When I get questions that come up frequently, it’s time for a post! Dehydration is always the top topic of confusion but a close second is nuts. When do I soak, how do I soak, do I have to soak, and on and on. Hopefully today’s post will clarily your questions on nuts and help you understand the ins and outs of using them in raw food recipes.
Shooting the Kitchen
But first, I have a little announcement to make. It is about a new blog that I have started relating to Susan Powers Photography, my photography business. It is called Shooting the Kitchen and I am having the time of my life with it! Before I hear the gasps, it is not about raw food, vegan food or even vegetarian food. What it is about is giving you a behind the scene peek into the lives of culinary masters, and capturing them in their surroundings. I take you on a photographic tour of the places you don’t get to see. It is an insiders view, so to speak, and a wonderful way to share my photography.
I have had the opportunity to shoot quite a few chefs in their kitchens and I usually fall in love with the photos. People’s responses are always great when they see these shots. I wanted to create a place that I could showcase the shots, the people and their food. That is how Shooting the Kitchen came about. I enlisted the help of a friend, Stephanie Meyer to make the recipes. Personally, I don’t cook anything that isn’t at a minimum, vegetarian. That is where Stephanie comes in. She has a wonderful blog, FreshTart.net where she makes and photographs “traditional” recipes. Her skills have been put to good use on the new blog as she will venture into realms that I will not. I am all about the photography. Shooting the Kitchen was a hit instantly and will continue to grow as we shoot chefs, culinary writers, and food artisans, across the country and hopefully internationally! Don’t worry, I am not turning my back on raw food, just developing my love for photography.
If you want to see what it is all about, you can click here: Shooting the Kitchen
1. We soak nuts for two reasons. The first is to release enzymes that interfere with our digestion. The second is for consistency in a recipe.
2. Not all nuts need to be soaked for digestibility.
3. If a recipe calls for nuts that have been soaked, drained and rinsed, use them exactly that way. Do not dry. They may be soaked for enzymes, or consistency but either way, you need to use them wet.
4. Unless you live in an extremely dry climate, I would not recommend drying nuts on the counter. I always use my dehydrator. My concern is that they might develop mould.
5. I almost always soak and dry my nuts as soon as I get them. The only time I would re-soak them is if they needed to be wet for consistency for a recipe. Example: if you need 1 cup almonds to make almond milk and you have already soaked and dehydrated your nuts, you do not need to re-soak them. But if you are making a cracker recipe, and the nuts need to be soaked to add liquid, you will have to re-soak. Also if you are using cashews, for example, and need a really creamy texture, you will have to re-soak.
I hope all of this makes sense!