Adapting recipes / dehydrating nuts

by | Mar 10, 2009 | Columns, Nourishing Wisdom


Peru: Pachamama

Dear Sally,
I would like to be able to adapt recipes that I have been using to make them more digestible and nutritious. For example, I have made your buckwheat crepes and love them. But I have an old wholewheat pancake recipe that my family enjoys, so I’d like to adapt it. In general, if I soak flour for 12 – 24 hours as in your crepe recipe, is that a good place to start experimenting? Are there any general guidelines you can provide for adapting recipes? Also, I would like to make the crispy pecans (and other nuts) from Nourishing Traditions and the recipe states that the nuts should be left in a 150 degrees oven – but the lowest my oven will go is 170 degrees. Would this be okay? Thanks!


Sally’s response:
It is hard to advise when adapting recipes—people will just have to experiment. But yes, start by soaking the grains overnight and then adding the other ingredients. You may have to adjust the amount of liquids to get the right consistency. And remember, the soaked recipes take longer to bake!

As for the crispy nuts, yes, 170 degrees is okay. That’s the lowest most electric ovens go these days. There might be a slight destruction of the enzymes, but it won’t be a lot. It would be best to shorten the oven time by not putting too many nuts in the pan and turning frequently.

Live well, Sally

photo: Peru: Pachamama ©Betty LaDuke | Artist Betty LaDuke works with Heifer International to end world hunger by offering families in need long term solutions that work. One of the cornerstones of Heifer’s approach is “Passing on the Gift”, a cycle of sustainability where people share the offspring of their animals along with their knowledge, resources, and skills to create a circle of self-reliance that reaches around the globe.

  • Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

    Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

    A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

    She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

    In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.

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