I have been spending a lot of time recently experimenting with more traditional ways of cooking and preparing our meals (I even recently talked my husband into getting rid of our microwave. Here's why: Why it's time to throw out your microwave). Anyway, one such traditional method is the soaking of nuts and seeds. It is traditional all right...the Aztecs would soak pumpkin or squash seeds in salty water and then dry them in the sun. Why? Well, nuts have high amounts of enzyme inhibitors. These are good for the nuts because it prevents them from sprouting prematurely, but for us they can put a strain on our digestive systems. Soaking them in water with salt helps activate enzymes that deactivate the enzyme inhibitors. The native peoples in Central America did something similar by soaking their nuts and seeds in seawater and then dehydrating them.
For the sake of convenience we have dropped many age old, time tested traditions and grabbed ahold of what is easy. For example, that microwave that is now sitting in our garage. Watching food heal my daughter's eczema is enough proof for me to take a step back and look at all aspects of our food from what's in it to how it is prepared. Besides I find these Crispy Nuts taste better. They are crispy and pop in two with your first bite. They are addicting.
4 cups almonds (or pecans, walnuts, pine nuts, etc)
1 tablespoon Celtic Sea Salt
Place nuts and sea salt in a glass bowl or jar and add water to cover nuts by 2 inches. Leave on counter for at least 7 hours. I think my counter looks fancy with all my projects. Preserved lemons (post coming soon), homemade sour cream, and now my soaking, soon to be, crispy nuts.
Drain and rinse. Place on a baking sheet or on dehydrator trays. (I have yet to buy a dehydrator so I am using my oven). Dehydrate at 150 degrees F for 24 hours.
(Note: I learned about this technique from reading the works of Sally Fallon and Dr. Natasha Campbell-McBride. Good resources to check out.)