Category Archives: Nuts and Seeds

Three Reasons to Soak, Sprout and/or Ferment Grains, Beans, Nuts and Seeds

Enhanced flavor is the first of three important reasons to soak grains, beans, nuts and seeds. To further blossom the flavor of these seeds, they can also be fermented or sprouted. In your mind’s eye, mentally compare the full, rich flavors and aromas of fermented sourdough bread to the more simple aroma and flavor profile… Continue Reading

Pass on Peanut Butter

If you regularly smear peanut butter onto bread or a cracker and call it a meal, you’re fooling yourself.  Yes, this shoddy, cheap spread will temporarily stave off hunger but it doesn’t compare to a real meal. Besides peanuts are one of the most common food allergens and commercial peanuts are typically contaminated. High Pesticide… Continue Reading

Homemade Almond Butter

Accompanying article: Peanuts Makes about ¾ cup. While almond butter can be made from raw nuts, roasting the nuts just prior to making the butter considerably enhances both flavor and aroma. To roast the almonds, spread them in a thin layer on a baking sheet at 300°F for about 20 minutes. Stir a couple of… Continue Reading

Roasted Pumpkin Seeds

Here’s a healthy and tasty snack that’s effortless to make and—as a bonus—it’s a time proven kitchen remedy for parasites. Take the seeds from a pumpkin or any winter squash, spread them on a baking sheet, season to taste and bake in the oven or toaster oven until golden. How easy! Fresh roasted pumpkin seeds… Continue Reading


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