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Curried Cashews/Smoky Almonds/Cinnamon Pecans

18 May

Healthy Nuts Text

Paleo, vegan, most things in between, it doesn’t matter. You’re eating Real Food, and you know you need snacks with protein and healthy fat. And that’s why you eat nuts. They offer a feeling of satiation and sustained energy because of that healthy fat & protein!

{If your body has a hard time digesting nuts, keep reading we might be able to help! If you have nut allergies, see note at the bottom.}

 And now it’s time to make nuts even better for you: tastier and more nourishing.

Roasted nuts have been heated, in oil or not {without oil is “dry roasted”}, and have that crunch most of us love. But high heat damages the naturally occurring oils in nuts and makes them less healthy for our bodies.

Raw nuts have been dried, but not heated, and their healthy fats, minerals and enzymes are still vital and available to us. But their crunch is often not quite as fulfilling, and their taste is dry and, well, nutty in a less-than-awesome way.

Enter: soaking and dehydrating, where you can make nuts healthier, tastier & perfectly crunchy.

There are three reasons people soak and dehydrate nuts:

  1. To make them more digestible to sensitive bodies,
  2. To make their vitamins and minerals more available to all bodies,
  3. And to make raw nuts as delicious as roasted ones.

When you soak nuts {this is also called “sprouting,” though no greens appear}, you “turn off” the nuts’ naturally occurring phytic acid. Phytic acid is good for the plant, but hard to handle for most guts {it’s also in legumes, and is what makes beans the “musical fruit.”} Besides being tough to digest, phytic acid also attaches to some of the nuts’ minerals and pulls them out of your body before your gut can absorb them.

Here’s how soaking and dehydrating works:

  1. Pour raw nuts into a bowl.
  2. Cover with filtered water.
  3. Let soak overnight.
  4. Strain out the nuts {dump the soaking water, or use it for plants}.
  5. Put them in your dehydrator or oven at its lowest temperature {about 125-150F degrees} for about 12 hours.

If you want to make them extra delicious, add sea salt and seasonings to the wet, drained nuts before dehydrating them {of course there are recipes below!}.

That’s it. And it works! Ryanna’s gut has a hard time handling nuts at all, but she can eat soaked and dehydrated pecans and walnuts {in moderation, but still!} And the following recipes are so delicious that I can barely keep them in the pantry, my kid goes so crazy for them!

So if you’re looking for an easy way to bump up your nourishment, try soaking and dehydrating your nuts! It only takes a little bit of foresight and a good amount of patience, and the pay-off is totally worth it!

*If you’re allergic to nuts: don’t mess around, soaking will not help. However, you CAN soak and dehydrate your seeds {pumpkin, sunflower, etc} and use them in these recipes.

Healthy Nuts labels

Curried Cashews

Ingredients
½ lb raw cashews, soaked for 4 – 6 hours in filtered water, & drained
½ tsp sea salt, or more or less to taste
1 tsp yellow curry powder or garam masala, or more or less to taste

Directions

  1. Sprinkle sea salt and spices over drained, wet cashews. Stir well to coat.
  2. Spread on dehydrator racks, or on a baking sheet.
  3. Dehydrate for up to 12 hours {in 125 – 150 degree oven, stir occasionally}.
  4. Store in an airtight container.

Smoky Salted Almonds

Ingredients
½ lb raw almonds
½ – 1 tsp sea salt, or more or less to taste
½ – 1 tsp smoked paprika, or more or less to taste

Directions

  1. Sprinkle sea salt and paprika over drained, wet almond. Stir well to coat.
  2. Spread on dehydrator racks, or on a baking sheet.
  3. Dehydrate for up to 12 hours {in 125 – 150 degree oven, stir occasionally}.
  4. Store in an airtight container.

Cinnamon Pecans {or Walnuts}

Ingredients
½ lb raw pecans or walnuts
1 Tb coconut sugar or maple syrup
½ tsp sea salt
½ – 1 tsp cinnamon

Directions

  1. Sprinkle sea salt, coconut sugar & cinnamon over drained, wet pecans/walnuts. Stir well to coat.
  2. Spread on dehydrator racks, or on a baking sheet.
  3. Dehydrate for up to 12 hours {in 125 – 150 degree oven, stir occasionally}.
  4. Store in an airtight container.

 

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Liz Flint-Somerville, Nutritional Consultant

Liz was a partner in Grub for 3 amazing years and helped author many of our most beloved recipes and posts. She is now dedicating her time to caring for her family, writing poetry, and continuing to cook delicious Real Foods.

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