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Nuts are an extremely nutritious food if properly prepared. They have a high oil content, therefore, it is important to keep nuts, especially walnuts, in the refrigerator in order to help protect them from going rancid. Nuts are best soaked or partially sprouted before eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive system if consumed in excess. Nuts are easier to digest, and their nutrients more readily available, if they are first soaked in salt water overnight, then dried and warmed in the oven. Soaking nuts in salt water activates enzymes that neutralize enzyme inhibitors. I have had some patients who previously could not tolerate nuts at all be able to eat them with no issues when prepared in this fashion.

Crispy Almonds, Peanuts, Macadamia Nuts, or Walnuts

4 Cups Almonds, preferably skinless 1 tablespoon sea salt or Himalayan salt Filtered Water Mix Almonds with Himalayan Salt and filtered water and leave in a warm place for at least 7 hours. (On the counter or pantry is fine here in SD). Spread on cookie sheet and place in warm oven (no more than 150 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in air tight container.

-Nourishing Traditions Cookbook

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