Raw Dehydrated Nuts and Seeds

This recipe was graciously shared by Dorothy Gibson, known to many as “the Honey Man’s Wife.”  I regularly shop at their stand, Hallelujah Hive (www.HallelujahHive.com), on Fridays when I’m at Green Dragon Farmer’s Market.  One day she offered a sample of these delicious spiced nuts  after I had told her I was trying to eat a more raw diet.  They are a healthy raw snack that is easy to prepare.  The dehydration process does take a long time, but if you completely fill the dehydrator (mine has 9 shelves) you shouldn’t have to make them too often.  These are so yummy you may be tempted to eat way too many, so please remember that even raw nuts are high in calories — don’t be greedy!

STEP I:

The first step is to soak your choice of mixed nuts and seeds in distilled water for 8 – 12 hours.  This will release the enzyme inhibitors that are present in all nuts and seeds.  As the enzymes are released the nuts become more digestible.  After soaking you can simply refrigerate and use within 2 – 3 days, or you can dehydrate them.

To dehydrate, use a temperature of just 105 degrees for about 36 hours, or until crunchy. It is important to keep the temperature low so enzymes are not destroyed (then you would have cooked food, not raw).  Most ovens are not able to keep a temperature below 118 degrees as is required to prevent enzyme loss.  Enzymes are vital to youth and health for the human body.  If you are using small nuts or seeds like pine nuts or sunflower seeds line the shelves with parchment paper.  You can eat the nuts plain after dehydrating or use one of the versions below:

Dehydrator

STEP II:

Salty Version

For just a salty, non-spicy flavor use Nama Shoyu non-pasturized soy sauce — about 2 Tbsp to every 4 cups nuts and seeds (or about 1 tsp sea salt in 2 Tbsp warm distilled water).  Add Shoyu (or salty water) to nuts in a bowl, stir well and allow to marinate for 2 – 4 hours.  Then, spread the nuts evenly in dehydrator and dehydrate @ 105 degrees for another 36 hours.*

Spicy Version

All the soaking process is the same; the only difference is adding spices to the Nama Shoyu.  For 4 cups nuts/seeds in a small bowl mix the following:

1 Tbsp. onion powder

1 tsp. garlic powder

1 tsp. ground cumin

1/4 tsp. cayenne pepper

Stir until well blended,  add to nuts/seeds and toss until the spices are evenly distributed.  After marinating for two hours, taste to see if you’d like it to be saltier or spicier and adjust if desired; then marinate for two more hours.

STEP III:

Spread the marinated nuts/seeds evenly in the dehydrator and dehydrate @ 105 degrees for approximately 36 hours* or until crunchy.

*Dehydrating is a long process.  Depending on the amount of nuts you are making and the type of dehydrator you have, you may find that you can cut down on the length of time for the second dehydration.  Start checking at around 18 hours, and stop when nuts are dry and crunchy.

NOTE: Dehydrated nuts will keep in your pantry in a well-sealed container for about one month, almost indefinitely in the frig.

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Coleslaw Crunch Salad

This is a recipe that has been making the rounds in Berks County for a couple of years now. I’ve made a few alterations to make it more acceptable for a healthy diet. The recipe makes a huge amount, so use a very large salad bowl to mix and serve. Easy to make and requiring only a few simple ingredients, it is perfect as a take along dish for picnics or group dinners. Everyone will love it!

Ingredients:

2 pkgs. vegetarian ramen soup noodles

1 16oz. bag coleslaw mix with carrots

1 c. raw sunflower seeds(Once I ran out of sunflower seeds and substituted 1/2 c. pine nuts and 1/2 c. pumpkin seeds, which worked just fine)

1 c. slivered almonds

1/2 c. sweetener (raw or white sugar, agave, or honey. Use honey only if you intend to eat all the salad that day — honey contains enzymes that will cause the slaw to wilt by the second day)

1/3 c. vinegar

1/4 – 1/3 c. extra virgin olive oil

diced scallions (optional)

Method:

Combine coleslaw, nuts, scallions, and crushed ramen noodles (reserve seasoning packets)

Just before serving mix together: oil, sweetener, vinegar, and the two ramen flavor packets. Pour this dressing over other ingredients in the bowl, and toss to evenly coat. Serve.