Crispy Nuts

[Barbara Brenkworth]

Hi All,

Here's the deal with nuts!  Nuts contain enzyme inhibitors which put a strain on the digestive mechanism if consumed in excess (we don't do anything in excess tho, right!?).  Nuts are easier to digest and their nutrients are more readily available if they are soaked in salt water overnight and then dried in a warm oven or dehydrator.   Salt in soaking water activates enzymes which neutralize enzyme inhibitors.

So these nuts are raw, nutritious, and easy to digest.  1 oz of nuts is 4 points - seems like alot but they definitely keep you from feeling hungry.   Here's the recipe.  Works for all types of nuts EXCEPT Cashews.  Because cashews are already somewhat processed you cannot soak as long or dry as long.  I have cashew instructions below.

Basic Recipe (not cashews, I like peanuts and pecans):

4 cups raw nuts (peanut, pecan, walnut, almond, pepitas)
1 tbsp sea salt
filtered water

Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight.  Drain in a colander.  Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp.  Store in airtight container.

*my oven's lowest temp is 170.  I use a dehydrator.  Its probably OK to use low setting on oven, but they will dry faster.   When you test them, first let them sit a bit as they crisp up more when cooled.

Cashews - do not soak longer than 6 hours (they will get slimy and not taste right).  Dry in a 200-250 degree oven for 12 to 24 hours, turning occasionally, until completely dry and crisp.  Store in airtight container.