Guest guest Posted August 25, 2003 Report Share Posted August 25, 2003 > I bought raw nuts to snack on a bit (almonds, pecans, and some peanuts). > I don't have raw milk to make whey out of, can I use kefir whey? Does > anyone do this? If so how much, or do I just follow the NT book's > recommendations substituting my kefir whey for regular whey? I just started making kefir whey instead of soured milk whey. But I do make the kefir myself out of raw milk. I let it sit the three days as in NT, instead of the 24 hours to make regular kefir, then I strain it just as in the recipe. It's a little more effervescent tasting, which I like. I use it just like any other whey. I use it a lot to make the sports drink in NT (Celtic sea salt, lemon , which I then dilute with 2 or 3 parts naturally sparkling mineral water to 1 part NT drink. It is a pop replacement for me -- I used to be totally addicted to diet Coke and Fresca, and this is the only drink I have found that let me cut pop out without any cravings. Before I had my source for raw milk, I just made whey by either draining a good brand of yogurt, or else I got Strauss milk or Organic Valley milk (but OV is homogenized, which I didn't like) and soured it with creme fraiche for three days and drained that. Ann Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2003 Report Share Posted August 25, 2003 Quoting annbekins <annbekins@...>: > Before I had my source for raw milk, I just made whey by either > draining a good brand of yogurt, or else I got Strauss milk or > Organic Valley milk (but OV is homogenized, which I didn't like) and > soured it with creme fraiche for three days and drained that. Homogenization shouldn't make a difference with whey, should it? -- Berg bberg@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2003 Report Share Posted August 25, 2003 When I make whey from Stoneyfield farms yogurt there is alot of white goop in it. What is that and should I drain the whey off that goop or is it good stuff? Amy Re: Soaking Nuts > I bought raw nuts to snack on a bit (almonds, pecans, and some peanuts). > I don't have raw milk to make whey out of, can I use kefir whey? Does > anyone do this? If so how much, or do I just follow the NT book's > recommendations substituting my kefir whey for regular whey? I just started making kefir whey instead of soured milk whey. But I do make the kefir myself out of raw milk. I let it sit the three days as in NT, instead of the 24 hours to make regular kefir, then I strain it just as in the recipe. It's a little more effervescent tasting, which I like. I use it just like any other whey. I use it a lot to make the sports drink in NT (Celtic sea salt, lemon , which I then dilute with 2 or 3 parts naturally sparkling mineral water to 1 part NT drink. It is a pop replacement for me -- I used to be totally addicted to diet Coke and Fresca, and this is the only drink I have found that let me cut pop out without any cravings. Before I had my source for raw milk, I just made whey by either draining a good brand of yogurt, or else I got Strauss milk or Organic Valley milk (but OV is homogenized, which I didn't like) and soured it with creme fraiche for three days and drained that. Ann Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2003 Report Share Posted August 25, 2003 It is fine to soak your nuts in kefir whey. I used actual kefir, which made it easier. One less step of straining. It made my almonds slightly effervescent tasting, even though they are dense and not a liquid. I really enjoyed it. Have you thought of sprouting your nuts as well for extra nutrition? It's not that hard. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2003 Report Share Posted August 26, 2003 > It is fine to soak your nuts in kefir whey. I used actual kefir, > which made it easier. One less step of straining. It made my almonds > slightly effervescent tasting, even though they are dense and not a > liquid. I really enjoyed it. > I must have missed that bit in the book. I read about sprouting nuts, but not soaking. Why should they be soaked? And what is the benefit of soaking in whey rather than water? TIA Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2003 Report Share Posted August 27, 2003 Jo, Soaking nuts releases the enzyme inhibitors, meaning we can digest them better. Nuts and seeds and beans are waiting to go into the ground and get " soaked " from rain. This is their signal to release those inhibitors and send up a sprout which then turns into a plant. Obviously we won't take it that far. We merely want to release the enzyme inhibitors so the enzymes freely flow. A small sprout at the end of the nut, seed, bean or grain increases the nutrition tremendously. You don't want to have a super long sprout, a tiny one will do, and has more nutrition. I believe almonds are supposed to have a nub and nothing more, but I haven't had access to raw organic almonds yet to try this. Raw/org Sunflower seeds sprout very well in my experience. There's plenty on the net you can read about soaking/sprouting to get more info. Sproutman.com is a nice place to start. Soaking in water is fine, but there is one doctor that says nuts have mold in them and you want to use somthing to get rid of the mold, because that affects your health. Peanuts apparently have a lot more mold than other nuts/legumes. This partick info comes from Hulda , who uses controversial methods to work with cancer patients. Anyway, I think you can use citric acid or something, which comes as a powder? I don't like to use powders and kefir does the trick, dealing with the mold. In all honesty, I don't use kefir on my nuts/seeds very much because I'm far too greedy with my kefir and would rather drink it than have to throw it away after soaking nuts. I feel I still have enough health just from soaking and sprouting... " jopollack2001 " <jopollack2001@y...> wrote: " Ali " <aliwessel@h...> wrote: > > It is fine to soak your nuts in kefir whey. I used actual kefir, > > which made it easier. One less step of straining. It made my > almonds slightly effervescent tasting, even though they are dense and not a liquid. I really enjoyed it. > > > > I must have missed that bit in the book. I read about sprouting > nuts, but not soaking. Why should they be soaked? And what is the > benefit of soaking in whey rather than water? > TIA > Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2003 Report Share Posted August 27, 2003 > Jo, > > Soaking nuts releases the enzyme inhibitors, meaning we can digest > them better. > Thanks Ali > Nuts and seeds and beans are waiting to go into the ground and > get " soaked " from rain. This is their signal to release those > inhibitors and send up a sprout which then turns into a plant. So sprouting is just an extended version of soaking? > > There's plenty on the net you can read about soaking/sprouting to get > more info. Sproutman.com is a nice place to start. Thanks, I'll check it out. In all honesty, I don't use kefir on my > nuts/seeds very much because I'm far too greedy with my kefir and > would rather drink it I don't actually drink the kefir I make, due to intolerance to dairy! I have to say though that soaking/sprouting nuts doesn't fit into my lifestyle. I don't snack on a regular basis - I only eat nuts if my regular eating pattern has been disrupted and I need a stop gap before my next meal. Also use them to nibble on long journeys. Therefore,I don't have the opportunity to soak them for 2 days prior to eating, as I don't know in advance when I'm going to eat them. I use 100g pecans in my chocolate cake recipe, but again, I don't know 2 days in advance that I'm going to bake one, so I tend to just use them straight out the pack. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2003 Report Share Posted August 27, 2003 Is everyone else soaking nuts for two days? eek! I've only been soaking for 12-24 hrs before I pop them in the dehydrator. It makes a huge difference especially for walnuts. My husband used to hate walnuts before I started soaking/dehydrating them and now he adores them. > I have to say though that soaking/sprouting nuts doesn't fit into my > lifestyle. I don't snack on a regular basis - I only eat nuts if my > regular eating pattern has been disrupted and I need a stop gap > before my next meal. Also use them to nibble on long journeys. > Therefore,I don't have the opportunity to soak them for 2 days prior > to eating, as I don't know in advance when I'm going to eat them. That's why you soak them in one big batch and then dehydrate them. If your oven goes down as low as 150 (mine doesn't) you can put them in there, or you can put them in a food dehydrator, which is what I do. Often when I'm in a hurry I'll make a lunch or even a dinner of crispy nuts, pickle of some kind, and cheese. Each are good on their own, better when two are combined--and when you put the three together, you get taste harmonics of the highest order. SO good. Lynn S. ----- Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan The New Homemaker: http://www.newhomemaker.com/ Siprelle & Associates: http://www.siprelle.com/ People-Powered ! http://www.deanforamerica.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2003 Report Share Posted August 28, 2003 @@@@@@@@@@@ > So sprouting is just an extended version of soaking? @@@@@@@@@@@@@ yes, all just different phases of the growth cycle. you can sprout without soaking (just rinsing) in some cases if there's a practical advantage. .com is a great site. @@@@@@@@@@@@@@@ > I have to say though that soaking/sprouting nuts doesn't fit into my > lifestyle. I don't snack on a regular basis - I only eat nuts if my > regular eating pattern has been disrupted and I need a stop gap > before my next meal. Also use them to nibble on long journeys. > Therefore,I don't have the opportunity to soak them for 2 days prior > to eating, as I don't know in advance when I'm going to eat them. @@@@@@@@@@@@@@@@@ well, i don't snack either, but i eat soaked/sprouted almonds and peanuts everyday as part of my salads. it adds a lot of flavor and i count it as a key contributor to my fat intake for the meal. you don't have to be careful about the timing of the soaking. for one thing, you can soak for just a half-day or so and then just leave them sitting out at room temp and rinse them twice a day. you can also soak them for a week or more, just changing the water everyday or so and leaving them in the fridge. so the advance planning shouldn't be a deterrant. they will be delicious no matter what. mike parker Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2003 Report Share Posted August 28, 2003 lynn, i am curious: what is the purpose of dehydrating the already hydrated nuts? i thought we wanted them soft for easier digestion. does the soak do more than that, and dehydrating them again is really ok? thanks, louise --------------- > Is everyone else soaking nuts for two days? eek! I've only been soaking > for 12-24 hrs before I pop them in the dehydrator. It makes a huge > difference especially for walnuts. My husband used to hate walnuts > before I started soaking/dehydrating them and now he adores them. > > > I have to say though that soaking/sprouting nuts doesn't fit into my > > lifestyle. I don't snack on a regular basis - I only eat nuts if my > > regular eating pattern has been disrupted and I need a stop gap > > before my next meal. Also use them to nibble on long journeys. > > Therefore,I don't have the opportunity to soak them for 2 days prior > > to eating, as I don't know in advance when I'm going to eat them. > > That's why you soak them in one big batch and then dehydrate them. If > your oven goes down as low as 150 (mine doesn't) you can put them in > there, or you can put them in a food dehydrator, which is what I do. > Often when I'm in a hurry I'll make a lunch or even a dinner of crispy > nuts, pickle of some kind, and cheese. Each are good on their own, > better when two are combined--and when you put the three together, you > get taste harmonics of the highest order. SO good. > > Lynn S. > > ----- > Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan > The New Homemaker: http://www.newhomemaker.com/ > Siprelle & Associates: http://www.siprelle.com/ > People-Powered ! http://www.deanforamerica.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2003 Report Share Posted August 28, 2003 somebody wrote: >I don't actually drink the kefir I make, due to intolerance to dairy! i (louise e) thought i was lactose intolerant until i switched to raw goat milk. now i am in maryland from austin texas (orig nj) and am trying raw cow's milk. my daughter was lacotose intolerant and the raw cow's milk agrees with her just fine. can not get it from a store, only a farm. u.s. of a.(that is, we the people?) don't yet allow it to be sold in stores, only the pasteurized and homoginized [sp] stuff so many of us can't handle any more. find a farm. organic. just a suggestion. peace. ple did i say i am REALLY enjoying my dairy again: yogurt, milk, cheese with celtic salt and yes, all made with RAW milk. this is heaven! :-) ---------- > --- In , " Ali " <aliwessel@h...> wrote: > > Jo, > > > > Soaking nuts releases the enzyme inhibitors, meaning we can digest > > them better. > > > > Thanks Ali > > > Nuts and seeds and beans are waiting to go into the ground and > > get " soaked " from rain. This is their signal to release those > > inhibitors and send up a sprout which then turns into a plant. > > So sprouting is just an extended version of soaking? > > > > > There's plenty on the net you can read about soaking/sprouting to > get > > more info. Sproutman.com is a nice place to start. > > Thanks, I'll check it out. > > In all honesty, I don't use kefir on my > > nuts/seeds very much because I'm far too greedy with my kefir and > > would rather drink it > > I don't actually drink the kefir I make, due to intolerance to dairy! > > I have to say though that soaking/sprouting nuts doesn't fit into my > lifestyle. I don't snack on a regular basis - I only eat nuts if my > regular eating pattern has been disrupted and I need a stop gap > before my next meal. Also use them to nibble on long journeys. > Therefore,I don't have the opportunity to soak them for 2 days prior > to eating, as I don't know in advance when I'm going to eat them. > > I use 100g pecans in my chocolate cake recipe, but again, I don't > know 2 days in advance that I'm going to bake one, so I tend to just > use them straight out the pack. > > Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2003 Report Share Posted August 28, 2003 " jopollack2001 " <jopollack2001@y...> wrote: " Ali " <aliwessel@h...> wrote: > > Jo, > > > > Soaking nuts releases the enzyme inhibitors, meaning we can digest them better. > > > > Thanks Ali > > > Nuts and seeds and beans are waiting to go into the ground and > > get " soaked " from rain. This is their signal to release those > > inhibitors and send up a sprout which then turns into a plant. > > So sprouting is just an extended version of soaking? > ---------> No. You drain the soaking water after the soak; you don't want them to mold after all. Sprouting involves a little moisture left on them and airflow. NOT sitting in the water. > > In all honesty, I don't use kefir on my nuts/seeds very much because I'm far too greedy with my kefir and would rather drink it > > I don't actually drink the kefir I make, due to intolerance to dairy! -------->Perfect then! You can use your kefir on them if you like. > > I have to say though that soaking/sprouting nuts doesn't fit into my lifestyle. I don't snack on a regular basis - I only eat nuts if my regular eating pattern has been disrupted and I need a stop gap > before my next meal. Also use them to nibble on long journeys. > Therefore,I don't have the opportunity to soak them for 2 days prior to eating, as I don't know in advance when I'm going to eat them. --------> Sunflower and sesame seeds: 1-2 hours soak Walnut and Pecan: 2-4 hours soak Almond/Brazil/Filbert/PNut: 8-12 hours soak You can soak them for 1-2 hours in Warm water and then eat them. Do you know an hour ahead of time that you will eat them? I'm sure any soaking at all would be better than none. If you choose to sprout them after soaking, 8 hours would work for any of the above, although the nuts could be far less than that. If you don't do any of this, that's your choice. It will just be harder on your body to digest them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2003 Report Share Posted August 28, 2003 > lynn, i am curious: what is the purpose of dehydrating the already > hydrated nuts? i thought we wanted them soft for easier digestion. > does the soak do more than that, and dehydrating them again is > really ok? It's not the softness that you're after, to my understanding; the point is to deactivate some enzymes and activate others. Dehydrating them after soaking does not change them except making them crispy. I think. I'm not a food scientist. I just know they taste different afterwards--much better than either raw or roasted--and seem to sit well. Lynn ----- Lynn Siprelle * Writer, Mother, Programmer, Fiber Artisan The New Homemaker: http://www.newhomemaker.com/ Siprelle & Associates: http://www.siprelle.com/ People-Powered ! http://www.deanforamerica.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2005 Report Share Posted May 21, 2005 When soaking nuts, is the salt really necessary? What is the difference if you soak nuts and seeds in water versus soaking them in salt water? Zoe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2005 Report Share Posted May 21, 2005 >When soaking nuts, is the salt really necessary? What is the difference if you soak nuts and seeds in water versus soaking them in salt water? > >Zoe I can think of 3 things: 1. The salt makes them taste better. 2. The salt inhibits the growth of slimy and maybe bad bacteria. 3. The salt might help draw out the substances you want out of the nuts. But I don't know if any of those are actually valid. If you soak in water and change the water every so often (as for sprouts) then #2 isn't necessary. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2005 Report Share Posted May 22, 2005 Heidi Schuppenhauer <heidis@...> wrote: >> When soaking nuts, is the salt really necessary? What is the >> difference if you soak nuts and seeds in water versus soaking them >> in salt water? >> >> Zoe > > I can think of 3 things: > > 1. The salt makes them taste better. > 2. The salt inhibits the growth of slimy and maybe bad bacteria. > 3. The salt might help draw out the substances you want out of the > nuts. I'd agree. The last time I soaked nuts I forgot the salt. I was a bit worried about how long they'd store, etc. However, they seemed perfectly fine all round, no sliminess or mold, and tasted fine. The only difference was that they were a bit less tasty! Helen -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.322 / Virus Database: 266.11.14 - Release Date: 20/05/2005 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2006 Report Share Posted December 27, 2006 Removes enzyme inhibitors. Shari Quote Link to comment Share on other sites More sharing options...
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