Soaked and Crispy Nuts

Nuts are a highly nutritious and valuable food. They are a vital source of man valuable vitamins and minerals and are high in heart healthy mono-unsaturated fats. Unfortunately, the nuts we buy in the supermarket are often sold as roasted nuts. This roasting process causes the fats in the nuts to go rancid, which is less than desirable when you are trying to fuel your body with healthy foods. Nuts also contain enzyme inhibitors, which are substances that stop us from absorbing the many nutrients found in nuts.

Fortunately there is a solution to these problems. This recipe comes from the excellent book Nourishing Traditions by Sally Fallon and Mary Enig. If nuts are firstly soaked, then slow dried, all the positivies of nuts are available with none of the draw backs. Soaking the nuts replicates germination and allows all the nutrients to be released and the enzyme inhibitors to be deactivated. Slow cooking at a temperature of below 65 degrees celsius does not damage any of the fats or any of the enzymes.  in the food.

Crispy Nuts

Makes 4 cups
4 cups almonds (or any other nuts)

2 teaspoons sea salt

filtered water

Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread almonds out on a stainless steel baing pan and place in a warm oven (no more than 65 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp.

This method of cooking nuts works for all varieties except cashews, which should be soaked for no more than 6 hours. You will be amazed by the amazing flavour and texture of the nuts. Bon Appetit!

Reference: Fallon, S. Enig, M. Nourishing Traditions 2nd Edition New Trends Publishing Inc Washington DC 2007