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FOR NUTS/SEEDS:
- 4 cups of raw almonds, sunflower seeds, cashews, pumpkin seeds, pecans, or walnuts (these are the ones I've tried!)
- 1 Tbs sea salt for almonds, sunflower seeds, cashews, 2 Tbs for pumpkin seeds or walnuts (this helps to neutralize the enzymes!)
- Water (filtered preferred, but not mandatory!)
DIRECTIONS FOR DEHYDRATING:
- Measure the nuts and/or seeds into a medium-large glass bowl (not metal). Put the same nut/seed together (do not mix).
- Pour the appropriate amount of salt for the nut/seed.
- Cover nuts/seeds with water by 1-2 inches.
- Leave bowl on counter with a loose piece of cling wrap or a cloth over top for 12 hours. Can soak cashews for 8 hours as they are a softer nut.
- Rinse thoroughly to remove the salt residue.
- If you have a dehydrator, place nuts/seeds in an even layer on the sheets and set to 115F to keep the enzymes in tact. Dehydrate for around 36 hours for larger nuts and around 24 hours for seeds.
- If you are using an oven, turn your oven the lowest it can go, usually 150F. Place nuts/seeds in an even layer and dehydrate them for around 12 hours.
- Check your nuts/seeds and if they are crunchy, they are done! If they are still a little "soft" in the middle, keep going. You want them to be completely dry to prevent mold growth.
- Once they're done, turn off the oven or dehydrator and let the nuts/seeds come to room temperature and then pour into a glass jar.
- Store them in the fridge if you're planning to use them before 3 months, or in the freezer otherwis.
More tips visit foodyfirst.com
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