Hi. I’ve been transitioning to raw for a few weeks. I have read a few books, researched on the internet and tried some new recipes. I’m not 100% yet, but I’m getting there….
Most of the recipes I have found seem pretty nut/seed oriented. Is there anyone that is raw without nuts or seeds? I’m a picky eater and dislike most of them (I like flax in smoothies and on salads), but that’s about it.
well most people seem to like them at first to give more substance to meals. but there is no reason to have to eat them if you feel full enough without them. also you can mix them in things so you don’t have to taste just nut. if you search 80/10/10 diet it is pretty much nut free. also there is a nut free search on this site.
For another forum I just found some information on almond “soak” like a sprout.
It seems to change character quite a bit.
Almond Sprouts – not sprout, but soak
Soak is for seeds that achieve sprout benefits after water absorption but prior to root emergence.
From dry to finished soak takes 1 to 2 days and increases volume and weight by approximately 50%.
Shelf life (at 70f) for almonds prior to a soak is about 2 years, after soak the shelf like is 1 to 2 weeks.
The soak turns on the almond seed by deactivating enzyme inhibitors.
The seed begins to digest and transform the stored nutrient mix.
Protein 20-25%, All Essential Amino Acids (but less the 1 efficiency)
Vitamins A, B, C, E and Calcium, Iron, Magnesium, Niacin, Phosphorus, Potassium
Almond Oil – no cholesterol, enables Vitamin E, energy for seed or consumer
Nutrient changes after soak – I don’t know yet.
Soak Instructions for 1 cup (1/2 pound) finished product
2/3 cup of almonds in bowl
add 2-3 times as much cool (60-70f) water.
mix up for even water contact
wait 4 – 12 hours
empty bowl in colander to drain off soak water
rinse thoroughly with cool water and drain thoroughly.
return almonds to bowl and hold at room temperature not in direct sunlight
after 8 -12 hours rinse and drain again
after another 8-12 hours when almond surface dry to touch
transfer to plastic bag or sealed container and refrigerate.
Really raw cashews are available here. Buy em in bulk, for only $10 per pound. Click on the link here
In general you can use avocado as a nut substitute in cakes and puddings, and banana in milks, dressings and creams.
But you know, nuts taste a lot different when they are soaked. Check out The Dead Food List to make sure the nuts you eat really are raw.
Thanks for all the help! I will try to soaking to see if I like them better. I also checked out the nut free recipes and I will be trying some of those as well.
Hi, I have substituted avocado like zoe suggests, as well as young coconut and zuchinni for many nut recipes, nuts tend to make me feel bloaty lol.
That sounds like a good idea! I love avacado and zucchini. I haven’t had luck finding young coconut around here, though….