Advice on Almonds and Nuts

Almond flour

Almond flour, fine blanched, available in partial case amounts, wholesale, from Targus Int'l Corp., distributors of nuts, nut products, and dried fruits

Prices, per case (25 lbs) $3.50/lb plus UPS charge
per 10 lbs $4.00/lb plus UPS charge
per 5 lbs $5.00/lb plus UPS charge
Or, pick up from our warehouse in Manhattan, 625 W. 27 th St., CASH and CARRY. and save the UPS price. Call 212 967 3190 or fax 212 967 5997


Orders can be phoned, faxed or E-mailed in and we will send COD UPS the next day.


Nannette Bevelander,(Sr. Vice Pres)

Targus Intl. Corp

(This web site is strictly non-commercial, but I thought this particular little ad could possibly be interesting to some of you in the US.
Mik, webmaster)

Subject: Almond flour in 3 lb and 5 lb bags
Date: Sun, 30 Jan 2000 01:47:17

Dear Mik,

I have noticed lot of people looking for smaller quantities of almond flour. Please note that almond flour is now available in 3 lb for $ 9.95 and 5 lb for $15.95.
For more information visit the web site

G & P Ranch
P.O.Box 186
Hickman,Ca 95323

PS: As I only accept credit card it will be difficult for people from Europe and Australia to use credit card to buy almonds as they will be unable to use their local currency in the shopping cart on my web site and also probably it will cost too much for shipping and handling.

The Almond Board of California has a very informative site dedicated to promoting the dietary benefits of almonds.

Almond flour

Yesterday I received my shipment of 25lbs of almond flour from the Hughson Nut Co. in California. With shipment, it cost $101, and so came to $4/lb for delivery to me here in Virginia. It lists for $3.50/lb FOB, and the closer to CA you are the less will be the shipping.
It is nearly white in color, and is MUCH finer than what you get from running almonds through a Cuisinart machine. My only problem will be storage. It should be O.K. in our relatively cool garage, but I am not sure about storing this much flour in the summer without having a freezer.

The phone number at Hughson is (209) 883-0403.
Bart Hansen

Note from webmaster: Hughson Nut is online here: The site even has a link dedicated to SCD!

Facts about the almond

This little, well-tasting nut is pure and concentrated health:
Almonds contain more vitamin E than almost any other kind of food. There are 24 mg vitamin E in a 100 grammes of almonds.
There are numerous minerals in a concentrated form - especially magnesium, calium, phosphor, calcium.
Almonds also contains healthy fat acids. Almonds contain 39 grammes of fat pr. 100 grammes, equal to a fat energy percentage of 64, but if you don't have trouble with your weight, feel free to munch! Because the kind of fat in almonds is the healthy kind.
Almonds contain 9 grammes of fibers and 20 grammes of protein pr. 100 grammes.


Nut flour

I buy my ground nut almond flour at my local bulk food store. I used to
buy a few kilograms at a time until I was sure that my system tolerated it.
Now I buy it in a twenty five pound box at a reduced price. I freeze the
flour and use it as needed to make bread and muffins. It is a good
replacement for the potatoes and the rice that you eat. When I eat out I
always take some bread, muffins and fruit with me. I am also unable to
find the dry curd cottage cheese but instead I buy farmers cheese.

Good health,


Blanched almonds

>Is blanched almond the same as almond flour?

To the best of my understanding, blanched almonds are
almonds without the skin. Almond flour is ground almonds
which may or may not contain the skin.


Blanched almonds are almonds with out their skins. These can then be
ground up to make blanched almond flour. When introducing almond flour to
the diet it is best to use the blanched almond flour as the skins can be an
irritant to our sensitive systems.


Some ideas on bread, etc.
Thu, 23 Jan 1997 1:53:29 GMT

I'll reiterate for Bill Miller my experience with Hughson Nut

I dealt with them once, and they were friendly and reliable. They sell a
minimum 25 lb. box for about $92. (It's expensive, but they're the only
source I could find.) When I called the number in the book
(209/883-0403), they had me send a check for $92.75 to their PO Box. I
received the box two days later by UPS ground. (I'm in the SF Bay Area,
only about 100 miles away.) The 25 lb. box doesn't fit easily in my
fridge, so I store it at a friends place.

If you haven't yet baked with the nut flour, it definitely makes this diet
more tolerable. I find the muffins are the easiest to bake, and a couple
of them a day helped stabilize my weight. (Try cutting them in half,
toasting them, and spreading butter or peanut butter on them.)

If you can get the DCCC, the "Lois" bread is also very good, especially if
you toast it. (It's not the same as whole wheat, but I'll get over it.)
It's harder (more time and prep) to bake, and, since it doesn't really
"rise" like wheat bread, one loaf doesn't last too long. Since I started
using a food processor, it comes out much smoother and more bread-like.
And if you cut the whole loaf in half, and then slice it sideways, the
slices are about the same size as regular bread.

Regarding recipes, as you may know, the SCD is often compared to the Atkins
diet which seeks to reduce or eliminate carbohydrates. (The Atkins diet
is actually *very* different from the SCD, and even more controversial, but
it's similiarities to SCD are interesting.) Anyway, when I ran across
"Dr. Atkins's Quick and Easy New Diet Cookbook" at a local bookstore, I
picked it up to browse. It has a few recipes that comply with SCD
guidelines, including some appealing ideas for vegetable dishes and sauces.
At $12.95, I figure it's worth looking at.

Bill Homan

Dutch Valley Pecan Meal
Sun, 16 Feb 1997 20:22:43 GMT

Hi everyone,

As I mentioned a few weeks ago things have been going great for me until
this week. I've been on the diet 9 months now. The two things that are
different is that I ate grapes early in the week and I've been using the
Dutch Valley Pecan Meal. I made some nut flour cookies and had about 4
of them the day that I ate a few grapes. The next day I had quite a bit
of bowel activity. I layed off the grapes but continued to eat the
cookies the next few days. Things did not improve. So I stopped eating
anything made with the nut flour and things have quieted down again. Is
it possible that there is something in the nut flour that's not ok? It
does taste a bit different than when I had ground pecans myself. Anyone
else notice a problem with this flour?


Re: Dutch Valley Pecan Meal
Sun, 16 Feb 1997 21:54:44 GMT
>Hi Cheryl,

Read Terri Johnsons post about High Fibre foods. The Nut meal especially as
cookies is really for the advanced people who have very little symptoms.
the dry gritty nature of nut meal can be a mechanical abrasive to the bowel
lining. Certainly if there is any grittiness in your stool after eating
nuts, avoid them until it heals completely. Even if there is not, eat them
with caution. try the white bean recipes in the mean time or try
substituting a portion of the nut flour for cooked white beans.



Re: Dutch Valley Pecan Meal
Mon, 17 Feb 1997 21:11:37 GMT

To Cheryl,

I use the Almond flour from Hughson, not the Pecan meal. I've also begun to see a pattern of increased bowel activity when I eat muffins made with the flour. It makes sense to me that Almond flour increases bowel activity - it definitely introduces more bulk into my diet. Sometimes, along with the increase, I also have very difficult BMs which tire me out and seem to make my abdomen sore. There's no blood or mucous, but it's bad enough for me to want to lie down for a half-hour.

I don't yet have a clear pattern identified. Sometimes I run out of muffins and take a few days before getting around to baking more. It may be that the increased and unpleasant activity is due reintroducing the bulk. I'm going to try to limit the volume of almond-flour foods, and keep it consistent.

To Dave Johnson, regarding failed attempts to come off of Asacol:
I've been on the diet for almost four monthys, and I'm on Sulfasalazine. When I've tried to ease off the drug, I have similar results - a return of blood and mucous. It's very frustrating, but I'll keep trying every couple of months.


Re: Almond Flour
Tue, 25 Feb 1997 15:53:28 GMT

Greetings To Everyone,

In the quest for better bread I called the Hughson Nut
Company to order their almond flour. The very good news
is that they grind it in an industrial flour mill, so it
becomes a powder. This is wonderful, I am presuming, for
baking breads that are not grainy and have less chance of
falling apart. I also have many recipes for sauces and soups
that call for the addition of "roux" which is a cooked
flour/butter mixture that thickens whatever you add it to.

The down side (at least for me, being a single cook) is
they only ship in 25 lb. boxes! That's alot of flour!
I don't even know where I could store so much before it

The total cost for the box is $87.00 plus a $10.00 UPS charge.

My question there anyone who lives anywhere near
Madison, WI who would like to order a box and split it
with me? I would be happy to have it shipped to me, and
then I will split it and ship the rest to you, or vice

Feel free to email me at if you are



No roux from nuts
Tue, 25 Feb 1997 21:28:08 GMT

I just want to warn you that you can't make a roux with nut flour, no matter
how fine it is ground. Nuts are nuts, and flour which is used for thickening
sauces and such has gluten and/or starch, which gives it the thickening
property. Nut flour should actually not be called "flour" because it's simply
finely ground nuts. The breads/cakes/muffins made with it will always be
somewhat grainy. You must realize the difference. Did you read my previous
post called "bread details"? I hope it can clarify things for you about the
nut flour.

Tue, 25 Feb 1997 16:38:00 GMT

>Regarding almond flour: Is it just ground up nuts, or is there something
>added to it? I guess what I am wondering is iff I could just buy some
>almonds and grind them up using my coffee grinder, which, under the diet,
>I won't be using anyhow...


Dear EJ,
Some people use their food processor to grind almonds. I guess it couldn't hurt to try the coffee grinder. Let me know how it turns out.

Re: coffee ginder

I have used my coffee ginder to grind hazel nuts and it turned out fine, also saving money. I ended up paying $3.50 for a large container of flour instead of $7.00.



Re: Walnuts
Thu, 20 Feb 1997 1:19:13 GMT

>I've read the discussion on using pecans and almonds for the nut
>flour. Is anyone using walnuts for the flour? How did it
>work for you for taste, etc.
>Thanks for any info.

I tried using walnuts once but they didn't grind very well. They seemed to turn into butter to fast. They tasted about the same as pecans or almonds.


SCD: walnuts

Phyllis - Walnuts have more fat than almonds and so sometimes form
butter rather than flour. As far as the diet goes, both are allowed.
Several of us are quite happy with the almond flour from the Hughson
Nut Co in California (209/883-0403). It is $3.50 per pound plus
shipping which varies across the country. I pay $4.00 to get it to me
in Virginia. That's a lot cheaper than buying whole almonds from a
health food store and doing your own grinding. The flour we get from
Hughson is very fine.

Bart Hansen

Re: using walnuts for nut flour

Hi Phyllis,
I have not used walnut flour but love using walnuts as a base for fruit
smoothies and salad dressings, and chopped in salads. What I discovered is
that it slows down my bowel movements...made me constipated...and that's my
history. Not diarrhea. They have also been used for building physical
Most intestinal disorders in this group are characterized by diarrhea. I
wonder if the walnuts would be helpful in slowing down the motility of the

sheila shea

Re: roasted cashews
Wed, 23 Apr 1997 23:40:43 GMT

>Hi, I know the book says no roasted cashews but why wouldn't roasted
>cashews be allowed if the ingredients are only cashews, salt, and peanut
>oil? I bought some and now do not know if they would be ok.

Heat applied to the oil in cashews, creates a horde of free radicals that play havoc with the immune system. All nuts should be eaten raw if possible, although I do find I tolerate cooked ones better from a mechanical point of view. Another diet which includes nuts every day only allows roasted nuts one meal per week in moderation as a treat.



Peanut butter

Peanut butter is a mouldy nut. You may have developed a mould allergy which
is indicative of a candida infection. Cut down on your sugar (honey) and
fruit intake eat more vegetables (like double) also avoid vinegar, yeast
and wine. Make sure you have good protein levels and try cashews instead.
They are a tree nut (no mould) also they are low in salicylates.



Nuts & Cholesterol
Sun, 4 May 1997 4:32:21 GMT

I remembered the discussion that has gone on from time to time about
cholesterol and the scd, given the large amounts of eggs and meat many
of us end up consuming. Thought I'd pass on this snippet of article
regarding info on nuts (specifically walnuts) and the way they lower
cholesterol. Anyone interested in reading the whole article, here is
the URL:

Davis, CA

The Latest Findings on Nuts, Diet, and Your Health

An Australian study published by the American Journal of Clinical
Nutrition in 1994 compared the effect of both almonds
and walnuts on plasma lipids and heart disease outcome in 16 healthy
men. For 3 weeks half of the fat in the men's diet was
replaced with monounsaturated fatty acids from almonds, followed by a
3-week phase where polyunsaturated fatty acids from
walnuts were substituted. Total fat and calories were held constant.
Researchers discovered that both nuts were effective in
lowering total and LDL cholesterol levels. HDL "good" cholesterol levels
were unchanged. By eating more than 2 ounces of
walnuts each day (approximately 1/2 cup), a 5% drop in total and 9%
reduction in LDL cholesterol was seen, translating to a
10% theoretical decrease in the likelihood of heart disease. Almonds
showed a 7% and 10% drop in total and LDL
cholesterol, respectively. Based on these results, Mavis Abbey, study
author, suggests that to increase the proportion of heart
beneficial fats, nuts "should be included in the diet as a replacement
for some of the saturated fatty acids."

Grinding Nuts into Flour
Sat, 17 May 1997 15:58:11 GMT

I don't know if anyone here is grinding their own nut flour, but it is an
option. A commercial flour can easily be contaminated with a gluten grain,
as one can't easily wash the machine between batches.

For the PaleoFood list I did a little research on grinders. Nuts, being
oily, can't be ground in all grinders. I found out that there are three
types of grinders, but only one suitable for oily foods, the burr grinder.
A good description of the types can be found at:

Which Grinder is Best For You?

and the price list for them is at:

In my correspondence with the fellow at Walton Feed we discussed the amount
of oil in nuts, as an impact grinder can handle ones that are "low" in oil.
His list is:

pecan (71.2% oil)
hichory nut (68.7%)
Brazil nut (66.9%)
walnut (60%)
almond (54.2%)
pistachio (53.7%)
beechnut (50%)
peanuts (47.5%)
cashew (41.7%)
neem (40%)
coconut (35.3%)
flax seed (35%)
candlenut (30%)


Date: Wed, 13 Aug 1997 20:45:56 -0500
From: Rachel Turet <>
Subject: Hughson nut company

Dear All,
Elaine wanted me to let you know that she got a call from Hughson nut
company to ask that we please be patient through the UPS strike.
Additionally they are reducing the price by .25 cents per pound for those
of us on the SCD diet because they "beleive" in what we are about. So
please mention this when you call.
If you are in a rush they will send through other carriers but it will cost
an additional $40 to $50 per carton.

Date: Thu, 14 Aug 1997 00:11:19 -0600
From: (Steve Hooker)
Subject: Chestnut flour

We tried chestnut flour when we first put our son on the diet. We couldn't
find almond flour locally at first and we did find chestnut at the health
food store.
It is allowed, but it didnn't taste very good at all. We made 1 batch of
muffins with it. My son ate them, but he hadn't had any bread or cake for a
while, and would have eaten anything that looked like muffins. My wife and
I threw ours away when lunch time rolled around. We all like the breads and
muffins we make with almond flour though.

Date: Sun, 31 Aug 1997 11:54:28 -0400
From: Ellen Adams <EllenAdams@AOL.COM>
Subject: Nutritional Info on Nuts

I found a wonderfully detailed discussion on the nutrional value of nuts at:

I thought about posting the article but decided it was too long. If anyone is interested but has trouble accessing the web, I'd be happy to email it.

Almonds are 20% protein and 60% fat. Pecans are 10% protein and 70% fat (the lowest protein, highest fat nut).

Personally, what I was looking for was the fat content of almonds. The SCD substitutes almond flour for regular flour and I'm trying to come up with a straightforward way to make the substitution in a recipe. I'm going to try substituting the almond flour for regular flour 1 for 1 (for the volume), and reducing fat/oil in the receipe by half that volume to account for the oil in the almonds.

Wish me luck!


Date: Tue, 25 Nov 1997 17:36:18 -0800
From: Prateeksha Bogardus <>
Subject: Re: San Francisco connection
Message-ID: <l03110700b0a12aa8bd3c@[]>

Dear Mike,

I don't live in SF (Marin County), but I did a little telephoning for you:


Cal Nut Trading Co., tele. #415/ 243-0320.

contact person: Motzi Dorudian.

$86.00 for 25# lots.

same as Hughson Nut Co., Hughson, Ca., 1825 Verdugo St. - tele. 209-883-0403
$86.00 for 25# lots. FAX 209-883-2973.

In addition to Whole Foods which is a good possible source for Friendship
Farmer's Cheese (which I personally's wonderful) the following
whole foods grocery store is another possibility for DCCC:

Real Foods, located on Sutter Street, SF on the left if you're going toward
downtown SF, and after Van Ness Ave. Address, tele. no. in telephone book,
I'm sure, along with possible other sources.

So, there you are. Happy Thanksgiving!


Date: Thu, 30 Jul 98 11:06:11 MDT
From: "Daniel Woods" <>
To: (SCD-diet mail list)
Subject: Hughson Nut Company web page

Hi group,

Hughson Nut Company's email address is

I checked today and their web site is finally up and running at

They quite openly mention SCD and discount on "door-sales".
Their picture of the SCD book is pitiful, and I found some
other problems that I will contact them about.

Nonetheless, check it out...

I am lucky enough to get it here locally in Calgary, AB from
a nut wholesaler in 25 lb boxes.

Thanks... Dan.

Date: Thu, 30 Jul 98 11:06:11 MDT
From: "Daniel Woods" <>
To: (SCD-diet mail list)
Subject: Hughson Nut Company web page

Hi group,

Hughson Nut Company's email address is

I checked today and their web site is finally up and running at

They quite openly mention SCD and discount on "door-sales".
Their picture of the SCD book is pitiful, and I found some
other problems that I will contact them about.

Nonetheless, check it out...

I am lucky enough to get it here locally in Calgary, AB from
a nut wholesaler in 25 lb boxes.

Thanks... Dan.

Date: Sun, 18 Oct 1998 16:10:14 -0400
From: Rachel Turet <>
Subject: Re: Nut Flour

>I'm new to this. Can you point me to information on how to get the Nut Flour.

The phone number at Hughson is 209/883-0403. It comes in a 25 lb box and I
break it up into 3 cup size in little plastic bags & stick it in the
freezer. It's about $4 dollars a lb.

Date: Thu, 14 Jan 1999 10:05:43 -0500
From: Midas Gold <>
Subject: Re: Almond Flour

You can order a 25-lb box of almond flour from Hughson Nut's website at:

Click on the main page, then, on the next page, click where it says, "SCD Diet Information" - you will arrive at on order form with a special price for SCD-ers. Many of us on this list have purchased from them and are satisfied with their product, price, and service.

Once your shipment arrives, the flour can be evenly divided among 5 1-gallon ziplock bags, and stored in your freezer (well, I keep one in the refrigerator, replacing it as it's used up).


Date: Mon, 4 Jan 1999 15:20:36 -0700
From: "Brad Lait" <>
To: "SCD List" <>
Subject: organic almonds

For those of you who prefer organic nuts, I did some surfing and came across
regards, Alison

Date: Thu, 14 Jan 1999 19:40:18 EST
Subject: Re: Almond Flour

Most seem to get their nut flour from Hughson Nuts, but it only comes in 25# increments. I have been on the diet for 2 weeks now and I bought mine from "Nuts 4 U". (No, I am not joking :). You can find them at You can get as small amounts as 1# or 3# of blanched almond flour to test it out first. I'd go with atleast 3#. It's more per pound though...You can also call them at 1-800-NUTS4U2. Good luck!

Date: Tue, 20 Oct 1998 14:12:40 -0400 (EDT)
From: (Richard Martin)
Subject: Re: Nut Flour in Canada

I get almond flour at Dutch Valley Foods in Myerstown , Pa. for $2.98
lb. plus freight charges. They sell it in 10lb packs. all together it
cost me $34.20. You can call them to order. The number is 800-733-4191.
I hope this is helpful.

Date: Tue, 25 Aug 98 9:23:22 MDT
From: "Daniel Woods" <>
Subject: Re: Nuts or cashews?


> Was it nuts you ate that caused the problems, or cashews? Cashews are
> really beans. We eliminate all cashews and peanuts (also beans) from the diet.

To quote from my copy of the book (1995)...

"ALLOWABLE NUTS - Purchased with or without shells.
Almonds, pecans, Brazil nuts, filberts (hazelnuts), walnuts,
*unroasted cashews*, chestnuts. Peanut butter, without additives
of any kind. *Roasted peanuts in the shell* may be be tried cautiously
after being on the diet about six months when diarrhea is gone. Avoid
shelled peanuts as most have added starch. Nuts sold in salted
mixtures are nit permissible since most have been roasted with a
starch coating.

Thanks... Dan.

Date: Tue, 25 Aug 1998 11:54:54 -0700
From: David Hyde <>
Subject: Re: Nuts or cashews?

Cashews and Peanuts are unique and may be a bad idea. Yes, even grown on trees cashews are technically a legume. As are peanuts. While these are SCD OK, they are specificaly recommended against for both parasites and candida, which is often accompanies (and maybe causes?) IBD. So, if you have concern about either of these complications, I'd stick to the true nuts. Almond butter, by the way, is good stuff. It's not peanut butter, but it is yummy.

Macadamia nuts

Date: Wed, 21 Oct 1998 18:17:08 -0700
From: (Lucy Rosset)
Subject: Macadamia nuts

Elaine says they are OK.

Date: Fri, 23 Oct 1998 10:18:45 -0400
From: Midas Gold <>
Subject: Re: macademia nuts

AFAIK, the only nuts that Elaine specified *must* be eaten raw are
cashews, because she says that roasted cashews may have added non-SCD
ingredients (though I'm sure it's possible to investigate specific
roasted cashews to determine whether they're SCD-OK).


Almond Milk

Almond milk is an ingredient common in Medieval European recipes,
particularly in Lenten dishes (milk, eggs, and meat broth
all being forbidden in Lent). This recipe is a basic one.

Date: Mon, 26 Oct 1998 09:45:27 -0600
To: <>
Subject: raw nuts and seeds

Can you eat RAW nuts? Or do you have to roast them yourself? I would
think raw nuts would be hard to digest. Like eating an unripe banana.
Did you know most nuts have starch in them? I assume they are
monosacharride starches, if that is possible. The only non-starchy nut
is almonds. I learned this from the website which was mentioned the
other day and seems to confirm our diet, although much less

Can anyone tell me how to prepare sunflower seeds? I've grown these
mammoth plants and now it is time to eat them but I think I have to
roast them first but I don't know how. How is that for a run on
sentence? Do I just stick the whole head in the oven, or do I have to
seperate all the seeds from the flower first. Is there an easy or quick
way to do this? You may post privately if you prefer.


I get raw pistachios

Date: Mon, 26 Oct 1998 17:28:03 -0500
From: "Claudette Cameron" <>
To: <>
Subject: Re: raw nuts and seeds

Re your sunflower seeds... You should cover the flower head in a paper
bag... Let it dry for a few days.. then shake it and all the seeds should
come off easily! Then, you simply put in the oven... 350 (usually) till
done.. I can't say how long as it depends on how ripe they are when you
start. Just keep a close watch on them.... Enjoy!.. Claudette

Date: Sun, 27 Dec 1998 20:53:48 EST
Subject: Nut Flour - Boston area


I finally found a place in the Boston area that has Nut Flours. I still order mine from Hughson's and get it for I think $4/pound. However, If I ever run out I can buy it from this place to tide me over. The name of the place is Mixed Nuts in Belmont, Ma.
The phone number is 800-466-3022.
They carry all kinds of nuts and nut flours, raw nuts, and dried fruits. The Almond flour is $7/pound I think. That is pretty steep, but at least I know I can get it locally if I really need it. They have a website too at If anyone knows of other places to get nut flours in the Boston area, please post the info.


Date: Sat, 9 Jan 1999 16:11:08 -0800
From: "Rosset" <>
To: <>
Subject: Re: pine nuts?

> The pine nuts seemed okay, but I'd love a definitive answer for the next
> time I get that pesto craving!
> Nancy

I recently asked Elaine about pine nuts and she said they should be OK.

Date: Thu, 21 Jan 1999 17:09:02 -0500
From: Deborah Idol <>
Subject: Re: almond butter

Hi Paula,

> I make almond butter using the Hughson Nut flour by grinding it in the food
> processor for a few minutes. It really is tasty--and sooo much more
> economical than buying the jars that run about 10.00 here.

Ah, so *that's* why it tastes good ;-). The almond butter (commercial) that
I've tasted didn't appeal to me, but I do like the nut flour, so can see that
it would make a nice thickener.

> Sometimes I add a small amount of honey and a touch of salt . This should
> probably be eaten when you are alone, though, as on more than one occasion,
> it actually caused my tastebuds to unexpectedly burst into song... "Oh
> sweet mystery of life, at last I've found youuuuuuuu." (embarrassing!)

Anyone who likes (good) food would understand ;-). I can't wait to try the nut
flour butter route and end runny sauces! As soon as I'm able to order from


Take care,


Date: Fri, 22 Jan 1999 11:19:27 -0500
From: Nancy Emerson <>
Subject: Comments on cashews

First, it's nice to know Walnut Acres says they don't use starch, as I've used some of their nuts. However, I've only used the unroasted ones. In addition they once told me some bread they sold had no wheat in it, and when I got it one of the first ingredients was wheat!! Do you have the statement in writing? I wish I didn't have to ask that - they seem like they should be trustworthy!

Also, as for roasting nuts on your own: It's one more thing to do, but I just did a big batch of 10 cups of them which should last me quite a while. I buy the nuts raw, soak them in water and 1 Tbs. sea salt per 4 C nuts. The book I have recommends 6 hrs or less of soaking for cashews, 7 or more hrs for other nuts. I then drained them, mixed in some more salt so I'd have a salted roasted nut mixture, and roasted them at 200-250 degrees F for 12 -24 hours. They are wonderful. (These directions come from the Nourishing Traditions cookbook, which I've found quite informative and useful.)


Date: Thu, 21 Jan 1999 17:58:05 -0800 (PST)
From: eileen feim <>
Subject: Cashews

Try Walnut Acres (800-433-3998 or for cashews. They have verified to me that they do not add any starch to their nuts during the roasting stage.

Eileen Feim

Date: Thu, 21 Jan 1999 12:03:28 EST
Subject: Nut Butter


I make my own roasted nut butter. I take my almond nut flour and spread it on a cookie sheet about 1/2 inch thick. I put it on a rack in the middle of the oven at 325 degrees for about 10 minutes or until lighly browned. You have to stir the nuts around every few minutes so they can brown evenly and not burn. Then I put them in a food processor that works great for nut butter (Cuisinart Little Pro Plus), and grind them down to a very creamy consistency. I use broken raw cashew bits and cook the same way. Sometimes if the nut mixture looks a little dry or grainy after being blended a while I add about a tablespoon of oil (usually flaxseed, or sunflower, olive oil would taste to overpowering), and blend a little longer. The cashew is so creamy and delicious. From my experience, I sometimes have a slight problem if I eat to much of the almond butter or almond bread but never with the cashew butter.
Too make your own is definitely cheaper and at least you know what's in it.
If you have any questions, don't hesitate to ask.


Date: Mon, 1 Feb 1999 12:24:54 EST
Subject: Lois Greco's quick Cashew Butter


My quick recipe for cashew butter:

Place broken raw cashew bits one layer thick on cookie sheet. (I use broken bits because they are so much cheaper) Bake in oven at 325 F for about 10-15 minutes or until light brown. Every few minutes turn the nuts so they evenly brown and don't burn. Remove from oven and place in good food processor. I use a Cuisinart Little Pro Plus. As you grind the nuts, stop the grinder from time to time to scrape down any nuts that have built up on the sides. After a few minutes add a tablespoon or so of some allowable oil. I use flax oil or sunflower. Continue grinding and in about 5 minutes you have the creamiest nut butter you will ever experience! Be careful, it is very addicting!
Enjoy, Lois

Parched pecans

Date: Fri, 22 Jan 1999 23:42:10 -0600
From: (Steve Hooker/Annie Agvanian)
Subject: nut roasting

All this talk about nut roasting got me thinking about a dish that we used
to have every year with our holiday turkey dinners back in Texas when I was
hardly knee-high to chigger: parched pecans. These are simple,and they
don't take hours of roasting time.

Melt a little butter in a sauce pan. Put the pecans into the pan and coat
them with butter. Salt them lightly. Spread nuts on a cookie sheet, and put
them into the oven at about 300 to 350 degrees F (140-180 C). Keep checking them until
they are noticeably darker and have shrunk (You want to take most of the
moisture out of them, and they will shrink as a result). It wont take that
long, but I've never timed it. It's ok if they look a little burnt even,
they'll taste great. Try them as a side dish in place of the potatos and
rice and corn you used to think you couldn't live without.


Advice concerning:
 Aloe Vera Juice
 Cheese (in general)
 Dry Curd Cottage Cheese
 Fish Oil (Omega 3 Oil)
 Flax seed
 Food in general
 Honey, Sweetners, etc.
 Lactose  Oil, Spices, Seeds, Fruits, etc.
 Raw food
 Vitamins, herbs, etc.
 Watermelon  Wine
 and some figures and numbers

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