Why you should not buy tahini...and how to soak sesame and sunflower seeds...

I love tahini!  But after some recent reading about the high levels of phytic acid (read more here) in sesame seeds, I decided I really need to start to soak my sesame seeds along with all the nuts I already soak and dry.  And, in turn, start to make my own tahini.

Soaked sesame and sunflower seeds

Phytic acid is an anti-nutrient that blocks mineral absorption and is found mostly in grains and nuts.  Our ancestors were pros at properly preparing their grains and seeds before consumption and I am happy to say, many of us are now re-learning these secrets.

Seeds soaking

Now, there are a lot of opinions on how to soak, how many times to rinse, and how to store your soaked sesame seeds.  After reading through a number of sites, I have decided to soak my sesame (and sunflower) seeds in water (you need to use glass bowls or if ceramic, you have to be sure that they are lead and cadmium free dishes) with a bit of pink salt for a total of 8 hours, rinsing them once at the 4 hour mark, and then again at 8 hours.  I then laid them out to dry in my dehydrator on parchment paper for around 6-8 hours.  They are stored in my freezer ready to be made into tahini or thrown in smoothies and other recipes.

For drying, I use one of my favorite kitchen tools: my square Excalibur dehydrator (with timer).  This is now one of my most used kitchen items.  I use it for making yogurt, drying nuts, and drying my fruits and vegetables.

(Featured on Traditional Foods)

Easy Homemade Almond Milk

My list of new recipes to try seems to be monumental right now!  But trying almond milk has been near the top right now as I have been looking for creative liquids to give my toddler.  One of my sister's happened to be in town last week and she has made almond milk before, so she gave me a little lesson.

Photo Credit: Youthfulhearts.com

We covered 2 cups of almonds in water and left them overnight.  In the morning we poured out the soaking water and placed the almonds in my vitamix (a strong blender should work as well).  We then added 2 cups of water and blended on high for about 1 1/2 -2 minutes.  We strained the liquid through a very tiny mesh strainer, then place the pulp back into the vitamix and added another 1 1/2 cups of water and ran it again on high for 1 1/2 - 2 minutes.  We strained the liquid again and were left with some yummy almond milk.  I saved the pulp and have used it in smoothies, oatmeal, and sourdough bread.  Don't want those nutrients to go to waste!

We will be enjoying this in our house on a regular basis now, I hope, though definitely not daily, as almonds have oxalates which can interfere with calcium absorption and can be difficult for some people to tolerate.

(Featured on Nourishing Treasures, Make Ahead Meals for Busy Moms, My Sweet and Savory, Healthy Home Economist, Frugal Antics of a Harried Homemaker, Ruth's Real Food, Homestead Revival, Real Food Forager, Simply Sugar and Gluten Free)

Soaking and Drying Nuts

Have you ever tasted soaked and then dried nuts?  They are delicious and so much easier to digest than their unsoaked counterparts.  

Nuts contain enzyme inhibitors which affect their ability to be digested.  Raw, soaked nuts are also a source of digestive enzymes.  This is why it is important to soak your nuts before you eat them.

You can eat nuts that have been soaked without drying them if you do not have a food dehydrator, but they will not be crisp.  Nuts that have been dried at 95-100 degrees for 12-24 hours will be crispy and so delicious!

I soak and dry my nuts and seeds in large amounts, then freeze them and they are ready for use in any way that you would use ordinary nuts.

Walnuts soaking

Take 8 cups of your choice of nuts or seeds (do not mix - do a single kind of nut or seed at a time) and place in a large glass bowl.  Add 2 T of sea salt and cover with water, making sure that you have 2-3 inches of water above the nuts as they will absorb quite a bit of water.  Let them sit over night or at least 7 hours.

Walnuts getting ready to dry on my Excalibur dehydrator.

Drain your nuts and place in a single layer on a quality food dehydrator.  Dry at 95-105 degrees for 12-24 hours or until completely dry.  The drying time will determined by the kind of nut or seed and the climate you are in.

Place your nuts or seeds in your freezer to maintain freshness and to prevent them from going rancid.

(I love my Excalibur dehydrator.  I can do huge batches of nuts, fruits, or vegies, and I also like to use it to make yogurt.  I feel it was a great investment, especially since mine has a timer.  I have been using it for a year and love it!)