Cast Iron Pam

I hadn’t until a couple of years ago a customer told me he did.

Of course I had to ask him why. 

He told me that it made them easier to digest, and didn’t bother his mouth.

When I searched for sprouting nuts on the internet I also found that it helps to remove phytic acid and enzyme inhibitors. The result being you digest them easier and you get more nutrients from them.

Directions for:

Sprouting nuts:

Put into a 4 quart mixing bowl:

4 cups of nuts (Almonds, Pecans, Walnuts)

1 Tbsp. Sea Salt, or Himalayan Sea Salt

8 cups water

Cover with a cotton cloth (to keep bugs out and to allow them to breath.

Leave sitting on the counter for 8 hours. *If you are going to be longer than 8 hours before you can tend to them put them in the refrigerator.

Drain and rinse them under running water. At this point you have 2 options. You can either make nut milk or dry them.

Directions for:

Nut Milk:

In a blender put in:

1 cup o f nuts

4 cups of water

Blend until almost smooth.

Using a muslin bag pour contents of blender into it.

Get out a 2 quart mixing bowl, strain and squeeze juice through the bag.

Store in a jar with a tight lid in refrigerator for up to 4 days.

                                     

Directions for:

Drying Nuts:

Dry them in a dehydrator or gas oven at it’s lowest setting for 6+ hours. Check for crispness after 4 hours and adjust time accordingly.

Store in an air tight container in the refrigerator (3-6 months), pantry (up to 1 month), and freezer (up to 1 year).