Crispy Soaked & Salted Cashews

Soaking nuts in a salt water brine and then dehydrating nuts at a low temperature allows the body to absorb the nutrients better and digest the nuts better. According to westonaprice.org, they contain levels of phytic acid equal to or higher than grains so soaking and dehydrating decreases the physic acid. I never knew that until I started researching digestion and other health topics. Not only are these soaked and dehydrated nuts better for you, but they are also crispy and delicious. I found this recipe in Sally Fallon’s cookbook, Nourishing Traditions. You can also find more about her on nourishingtraditions.com. Cashews have a lot of protein, magnesium, phosphorus and potassium. Those nutrients play a vital role in women’s health and mental health as well.

Crispy Soaked & Salted Cashews

Ingredients

• 4 cups raw cashews
• 1 tablespoon course Celtic sea salt or fine Redmond Real ancient fine salt
• filtered water to cover the cashews

Directions

Place cashews and salt in a large bowl and mix.

Cover cashews with filtered water.

Let soak for 6 hours and no longer so they don’t get slimy.

After soaking is complete, drain the cashews in a mesh wire colander. Do not rinse! You’ll want the slightly salty taste to remain on the cashews.

Preheat oven to 200 degrees.

Place a piece of parchment paper on a cookie sheet.

Spread cashews on parchment lined cookie sheet.

Bake for 12-24 hours, turning occasionally.

Crispy cashews are done when they are dry and crispy to your liking. Mine have taken closer to 24 hours to complete.

Store in an airtight container. Enjoy!