Nuts are a wonderful source of protein and good fats, and are a terrific snack, as long as you don't eat too many (see my post here about how many nuts equals 200 calories). Raw nuts that are not roasted in oils and then salted are best. But sometimes they just taste . . . raw. And they can irritate the lining of your mouth.
Here is a recipe for toasting nuts that doesn't add any unhealthy fats or salts and tastes so delicious. This method of soaking and then slowly drying makes the nuts easier to digest and their nutrients more readily available, according to the book Nourishing Traditions by Sally Fallon, from which this recipe comes.
Take 4 cups of raw nuts (walnuts, pecans), place in a large bowl and cover with filtered water and 2 teaspoons good quality sea salt. Soak for 7 hours or overnight. Drain, lay out on a stainless steel cookie sheet, and dry in a 150 F oven for 12 to 24 hours, turning occasionally. Cool and store in an airtight jar. (If you want to use peanuts or almonds, use skinless preferably, and up the salt to 1 tablespoon.)
These are crispier than raw (hence the name), and are delicious! And good to know they are more digestible and nutritious as well.
I bought some daisies at the grocers this weekend. I haven't bought flowers in weeks as it has been so frigid out that I've been afraid the poor things would freeze to death on the way home.
|This cocoa pot (made in Germany) is more than 100 years old, and came from my great-grandmother. Here it is for show only, as I'm afraid to pour boiling hot liquids in it. I love the colors.|
And I finally gave up on displaying my little piles of linen napkins here and there, and have them tidily organized in this hanging shoe holder. Love it. Now all my linens are in one place, and I know exactly what I have.
The sun is shining and it's a balmy 34 F out, the warmest it's been in like . . . forever. Maybe March won't be quite so cold. What's it like in your neck of the woods?