Nuts and seeds are high in protein and filled with wonderful nutrients. They are a great addition to any diet, eaten in moderation. They help balance blood sugar and provide a long lasting source of energy. So, instead of picking up a candy bar, have a snack bag of nuts and seeds handy to satisfy your hunger!
Only purchase organic nuts and seeds, otherwise you are getting a hefty dose of chemicals with every bite!
Always soak nuts and seeds before eating, unless you purchase them sprouted. This removes a natural enzyme inhibitor and makes them more digestible. Soak nuts and seeds in jars or bowls overnight, preferably each nut/seed in their own container. Rinse well. Either use in a sauce or recipe, or make a nut milk immediately after soaking. To bring back that nutty crunch, dehydrate them for 24 to 36 hours at a temp of 110. For the best shelf life, store them in the fridge. Nuts and seeds that do not need to be soaked: macadamia, pine nuts, chia, flax, & hemp.
Some sample recipes follow (always use organic ingredients):
Blend, then strain through a nut milk bag. Use within 3 days. Pulp can be used in crackers or cookies.
- 1 Cup soaked raw organic almonds
- 2 Cups filtered water
- 1 tsp vanilla
Blend on high until well mixed
- 1 cup frozen berries of choice
- ¼ cup of mixed soaked/dehydrated nuts & seeds (chia, hemp, pumpkin, walnut)
- Juice of ½ of lemon
- Almond milk or water
- Drops of stevia for added sweetness (optional)
- ½ of an avocado (optional for a creamy texture and added nutrients)
Combine all in food processor until chopped:
- 3 cups walnuts (soaked & dehydrated)
- 1 tsp garlic powder
- 2 T chili powder
- 1 tsp cumin
- 1 tsp paprika
- Dash of pink sea salt
Wrap in collard greens or romaine lettuce, top with sprouts and shredded & chopped veggies of choice.
Grain Free Crackers/Crust
- 1 T ground chia seeds
- 1/4 C water
- 1 T olive oil
- 1/4 t baking soda (non-aluminum)
- 1/4 t pink sea salt
- 1/2 C ground flax meal
- 1 C ground almonds
- Favorite spice blend
Whisk the chia seed with the water until it is "egg-like". Add oil, baking soda, and sea salt and whisk until well blended. With a wooden spoon, stir in the flax meal and then the ground almonds. Mix until dough forms.
Place dough between two pieces of parchment paper and roll flat. Slide the dough that is between the parchment paper onto a large cookie sheet. Sprinkle with the spice blend. Bake at 350 for 15-20 minutes, or place in the dehydrator for 24-36 hours, or until crisp.
Can be used as a pizza crust or broken into small pieces for dipping or spreads.