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Crispy Nuts

By Sally Fallon

If you eat substantial quantities of raw pecans, walnuts, Brazil nuts…or others, you have a choice of swallowing enzyme capsules with them to neutralize their enzyme inhibitors or first germinating the nuts and letting nature do the job through increased enzyme activity resulting from germination.1

Improperly prepared nuts are very difficult to digest without depleting your store of digestive enzymes, making it difficult for you to gather any nutrients from the food you eat. Commercially available roasted nuts are most likely not soaked first which means they still have enzyme inhibitors. To make the awesome storehouse of nutrients in nuts available to you, you can soak and sprout them or follow this recipe.


Crispy Almonds

Makes 4 cups

4 cups almonds (insecticide free is best)

1 tablespoon sea salt

filtered water

Mix almonds with salt and cover with filtered water. 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 for around 24 hours (no more than 150 degrees Farenheit or 65 degrees Celcius as this will kill the enzymes) . Stir occasionally, until completely dry and crisp. Store in an airtight container.

Skinless almonds will still sprout, indicating that the process of removing their skins has not destroyed the enzymes. Skinless almonds are easier to digest and more satisfactory in many recipes. However, you may also use almonds with skins on.

You can use slivered almond pieces for this recipe.

You can also crisp peanuts, pine nuts, hazelnuts, macadamia nuts, cashews (as the enzymes in cashews are destroyed when they are processed it is best to roast quickly and soak for no more than 6 hours.)

Resources

  1. Edward Howell MD, Food Enzymes for Health & Longevity
  2. Sally Fallon, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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Sally Fallon is founding president of the Weston A Price Foundation, a non-profit nutrition education foundation with over 400 local chapters and 9000 members. She is also the founder of A Campaign for Real Milk, which has as its goal universal access to clean raw milk from pasture-fed animals. Author of the best-selling cookbook Nourishing Traditions and also of Eat Fat Lose Fat (Penguin), both with Mary G. Enig, Phd, Sally has a encyclopedic knowledge of modern nutritional science as well as ancient food ways. Her grasp on the work of Weston Price is breath taking and her passion for health freedom, inspiring. In each edition of Nourished Magazine Sally answers your questions about nutrition, health, food and medical politics. Send us an email with your question and we'll put it to her.

COMMENTS - 12 Responses

  1. Just thought i would let everyone know that today at the markets in north sydney i came across “Activated Nuts” they have been soaked, fermented, dehydrated ensuring optimum activation, preservation of nutrients and beneficial organisms……just like the process described above. you can buy almonds, walnuts, pecans and pepitas. they are quite pricy but they are alive and biodynamic, and worth it if you do not have the time to make your own… the brand is 2DIE4 Live foods.

  2. Thanks for the heads up Sophie, I haven’t seen these people at North Sydney before. I didn’t realise the markets were on today, to be honest.
    I am going to French’s Forest tomorrow.. they might be there hopefully.

  3. 3. Donna Beane
    Mar 8th, 2009 at 12:03 pm

    These nuts are yummy as is but I like to stir about a teaspoon of raw honey into the nuts after they have been drained. The kids love them!

  4. My oven does not have a temperature of less than 170 degrees. Will this ruin the nuts if I try to make crispy nuts at this temperature? Should I get a food dehydrator for best results?

  5. What about the fact that most almonds now are pasteurized? Can we still soak them in salt water or do we need to go the lengths to find unpasteurized ones so that they’ll sprout?

  6. Can raw pistachio nuts be soaked and roasted?

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