Did you know that the nuts you buy at the store are often not as good for you as they could be because of the chemicals and processes they have undergone?
I didn't either. That's another one of those things I learned when I read Nourishing Traditions. I also learned that soaking nuts and seeds (as well as grains and flours) helps remove naturally occurring substances that can make it harder to digest them.
I am sure there are recipes online for preparing all types of nuts. I more or less use the recipe in Nourishing Traditions. I have tried almonds and pecans. I wasn't a fan of the almonds, but I might try again and add more salt. That's what I did with the pecans and I found that, in addition to the nutritional benefits, we really enjoy the taste of these, much more than the ones we buy at the store already roasted.
I add a bag of pecans, approximately 4 cups, to a container large enough to accommodate the pecans and several cups of warm water. I bought my pecans at Costco. Not the healthiest, but I'm on a tight budget so I do what I can.
Nourishing Traditions calls for just a couple teaspoons of sea salt. I add a full Tablespoon. At least. I stir it all together until I know the salt has mostly dissolved. I come back and stir it a few times. Unless I'm sleeping while they soak. Then they just are what they are. I let it soak for at least 7 hours, usually just overnight. When I get up, I turn the oven on to 200 or 225, then strain the water out using a colander, making sure it's pretty well drained. I pour the pecans onto a baking sheet in a layer and stick them in the oven. I leave them there at least all day. Of course I have to sample once in awhile to make sure the salt is right. If it's not seeming to be quite salty enough, I sprinkle on a little more, but only if the nuts are still moist.
At the end of the day, I usually turn the oven off, but leave the nuts in there. When I get up the next morning, they are perfectly done and ready to top my yogurt!
Let me know if you try it!
