Nuts for Nuts

On June 2, 2010

Talking about nuts is a weird way to start my life as a blogger, I know, but I’m going to dive in head first.

This past weekend at class I had a great conversation with my homegirls, the Digestive Dames. We were talking all about the digestibility of foods (as we do) as well as our body’s, especially our stomach’s, tendency to hold onto memories (more on that another time…).  I’ve been soaking my grains for months now to release the phytic acid and increase digestibility, but this weekend the dames told me all about soaking my nuts and seeds too!

As a vegetarian I tend to eat a lot of nuts and seeds for protein, so I was like “jigga what?”, I need to be soaking them too?

Well, I did it and I was both stoked and horrified to find how incredibly dusty and rancid my poor like cashews really were.  Within an hour the water became dark and murky, like swamp water.  Yuckies.

After I soaked them for 12 hours (you can soak them up for 3 days if you want to) I switched the water for the 3rd time and rinsed the nuts in clean water and put them in the oven at 200 degrees for a little over an hour to dry them out. You could also dehydrate them if you have that kind of apparatus.  Now I keep them stored in the fridge for freshness.

It’s literally amazing, they just taste so CLEAN.  They are easier to chew, easier to digest, and the best part is the cashews are now bend-y!

I’ve been on a nut-butter bender recently (almond butter is my go-to) so I’m really excited to put these bad-boys in the food processor and make my own cashew butter.  I’ll let you know how it goes.

Welcome to my world of joys.

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