Making this Vegan keto-friendly ancient pulse recipe is so easy; Mix the finely chopped cashews, almonds, hazelnuts, chia seed, flaxseed, hemp seeds, buckwheat, black sesame seed, currants, and salt with grape seed oil, and coconut oil until sticky. Roll into balls and set aside. You could add mango or apricot to give your pulse a distinctly tropical flavor if you choose (but this won’t be keto). Let’s dive deeper into this so you can get your pulse mix just right.

Did you know that pulses are eaten around the world? They have many health benefits because they are nutrient-dense foods. Typically, pulses are not suitable for a ketogenic diet because they normally contain lentils, bean, chickpeas and legumes. However, this is our take on pulse, and this recipe is Vegan and Keto friendly. Winning! I use this to help me get through the afternoon when I’m following an intermittent fasting regime.

Why is this Pulse so good?

This fantastic ancient pulse recipe not only tastes good, but it is also:

  • raw
  • Vegan
  • rich in healthy fats,
  • nutrient-dense,
  • helps with feeling full, and
  • is slow-burning.

As far as the Ketogenic diet for Vegan travelers is concerned, this pulse contains a medium amount of carbs. So treat this as a snack, and not a meal.

You’ll notice that the serving size is rather small. This is to reduce the number of carbohydrates you’ll be consuming. As there are many healthy fats, it will help you feel full.

The mixture has a long shelf life. Once you’ve made your pulse, store it in zip-lock bags or vacuum-sealed bag. I also like to freeze it in small balls and take only what I want, when I want it. The pulse doesn’t take long to thaw out and the flavors are rich and decadent.

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Have you heard of #pulse? Normally a mix of either grains and legumes, or seeds and nuts. This is a great #Vegansnack that is raw and full if good fats. Chrissy shares a recipe that we have been tweaking for a while. This will drop soon, so check out detoxandcure.com Subscribe for access to sea moss at amazing prices. Join our Telegram at t.me/detoxandcure for alerts as things happen #forksoverknives #veganfoodshare #makesmewhole #veganrecipes #veganbowls #buddhabowls #glutenfree #feedfeed #letscookvegan #wholefoods #bestofvegan #veganvultures #veganfoodshare #plantbased #plantstrong #wfpb #thrivemags #veganliving #healthyvegan #veganisnpo #veganlifestyle #veganvalleys #venturevegan #earthbyplants

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Servings

Approx 40 portions

Time frame

Preparation: 15 minutes
Freeze: 10 minutes

Ingredients

  • 1 cup raw cashews
  • 1 cup raw almonds
  • 1 cup raw hazelnuts
  • 1 cup pistachio
  • 1/2 cup chia seed
  • 1/2 cup flaxseed
  • 1/2 cup hemp seeds
  • 1/2 cup buckwheat
  • 1/4 cup black sesame seed
  • 1/2 cup currants
  • 1 tablespoon Himalayan salt
  • 1 tablespoon grape seed oil
  • 4 cups pitted dried dates
  • 1 to 4 tablespoons of coconut oil (The dried fruit make the pulse sticky, so be careful not to add too much oil)

For a tropical flavor add 1 cup dried mango or dried apricot

You will also need

  • Baking trays
  • Food processor
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Baking paper
  • Zip-lock bags, or airtight container

Method

  1. Measure out your ingredients.
  2. Add them all to your food processor, leaving the coconut oil until last.
  3. Mix the ingredients together until they have the texture somewhere between grains of rice and breadcrumbs.
  4. If the mixture needs some extra moisture, add the coconut oil a little bit at a time.
  5. The mixture should be pliable and easy to shape into bite-sized pieces.
  6. Lay baking paper on a baking tray.
  7. Roll the pulse into balls and lay them onto the baking tray.
  8. Place in the freezer to chill for 10 minutes. This will allow the oils to set a bit.
  9. Place the pulse into zip-lock bags or an airtight container. Also suitable for vacuum seal bags.
  10. Your pulse is ready to snack on as soon as it’s mixed. So feel free to have a taste.

Mindfulness

The process of eating pulse is a mindful practice. Don’t chew and swallow but slow down and enjoy the experience.

  1. Take a small amount of pulse and place it on the palm of your hand.
  2. Inspect the pulse. Study the texture, the colors and the way the light plays with its surface.
  3. Then pick it up and roll it around between your fingers.
  4. Squish it a bit, smell it, admire it. Allow your senses to go and embrace the moment. Eating pulse is more than a physical sustenance thing, true digestion begins before you put the foods in your mouth. Notice the way your mouth fills with saliva in anticipation of the treat to come.
  5. Put the pulse on your tongue and taste it.
  6. When you are ready, bite into it and notice how the flavors are released. Take time to think about where in your mouth can you really taste the flavors? Consider how you would describe it?
  7. Chew it very slowly before swallowing.
  8. Alternatively, you might like to suck on it rather than chewing it. The pulse will last longer which will reduce the amount you will eat. This will reduce the carbohydrate intake and help you feel satisfied with the experience.

This ancient pulse recipe is quick to throw together and great for snacking. We enjoy nibbling on the pulse when we’re hiking to give us a bit of lift. Feel free to mix things up a bit and add some different nuts to give this blend a different flavor.

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