Yields1 Serving

 2 cups organic cashews
 ½ tbsp quality salt (Himalayan or coarse see salt)
 filtered water

Method
1

Soak cashews in salt and filtered water for 5 to 6 hours (no longer; they will become slimy and have a strange taste if soaked for too long)

2

Drain through a colander. Spread on a stainless steel baking try (or alternative baking try with baking paper laid down first). Place in a warmed oven at low temperature, around 110 C for approx. 12 hours. Turn occasionally and remove when completely dry and crisp to eat.

Storage
3

Store in either an air-tight container or in the freezer. They are delicious to eat straight from the freezer, or defrosted.

Uses
4

Use for snacks, lunch boxes, salads, biscuits, cashew nut butter and any recipes asking for cashews.

Notes
5

** This recipe is from 'Nourishing Traditions' by Sally Fallon. As I have learned from the Weston A Price Foundation www.westonprice.org nuts in their natural state are coated in enzyme inhibitors, stopping us from accessing the enzymes that make nuts digestible.

6

" nuts are easier to digest, and their nutrients more readily available, if they are first soaked in salt water overnight, then dried in warm oven. (You may also use dehydrator). This method imitates the Aztec practice of soaking pumpkin or squash seeds in brine and then letting them dry in the sun before eating them whole or grinding them into meal. Salt in soaking water activates enzymes that neutralize enzyme inhibitors." (Nourishing Traditions, p 512).

Ingredients

 2 cups organic cashews
 ½ tbsp quality salt (Himalayan or coarse see salt)
 filtered water

Directions

Method
1

Soak cashews in salt and filtered water for 5 to 6 hours (no longer; they will become slimy and have a strange taste if soaked for too long)

2

Drain through a colander. Spread on a stainless steel baking try (or alternative baking try with baking paper laid down first). Place in a warmed oven at low temperature, around 110 C for approx. 12 hours. Turn occasionally and remove when completely dry and crisp to eat.

Storage
3

Store in either an air-tight container or in the freezer. They are delicious to eat straight from the freezer, or defrosted.

Uses
4

Use for snacks, lunch boxes, salads, biscuits, cashew nut butter and any recipes asking for cashews.

Notes
5

** This recipe is from 'Nourishing Traditions' by Sally Fallon. As I have learned from the Weston A Price Foundation www.westonprice.org nuts in their natural state are coated in enzyme inhibitors, stopping us from accessing the enzymes that make nuts digestible.

6

" nuts are easier to digest, and their nutrients more readily available, if they are first soaked in salt water overnight, then dried in warm oven. (You may also use dehydrator). This method imitates the Aztec practice of soaking pumpkin or squash seeds in brine and then letting them dry in the sun before eating them whole or grinding them into meal. Salt in soaking water activates enzymes that neutralize enzyme inhibitors." (Nourishing Traditions, p 512).

Activated Cashews **