To toast nuts, arrange one kind of shelled nut in a single layer on a dry baking sheet in a 325-degree oven. Toast almonds, walnuts, pecans or cashews for 10 to 15 minutes, and pine nuts or pistachios for 4 to 6 minutes, until lightly golden and aromatic, stirring every 5 minutes (2 to 3 minutes for small nuts). Toast several cupfuls of nuts (one variety at a time), then store in jars in the refrigerator so you can garnish fruit and vegetable salads, cooked fruit or hot cereal.
Rachel Albert-Matesz, a food and health writer, healthy cooking coach and co-author of the award-winning book The Garden of Eating: A Produce-Dominated Diet & Cookbook (Planetary Press, 2004) lives in Phoenix. For more information about her book, classes and services, visit www.TheGardenOfEatingDiet.com.
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