Advice on Almonds and Nuts
Mik, webmaster)
From: nuts@concentric.net Date: Sun, 30 Jan 2000 01:47:17 Dear Mik, I have noticed lot of people looking for smaller quantities of almond flour. Please note that almond flour is now available in 3 lb for $ 9.95 and 5 lb for $15.95. For more information visit the web site www.almondsonline.com G & P Ranch P.O.Box 186 Hickman,Ca 95323 PS: As I only accept credit card it will be difficult for people from Europe and Australia to use credit card to buy almonds as they will be unable to use their local currency in the shopping cart on my web site and also probably it will cost too much for shipping and handling.
The Almond Board of California has a very informative site dedicated to promoting the dietary benefits of almonds.
The phone number at Hughson is (209) 883-0403. Note from webmaster: Hughson Nut is online here: http://www.hughsonnut.com
The site even has a link dedicated to SCD!
Facts about the almond This little, well-tasting nut is pure and concentrated health: Almonds contain more vitamin E than almost any other kind of food. There are 24 mg vitamin E in a 100 grammes of almonds. There are numerous minerals in a concentrated form - especially magnesium, calium, phosphor, calcium. Almonds also contains healthy fat acids. Almonds contain 39 grammes of fat pr. 100 grammes, equal to a fat energy percentage of 64, but if you don't have trouble with your weight, feel free to munch! Because the kind of fat in almonds is the healthy kind. Almonds contain 9 grammes of fibers and 20 grammes of protein pr. 100 grammes. Mik
Nut flour I buy my ground nut almond flour at my local bulk food store. I used to buy a few kilograms at a time until I was sure that my system tolerated it. Now I buy it in a twenty five pound box at a reduced price. I freeze the flour and use it as needed to make bread and muffins. It is a good replacement for the potatoes and the rice that you eat. When I eat out I always take some bread, muffins and fruit with me. I am also unable to find the dry curd cottage cheese but instead I buy farmers cheese. Good health, Amanda
Blanched almonds >Is blanched almond the same as almond flour? >Nancy To the best of my understanding, blanched almonds are almonds without the skin. Almond flour is ground almonds which may or may not contain the skin. Catherine Blanched almonds are almonds with out their skins. These can then be ground up to make blanched almond flour. When introducing almond flour to the diet it is best to use the blanched almond flour as the skins can be an irritant to our sensitive systems. Amanda
Some ideas on bread, etc. Thu, 23 Jan 1997 1:53:29 GMT I'll reiterate for Bill Miller my experience with Hughson Nut Company: I dealt with them once, and they were friendly and reliable. They sell a minimum 25 lb. box for about $92. (It's expensive, but they're the only source I could find.) When I called the number in the book (209/883-0403), they had me send a check for $92.75 to their PO Box. I received the box two days later by UPS ground. (I'm in the SF Bay Area, only about 100 miles away.) The 25 lb. box doesn't fit easily in my fridge, so I store it at a friends place. If you haven't yet baked with the nut flour, it definitely makes this diet more tolerable. I find the muffins are the easiest to bake, and a couple of them a day helped stabilize my weight. (Try cutting them in half, toasting them, and spreading butter or peanut butter on them.) If you can get the DCCC, the "Lois" bread is also very good, especially if you toast it. (It's not the same as whole wheat, but I'll get over it.) It's harder (more time and prep) to bake, and, since it doesn't really "rise" like wheat bread, one loaf doesn't last too long. Since I started using a food processor, it comes out much smoother and more bread-like. And if you cut the whole loaf in half, and then slice it sideways, the slices are about the same size as regular bread. Regarding recipes, as you may know, the SCD is often compared to the Atkins diet which seeks to reduce or eliminate carbohydrates. (The Atkins diet is actually *very* different from the SCD, and even more controversial, but it's similiarities to SCD are interesting.) Anyway, when I ran across "Dr. Atkins's Quick and Easy New Diet Cookbook" at a local bookstore, I picked it up to browse. It has a few recipes that comply with SCD guidelines, including some appealing ideas for vegetable dishes and sauces. At $12.95, I figure it's worth looking at. Bill Homan bhoman@transart.com
Sun, 16 Feb 1997 20:22:43 GMT Hi everyone, As I mentioned a few weeks ago things have been going great for me until this week. I've been on the diet 9 months now. The two things that are different is that I ate grapes early in the week and I've been using the Dutch Valley Pecan Meal. I made some nut flour cookies and had about 4 of them the day that I ate a few grapes. The next day I had quite a bit of bowel activity. I layed off the grapes but continued to eat the cookies the next few days. Things did not improve. So I stopped eating anything made with the nut flour and things have quieted down again. Is it possible that there is something in the nut flour that's not ok? It does taste a bit different than when I had ground pecans myself. Anyone else notice a problem with this flour? Cheryl
Re: Dutch Valley Pecan Meal Sun, 16 Feb 1997 21:54:44 GMT >Hi Cheryl, Read Terri Johnsons post about High Fibre foods. The Nut meal especially as cookies is really for the advanced people who have very little symptoms. the dry gritty nature of nut meal can be a mechanical abrasive to the bowel lining. Certainly if there is any grittiness in your stool after eating nuts, avoid them until it heals completely. Even if there is not, eat them with caution. try the white bean recipes in the mean time or try substituting a portion of the nut flour for cooked white beans. regards Michael
Re: Dutch Valley Pecan Meal Mon, 17 Feb 1997 21:11:37 GMT To Cheryl, I use the Almond flour from Hughson, not the Pecan meal. I've also begun to see a pattern of increased bowel activity when I eat muffins made with the flour. It makes sense to me that Almond flour increases bowel activity - it definitely introduces more bulk into my diet. Sometimes, along with the increase, I also have very difficult BMs which tire me out and seem to make my abdomen sore. There's no blood or mucous, but it's bad enough for me to want to lie down for a half-hour. I don't yet have a clear pattern identified. Sometimes I run out of muffins and take a few days before getting around to baking more. It may be that the increased and unpleasant activity is due reintroducing the bulk. I'm going to try to limit the volume of almond-flour foods, and keep it consistent. To Dave Johnson, regarding failed attempts to come off of Asacol: I've been on the diet for almost four monthys, and I'm on Sulfasalazine. When I've tried to ease off the drug, I have similar results - a return of blood and mucous. It's very frustrating, but I'll keep trying every couple of months. Bill
Re: Almond Flour Tue, 25 Feb 1997 15:53:28 GMT Greetings To Everyone, In the quest for better bread I called the Hughson Nut Company to order their almond flour. The very good news is that they grind it in an industrial flour mill, so it becomes a powder. This is wonderful, I am presuming, for baking breads that are not grainy and have less chance of falling apart. I also have many recipes for sauces and soups that call for the addition of "roux" which is a cooked flour/butter mixture that thickens whatever you add it to. The down side (at least for me, being a single cook) is they only ship in 25 lb. boxes! That's alot of flour! I don't even know where I could store so much before it spoils. The total cost for the box is $87.00 plus a $10.00 UPS charge. My question is...is there anyone who lives anywhere near Madison, WI who would like to order a box and split it with me? I would be happy to have it shipped to me, and then I will split it and ship the rest to you, or vice versa. Feel free to email me at cmroth@ix.netcom.com if you are interested. Thanks! Christina
No roux from nuts Tue, 25 Feb 1997 21:28:08 GMT Christina, I just want to warn you that you can't make a roux with nut flour, no matter how fine it is ground. Nuts are nuts, and flour which is used for thickening sauces and such has gluten and/or starch, which gives it the thickening property. Nut flour should actually not be called "flour" because it's simply finely ground nuts. The breads/cakes/muffins made with it will always be somewhat grainy. You must realize the difference. Did you read my previous post called "bread details"? I hope it can clarify things for you about the nut flour. Anna
Tue, 25 Feb 1997 16:38:00 GMT >Regarding almond flour: Is it just ground up nuts, or is there something >added to it? I guess what I am wondering is iff I could just buy some >almonds and grind them up using my coffee grinder, which, under the diet, >I won't be using anyhow... EJ
Dear EJ, Some people use their food processor to grind almonds. I guess it couldn't hurt to try the coffee grinder. Let me know how it turns out. Rachel
Re: coffee ginder I have used my coffee ginder to grind hazel nuts and it turned out fine, also saving money. I ended up paying $3.50 for a large container of flour instead of $7.00. Rosa
Walnuts Re: Walnuts Thu, 20 Feb 1997 1:19:13 GMT >I've read the discussion on using pecans and almonds for the nut >flour. Is anyone using walnuts for the flour? How did it >work for you for taste, etc. > >Thanks for any info. >Phyllis I tried using walnuts once but they didn't grind very well. They seemed to turn into butter to fast. They tasted about the same as pecans or almonds. Spencer
SCD: walnuts Phyllis - Walnuts have more fat than almonds and so sometimes form butter rather than flour. As far as the diet goes, both are allowed. Several of us are quite happy with the almond flour from the Hughson Nut Co in California (209/883-0403). It is $3.50 per pound plus shipping which varies across the country. I pay $4.00 to get it to me in Virginia. That's a lot cheaper than buying whole almonds from a health food store and doing your own grinding. The flour we get from Hughson is very fine. Bart Hansen hansenb@frb.gov
Re: using walnuts for nut flour Hi Phyllis, I have not used walnut flour but love using walnuts as a base for fruit smoothies and salad dressings, and chopped in salads. What I discovered is that it slows down my bowel movements...made me constipated...and that's my history. Not diarrhea. They have also been used for building physical strength. Most intestinal disorders in this group are characterized by diarrhea. I wonder if the walnuts would be helpful in slowing down the motility of the intestines. Sincerely, sheila shea
Re: roasted cashews Wed, 23 Apr 1997 23:40:43 GMT >Hi, I know the book says no roasted cashews but why wouldn't roasted >cashews be allowed if the ingredients are only cashews, salt, and peanut >oil? I bought some and now do not know if they would be ok. Heat applied to the oil in cashews, creates a horde of free radicals that play havoc with the immune system. All nuts should be eaten raw if possible, although I do find I tolerate cooked ones better from a mechanical point of view. Another diet which includes nuts every day only allows roasted nuts one meal per week in moderation as a treat. Regards Michael
Peanut butter Peanut butter is a mouldy nut. You may have developed a mould allergy which is indicative of a candida infection. Cut down on your sugar (honey) and fruit intake eat more vegetables (like double) also avoid vinegar, yeast and wine. Make sure you have good protein levels and try cashews instead. They are a tree nut (no mould) also they are low in salicylates. Regards Michael
Nuts & Cholesterol Sun, 4 May 1997 4:32:21 GMT I remembered the discussion that has gone on from time to time about cholesterol and the scd, given the large amounts of eggs and meat many of us end up consuming. Thought I'd pass on this snippet of article regarding info on nuts (specifically walnuts) and the way they lower cholesterol. Anyone interested in reading the whole article, here is the URL: http://www.diamondwalnut.com/health.htm Denise Davis, CA SCIENTIFIC UPDATE The Latest Findings on Nuts, Diet, and Your Health An Australian study published by the American Journal of Clinical Nutrition in 1994 compared the effect of both almonds and walnuts on plasma lipids and heart disease outcome in 16 healthy men. For 3 weeks half of the fat in the men's diet was replaced with monounsaturated fatty acids from almonds, followed by a 3-week phase where polyunsaturated fatty acids from walnuts were substituted. Total fat and calories were held constant. Researchers discovered that both nuts were effective in lowering total and LDL cholesterol levels. HDL "good" cholesterol levels were unchanged. By eating more than 2 ounces of walnuts each day (approximately 1/2 cup), a 5% drop in total and 9% reduction in LDL cholesterol was seen, translating to a 10% theoretical decrease in the likelihood of heart disease. Almonds showed a 7% and 10% drop in total and LDL cholesterol, respectively. Based on these results, Mavis Abbey, study author, suggests that to increase the proportion of heart beneficial fats, nuts "should be included in the diet as a replacement for some of the saturated fatty acids."
Grinding Nuts into Flour Sat, 17 May 1997 15:58:11 GMT I don't know if anyone here is grinding their own nut flour, but it is an option. A commercial flour can easily be contaminated with a gluten grain, as one can't easily wash the machine between batches. For the PaleoFood list I did a little research on grinders. Nuts, being oily, can't be ground in all grinders. I found out that there are three types of grinders, but only one suitable for oily foods, the burr grinder. A good description of the types can be found at: Which Grinder is Best For You? http://waltonfeed.com/grinder.html and the price list for them is at: http://waltonfeed.com/grind.html In my correspondence with the fellow at Walton Feed we discussed the amount of oil in nuts, as an impact grinder can handle ones that are "low" in oil. His list is: pecan (71.2% oil) hichory nut (68.7%) Brazil nut (66.9%) walnut (60%) almond (54.2%) pistachio (53.7%) beechnut (50%) peanuts (47.5%) cashew (41.7%) neem (40%) coconut (35.3%) flax seed (35%) candlenut (30%) Don.
Date: Wed, 13 Aug 1997 20:45:56 -0500 From: Rachel Turet <rachel@longisland.com> To: SCD-list@longisland.com Subject: Hughson nut company Dear All, Elaine wanted me to let you know that she got a call from Hughson nut company to ask that we please be patient through the UPS strike. Additionally they are reducing the price by .25 cents per pound for those of us on the SCD diet because they "beleive" in what we are about. So please mention this when you call. If you are in a rush they will send through other carriers but it will cost an additional $40 to $50 per carton. Rachel
Date: Thu, 14 Aug 1997 00:11:19 -0600 From: aagvani@muse.sfusd.k12.ca.us (Steve Hooker) To: SCD-list@longisland.com Subject: Chestnut flour Yvonne, We tried chestnut flour when we first put our son on the diet. We couldn't find almond flour locally at first and we did find chestnut at the health food store. It is allowed, but it didnn't taste very good at all. We made 1 batch of muffins with it. My son ate them, but he hadn't had any bread or cake for a while, and would have eaten anything that looked like muffins. My wife and I threw ours away when lunch time rolled around. We all like the breads and muffins we make with almond flour though. Steve
Date: Sun, 31 Aug 1997 11:54:28 -0400 From: Ellen Adams <EllenAdams@AOL.COM> Subject: Nutritional Info on Nuts I found a wonderfully detailed discussion on the nutrional value of nuts at: http://www.healthworld.com/library/books/haas/kitchen/nuts.htm I thought about posting the article but decided it was too long. If anyone is interested but has trouble accessing the web, I'd be happy to email it. Almonds are 20% protein and 60% fat. Pecans are 10% protein and 70% fat (the lowest protein, highest fat nut). Personally, what I was looking for was the fat content of almonds. The SCD substitutes almond flour for regular flour and I'm trying to come up with a straightforward way to make the substitution in a recipe. I'm going to try substituting the almond flour for regular flour 1 for 1 (for the volume), and reducing fat/oil in the receipe by half that volume to account for the oil in the almonds. Wish me luck! Ellen
Date: Tue, 25 Nov 1997 17:36:18 -0800 From: Prateeksha Bogardus <prateeksha@infoasis.com> To: SCD-list@longisland.com Subject: Re: San Francisco connection Message-ID: <l03110700b0a12aa8bd3c@[206.40.74.44]> Dear Mike, I don't live in SF (Marin County), but I did a little telephoning for you: Nuts: Cal Nut Trading Co., tele. #415/ 243-0320. contact person: Motzi Dorudian. $86.00 for 25# lots. same as Hughson Nut Co., Hughson, Ca., 1825 Verdugo St. - tele. 209-883-0403 $86.00 for 25# lots. FAX 209-883-2973. In addition to Whole Foods which is a good possible source for Friendship Farmer's Cheese (which I personally prefer...it's wonderful) the following whole foods grocery store is another possibility for DCCC: Real Foods, located on Sutter Street, SF on the left if you're going toward downtown SF, and after Van Ness Ave. Address, tele. no. in telephone book, I'm sure, along with possible other sources. So, there you are. Happy Thanksgiving! Prateeksha
Date: Thu, 30 Jul 98 11:06:11 MDT From: "Daniel Woods" <dwoods@acs.ucalgary.ca> To: SCD-list@longisland.com (SCD-diet mail list) Subject: Hughson Nut Company web page Hi group, Hughson Nut Company's email address is hughsonnut@hughsonnut.com I checked today and their web site is finally up and running at www.hughsonnut.com They quite openly mention SCD and discount on "door-sales". Their picture of the SCD book is pitiful, and I found some other problems that I will contact them about. Nonetheless, check it out... I am lucky enough to get it here locally in Calgary, AB from a nut wholesaler in 25 lb boxes. Thanks... Dan.
Date: Thu, 30 Jul 98 11:06:11 MDT From: "Daniel Woods" <dwoods@acs.ucalgary.ca> To: SCD-list@longisland.com (SCD-diet mail list) Subject: Hughson Nut Company web page Hi group, Hughson Nut Company's email address is hughsonnut@hughsonnut.com I checked today and their web site is finally up and running at www.hughsonnut.com They quite openly mention SCD and discount on "door-sales". Their picture of the SCD book is pitiful, and I found some other problems that I will contact them about. Nonetheless, check it out... I am lucky enough to get it here locally in Calgary, AB from a nut wholesaler in 25 lb boxes. Thanks... Dan.
Date: Sun, 18 Oct 1998 16:10:14 -0400 From: Rachel Turet <rachel@longisland.com> To: SCD-list@longisland.com Subject: Re: Nut Flour > >I'm new to this. Can you point me to information on how to get the Nut Flour. > >Thanks, >BluesVan@aol.com The phone number at Hughson is 209/883-0403. It comes in a 25 lb box and I break it up into 3 cup size in little plastic bags & stick it in the freezer. It's about $4 dollars a lb. Rachel
Date: Thu, 14 Jan 1999 10:05:43 -0500 From: Midas Gold <midasgold@pipeline.com> To: SCD-list@longisland.com Subject: Re: Almond Flour You can order a 25-lb box of almond flour from Hughson Nut's website at: http://www.hughsonnut.com/ Click on the main page, then, on the next page, click where it says, "SCD Diet Information" - you will arrive at on order form with a special price for SCD-ers. Many of us on this list have purchased from them and are satisfied with their product, price, and service. Once your shipment arrives, the flour can be evenly divided among 5 1-gallon ziplock bags, and stored in your freezer (well, I keep one in the refrigerator, replacing it as it's used up). -- Deanna
Date: Mon, 4 Jan 1999 15:20:36 -0700 From: "Brad Lait" <laitb@cadvision.com> To: "SCD List" <SCD-list@longisland.com> Subject: organic almonds For those of you who prefer organic nuts, I did some surfing and came across this: http://www.livingtreecommunity.com/ regards, Alison
Date: Thu, 14 Jan 1999 19:40:18 EST From: CANDSURF@aol.com To: SCD-list@longisland.com Subject: Re: Almond Flour Most seem to get their nut flour from Hughson Nuts, but it only comes in 25# increments. I have been on the diet for 2 weeks now and I bought mine from "Nuts 4 U". (No, I am not joking :). You can find them at www.nuts4u.com. You can get as small amounts as 1# or 3# of blanched almond flour to test it out first. I'd go with atleast 3#. It's more per pound though...You can also call them at 1-800-NUTS4U2. Good luck! Lori
Date: Tue, 20 Oct 1998 14:12:40 -0400 (EDT) From: kingrico@webtv.net (Richard Martin) To: SCD-list@longisland.com Subject: Re: Nut Flour in Canada I get almond flour at Dutch Valley Foods in Myerstown , Pa. for $2.98 lb. plus freight charges. They sell it in 10lb packs. all together it cost me $34.20. You can call them to order. The number is 800-733-4191. I hope this is helpful. Mary
Date: Tue, 25 Aug 98 9:23:22 MDT From: "Daniel Woods" <dwoods@ucalgary.ca> To: SCD-list@longisland.com Subject: Re: Nuts or cashews? Cecilia, > Was it nuts you ate that caused the problems, or cashews? Cashews are > really beans. We eliminate all cashews and peanuts (also beans) from the diet. To quote from my copy of the book (1995)... "ALLOWABLE NUTS - Purchased with or without shells. Almonds, pecans, Brazil nuts, filberts (hazelnuts), walnuts, *unroasted cashews*, chestnuts. Peanut butter, without additives of any kind. *Roasted peanuts in the shell* may be be tried cautiously after being on the diet about six months when diarrhea is gone. Avoid shelled peanuts as most have added starch. Nuts sold in salted mixtures are nit permissible since most have been roasted with a starch coating. Thanks... Dan.
Date: Tue, 25 Aug 1998 11:54:54 -0700 From: David Hyde <dhyde@ccsf.cc.ca.us> To: SCD-list@longisland.com Subject: Re: Nuts or cashews? Cashews and Peanuts are unique and may be a bad idea. Yes, even grown on trees cashews are technically a legume. As are peanuts. While these are SCD OK, they are specificaly recommended against for both parasites and candida, which is often accompanies (and maybe causes?) IBD. So, if you have concern about either of these complications, I'd stick to the true nuts. Almond butter, by the way, is good stuff. It's not peanut butter, but it is yummy. dave
Macadamia nuts Date: Wed, 21 Oct 1998 18:17:08 -0700 From: rosset@juno.com (Lucy Rosset) To: SCD-list@longisland.com Subject: Macadamia nuts Elaine says they are OK.
Date: Fri, 23 Oct 1998 10:18:45 -0400 From: Midas Gold <midasgold@pipeline.com> To: SCD-list@longisland.com Subject: Re: macademia nuts AFAIK, the only nuts that Elaine specified *must* be eaten raw are cashews, because she says that roasted cashews may have added non-SCD ingredients (though I'm sure it's possible to investigate specific roasted cashews to determine whether they're SCD-OK). -- Deanna
Almond Milk Almond milk is an ingredient common in Medieval European recipes, particularly in Lenten dishes (milk, eggs, and meat broth all being forbidden in Lent). This recipe is a basic one.
Date: Mon, 26 Oct 1998 09:45:27 -0600 From: porter@sprint.ca To: <SCD-list@longisland.com> Subject: raw nuts and seeds Can you eat RAW nuts? Or do you have to roast them yourself? I would think raw nuts would be hard to digest. Like eating an unripe banana. Did you know most nuts have starch in them? I assume they are monosacharride starches, if that is possible. The only non-starchy nut is almonds. I learned this from the website which was mentioned the other day and seems to confirm our diet, although much less scientifically: http://easyweb.easynet.co.uk/~design.machine-tanya/irritable.bowel/ Can anyone tell me how to prepare sunflower seeds? I've grown these mammoth plants and now it is time to eat them but I think I have to roast them first but I don't know how. How is that for a run on sentence? Do I just stick the whole head in the oven, or do I have to seperate all the seeds from the flower first. Is there an easy or quick way to do this? You may post privately if you prefer. Michelle porter@sprint.ca I get raw pistachios
Date: Mon, 26 Oct 1998 17:28:03 -0500 From: "Claudette Cameron" <claudett@ntl.sympatico.ca> To: <SCD-list@longisland.com> Subject: Re: raw nuts and seeds Michelle; Re your sunflower seeds... You should cover the flower head in a paper bag... Let it dry for a few days.. then shake it and all the seeds should come off easily! Then, you simply put in the oven... 350 (usually) till done.. I can't say how long as it depends on how ripe they are when you start. Just keep a close watch on them.... Enjoy!.. Claudette
Date: Sun, 27 Dec 1998 20:53:48 EST From: BluesVan@aol.com To: SCD-list@longisland.com Subject: Nut Flour - Boston area Hi, I finally found a place in the Boston area that has Nut Flours. I still order mine from Hughson's and get it for I think $4/pound. However, If I ever run out I can buy it from this place to tide me over. The name of the place is Mixed Nuts in Belmont, Ma. The phone number is 800-466-3022. They carry all kinds of nuts and nut flours, raw nuts, and dried fruits. The Almond flour is $7/pound I think. That is pretty steep, but at least I know I can get it locally if I really need it. They have a website too at www.mixednuts.com. If anyone knows of other places to get nut flours in the Boston area, please post the info. Brian
Date: Sat, 9 Jan 1999 16:11:08 -0800 From: "Rosset" <rosset@serv.net> To: <SCD-list@longisland.com> Subject: Re: pine nuts? > The pine nuts seemed okay, but I'd love a definitive answer for the next Nancy,
Date: Thu, 21 Jan 1999 17:09:02 -0500 From: Deborah Idol <cat@cloud9.net> To: SCD-list@longisland.com Subject: Re: almond butter Hi Paula, > I make almond butter using the Hughson Nut flour by grinding it in the food > processor for a few minutes. It really is tasty--and sooo much more > economical than buying the jars that run about 10.00 here. Ah, so *that's* why it tastes good ;-). The almond butter (commercial) that I've tasted didn't appeal to me, but I do like the nut flour, so can see that it would make a nice thickener. > Sometimes I add a small amount of honey and a touch of salt . This should > probably be eaten when you are alone, though, as on more than one occasion, > it actually caused my tastebuds to unexpectedly burst into song... "Oh > sweet mystery of life, at last I've found youuuuuuuu." (embarrassing!) Anyone who likes (good) food would understand ;-). I can't wait to try the nut flour butter route and end runny sauces! As soon as I'm able to order from Hughsons..... Thanks! Take care, Deborah
Date: Fri, 22 Jan 1999 11:19:27 -0500 From: Nancy Emerson <nemerson@newfound.k12.nh.us> To: SCD-list@longisland.com Subject: Comments on cashews First, it's nice to know Walnut Acres says they don't use starch, as I've used some of their nuts. However, I've only used the unroasted ones. In addition they once told me some bread they sold had no wheat in it, and when I got it one of the first ingredients was wheat!! Do you have the statement in writing? I wish I didn't have to ask that - they seem like they should be trustworthy! Also, as for roasting nuts on your own: It's one more thing to do, but I just did a big batch of 10 cups of them which should last me quite a while. I buy the nuts raw, soak them in water and 1 Tbs. sea salt per 4 C nuts. The book I have recommends 6 hrs or less of soaking for cashews, 7 or more hrs for other nuts. I then drained them, mixed in some more salt so I'd have a salted roasted nut mixture, and roasted them at 200-250 degrees F for 12 -24 hours. They are wonderful. (These directions come from the Nourishing Traditions cookbook, which I've found quite informative and useful.) Nancy
Date: Thu, 21 Jan 1999 17:58:05 -0800 (PST) From: eileen feim <efeim@yahoo.com> To: SCD-list@longisland.com Subject: Cashews Melissa, Try Walnut Acres (800-433-3998 or www.walnutacres.com) for cashews. They have verified to me that they do not add any starch to their nuts during the roasting stage. Eileen Feim
Date: Thu, 21 Jan 1999 12:03:28 EST From: PanthaProd@aol.com To: SCD-list@longisland.com Subject: Nut Butter Melissa, I make my own roasted nut butter. I take my almond nut flour and spread it on a cookie sheet about 1/2 inch thick. I put it on a rack in the middle of the oven at 325 degrees for about 10 minutes or until lighly browned. You have to stir the nuts around every few minutes so they can brown evenly and not burn. Then I put them in a food processor that works great for nut butter (Cuisinart Little Pro Plus), and grind them down to a very creamy consistency. I use broken raw cashew bits and cook the same way. Sometimes if the nut mixture looks a little dry or grainy after being blended a while I add about a tablespoon of oil (usually flaxseed, or sunflower, olive oil would taste to overpowering), and blend a little longer. The cashew is so creamy and delicious. From my experience, I sometimes have a slight problem if I eat to much of the almond butter or almond bread but never with the cashew butter. Too make your own is definitely cheaper and at least you know what's in it. If you have any questions, don't hesitate to ask. Lois(UC)
Date: Mon, 1 Feb 1999 12:24:54 EST Roz, My quick recipe for cashew butter: Place broken raw cashew bits one layer thick on cookie sheet. (I use broken
bits because they are so much cheaper) Bake in oven at 325 F for about 10-15
minutes or until light brown. Every few minutes turn the nuts so they evenly
brown and don't burn. Remove from oven and place in good food processor. I
use a Cuisinart Little Pro Plus. As you grind the nuts, stop the grinder from
time to time to scrape down any nuts that have built up on the sides. After a
few minutes add a tablespoon or so of some allowable oil. I use flax oil or
sunflower. Continue grinding and in about 5 minutes you have the creamiest
nut butter you will ever experience! Be careful, it is very addicting!
Parched pecans Date: Fri, 22 Jan 1999 23:42:10 -0600 From: aagvani@muse.sfusd.k12.ca.us (Steve Hooker/Annie Agvanian) To: SCD-list@longisland.com Subject: nut roasting All this talk about nut roasting got me thinking about a dish that we used to have every year with our holiday turkey dinners back in Texas when I was hardly knee-high to chigger: parched pecans. These are simple,and they don't take hours of roasting time. Melt a little butter in a sauce pan. Put the pecans into the pan and coat them with butter. Salt them lightly. Spread nuts on a cookie sheet, and put them into the oven at about 300 to 350 degrees F (140-180 C). Keep checking them until they are noticeably darker and have shrunk (You want to take most of the moisture out of them, and they will shrink as a result). It wont take that long, but I've never timed it. It's ok if they look a little burnt even, they'll taste great. Try them as a side dish in place of the potatos and rice and corn you used to think you couldn't live without. Steve
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