Onelittleram
04-13-2010, 11:06 AM
Hi!
So I wanted to make the raw beet ravioli recipe from therawtable.com last night. It calls for cashews to be soaked for about an hour. No problem. Then I get a call, and before I know it 5 hours have passed since I started soaking my cashew. No big deal, I think. And after eating a few, I start noticing a distinct black coloring on the cashews... it's not opaque, by any means, but it really does not look appetizing. My stomach felt a little unhappy after eating the few cashews, but I worried that it might be a squeamish "mind game" lol.
This is my first time soaking cashews..... so I have to ask..... I should probably throw them away, right?:eek:
So I wanted to make the raw beet ravioli recipe from therawtable.com last night. It calls for cashews to be soaked for about an hour. No problem. Then I get a call, and before I know it 5 hours have passed since I started soaking my cashew. No big deal, I think. And after eating a few, I start noticing a distinct black coloring on the cashews... it's not opaque, by any means, but it really does not look appetizing. My stomach felt a little unhappy after eating the few cashews, but I worried that it might be a squeamish "mind game" lol.
This is my first time soaking cashews..... so I have to ask..... I should probably throw them away, right?:eek: