Spiced Activated Nuts
So before I get into the benefits of these delicious Spiced Activated Nuts, I have a MASSIVE surprise for you all… My trusty sidekick Toto and I, are soon to be embarking on an adventure that will have us travelling across the globe in search of the finest traditional dishes made with fresh local produce. Our adventure is embodied in such dishes as pickled shark fin and lambs balls, thankfully no one ever said you had to eat an adventure. Some of these beautiful locations will have us plucking fresh roots and herbs from surrounding glaziers that span over 20,000 km in area. We will be working intensively with what we know about digestive disorders, and in true Healing Foods fashion, re-inventing our favorite recipes so that you too can experience and re-create the endless exotic flavors from around the world.
We will be spreading our seed across Berlin, Iceland, Paris, Argentina and Chile with extreme seasons requiring us to pack everything from a fur coat to a bikini. And, of course, a never-ending supply of snacks to keep us feeling healthy and happy on our long haul trips across the seven seas. We will be preparing a range of exciting articles on our findings: recipes from local masters, recreations of our own, and on-the-go snack ideas.
Spiced Activated Nuts
The process of activating nuts is to soak them overnight in a bowl of water with a pinch of salt. This breaks down the enzymes that put extra stress on sensitive stomachs, which can lead to uncomfortable bloating, cramping, feelings of heaviness and nausea. By removing these enzymes, you give your body optimum ability to suck out all of the nutrients and benefits in the form of iron, fibre, essential fatty acids, vitamin E and anti-oxidants.
I looove this Middle Eastern Za’taar mix, it is rich in aromatic flavors and spices like Oregano and Thyme, which are known for their antiseptic, antioxidant and antimicrobial properties. Sumac is another player in this game, which contains gallic acid, an anti-fungal, anti-viral and cancer-fighting agent. These moorish little bombs of flavorsome delight, are not only great on-the-go, but are superb little stocking fillers, wrapped beautifully in a brown paper bag and tied up with string.
It really is the season to be jolly, we are both so excited to unveil the world’s culinary secrets, healing our bodies, minds and souls every step of the way.
4 cups mixed nuts
2 tsp sea salt
Za’atar Spice Mix
½ cup sumac
2 Tbs thyme
1 Tbs roasted sesame seeds
2 Tbs marjoram
2 Tbs oregano
2 tsp coarse salt
- Buy the nut types separately and soak in individual bowls covered with water overnight. Mix a little of the salt into each bowl.
- Drain the nuts and rinse well. Combine all varieties.
- Grind the sesame seeds in a mortar, mix with the rest of the spices.
- Add about 1 tablespoon of the spice mix to the soaked nuts, mixing well.
- Keep the rest of the spice mix in an airtight jar.
- Place baking paper on the mesh dehydrator trays and evenly spread out the nuts.
- Dehydrate for 12 hours on 40°C/105°F.