sydney, and into the car I got the decoder out, worked out the points and rubbed.  Again I was tired on the Sunday, but slept Sunday night.  I slept will each night that week, no sunlight cravings, no nausea, no feelings of passing out.  There were no symptoms at all.  I was stoked.  Sixty seconds of rubbing acupressure points and my circadian rhythms were in sync with my location, my body was adjusted and I had none of the stress from jet-lag at all.” Jannine, Sydney

Along with the above suggestions to reduce the stress on the body, Jannine has used the decoder a number of times and has not suffered from jet-lag. If you are travelling overseas you might find the ‘No More Jet Lag decoder a good travelling companion.

In good health, Vicki