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Preparing nuts in raw desserts
Posted by:
CMiller
()
Date: September 24, 2009 03:10PM Hello!
I am relatively new to the living foods world. I've been intrigued for quite some time and experimented a bit over the past several months before going completely raw about three weeks ago. In my research, I've read that soaking nuts releases the enzyme inhibitors and in the case of almonds, releases tannins, all to make the nutrients in the nuts better assimilated by the body. So why do nearly all the dessert recipes I've seen call for unsoaked nuts? Isn't that antithetical to one of the raw food premises? Can the body still digest nuts prepared in this way well enough? Thanks so much for your help! --A Confused Raw Foodie Re: Preparing nuts in raw desserts
Posted by:
RaeVynn
()
Date: October 02, 2009 03:23PM Some recipes 'assume' that you've soaked/dried the nuts prior to use. Others may be don't believe the soaking theory.
For some recipes, the water content of the nuts is important to the texture. Usually, a recipe that calls for soaked nuts wants the wetter texture. Some nuts do not need to be soaked - generally, the really hard shelled varieties seem to not need to be soaked, like macadamias and brazil nuts. You can pre-soak the nuts, then dry them in the dehydrator (105F), and store them in jars in the fridge. Use them for the recipes that don't specify soaked nuts - in other words, they want dry nuts, not wet ones. Live Well, Laugh Often, Love Much We are all in this together! Namasté Sorry, only registered users may post in this forum.
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