Recipe Questions

[Ravani]

Hi! I'm new to this site. I've done raw off and on by myself, but LOVE Alissa's book, DVD, and her approach (100% forever). I plan on signing up for the January 30-day 100% raw challenge.

I made the fudge, but there was no way I could make it into a ball. (It had the consistency of almond butter.) I froze it, but would love to know if anyone else ran into this problem and figured out how to fix it. I saw Alissa's fudge balls on one of the tv clips and can't figure out how she made them.

Also, so many of the recipes that call for nuts to be put in the food processor are not soaked. Alissa said earlier in the book not to soak them unless she said to, or else the outcome of the recipe may be changed. If they're put in the food processor, does that change the enzyme inhibitors?

Thanks,

Ravani

[beckx]

one thing i love about raw food is that you can change recipes as you go without having to worry about the final product (like with pastry/bread making, etc)... if i were making fudge and it had the consistency of almond butter i might add some shredded coconut or chopped nuts or almond flour to make it a bit easier to work with and form into balls.

i'm not sure which recipe you used, don't have it in front of me, but it sounds like the fudge recipe contains nuts and you might have overprocessed them. otherwise... hm, not really sure what could cause that issue. i'm sure it'll be delicious anyway!

soaking nuts is the only way to deal with the enzyme inhibitors. i believe you could soak and dehydrate, though, and use the dehydrated nuts like dry nuts in any recipe that calls for them.

just have fun in the kitchen! good luck!

[Ravani]

Thanks, Beckx!

Great suggestion for the fudge; I think adding coconut or almond flour will help. I started with almond butter (as directed in Alissa's book) so I didn't have control over the nuts. But I'll try playing around with it next time.

I've always soaked my nuts. But Alissa says on page 287, "Although certain nuts and seeds are healthier and easier to digest if soaked, you should only soak the nuts in these recipes if directed to do so, otherwise the recipes may not come out as expected."

She lists MOST of the desserts with nuts without saying to soak them. Also the fettuccini alfredo, falafel, mock salmon pate, etc. SO MANY OF THEM! I'm going to soak them anyway, but I'd just love some clarification on that. From Alissa?

Thanks again!

Ravani

[freshlight]

Hey Ravani, welcome to the forum :)

[Xanadu]

Thanks, Beckx!
I've always soaked my nuts. But Alissa says on page 287, "Although certain nuts and seeds are healthier and easier to digest if soaked, you should only soak the nuts in these recipes if directed to do so, otherwise the recipes may not come out as expected."
She lists MOST of the desserts with nuts without saying to soak them. Also the fettuccini alfredo, falafel, mock salmon pate, etc. SO MANY OF THEM! I'm going to soak them anyway, but I'd just love some clarification on that. From Alissa?

Thanks again!

Ravani

I would do as already suggested and soak and then dehydrate all nuts and those with a peeling especially and then I put them in my freezer so they won't go rancid. I have gotten sooo much more sensitive to the taste of rancidity since going raw that I am horrified how many nuts are already rancid when I buy them. I wish I could find the book that I read to myself out of and recorded it on my PDA that emphasized how vital it is to deactivate the enzyme inhibitors. It said that if this isn't done that damage to the pancreas is likely to result which would be especially dangerous to a diabetic but not good for anyone. Just a side note - rancid oils (in nuts and otherwise) are very carcinogenic. Soak 'em, dehydrate and then freeze or at least refrigerate them. Naturally you wouldn't dehydrate if they're going right into a recipe that calls for soaked nuts. :D And soaked nuts do produce a different texture and flavor than dry ones but dehydrated soaked nuts only improve in texture for dry nut recipes though the flavor may be mildly altered.

[Ravani]

Thanks so much, Xanadu! I am feeling REALLY appreciative of your extensive information/answer and all the wonderful knowledge on this site! I feel much more clarity about the recipes -- I just felt stuck in between before.

I think you also helped me to figure out that the walnuts I soaked, dehydrated, and have been eating on my salads may be turning rancid. I had a few that tasted awful. I, until now, have not been freezing them after dehydrating them.

Happy New Year!

Ravani

[TaupeRawMan]

I soak all nuts and then air-dry a few hours before using. Works great.

[Ravani]

I soak all nuts and then air-dry a few hours before using. Works great.
Easy!

Thanks a bunch!

Ravani

[Revvell]

I keep all my nuts refrigerated.

Revvell (http://www.LetsTalkRaw.com)