Soaked Nut Recipies

Cashew nut snack, roasted and salted

Image via Wikipedia

To increase mineral absorption by the body and reduce raw nut gut.  (that indigestion from phytic acid/enzymes found in raw nuts) One of many ways to net bigger health benefits is to soak your nuts!

Pumpkin seeds-Pepitas

  • 4 cups of raw, hulled
  • pumpkin seeds
  • 2 tablespoons sea salt
  • 1 teaspoon cayenne pepper (optional)
  • filtered water

Soaking Time: At least 7 hours, or overnight
Dehydrating time: 12-24 hours, until dry and crisp

Pecans or Walnuts

  • 4 cups of nuts
  • 2 teaspoons sea salt
  • filtered water

Soaking time: 7 or more hours (can do overnight)
Dehydrating time: 12-24 hours, until completely dry and crisp.

Pecans can be stored in an airtight container, but walnuts are more susceptible to become rancid so should always be stores in the refrigerator.

Peanuts (skinless), Pine nuts, or Hazelnuts (skinless)

  • 4 cups of raw nuts
  • 1 tablespoon sea salt
  • filtered water

Soaking time: at least 7 hours or overnight
Dehydrating time:12-24 hours, until completely dry and crisp

Store in an airtight container

Almonds

4 cups almonds, preferably skinless- SF notes “Skinless almonds will still sprout, indicating that the process of removing their skins has not destroyed the enzymes….[they] are easier to digest and more satisfactory in many recipes. However, you may also use almonds with the skins on. “
1 tablespoon sea salt
filtered water

Soaking time: At least 7 hours, or overnight
Dehydrating Time:12 -24 hours, until completely dry and crisp

* You can also use almond slivers

Cashews

  • 4 cups of “raw” cashews
  • 1 tablespoon sea salt
  • filtered water

“Some care must be taken in preparing cashews. They will become slimy and develop a disagreeable taste if allowed to soak too long or dry out too slowly, perhaps because they come to us not truly raw but having already undergone two separate heatings. You may dry them in a 200 to 250 degree oven-the enzymes have already been destroyed during processing. “

Soaking time: 6 hours, no longer
Dehydrate at 200 degrees F: 12-24 hours
Store in an airtight container

Macadamia nuts

  • 4 cups of raw macadamia nuts
  • 1 tablespoon sea salt
  • filtered water

Soaking time: At least 7 hours or overnight
Dehydrating time: 12-24 hours, until dry and crisp.

Pecan Pie Filling

  • 073/365 - Pi Day Pies, 2012

    073/365 – Pi Day Pies, 2012 (Photo credit: djwtwo)

    3 ½ cups pecan halves toasted
  • 2 cups vanilla sugar
  • 1 cup light brown sugar (if you want a more molasses flavor you can use dark brown)…
  • 1/2 cup Clear Jel®
  • 4 cups apple juice non-sweetened
  • 1/4 cup bottled lemon juice
  • ½ t. ground Saigon cinnamon
  • ½ t. grated fresh ginger
  • 1/2 t. canning salt (I added this to cut down on the sweetness)
  • ½ t. walnut extract
  • 1/2 t. of vanilla extract
    Combine apple juice, sugar, Clear Jel®, and spices and extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Add lemon juice and boil sauce 1 minute more, stirring constantly.
    Fold in pecans. Fill hot jars without delay, leaving 1-inch head-space. Remove air bubbles and adjust head-space if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately. Process in a water bath canner for 20 minutes.
    NOTE: One quart will fill a 9″ pie crust. Bake for 40 minutes at 350. The filling is already cooked so you are essentially baking the crust.

Brownies and Cookies

Brownies...yawn...boooring.

Image via Wikipedia

Installment number three: Part of a series of pantry stocking mixes to fill out the whole pantry. I call Zen prepping “Shopping from within” These mixes are designed to create food security and help answer the question. What is there to eat?

 

Brownies

Ingredients

Preparation
Mix first three ingredients to form smooth batter; add nuts if desired. Spread in greased 9-inch square pan and bake at 350° degrees F for 30 to 35 minutes, or until toothpick inserted off
center comes out clean.

Cookies

 

Ingredients

 

 

Preparation
Combine ingredients. Drop spoonfuls onto greased cookie sheet, 2 inches apart. If desired, place half a walnut or pecan in the center of each. Bake at 375° degrees F for 10 to 12 minutes.

 

Cranberry Orange Relish

Slices of Blood Oranges

Image via Wikipedia

Ingredients

 

 

Preparation

 

1. Pick through the cranberries and remove any bad ones. Cut the orange into eights and remove the seeds. Place half the cranberries and half the orange in a food processor, fitted with the steel blade, and pulse until the mixture is evenly chopped, but not pureed. Transfer to a medium bowl. Repeat with the remaining cranberries and orange. Combine all ingredients in bowl and stir in the sugar with pomegranate juice.

2. Cover and refrigerate for at least 1 days or up to 2 weeks. Serve chilled or at room temperature.

Soaked Nut Recipies

Cashew nut snack, roasted and salted

Image via Wikipedia

  To increase mineral absorption by the body and reduce raw nut gut.  (that indegestion from phytic acid/enzymes found in raw nuts) One of many ways to net bigger health benefits in the New Year! 

Pumpkin seeds-Pepitas

4 cups of raw, hulled pumpkin seeds
2 tablespoons sea salt
1 teaspoon cayenne pepper (optional)
filtered water

Soaking Time: At least 7 hours, or overnight
Dehydrating time: 12-24 hours, until dry and crisp

Pecans or Walnuts

4 cups of nuts
2 teaspoons sea salt
filtered water

Soaking time: 7 or more hours (can do overnight)
Dehydrating time: 12-24 hours, until completely dry and crisp.

Pecans can be stored in an airtight container, but walnuts are more susceptible to become rancid so should always be stores in the refrigerator.

Peanuts (skinless), Pine nuts, or Hazelnuts (skinless)

4 cups of raw nuts
1 tablespoon sea salt
filtered water

Soaking time: at least 7 hours or overnight
Dehydrating time:12-24 hours, until completely dry and crisp

Store in an airtight container

Almonds

4 cups almonds, preferably skinless- SF notes “Skinless almonds will still sprout, indicating that the process of removing their skins has not destroyed the enzymes….[they] are easier to digest and more satisfactory in many recipes. However, you may also use almonds with the skins on. “
1 tablespoon sea salt
filtered water

Soaking time: At least 7 hours, or overnight
Dehydrating Time:12 -24 hours, until completely dry and crisp

* You can also use almond slivers

Cashews

4 cups of “raw” cashews
1 tablespoon sea salt
filtered water

“Some care must be taken in preparing cashews. They will become slimy and develop a disagreeable taste if allowed to soak too long or dry out too slowly, perhaps because they come to us not truly raw but having already undergone two separate heatings. You may dry them in a 200 to 250 degree oven-the enzymes have already been destroyed during processing. “

Soaking time: 6 hours, no longer
Dehydrate at 200 degrees F: 12-24 hours
Store in an airtight container

Macadamia nuts

4 cups of raw macadamia nuts
1 tablespoon sea salt
filtered water

Soaking time: At least 7 hours or overnight
Dehydrating time: 12-24 hours, until dry and crisp.