Activated Nuts


Last week I purchased Sarah Wilson's I Quit Sugar book and found it so interesting. I would recommend it to anyone (especially sugar lovers). It makes you stop and think about the amount of sugar you consume daily and the effects sugar has on your body. It also has an 8 week detox programme to help you eliminate sugar from your diet. I have started the 8 week programme so i'll keep you posted as to how I go. I will be putting up recipes from Sarah Wilson's IQS book and other recipes I try out throughout the 8 weeks of detoxing from sugar! Wish me luck :)!

By this point I bet your  thinking "What are activated nuts?"... well nuts and seeds contain poisons in the husk that can make them hard to digest. Soaking and drying nuts and seeds causes them to sprout, which activates enzymes that make them easier to digest and metabolise. The more enzymes you get from food, the less your own body's enzymes are needed to break down food - see Sarah Wilson's "I Quit Sugar" book for more information.

I used about 100g each of almonds, pecans and walnuts for this recipe but pistachios and pumpkin seeds also work well. Oily nuts like cashews and macadamias can go soggy so they need to be soaked for no longer than 6 hours.

I left them for 12 hours in the oven but I think they could've done with a bit longer. It gives the nuts a lovely roasted flavour.


Ingredients

1 bag of non-oily nuts and/or seeds (I use a small bag of each different nut/seed) 
A pinch of sea salt

Method


1. Soak the nuts/seeds overnight in a covered pan of water with the salt.

2. Drain the nuts/seeds. Then spread them out on to a baking tray (no baking paper or oil).

3. Put the nuts/seeds into the oven to try for 12-24 hours on the lowest temperature possible (less than 65℃).

4. Take them out of the oven and allow to cool.

5. Once cooled store in a container. They are best kept in the freezer because they last longer and because of their oil content they don't actually freeze. Freezing them also makes them crunchier.

Enjoy x


Comments

Post a Comment

Popular posts from this blog

Frozen Bounty Bars

Image
These frozen coconut & chocolate bounty bars are amazing! If you are craving a chocolate bar but don't want the guilt then these bounty bars are by far your best answer! The recipe only has a few ingredients and is also really easy - you just have to wait a few hours for the coconut mix to freeze, but trust me its worth it!  Ingredients Bars 1 cup unsweetened shredded coconut ⅓ cup coconut cream ½ teaspoon of vanilla essence Chocolate Coating  4 tablespoons coconut oil 2 tablespoons cacao powder ½ teaspoon of vanilla essence Method  1. In a bowl mix the shredded coconut with the coconut cream and the vanilla extract, blend well with a spatula or a spoon.  2. Place the shredded coconut mixture on a small tray/dish lined with baking paper.  3. Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (measurements may vary). 4. Place in the freezer for 2 hours, until frozen solid. 5. Remove from the freezer and cut into
Read more

Massaman Fish Curry

Image
I found this single-serve Fish Curry recipe on the I Quit Sugar blog and knew i had to make it! It is filled with lots of fresh veggies and only takes 30 minutes to cook, which makes this dish the perfect mid-week recipe.  I've just used the veggies i had in my fridge, you can add in any veggies you like.  Note: if using store brought massaman curry paste (or any curry paste for that matter) make sure you read the list of ingredients because they can be full of oil and sugar.  If the first ingredient is oil, then don't buy it, the first ingredient should be a flavour like onion, chilli or lemongrass. Also try to avoid pastes that use palm oil.  Ingredients 1 tablespoon peanut oil 1/4 onion (thinly sliced) 1/2  capsicum/pepper (thinly sliced) 1/2 carrot (thinly sliced - lengthwise) 1 tin (165ml) coconut milk 2 tablespoons massaman curry paste The juice from 1/2 a lime 2-3 drops fish sauce 150 g white-fleshed fish fillet, 1 cup of frozen peas  1 t
Read more

Finnish Scones

Image
These healthy scones are a great snack or can also be used as toast (cut in half and pop into the toaster or toast in the oven) or as bread for sandwiches etc. Ingredients 1 1/2 cups of wholemeal spelt flour 1 1/2 teaspoons of baking powder A pinch of salt 1 tablespoon of olive oil 150ml of water Method 1. Preheat the oven to 220 ℃ and line a tray with baking paper. 2. Combine the flour, baking powder and salt in a bowl. 3. Add the oil to the mixture and pour in the water (half of it at a time to check the consistency - if becomes to wet add more flour). Mix with a wooden spoon. 4. Lightly flour baking tray and hands. Divide the dough into two pieces and place on the baking tray. 5. Pat each piece into about 1cm thick discs. Using a knife cute each disc into 4 scones. 6. Place in the oven and bake for 15 minutes. 7. Serve hot with organic butter or use as bread for toast/sandwiches. Enjoy x
Read more