Feb 13 2008
Nuts about Seeds
Nuts about Seeds
Since my last post on the benefits of soaking and sprouting seeds I have been asked, "how do we know it is a good idea to soak and/or sprout nuts, seeds, legumes and grains?"
Apart from the modern scientific understanding of anti-nutrients and enzyme inhibitors and enhancing trace element absorption and the long history of traditional cultures’ preparing their foods this way, there is a rather endearing yet telling feature in nature that also points to these benefits.
If one observes small woodland animals who feed on things like nuts, seeds and acorns, like chipmunks and squirrels, they may see some behaviour that supports our hypothesis! Given the chance they will bury their loot of acorns in damp ground (not having access to a sprouting jar and colanders of course!) and return at a later time and eat them after a period of germination. I am sure they are not assessing the nutrient profile when they do this but there is an intelligence built into nature that seems to take care of these things. The little furry creatures probably find it easier on their teeth and I am sure that their dentists approve!
I was also asked if I "always" soak my grains, beans, nuts and seeds. This reminded me of something one of my macrobiotic teachers once said about their not being hard and fast rules about anything.
I generally do soak these food items but I also sometimes dry toast them for a completely different energy. I find that lightly dry toasting gives a more contractive quality to the finished dish and also imparts a nice, nutty flavour. It tends to promote a more warming quality and ability for those consuming it to retain warmth in the body. This is great for cooler climates and those who tend to feel the chill but it can also be useful in warmer climates when one has overconsumed expansive foods like fruits and juices and chilled themselves to the bone.
Sometimes I eat nuts and seeds raw though I have a delicate digestive system and liver so I try to avoid that. Recently I have been seduced a little too often by the great new grade of organic Brazil nuts which have such a fresh, sweet taste and irresistible crunch but enough about that!
I am often asked how to impart a great flavour to nuts and seeds. One can of course make the macrobiotic staple condiment of gomashio. This is a delicate balance of sesame seeds and salt combined in a way that does not cause thirst and is a great source of alkalising minerals. For larger seeds and nuts, one can drizzle a little traditionally made tamari or shoyu or umeboshi vinegar while toasting in a skillet or on the stove. This can get a little messy as the tamari and shoyu tend to burn easily and have a strong aroma.
My favourite seasoning while toasting nuts and seeds is Cea-Life. It is also indispensable when wanting to have a gomashio like flavour but when there is no time for the whole gomashio making process. Simply squirt the Cea-Life on the nuts or seeds while they are toasting and you end up with a delightfully delicate salty flavour and a full array of minerals and trace elements. It is also useful when steaming or stir frying vegetables and other dishes.
You can read all about it here.
I am sure that if the chipmunks and squirrels had access to it they would use it as well.
It is of course important not to overuse nuts and seeds and make sure they remain a condiment or snack. That is not always easy to do. Their delicious taste and the comforting fullness they impart make it difficult to stop at just one. Overuse can be hard on the liver which has to digest the fats and tax the pancreas which has to secrete lipase a fat digesting enzyme. That is where proper preparation does come to the fore.
There have been opinions from people studying food energetics that consuming too many nuts and seeds imparts a skittish energy, like that of a squirrel! Which brings me to one of my favourite maxims - everything in moderation, even moderation!
Happy cooking and eating.
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