Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: 10 minutes prep; low bake 12 to 24 hours
- Serves: 6
- Complexity: medium
From Nourishing Traditions by Sally Fallon (NewTrends Publishing, 2005)
- 4 cups skinless hazelnuts*
- 1 Tbs. sea salt
- filtered water
Mix hazelnuts in salt and filtered water and leave in a warm place for at least 7 hours or overnight.**
Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 °F) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in an airtight container.
*To peel hazelnuts, place on a cookie sheet and bake at
300 °F until skins turns dark and begin to crack. Place nuts in a kitchen towel and wrap up tightly. Hold towel-wrapped nuts in your hands and rub and squeeze for several minutes. Open up towel—most of the skins should have come off.
**Nuts are easier to digest and their nutrients more readily available if they are soaked first in saltwater overnight and dried in a warm oven. The saltwater activates the enzymes that neutralize enzyme inhibitors.