Many recipes call for blanched almonds, which are raw almonds with the skin removed. Blanching almonds isn't hard at all, and doesn't take very long....it is quite easy to do yourself. Whether you want the almonds for a recipe, snacking, or making almond flour, just follow the simple instructions below. (If you wish, you … [Read more...]
Raw Nuts: How to Soak & Why?
By 10 Comments
Why Soak Raw Nuts? Raw nuts are one of natures most nutritious foods, though they must be properly prepared to gain all of the nutritious benefits within them. Raw nuts contain high amounts of phytic acid and enzyme inhibitors (a.k.a. anti-nutrients). These anti-nutrients act as a defense system to the nuts to keep them … [Read more...]
Dash, Pinch, & Smidgen Measurements
Ever see recipes call for a dash, pinch, or smidgen and wonder what exactly that measurement should be? Well, now you don't have to wonder anymore :) Dash= 1/8 teaspoon Pinch= 1/16 teaspoon Smidgen= 1/32 teaspoon So now how do you precisely get those measurements? It's quite simple actually, just get yourself a … [Read more...]
Almond Meal & Flour, How to Make Your Own
By 22 Comments
If you want to use almond meal or almond flour in recipes, it is best to make your own. This is because of Phytic Acid & Enzyme Inhibitors which lock up the nutrients within the nuts and make them harder to digest. So the nuts must first be "Soaked and then Dried" before processing into flour. Prepackaged or … [Read more...]
Healthy Fats: How to Cook with Good Fats the Right Way
By 4 Comments
Using the right fats for cooking is important for your health, but using them the right way is just as important. Afterall, you do not want to turn "good fats" into "bad fats" simply by using them the wrong way. Below is a simple chart with the different oils and what you can use them for, this is for quick and easy … [Read more...]
Recent Comments
No comments to display