Did you think I disappeared? I’m sorry. I have no good excuse. Life is crazy, it always has been, and probably always will be. But that’s a good thing because that means you can appreciate the quiet moments. It’s all about balance people. The good news is that I’m back! I’m hoping to
share my Colorado trip that I took a couple of weeks ago here shortly once I rifle through the Yoga on The Rocks pictures and share with you some of my favorite things/places that I absolutely HAVE to check out each time I come up to my other home.
But what is everyone else up to this summer? Anyone at the pool? I would be, but our neighborhood doesn’t have a pool. They’re still crazy busy putting up houses left and right. Every time I turn around, there’s a new one completely finished. But we do have cute little pond. I will however not be swimming in said pond. Absolutely not. This could be because on one of our evening walks with the dogs, my husband and I happened to stumble on a HUGE rat snake slithering through all the rocks that are right by the pond. I saw him, and my heart stopped. I’m pretty sure Bullseye’s did too. He wasn’t too keen on going that direction in the first place. The snake then proceeded to enter the pond, and that pretty much sealed the deal for me. No pond swimming for me, folks. Can you tell I don’t like snakes? Nope, nope, nope. Not a fan.
But on a completely different subject, I don’t know about you, but I love nuts. They’re my on the go, easy to grab snack. I especially love almonds and pecans. I rarely go on a road trip without them.
Did you know that nuts have enzyme inhibitors and phytic acid in them? The purpose of these is to prevent the nuts from sprouting until they are given the proper water and sunlight to grow into plants. These inhibitors and acids also act as a protective shield to prevent them from being eaten by pests before they can sprout. This is why some people struggle with nuts (or beans, seeds etc.) upsetting their system. By soaking nuts, the enzyme inhibitors and acids are neutralized, which allows the beneficial enzymes to become activated. Soaking nuts also increases the vitamin content in them and allows the nuts to be easier to digest and their nutrients to be easier to absorb. It’s a win-win across the board!
The process might seem laborious at first, but really they do most of the work on their own.
And for anyone that’s curious, this is my dehydrator. I got it a couple of years ago from Cabelas as a gift. I don’t think they have this version anymore, but they do have other ones that look even nicer.
Soaking and Dehydrating Nuts
1. First, start by measuring out your desired amount of nuts into a bowl. Add 1/2 teaspoon of sea salt to the nuts
2. Fill the bowl with water, covering about an inch over the nuts, and stir them around to mix the salt.
3. Cover the bowl, and let them soak at room temperature for 24 hours (Cashews take only 4 hours, but 24 is good for harder nuts like almonds and pecans)
4. After 24 hours, strain them and give them another rinse
5. Spread the nuts out evenly on parchment-lined trays and dehydrate them at 150 for 24 hours. (You can also dehydrate them with an oven – some of the enzymes will be lost because of the heat, but it’s still so beneficial to eliminate the acids and enzyme inhibitors.)
6. If using an oven, set it to its lowest heat setting, and spread the nuts on a parchment lined
cookie sheet. Bake for 30-60 minutes, and check to see if they taste crunchy. If they’re still soft in the middle, then they need more time. Continue putting them back in for another 20-30 minutes until they’re crunchy.
After they are completely dried through, you can store them at room temperature, but I typically like to store mine in the fridge (if there’s room!) to help them last longer. And that’s all that there is to it!