Unlike almost every other nut, walnuts have an excellent omega-3 to omega-6 ratio.  Rip Esselstyn coined nuts as “little inflammatory fat bombs” so it’s wise to limit nuts to no more than ¼ cup per day.

4 cups

7 hour soak
4 hours to dehydrate

How to Enjoy:

snack, plant milk, pesto
on salad or soup


4 cups raw walnut halves and pieces
2 tablespoons sea salt


1. Mix walnuts with the salt, and cover with filtered water.  Set in a warm place for at least 7 hours or overnight.

2. Drain in a colander and roll in a dishtowel to eliminate excess water.

3. Spread on a parchment-lined baking sheet, and place in a warm oven (no more than 150 degrees) for about 4 to 6 hours or overnight, turning occasionally, until dry and crisp.  Cool before storing in a glass or metal airtight container.

This recipe qualifies for the whole-food plant-based (WFPB) designation, meaning that it is made of only of whole plant foods and does not contain any extracted ingredients, such as sugar or oil, that would damage the body’s endothelium (the inner most lining of the arteries).

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