We use 4 - 5 jars
of soaked nut butters in our home every single month.
I used what I had on hand: adriatic figs instead of strawberries and coconut milk and raw almond butter instead
of the soaked nuts and water and it still turned out amazing!
Inevitably, there is always at least one jar
of soaked nuts left after all of the Bourbon Balls have been made.
I always look forward to them arriving in my in box;) One question for you in relation to almond flour I was hoping you could answer - are you an advocate
of soaking nuts to remove the phytic acid, among other things?
Before making milk, you will need to get into the habit
of soaking the nuts and grains that go into it.
The simple process
of soaking nuts and seeds increases nutrient availability and reduces phytic acid and anti-nutrients.
I frequently make cashew or almond milk using 1 cup
of soaked nuts or seeds (soak for a few hours), 3 cups of water, 2 dates, 1/2 vanilla bean or 1/2 teaspoon vanilla extract, a pinch of sea salt, and 1/2 teaspoon of cinnamon.
And I was being told that unless I wanted to live off steamed vegetables and a handful
of soaked nuts a few times a week, I had to introduce chicken and fish.
I was told that I could continue to have vegetables, but only steamed or baked — never raw — coconut oil and small amounts
of soaked nuts.
Just as the process of soaking, sprouting or fermenting grains reduces the anti-nutrient content and makes them more beneficial to the body, the simple process
of soaking nuts improves their nutrition.
I prefer using soaked & dehydrated nuts (you can read more about the benefits
of soaking nuts in this post).
Have a look at my post here to learn how and why you should do it: Keto Chocolate & Pecan Cookies and Benefits
of Soaking Nuts
Then have fruit for snacks or a small handful
of soaked nuts like macadamia, almond, walnut.
Not exact matches
Begin by blending the
soaked cashews in a high - powered blender or food processor, with enough coconut milk to almost come to the top
of the
nuts.
The
nuts let
of certain enzymes when
soaked that make them easier to digest so it makes sense to discard them instead
of keeping them!
I don't
soak the
nuts before as this changes the consistency
of the mixture and I much prefer them to be dry and crunchy!
Any kind
of nuts (doesn't matter if it was walnuts, almonds,
soaked or
nut) cause trouble, preferably when I eat a greater amount
of them.
Yogurt Cream 1 cup macadamia
nuts -
soaked overnight 1 cup cashews —
soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest
of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch
of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
I've heard
of some mold issues with these
nuts in particular when
soaking.
1/4 cup raw pumpkin seeds or any
nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and
soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount
of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch
of salt 1.
I love that the consistency
of a yogurt can be reproduced with
soaked nuts and dates (it's like dessert!).
Made same as almond milk, just 4 hours
soaking the
nuts instead
of 8 though.
Why do you discard the water the
nuts have been
soaking in instead
of using it?
You can activate the
nuts instead by
soaking and dehydrating them (this is the healthiest option), but it will be more difficult to get them to release their oils and achieve that creamy result (adding a bit
of oil usually helps in this case).
They're
soaked in warm water while everything else is cooked to make them so extraordinarily sweet and juicy, allowing them to enhance the natural sweetness
of the grated carrot and roasted squash while also creating the perfect contrast to the savoury crunch
of the toasted pine
nuts.
There were always jars
of nuts and legumes
soaking in water around the kitchen, juicers that needed to be cleaned, zucchini noodles waiting to be grated (and occasionally stolen by an opportunistic pup).
I added walnuts, raisins (
soaked in rooibos tea), and almonds to half
of the batter (divided household); they didn't need it but the
nuts were good.
Otherwise most
of the
nuts in the store are roasted so you do nt eat to
soak them.
170 - 180 g red onions, cleaned and chopped 3 tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered water a handful
of capers,
soaked in filtered water for about 20 minutes then rinsed and drained a handful
of shelled pine
nuts dried mint leaves, to taste
This recipe used to instruct you to
soak about a third
of the macadamias but I prefer it without
soaking them at all as macs don't soften like other
nuts when
soaked.
I felt like using just
soaked cashew would not do the trick and therefore, I made a mixture consisting
of MACADAMIA
NUT CREAM AND COCONUT CREAM.
Many
of us have read Nourishing Traditions, or at least become familiar with the perspective that it offers:
soak, sprout, or sour your grains,
nuts, and legumes, eat meats from pastured animals, drink and eat raw dairy, eat whole, organic foods, seek out traditional superfoods like fermented cod liver oil, learn how to prepare food traditionally, and become truly nourished!
Your body will get use
of a greater amount
of nutrients from
soaked nuts than regular raw
nuts.
I took organic raw almonds, then I
soak them in salt water for 7 hours to get rid
of the enzyme inhibitors (present in all
nuts) so you can digest them better (see «Nourishing Traditions» by Sally Fallon or http://www.WestonAPrice.org).
We took some
of our Raw Premium Organic Tiger
Nuts and converted it to Tiger
Nuts MILK by
soaking it and eventually squeezing out all
of the Tiger
Nuts MILK.
Muesli can be dressed up and down Strictly speaking, muesli starts out with
soaked oats, and is enriched with the addition
of nuts, apples and dried fruit.
After
soaking, the tigernuts are blended with water and a dash
of sweetener to create a creamy and dairy - free drink (think
of it as tiger
nut milk) It's a creamy, dreamy treat... you'll be hooked once you try it!
The amount
of phytic acid can be reduced by
soaking (as well as cooking and sprouting) the whole grains,
nuts or seeds.
1 bag spinach (washed and dried) 8 ounces pine
nuts (
soaked) 2 cloves garlic 2 teaspoons nutritional yeast (optional) Sea salt Black pepper Dash
of cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups fresh basil
Soak the tiger nut in plenty of water the night before you are planning to make the milk (they need to soak for at least 8 hou
Soak the tiger
nut in plenty
of water the night before you are planning to make the milk (they need to
soak for at least 8 hou
soak for at least 8 hours).
I used dried fruit along with
nuts,
soaked in a boozy concoction
of anise and rum (Italians love their booze), and a medley
of flours.
Do you think I could
soak the
nuts along with the rest
of the mixture?
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew
nuts,
soaked in 1/4 cup
of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
This recipe requires a high speed blender such as a nutribullet to make the dressing completely smooth, so in the absence
of one, you may need to
soak the cashew
nuts in warm water for up to half an hour before preparing to ensure it's completely smooth.
It features whiskey -
soaked golden raisins, adobo - kissed goat cheese, herbs, and toasted pine
nuts are tossed with a bit
of lettuce.
If not, here's a replacement: Blend 100 g (3.5 oz)
of soaked macadamia or cashew
nuts with 240 ml (1 cup)
of water.
, a variety
of dried fruits, diced, fresh apple,
nuts (
soak and slow dry first to rid them
of toxins, and reinvigorate the taste!)
Filling 1 cup fresh carrot juice 1/2 cup meat
of young Thai coconut 1/2 cup Brazil
nut milk OR any other
nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss —
soaked in hot water for at least 10 minutes
Crisp 1 cup pecans or walnuts — it's always better to
soak and dehydrate
nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest
of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt
I'm playing around with
soaking all
nuts / grains / seeds before eating them to release more
of their nutrition, but I don't want to ruin this lovely looking recipe!