Any time I can prepare food for my family the Nourishing Traditions way, I feel like I have something to really be excited about. Our ups and downs in healthy eating are many. So any time I can fix something out of the very strictest of all traditional cookbooks is a big deal to me!
The information I am passing along in this blog entry is taken mostly from Sally Fallon's Nourishing Traditions. Enjoy the recipe and enjoy some delicious, nutritious nuts! The flavor of nuts is enhanced by preparing them this way... I highly recommend it.
Nuts are best soaked or partially sprouted before before eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess. Nuts are easier to digest, and their nutrients more readily available, if they are first soaked in salt water overnight, then dried in a warm oven. (You may also use a dehydrator.)
Preparing walnuts, pecans, peanuts, and almonds:
4 cups nuts
2 tsp sea salt (1T for peanuts)
Soak nuts in salt water (enough to cover) in a warm place for at least 7 hours or overnight. Drain in colander. Spread nuts on stainless steel baking pan and place in warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container. Refrigerate walnuts. This method not recommended for cashews.