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Sprouted Seeds
Place to 1 cup raw seeds in a clean quart-sized mason jar, and cover 2 inches
above the top with filtered water. Cover the jar with cheesecloth and a rubber
band, and let it sit overnight for 10 hours in a cool place. Drain the seeds, rinse,
and drain again; replace the cheesecloth, then invert the jar and position it at an
angle in a Pyrex measuring cup or bowl. This will allow air to circulate and water
to continue draining. Rinse the seeds every 12 hours, and repeat the process until
sprouting beginsabout 2 days. Dump the sprouted seeds onto a plate or cookie
sheet, and let them dry completely. Then put them back into a clean, dry jar, cap
it, and store in the fridge.
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Crispy Nuts
Place 4 cups raw nuts in a large jar or glass bowl. Cover with warm filtered water.
Gently stir in some sea salt (use the measuring table). Soak for 7 hours. Strain,
rinse, and place in a dehydrator or oven at no more than 150F for 24 hours, or
until crisp. Store all nuts in an airtight container in the fridge or freezer for up
to 6 months.
Note: Cashews are not truly raw since theyre heated to 350F while still in their shell to
neutralize a toxic oil called cardol before they go to market. Therefore, its not necessary to
dehydrate them after soaking, but roasting will make them the tastiest. Follow the regular
soaking instructions (soak for no longer than 6 hours), then spread them out on a cookie sheet.
Roast in the oven at 200 to 250F for 12 hours for optimal flavor and crunch.
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1 tablespoon
Hazelnuts
Cashews
1 tablespoon
2 tablespoons
Pumpkin seeds
Sunflower seeds
2 tablespoons
Pistachios No soaking required!
2 teaspoons
2 teaspoons
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
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