Comments on: Soak your Nuts https://www.mynewroots.org/2008/03/soak-your-nuts-2/ How to make healthy choices every day Thu, 18 Nov 2021 16:34:45 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: North Indian-Inspired Butter Chickpeas - My New Roots https://www.mynewroots.org/2008/03/soak-your-nuts-2/#comment-495265 Thu, 18 Nov 2021 16:34:45 +0000 https://mynewroots.wpenginepowered.com/soak-your-nuts-2/#comment-495265 […] 3. If you’d like to know more about soaking and activating nuts, check out my article here. Get a load of that 2008 […]

]]> By: Li Chan https://www.mynewroots.org/2008/03/soak-your-nuts-2/#comment-342208 Mon, 16 Dec 2019 20:46:27 +0000 https://mynewroots.wpenginepowered.com/soak-your-nuts-2/#comment-342208 In reply to Sarah B.

Peanuts are not nuts; they are legumes

]]> By: Elżbieta https://www.mynewroots.org/2008/03/soak-your-nuts-2/#comment-281104 Sat, 04 Aug 2018 15:10:11 +0000 https://mynewroots.wpenginepowered.com/soak-your-nuts-2/#comment-281104 Hi Sarah, I have a question about soaking apricots seeds.
1) Do I soak them in hot or cold water with apple vinegar or without it?
2) How long I need to soak them?
3) Do you recommend to peel them before eating?
Thank You so much for answer.

]]> By: NUT + SEED MILK | Urban Home Paris https://www.mynewroots.org/2008/03/soak-your-nuts-2/#comment-280467 Sat, 05 May 2018 17:16:24 +0000 https://mynewroots.wpenginepowered.com/soak-your-nuts-2/#comment-280467 […] It’s been chilly lately, so my coffee and tea consumption has been a pretty steady stream through the day until happy hour. I typically use an unsweetened coconut milk creamer from the market but have more recently fallen in love with homemade cashew milk in there instead (after the coffee has cooled down quite a bit, the milk just separates and falls to the bottom of a super hot cup). We also have a family wide adoration of peanut butter Puffins cereal that floats beautifully in the almond milk.  I am including a few recipes for nut and seed milk (for those with nut allergies) below. You do need a nut milk bag or small sieve (cheesecloth optional) to strain the almond milk. I tend towards the cashew milk because the fibers all blend into the milk enough that you can just include them in the finished product, leaving you with something that resembles whole milk versus skim. If you prefer it the viscosity of store-bought, strain it. I make muffins with the leftover pulp (reference this pumpkin muffin recipe, swap in overripe bananas for the pumpkin and use a dry sweetener instead of the maple to compensate for the wet pulp). The suggested soaking step helps break down the phytic acid and enzyme inhibitors, making the nuts easier to digest. Overnight is easiest for me, it’s all hands off time, then I can blend them in the morning, but at least 4 hours would likely do the trick. More notes on why to soak them on My New Roots.  […]

]]> By: NUT + SEED MILK | top10 diy https://www.mynewroots.org/2008/03/soak-your-nuts-2/#comment-280431 Wed, 02 May 2018 15:07:47 +0000 https://mynewroots.wpenginepowered.com/soak-your-nuts-2/#comment-280431 […] It’s been chilly lately, so my coffee and tea consumption has been a pretty steady stream through the day until happy hour. I typically use an unsweetened coconut milk creamer from the market but have more recently fallen in love with homemade cashew milk in there instead (after the coffee has cooled down quite a bit, the milk just separates and falls to the bottom of a super hot cup). We also have a family wide adoration of peanut butter Puffins cereal that floats beautifully in the almond milk.  I am including a few recipes for nut and seed milk (for those with nut allergies) below. You do need a nut milk bag or small sieve (cheesecloth optional) to strain the almond milk. I tend towards the cashew milk because the fibers all blend into the milk enough that you can just include them in the finished product, leaving you with something that resembles whole milk versus skim. If you prefer it the viscosity of store-bought, strain it. I make muffins with the leftover pulp (reference this pumpkin muffin recipe, swap in overripe bananas for the pumpkin and use a dry sweetener instead of the maple to compensate for the wet pulp). The suggested soaking step helps break down the phytic acid and enzyme inhibitors, making the nuts easier to digest. Overnight is easiest for me, it’s all hands off time, then I can blend them in the morning, but at least 4 hours would likely do the trick. More notes on why to soak them on My New Roots.  […]

]]> By: The Pantry – co-kitchen https://www.mynewroots.org/2008/03/soak-your-nuts-2/#comment-280190 Fri, 30 Mar 2018 11:27:00 +0000 https://mynewroots.wpenginepowered.com/soak-your-nuts-2/#comment-280190 […] Soak your nuts […]

]]> By: NUT + SEED MILK — Sprouted Kitchen - Florida News https://www.mynewroots.org/2008/03/soak-your-nuts-2/#comment-280110 Wed, 21 Mar 2018 22:11:41 +0000 https://mynewroots.wpenginepowered.com/soak-your-nuts-2/#comment-280110 […] It’s been chilly lately, so my coffee and tea consumption has been a pretty steady stream through the day until happy hour. I typically use an unsweetened coconut milk creamer from the market but have more recently fallen in love with homemade cashew milk in there instead (after the coffee has cooled down quite a bit, the milk just separates and falls to the bottom of a super hot cup). We also have a family wide adoration of peanut butter Puffins cereal that floats beautifully in the almond milk.  I am including a few recipes for nut and seed milk (for those with nut allergies) below. You do need a nut milk bag or small sieve (cheesecloth optional) to strain the almond milk. I tend towards the cashew milk because the fibers all blend into the milk enough that you can just include them in the finished product, leaving you with something that resembles whole milk versus skim. If you prefer it the viscosity of store-bought, strain it. I make muffins with the leftover pulp (reference this pumpkin muffin recipe, swap in overripe bananas for the pumpkin and use a dry sweetener instead of the maple to compensate for the wet pulp). The suggested soaking step helps break down the phytic acid and enzyme inhibitors, making the nuts easier to digest. Overnight is easiest for me, it’s all hands off time, then I can blend them in the morning, but at least 4 hours would likely do the trick. More notes on why to soak them on My New Roots.  […]

]]> By: NUT + SEED MILK — Sprouted Kitchen | Florida News https://www.mynewroots.org/2008/03/soak-your-nuts-2/#comment-280083 Mon, 19 Mar 2018 10:42:55 +0000 https://mynewroots.wpenginepowered.com/soak-your-nuts-2/#comment-280083 […] It’s been chilly lately, so my coffee and tea consumption has been a pretty steady stream through the day until happy hour. I typically use an unsweetened coconut milk creamer from the market but have more recently fallen in love with homemade cashew milk in there instead (after the coffee has cooled down quite a bit, the milk just separates and falls to the bottom of a super hot cup). We also have a family wide adoration of peanut butter Puffins cereal that floats beautifully in the almond milk.  I am including a few recipes for nut and seed milk (for those with nut allergies) below. You do need a nut milk bag or small sieve (cheesecloth optional) to strain the almond milk. I tend towards the cashew milk because the fibers all blend into the milk enough that you can just include them in the finished product, leaving you with something that resembles whole milk versus skim. If you prefer it the viscosity of store-bought, strain it. I make muffins with the leftover pulp (reference this pumpkin muffin recipe, swap in overripe bananas for the pumpkin and use a dry sweetener instead of the maple to compensate for the wet pulp). The suggested soaking step helps break down the phytic acid and enzyme inhibitors, making the nuts easier to digest. Overnight is easiest for me, it’s all hands off time, then I can blend them in the morning, but at least 4 hours would likely do the trick. More notes on why to soak them on My New Roots.  […]

]]> By: NUT + SEED MILK | Nutrition & food https://www.mynewroots.org/2008/03/soak-your-nuts-2/#comment-280062 Wed, 14 Mar 2018 19:09:51 +0000 https://mynewroots.wpenginepowered.com/soak-your-nuts-2/#comment-280062 […] It’s been chilly lately, so my coffee and tea consumption has been a pretty steady stream through the day until happy hour. I typically use an unsweetened coconut milk creamer from the market but have more recently fallen in love with homemade cashew milk in there instead (after the coffee has cooled down quite a bit, the milk just separates and falls to the bottom of a super hot cup). We also have a family wide adoration of peanut butter Puffins cereal that floats beautifully in the almond milk.  I am including a few recipes for nut and seed milk (for those with nut allergies) below. You do need a nut milk bag or small sieve (cheesecloth optional) to strain the almond milk. I tend towards the cashew milk because the fibers all blend into the milk enough that you can just include them in the finished product, leaving you with something that resembles whole milk versus skim. If you prefer it the viscosity of store-bought, strain it. I make muffins with the leftover pulp (reference this pumpkin muffin recipe, swap in overripe bananas for the pumpkin and use a dry sweetener instead of the maple to compensate for the wet pulp). The suggested soaking step helps break down the phytic acid and enzyme inhibitors, making the nuts easier to digest. Overnight is easiest for me, it’s all hands off time, then I can blend them in the morning, but at least 4 hours would likely do the trick. More notes on why to soak them on My New Roots.  […]

]]> By: NUT + SEED MILK — Sprouted Kitchen - Viral Shot News https://www.mynewroots.org/2008/03/soak-your-nuts-2/#comment-280061 Wed, 14 Mar 2018 17:22:55 +0000 https://mynewroots.wpenginepowered.com/soak-your-nuts-2/#comment-280061 […] It’s been chilly lately, so my coffee and tea consumption has been a pretty steady stream through the day until happy hour. I typically use an unsweetened coconut milk creamer from the market but have more recently fallen in love with homemade cashew milk in there instead (after the coffee has cooled down quite a bit, the milk just separates and falls to the bottom of a super hot cup). We also have a family wide adoration of peanut butter Puffins cereal that floats beautifully in the almond milk.  I am including a few recipes for nut and seed milk (for those with nut allergies) below. You do need a nut milk bag or small sieve (cheesecloth optional) to strain the almond milk. I tend towards the cashew milk because the fibers all blend into the milk enough that you can just include them in the finished product, leaving you with something that resembles whole milk versus skim. If you prefer it the viscosity of store-bought, strain it. I make muffins with the leftover pulp (reference this pumpkin muffin recipe, swap in overripe bananas for the pumpkin and use a dry sweetener instead of the maple to compensate for the wet pulp). The suggested soaking step helps break down the phytic acid and enzyme inhibitors, making the nuts easier to digest. Overnight is easiest for me, it’s all hands off time, then I can blend them in the morning, but at least 4 hours would likely do the trick. More notes on why to soak them on My New Roots.  […]

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