Crispy Almonds and Cashews

Pecans.  Almonds.  Peanuts.  Cashews.  Pepitas (pumpkin seeds).

These 2 recipes are our favorites!  I don't leave for a soccer practice or game without these almonds!  :-)

Crispy Almonds
4 cups almonds, preferable skinless (I can't find skinless)
1 tablespoon sea salt (Redmonds Real or Celtic Sea Salt)
Reverse osmosis or filtered water

Skinless almonds will still sprout, indicating that the process of removing their skins has not destroyed the enzymes.  (The skins are probably removed by a machine process.)  Skinless almonds are easier to digest and more satisfactory in many recipes.  However, you may also use almonds with the skins on.  

Mix almonds with salt and reverse osmosis water and leave in a warm place for at least 7 hours or overnight.  Drain in a colander.  Spread on a stainless steel or baking stone and place in a warm oven (no more than 150 degrees or lowest temperature your oven will go and leave oven door propped open with a wooden spoon, mine will only go down to 170 degrees) for 12-24 hours, stirring occasionally, until completely dry and crisp.  Store in a glass, airtight container.

Variation:  Crispy Almond Slivers
Use 4 cups slivered almonds instead of whole almonds.


Crispy Cashews
4 cups "raw" cashews
1 tablespoon sea salt (Redmonds Real or Celtic Salt)
Reverse osmosis or filtered water

Some care must be taken in preparing cashews.  They will become slimy and develop a disagreeable taste if allowed to soak too long or dry out too slowly, perhaps because they come to us not truly raw but having already undergone two separate heatings.  You may dry them in a 200 to 250 degree oven--the enzymes have already been destroyed processing.

Soak cashews in salt and filtered water for 6 hours (NO LONGER...so set the timer on this one!)   Drain in a colander.  Spread on stainless steel or stone baking sheet or pan and place in a warm oven (about 200 degrees) for 12-24 hours, turning occasionally, until completely dry and crisp.  Store in a glass airtight container in the refrigerator.

ENJOY!!!

*Taken from Nourishing Traditions by Sally Fallon.  A must buy book!!

Top 10 Healthy Foods

If you could eat foods that were tasty, nutritious and helped reduce your risk of disease, what more could you want? The August issue of Mayo Clinic Women's HealthSource offers its 10 top picks for healthy foods:



1.  Apples: Apples are a good source of pectin, a fiber that can lower cholesterol and glucose levels. They're also a good source of vitamin C -- an antioxidant that protects your body's cells. Vitamin C also keeps your blood vessels healthy and aids in the absorption of iron and folate.


2.  Almonds: These nuts are packed with nutrients -- fiber, riboflavin, magnesium, iron, calcium and vitamin E, a natural antioxidant. They're also good for your heart. Most of the fat in almonds is monounsaturated fat, which can help lower cholesterol levels when substituted for other fats. Most almonds are considered low sodium, with less than 140 milligrams of sodium an ounce.


3.  Broccoli: Besides providing calcium, potassium, folate and fiber, broccoli contains phytonutrients -- compounds that may help prevent diabetes, heart disease and some cancers. Broccoli contains the antioxidant beta-carotene and is also an excellent source of vitamin C.


4.  Blueberries: They are a rich, low-calorie source of fiber, antioxidants and phytonutrients. Regular intake of blueberries may improve short-term memory and reduce the cellular damage associated with aging.


5.  Red beans: Small red, pinto and dark red kidney varieties -- are an excellent low-fat source of antioxidants, protein, dietary fiber and copper. They're also a good source of iron, magnesium, phosphorus, potassium and thiamin.


6.  Salmon: This fish is an excellent source of omega-3 fatty acids, which are believed to provide heart benefits. Salmon is also low in saturated fat and cholesterol and is a good source of protein. If possible, choose wild salmon, which is less likely to contain unwanted chemicals such as mercury.


7.  Spinach: It's high in vitamin A, and also is a good source of calcium, folate, iron, magnesium, riboflavin and vitamins B-6 and C. The plant compounds in spinach may boost your immune system and help prevent certain types of cancer.


8.  Sweet potatoes: The deep orange-yellow color of sweet potatoes tells you that they're high in beta-carotene. Sweet potatoes are also high in vitamin C and a good source of fiber, vitamin B-6 and potassium. And, they're fat-free and relatively low in calories.

9.  Vegetable juice: This beverage is an easy way to include vegetables in your diet since it contains most of the same vitamins, minerals and other nutrients. Tomato juice, and vegetable juices which include tomatoes, are good sources of lycopene, an antioxidant that may reduce the risk of heart attack and certain types of cancer. Be sure to select the low-sodium varieties.


10.  Wheat germ: The germ at the center of the wheat seed is a concentrated source of nutrients. Two tablespoons provide a good source of thiamin, folate, magnesium, phosphorus, iron and zinc. Sprinkle over cereals, yogurt and salads. Or use it in muffins, cookies and pancakes.  (My note:  Ground or milled wheat germ preferred.)

Mayo Clinic