關於 cashew milk protein ，我們在網路上蒐集到這些相關的討論、資訊與評價

【人氣飲品】你飲過哪種堅果奶？

⭐常被當成牛奶的代替品
⭐但要注意堅果奶屬於油脂與堅果種子類
#星期二提升正能量

哪種堅果奶適合你？
近年流行飲植物奶，植物奶是堅果、穀物、種籽及豆類等單一或混合製成的仿奶飲品，不同堅果可造出風味各異的植物奶，但這些「奶類新星」是否人人都適合飲用？從中醫角度看，可根據堅果奶的原材料了解飲品的屬性：

杏仁奶 — 杏仁性平，有潤肺、潤腸通便功效，尤其適合肺氣虛弱人士飲用；注意感冒未清者、容易反覆腹瀉者都不適合飲用。

腰果奶 — 腰果性平，有健脾開胃、潤肺補氣的功效，適合任何體質人士飲用。

榛子奶 — 榛子性溫，有健脾養胃的功效，尤其適合脾胃虛寒、容易反覆腹瀉人士。

核桃奶 — 核桃性熱，能補腎固精、益氣養血、潤腸通便，很適合產後婦女食用，核桃含有豐富營養元素，如優質蛋白及油脂，當中的油脂可滋潤肌膚及腸胃，促進腸胃消化預防便秘。

開心果奶 — 開心果性溫，有溫腎暖脾、潤腸通便的功效，老少咸宜，適合氣滯者、寒底人士因胃寒引致的胃痛不適、腹脹及常嘆氣人士食用。

自製堅果奶
材料：堅果1杯（堅果可自由配搭）、開水3杯
做法：堅果洗淨，浸泡2-6小時（視乎堅果硬度而定）。倒走浸泡的水，將堅果及開水以高速攪拌機攪成糊狀，如顆粒比較大，可用隔渣袋過濾堅果渣，即成堅果奶，餘下的堅果渣可焗製成餅乾。
*帶皮的堅果會帶有澀味，宜先在滾水中汆燙約20-30秒才進行浸泡。
*米與堅果的比例可按個人喜好而定

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Which nut milk suits you better?
Plant based milk has become very popular in recent years. Plant based milk is a milk substitute made from nuts, grains, seeds, and beans. Different types of nuts can be used to produce drinks of different flavors, but are they suitable for everyone? From the perspective of Chinese Medicine, we can determine the suitability based on the nature of the nuts:

Almond milk - almonds are mild in nature. They can moisten the lungs, moisten the bowels to relieve constipation, and are especially suitable for those with asthenic lung qi. Note that it is not suitable for those recovering from a cold/flu and those who are prone to frequent diarrhea.

Cashew milk - cashews are mild in nature. They strengthen the stomach and improve appetite, moisten lungs and replenish qi. Suitable for all body types.

Hazelnut milk - hazelnuts are mild in nature. They strengthen the spleen and nourish the stomach. Suitable for all body types. It is especially suitable for those with weak spleen and stomach, and those prone to diarrhea.

Walnut milk - walnuts are hot in nature, can replenish the kidneys, strengthen qi and nourish blood, and moisten the bowels to relieve constipation. It is very suitable for postpartum women. Walnuts are very nutritious with high levels of protein and lipids. The lipids can also moisten your skin and bowels, improve digestion to relieve constipation.

Pistachio milk - pistachios are warm in nature. They can warm the kidneys and spleen, moisten bowels to relieve constipation. It is suitable for the entire family, those with qi stagnation and cold nature body types. Suitable for cold stomach symptoms such as abdominal discomfort and bloating, and frequent sighing.

Homemade nut milk
Ingredients: 1 cup of nuts (can mix and match), 3 cups of boiled water
Methods: Wash the nuts and soak them in water between 2-6 hours (depending on how hard the nuts are). Then, pour away the water. Add boiled water into the nuts, blend them at a high speed, and turn them into a paste. Use a sieve to remove the large bits of nuts and retrieve the nut milk. The residue can be baked into biscuits.
*Nuts with skin will have a bitter taste. It will be good to boil them in water for 20-30 minutes before soaking them
* Adjust the ratio of the nuts and water according to personal preference

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#男 #女 #我疲憊 #我畏冷 #氣虛 #陽虛 #氣滯 #腹瀉

[What I eat in a day? 我一天吃什麼？] Yesterday was a cardio and delts training day, controlled carb intake during daytime to save for the later feast that night.

Breakfast 早餐：instant original flavoured chicken breast from hana-musubi + some nuts (cashew and pecan to serve with my black coffee) 華御結即食原味雞胸+堅果（腰果及碧根果配上我的黑咖啡）

Lunch 午餐：steamed red rice + choy sum + spinach + chicken breast (smoked paprika flavoured) 蒸紅米飯 + 菜心 + 菠菜+煙燻辣椒粉調味雞胸 very small portion of rice but i don't feel hungry post cardio and i ate the large portion of veggies first 飯量很少但帶氧後吃和先吃菜的話不會感到很餓

Snacks after lunch 午餐後點心：as usual! chocolate brownie ice cream (whey protein powder mix with unsweetened almond milk) + almond butter + black coffee 與平常一樣巧克力布朗尼雪糕（蛋白粉與無糖杏仁奶拌勻）+ 杏仁醬 + 黑咖啡

Pre-workout meal 練前餐：10g of red rice😂(i need some carb before training to give me energy, even for a little bit) + choy sum + a hard boiled egg 10克紅米飯😂（我練前需要點碳水，不然沒力舉）+菜心+烚蛋

Post-workout 練後補充：7-11 achim original flavoured chicken breast, if u know, it is so bad the texture is horrible but i was just too hungry and craving food hahahaha 原味即食雞胸，太餓太需要吃點東西，但這個真的好難吃，口感簡直是災難

Dinner 晚餐：too lazy to take pics sorry - choy sum + coke zero + pan fried beef + scallops with 0 kcal oil + brown rice + sneaked 3 pieces of healthy chicken breasts chips 太懶沒認真拍照 - 菜心+ 無糖可樂+ 0卡油煎牛肉帶子+偷吃了3片雞胸薯片

Snacks before bed 睡前點心：loads of pb (to meet my fat goal) 大量花生醬!!!!
😋😋😋

15/07/2563 #ขนมคลีน
Healthy-Homemade Ferrero Rocher 🌰 .
ครั้งแรกกับการทำ #proteinballs โอ๊ยยยยย 🤩 อร่อยมว๊ากกกกก 😍 อร่อยเกินคาดหวังไปเยอะมากกกกกกกก ได้เนื้อตามที่ต้องการเป๊ะ ดีใจตาแตกเลยจ้า 😆

💚 ใช้ Mixed Nuts (Almonds / Cashew Nuts / Macadamia / Walnuts)✖️Plant Protein✖️Cacao Powder✖️Flax Seeds✖️Dehydrated Coconut✖️White Sesame✖️Coconut Blossom Sugar✖️Almond Milk จับลงโถปั่นจนละเอียด
💚 นำมาแบ่งปั้นก้อน สอดไส้ด้วย Macadamia และ ละเลงหน้าตามชอบ

🍀 แหล่งที่มาของวัตถุดิบต่างๆ
••• Mixed Nuts ครึ่งห่อ & Macadamia Chew Green
••• Plant Protein 1 ซอง Soulsis Thailand
••• Cacao Powder / Dehydrated Coconut / Flax Seeds Organic Seeds Thailand
••• Almond Milk with Thai Jasmine Rice Hooray
••• Coconut Blossom Sugar 1/2 ช้อนโต๊ะ Coconi น้ำตาลดอกมะพร้าวแท้ 100%
••• วัตถุดิบอื่น ไม่มีที่มาจ้า ที่บ้านมีอยู่แล้ว 😂
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🌈 รูปเพิ่มเติมอยู่ในคอมเมนท์นะคะ
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#เฮลตี้สร้างภาพ #tipsyisahealthygirl #tipsyhealthycooking #homemadebytipsy #ครัวเฮลตี้มั่วๆสไตล์ฑิปซี่ #eatingdiarywithtipsy #powerball #energyballs #อาหารคลีน

張媽媽自家製【腰果露】香滑滋潤，蛋白質豐富，有助消除疲勞，冬天煲熱暖笠笠！適合素食者。希望大家在家做些來吃！請Like我的Video和訂閱我的頻道啊！如喜歡的話，請分享給朋友家人。謝謝。

MamaCheung's “Cashew Nut Sweet Soup” is easy to make and a perfect body warmer for the winter season! Chill this in the fridge over the summer months to enjoy, it tastes just as good! It’s high in protein, a great sweet treat for vegetarians. I hope you like this recipe and will make some at home! Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.
✤✤⬇︎⬇︎往下有材料份量⬇︎⬇︎✤✤
⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄⤄
#張媽媽 #腰果露 #mamacheung

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材料 Ingredients

150g 腰果 150g raw cashew nut
50g冰糖 50g rock sugar
20g煉奶 20g condensed milk
15g 米 15g rice
1000毫升水 1L water

Meal Prep to Gain Weight for Women (Lean Bulking) | Joanna Soh
Download my Fitness App here: http://bit.ly/fio-app SUBSCRIBE: http://bit.ly/SUBJoannaSoh | Follow my IG: https://instagram.com/joannasohofficial/

Most of the diet plan out there focuses on weight loss, but there are quite a number of you who has been requesting for a WEIGHT GAIN meal plan. The truth is, gaining weight can be more challenging compared to lose weight.

The 1st rule is you need to eat A LOT more than what you're currently consuming. But that doesn't mean you should be eating junk food because your body needs proper nutrient to grow your muscles in a healthy way.

An average female needs between 1600 - 2000Cals a day to maintain her weight. To gain weight, you need between 2000 - 3000Cals a day depending on your body composition & activity level. I've put together this meal plan which is above 2000Cals.

This meal plan is for Monday - Wednesday. For variety, do hop on to Linora Low's channel to check out the meal plan from Thursday to Saturday here:


5 Tips to Gain Weight for Women: https://youtu.be/lzMC-DZM6Yc

I'm a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach, with over 9 years of experience.

________________________________

Stay connected and follow me:
Joanna Soh:
http://joannasoh.com/
https://www.instagram.com/joannasohofficial/
https://www.facebook.com/joannasohofficial/
(Subscribe to my website for printable workouts & recipes)

My Fitness App
https://www.instagram.com/fio.app
https://www.facebook.com/fioapp

________________________________

BREAKFAST - Overnight Oats (serves 3)
1) 1½ cups Rolled Oat
2) 1½ cup Whole Fat Milk
3) 2 tbsp. Peanut Butter
4) ¼ cup Goji Berries
5) 1½ tbsps. Chia Seeds
6) 3 medium Bananas

Per Serving: 490Cals, 74.7g Carbs, 17.2g Protein, 15.4g Fat

Steps:
1) In a bowl, mix oats, milk, peanut butter, goji berries and chia seeds together.
2) Transfer the oat mixture equally into 3 separate jars.
3) Place the jars in the fridge overnight.
4) The next morning, top it up with banana.

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LUNCH - Salmon Spinach Frittata (serves 3)

1) 9oz (255g) Raw Salmon
2) 225g Frozen Baby Spinach
3) 6 large Eggs
4) ½ cup Cherry Tomatoes
5) 1 Bell Pepper
6) 1 medium Onion
7) ½ tbsp. Olive Oil
8) 60g Grated Parmesan Cheese
9) 200g Sweet Potatoes
10) 1.5 Avocado
11) Salt and Pepper to taste

Per Serving: 694Cals, 33.2g Carbs, 45.5g Protein, 44.8g Fat


Steps:
1) Pre-heat the oven to 180 Celsius / 350 Fahrenheit.
2) Cubed the salmon fillet and chop up all the vegetables.
3) Add oil into a pan and cook the onion until fragrant and lightly brown.
4) Add in the salmon fillet and cook until slightly pink.
5) Then add in the frozen spinach and allow it to cook for 3 - 4 minutes.
6) In the meantime, in a separate pan, boil the sweet potatoes until soft.
7) Once the spinach has thawed, add in the cherry tomatoes and bell peppers and allow all the ingredients to cook for another 2 - 3 minutes.
8) Transfer into a square baking dish.
9) In a bowl, whisk all the eggs.
10) The pour the eggs onto the mixed ingredients until its fully covered.
11) Sprinkle some grated cheese all over the dish.
12) Bake it for 30 minutes until the egg is firm and fully cooked through.
13) Serve it with the boiled sweet potato as well as half an avocado.

________________________________

DINNER - Black Bean, Coconut & Rice (serves 3)
1) 1 can (240g) Black Beans, washed & drained
2) 200ml Coconut Milk
3) 2 Potatoes, cubed
4) 2 large Carrots, cubed
5) 2 large tomatoes, roughly chopped
6) 1 Onion, chopped
7) 1 Bell Pepper, chopped
8) 1 Garlic Cloves, minced
9) 1 tsp. Mixed Herbs
10) 1 tsp. Ground Cumin
11) ¼ tsp. Ground Cinnamon
12) ½ tsp. Salt
13) 2 - 3 cups hot water

Steps:
1) Chop up all the vegetables.
2) In a large pot, cook the garlic until fragrant and golden brown.
3) Then add in all the vegetables and herbs & spices.
4) Pour the coconut milk and water and mix through.
5) Close the lid and let it cook for 20-25 minutes until all the ingredients are tender and cooked through.
6) Serve it with 1 cup of rice.

Per Serving – 588Cals, 94.8g Carbs, 15g Protein, 18.4g Fat

________________________________

SNACKS (twice daily)
1) 40g Almond & Cashew Nuts
234Cals, 16.5g Fat, 13.5g Carbs, 8.1g Protein

and / or

2) a Protein Shake
150Cals, 30g Protein, 4g Carbs, 1g Fat

________________________________

TOTAL PER DAY - 2160Cals, 116g Protein, 220g Carbs, 95.5g Fat


Meal Prep to Gain Weight for Women (Lean Bulking) | Joanna Soh

SUBSCRIBE for new videos: https://www.youtube.com/user/joannasohofficial To all my Indian fans, Happy Diwali. Here's another Indian Meal Plan. These recipes are vegan friendly, gluten-free and dairy-free. You can enjoy them for breakfast, lunch & dinner. I hope you love these recipes. I like to keep it simple, balanced and moderate. Which is your favourite dish?

Here's the link to my previous Indian Meal Plan video: https://www.youtube.com/watch?v=-Bgm-iEULxA

Joanna Soh is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).
__________

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__________

BREAKFAST - INDIAN PANCAKES
Ingredients (serves 6)
1. 1 cup Rice Flour – 578Cals
2. 1/3 cup Red Onion, diced – 22Cals
3. 1/3 cup Carrot, grated – 35Cals
4. 1 Red Chilli, finely chopped – 18Cals
5. 3 tbsp. Coriander, finely chopped – 1Cals
6. ½ tbsp. Vegetable Oil – 62Cals
7. Approx 1/3 cup Warm Water
8. A pinch of Salt to season.

120Cals per pancake

Steps:
1) In a bowl, mix the rice flour, carrots, onions, chillis and coriander. Combine well.
2) Then add dd in the water, little by little to make the dough.
3) Grease a non-stick pan with oil over medium-low heat.
4) Pour the batter equally onto the pan to cook the pancakes. This should make about 6 pancakes. Don’t worry if the pancakes do not look perfect.
5) Cook for about 3 – 4 mins on one side until it’s lightly browned. Flip over and cook until the pancake is done. Serve warm.


Instead of the typical sugar loaded sweet pancakes, this recipe is packed with vegetables! Have 3 – 4 pancakes for breakfast!


LUNCH - RICE NOODLES UPMA
Ingredients (serves 2)
1. 3oz / 85g Rice Noodles – 309Cals
2. 1 Small Onion, diced – 7Cals
3. 1 Red Chilli, finely chopped – 18Cals
4. 1 sprig of Curry Leaves – 1Cals
5. 1 tbsp. Vegetable Oil – 124Cals
6. 1 tbsp. Channa Dal / Urad Dal – 16Cals
7. ½ tsp. Cumin – 4Cals
8. ¼ tsp. Black Mustard Seeds – 12Cals
9. ¾ cup Mixed Carrot, Corn & Peas – 90Cals
10. ¼ cup Cashew Nut, halved – 160Cals
11. A pinch of Salt to season
12. 2 sprigs Coriander, chopped – 2Cals

370.5Cals per serving

Steps:
1. Soak noodles in boiling water for about 5 minutes or until soft. Drain and set aside.
2. In a non-stick pan, heat oil over medium-high heat.
3. Add in cumin, black mustard seeds and dal. Fry for about 3 – 4 minutes until dal turns lightly golden and fragrant.
4. Then stir in the onions, curry leaves, chilli, cashew nuts and mixed vegetables. Sautee very quickly for 2 - 3 minutes until cashews are slightly roasted.
5. Don’t forget to season with salt.
6. Mix in the noodles and stir until all the ingredients are evenly distributed. Go head and taste your dish, add more salt if needed.
7. Garnish with coriander and serve warm.

Feel free to add a different variety of vegetables. You can even mix protein into the recipe such as tempeh, tofu, egg or meat. Bring this out to work or school!


DINNER - CHICKPEAS SWEET POTATO GREENS IN COCONUT MILK

Ingredients (serves 4)
1. 1 medium Onion, diced – 44Cals
2. 1 Garlic Clove, peeled – 4Cals
3. 1 Ginger piece, thumb-sized, peeled & sliced – 6Cals
4. 1 Red Chilli, finely sliced -18Cals
5. ½ tbsp. Vegetable Oil – 62Cals
6. ½ tsp. Turmeric Powder – 4Cals
7. 1 tsp. Ground Cumin – 8Cals
8. 1 tsp. Garam Masala – 7Cals
9. 2 cups Pumpkin, peeled & diced – 60Cals
10. 1 can Chickpeas, rinsed & drained – 360Cals
11. 150g Sweet Potato Greens – 53Cals
12. 1 cup Coconut Milk – 410Cals
13. 1 cup Vegetable Stock – 31Cals
14. A pinch of salt

267Cals per serving

Total Cals with Rice: 471
Total Cals with 2 Chapati: 487

Steps:
1. In a food processor, add in the onion, garlic, ginger and chilli. Blend very quickly until it becomes a paste.
2. In a large non-stick pan, heat oil over medium-high heat. Fry the paste for 1-2 minutes until fragrant and then add in the spices – turmeric, cumin and masala. Continue to fry very quickly for another minute.
3. Add pumpkin and chickpeas. Stir and mix well.
4. Add the coconut milk and stock. Bring to a simmer and allow all the ingredients to cook for about 20 - 30 minutes until the pumpkin softens and the sauce thickens. Don’t forget to stir occasionally.
5. Once the pumpkin has soften, add in the sweet potato greens and cook until wilted. Season with salt. Serve warm.

Chickpeas are a great source of protein for vegetarians. You can serve this with a cup of rice or 1 – 2 chappati.