Soaking Nuts--And Recipes to Use Them In!!

Soaking nuts   *Dissolve sea salt or grey salt in warm water, pour over nuts or seeds using enough water to cover double.  Leave  on countertop (warm place) for specified time  **(see recipes below)    *Drain in colander and spread on cookie sheet   Place in warm oven (no warmer than 150 degrees)   *Turn occasionally until thoroughly dry and crisp. make sure they are all the way dry! If not, they could mold and won’t have that crispy wonderful texture.   *Mix salt and water in a spray bottle and give a light spray a couple times when turning for added flavor A food dehydrator works much better if you have one, and keeps the oven free. However, if you don’t have that option, most of you with newer ovens can set our ovens at the required 150 degrees Fahrenheit.  You might leave your oven cracked open a bit to keep the temperature lower. If your temp is higher, it will destroy all those good enzymes and won’t be worth it. **(I found the recipes below from  www.nourishinggourmet.com  There soaking process is identical to the way I do it except I use a spray bottle during drying times and triple the amount specified of the recipes below.  I added the extra seasoning alternatives on the pumpkin seed recipe.)  Pumpkin seeds-Pepitas:      4 cups of raw, hulled pumpkin seeds 2 tablespoons sea salt 1 teaspoon cayenne pepper (optional) in filtered water.    Soaking Time: At least 7 hours, or overnight. Drying time: 12-24 hours, until dry and crisp **some delicious alternatives are to mix in a couple teaspoons olive oil onto soaked and dried seeds and add one half teaspoon each: dried Lemon Peel, Shilajit, Chili Powder, Ashwagandha Extract, Tumeric Extract and  Dulse Leaf. Pecans or Walnut 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  Almond is known as a brain tonic. It is rich in essential fats and serves to enhance memory and intelligence. This is one of the popular benefits of soaking almonds in water. Almonds exhibit an alkaline effect in the body. This means that alkaline rather than acidic substances are formed when Almonds are consumed. Soaking Almonds overnight before eating can further enhance the alkaline properties of this nut. Almonds continued 4 cups almonds, 1-2 tablespoon sea salt in filtered water   (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.) Soaking time: At least 7 hours, or overnight Dehydrating Time:12 -24 hours, until completely dry and crisp 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

Some Recipes for Sprouted Bread

Sprouted Grain Flour for Breads    *4 wide mouth jars with covers   * about 6 cups dried wheat or grain of choice (kamut and spelt are excellent choices)   *divide grain evenly in jars, cover to top with water. (filtered, unchlorinated is always better)   *Soak grains for 12 hours.   *rinse and drain twice a day for only one-two days to keep sprouts short  (the wheat berries should have sprouts no longer the length of the grain 1/8”-1/4”)  kamut sprouts are okay a bit longer.   *store in tightly sealed container (glass mason jars work) in fridge no more than one-two days.     *Thoroughly Dry Out grain. (dried grain not to be used immediately may be stored in tightly covered container in refrigerator; do not mill into flour until ready to use). Grain may be dried in a dehydrator at low temperatures to preserve nutrients or in a warmed oven. When thoroughly dried,  mill the dry sprouted grain into flour. From here you can make tortillas, breads, muffins, cookies etc.  You can use the fabulous recipes either from Sue Greggs cook book  (www.suegregg.com/sproutedbread) or the following recipe below: This version of sprouted wheat bread is unlike the others: it’s soft, mild and pleasantly sweet.   Great for sandwiches, this sprouted wheat bread recipe is flavored by whole milk and fresh honey and is easily sliced, toasted and slathered with fresh raw butter. I got this recipe from website: http://www.nourishedkitchen.com/  (which also sells already sprouted flour for those who are wanting the healthy benefits but don’t want to sprout and dry yourself.)                Ingredients for Sprouted Wheat Bread and recipe 4 ½ Cups of Sprouted Wheat Flour (see sources) 2 ¼ Cups Whole Milk ¼ Cup Honey 2 Teaspoons Unrefined Sea Salt 1 Package Yeast Extra flour for kneading. 2 Tablespoons Cream to baste the bread Instructions for Preparing Sprouted Wheat Bread Warm honey and milk together until they reach blood temperature. Add yeast to the milk and honey mixture.   Set it aside for five minutes or until it becomes foamy. In a separate bowl, mix together unrefined sea salt and sprouted grain flour. Add the milk, honey and yeast mixture to the flour and salt and mix until it forms one solid ball. Allow the dough to rest for 10 minutes. Knead for 10 minutes. Allow the dough to rest for 10 minutes and then knead the bread for 10 minutes more. Set the dough on a clean towel and allow it to rise until double in volume (about 1 ½ – 2 hours). Punch the dough down, form it into a loaf and put it into a greased loaf pan. Allow it to rise again until double in volume. Baste the top of the bread with cream. Bake in an oven preheated to 375 ° F for about 45 minutes or until the bread achieves a golden brown color. Cool on a rack and serve.