Chez Bettay, the Vegan Gourmet | Betty Morgan
 
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Vegan Basics
A-1 Basic Vegan Recipes
How To Cook Dried Beans
How To Cook Grains
How To Cook
Thai Sticky Rice
How to Cut Citrus
How to Make Vegan Bacon
How to Make Vanilla Extract
How to Select Green Beans

How to Select, Store, Slice,
and Serve Onions
Basic Bread & Pizza Crust
Basic Vegan Alfredo Sauce
Basic Vegan Baked Beans
Basic Vegan Gravy
Basic Mushroom Gravy
Basic Vegan Mashed Potatoes
Basic Vegan Pancakes
Basic Vegan Presto Pesto
Basic Vegan Polenta
Fissler Vitaquick
Pressure Cooker
Mashed Potatoes
MATCH Meats Review
Millet, The Frugal Grain
Puff Pastry by Aussie Bakery
Oven Roasted Beets
RAW Almond Milk
RAW Cashew Cream
RAW Cashew Sour Cream
RAW Whipped Vanilla
Cashew Sweet Cream
RAW Vegan Cream Cheese
RAW Irish Moss Paste
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Sweet Roasted Garlic Paste
Vegan Sweet Potatoes or YAMS?
What are Sulfites?
Whipped Thai Kitchen
Organic Coconut Milk
 
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Vegan Basics
Salt, Soak, and Dehydrate RAW Nuts
Presoaked and Dehydrated RAW Nuts: Walnuts, Pecans, Hazelnuts
Presoaking raw nuts removes the phytic acid found in nuts and seeds. This substance is what causes that strange aftertaste that "sets my teeth on edge" when eating raw nuts. By soaking nuts, the enzyme inhibitor allows that prevents the human body from absorbing iron, calcium, zinc, and magnesium. So presoak your raw nuts and get more value from their precious

Ingredients
raw nuts of choice: almonds, pecans, walnuts, hazelnuts, sunflower seeds, etc.

sea or mineral salt of choice



Tools
Sedona Raw Food Dehydrator or Excalibur Dehydrator
large soaking bowls
measuring cups & spoons

Soaking RAW Pecans BEFORE Dehydrating
Preparation
The Salt, Soak and Nuts
My sea salt of choice is Hawaiian Sea Salt. But you might want to experiment with assorted mineral and sea salts to see what your tastebuds prefer.

Add one or two tablespoons of sea salt to a large bowl, add filtered alkaline water and stir till the sea salt is totally dissolved.

The Nut Soak
Add only one type of nut to the salted water and soak the raw nuts overnight or for twelve hours


The Nut Rinse and Dehydration
After twelve hours, simply drain the nuts in a small hole sieve and distribute the nuts in an even layer over the trays of your dehydrator.

I use the Sedona Raw Food Dehydrator and set the temperature at 115 degrees F and the timer to dehydrate for 24-hours.

 

After 24 hours, taste a nut to make sure it is crisp... if not, add more time and repeat the tasting till you have the desired crisp to your raw nuts.

 

The Cool-Off
Allow the dehydrated nuts to cool for at least 30 minutes before storing.

 

The Nut Storage
Keep your dehydrated nuts crunchy by storing them in vacuumed sealed jars.

 

I use two half-gallon canning jars for one bag of dehydrated Costco Pecans.

With the wide-jar FoodSaver Vacuum Topper, vacuum seal each jar and seal the the jar ring.

Reseal the Jars Between Servings
Each time a vacuumed sealed jar is opened, take the time to re-seal the jar to keep the nuts crisp and perfect for all your recipes.



Related Recipes and Articles
Excalibur Food Dehydrator

Sedona RAW Food Dehydrator

Raw Kale Chips

How to Make Dehydrator Soy Milk Yogurt

Crisper for Stale Crackers or Create Crispier Vegan Crackers

Raw Zucchini Chips

Make Your Own Preservative-Free Raw Sun-dried Tomatoes

Sprouted Buckwheat Breakfast Cereal



 

Betty Morgan, Chez Bettay, the Vegan Gourmet
Chez Bettay
 

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