Here at Chiot’s Run we follow the Nourishing Traditions way of eating. That means that grains and nuts are soaked to make them more digestible and to make the nutrients more available to our bodies. We try to eat as healthy as possible and thus the proper preparation of nuts/legumes/seeds allows us to get the most nutrition from these healthy foods.
Soaking nuts/seeds/legumes reduces their physic acid content. I won’t go into the details of the why/how, head on over and read this article on the Weston A Price foundation website for an in depth explanation of phytic acid and it’s effect on digestion and nutrition. You can also head over to Nourishing Gourmet for a Q & A on soaking for improved digestion as well as a guidelines for other types of nuts like cashews.
You may wonder if it’s worth it to spend the time and effort on soaking. I certainly have noticed a huge difference in the way my body digests foods when they’re properly prepared. Also, if I’m taking the time and money to seek out and buy the best quality ingredients I’m willing to spend a few extra moments making sure I’m getting the most for my money by preparing them properly. Nuts are also much more tasty when prepared this way, once you try them you’ll be hooked!
CRISPY SOAKED WALNUTS
from Nourishing Traditions
4 cups of organic raw walnuts (I get mine from Nuts.com)*
2 teaspoons of sea salt
1 half gallon mason jar
Put two teaspoons of salt into mason jar and add 4 cups of filtered water, stir until salt is dissolved. Put walnuts into jar. If water does not cover nuts, add more water until nuts are covered. Let sit overnight. Drain, spread nuts onto cookie sheet and dry in a warm oven for 12-24 hours (no higher than 150 degrees, I used 140) stir occasionally until dry and crispy. Store in a tightly covered glass jar in the fridge. You can also dry in a dehydrator if you have one. My oven has a dehydrate setting so I’ve never bothered buying a dehydrator.
Nuts can still be difficult to digest so it’s best to consume them with some yogurt or other cultured dairy product, or they can be thrown into soups as bone broth also helps our bodies digest nuts more easily.
*this recipe can also be used for pecans, other varieties of nuts may require different soaking times and different amounts of salt.
I usually make a double or triple batch when I make nuts, or soak a few different varieties at once to make sure I have the oven filled to make best use of my time and the energy. My favorite way to enjoy crispy walnuts is sprinkled on top of yogurt then drizzled with some maple syrup and a dusting of sweet cinnamon. Now that’s a nourishing breakfast or late night snack that’ll provide all kinds of healthy deliciousness (sometimes I’ll even throw an egg yolk in for extra goodness).
What’s your favorite kind of nut?
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