Saturday, September 25, 2010

Preparing for Monday: Crispy Nuts

Soaking nuts is important, so that the enzyme inhibitors will be neutralized and your body can digest them better. There is also a small amount of phytic acid in nuts which will be neutralized in the soaking process, also helping with digestion.

I have read about this process in Nourishing Traditions and on several Real Food Media blogs. If you google "phytic acid soaking" you will find a plethora of information on why people go through the trouble of soaking nuts, seeds, and grains. I am partial to this overview on The Nourishing Gourmet, and this overview on GNOWFGLINS.

Soaked Nuts

4 cups of nuts
1 Tablespoon of sea salt
filtered water

1. Put the water and salt into a non-reactive bowl or a glass canning jar. Stir to dissolve salt. Add nuts and stir. Cover with a sprouting screen or kitchen towel to keep dust and bugs out, but let it breathe.

2. Soak for different amounts of time, depending on the nut:
  • pumpkin seeds, pecans, peanuts, almonds, macadamia, pine nuts, hazelnuts: 7 hours-overnight
  • walnuts, 7 hours-overnight (store in fridge, walnuts have a high oil content that can spoil at room temperature)
  • cashews, 6 hours only!, otherwise they get slimy
3. Dehydrate at 150 degrees or less until completely dry and crispy.

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