Re: Walnuts

[Guest guest]

Sounds like your walnuts need to dry out. The skin will crack and

shrink and turn black. You could put them in the oven at a low temp

for a few days to hurry the process.

Pam

[Guest guest]

Hmm, had not heard that... this is from living foods... Soak Instead of Sprouting: Herb seeds: fennel, celery, caraway, cardamom, poppy, etc. Filberts: soak 12 hours; makes crisper, improves flavor. Pecans: soak 8 hours; long soaks can make mushy. Walnuts: soak 12 hours; flavor changes - you might like or dislike. High fat nuts (brazil nuts, macadamias) may benefit some from soaking, but difference (soaked vs. unsoaked) is small. I soak for like 5-6 hours on walnuts.SV <shavig@...> wrote: I seem to remember one of the raw chefs saying they don't normally soak the nuts with high fat content. Walnuts, Brazil nuts and macadamias were the three I can remember. I do not soak any of these nuts. Shari Suzi What is a weed? A plant

whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats __________________________________________________

[Guest guest]

I have found that I prefer soaked walnuts. Soaking them takes away the

bitter tannins.

TerriLynne