Nuts and seeds are high in healthy fats, vitamins and minerals, low in sodium, cholesterol, carbohydrates, low glycemic load, high protein. No wonder we're crazy about them!
If you're allergic to one or more nuts or seeds, there may be other varieties you can eat.
BUT I've been told by someone who's deathly allergic to peanuts that all other nuts are out of bounds because they are processed in facilities which also process peanuts.
So check with your doctor first.More Info on Nuts & Seeds
Buy nuts & seeds fresh and in small amounts that you can use up quickly. Because of their high oil content, nuts and seeds go rancid easily, so test before you buy if possible. Rancid fats taste nasty, and can make you sick.
The turnover in bulk bins is usually faster than with packaged nuts, but it depends on the store. If you get your nuts or seeds home and they taste bad instead of fresh and sweet, don't eat them, return them for a refund.
Soak nuts and seeds for 3 - 12 hours to soften and make them easier to digest, to bring out the full flavor and nutrition, and to reduce bitterness from tannic acid. Discard the soaking water.
Soaking is especially effective with walnuts and hazelnuts, which should be soaked 8 hours or more, in a cool place or in the fridge. Hazelnuts should be rubbed together in the water after soaking, to remove loose skins. Discard the soaking water. If you want to soak nuts for longer than 12 hours, change the soaking water.
Store nuts and seeds in the fridge or other cool place, in tightly sealed containers. Freeze them if you won't be using them within a month.
Blanch almonds by plunging in boiling water for 1 minute, drain, then cover with cold water for 5 minutes. The skins will slip right off. If you don't want to heat your almonds, soak 12 - 24 hours, then peel the skins off. Soak almonds after blanching, in water, in their skins, in the fridge.
Grind raw or roasted nuts or seeds in a spice grinder to make a powder for thickening sauces, soups and veggie burgers, adding to smoothies, making nut or seed spreads or patées.
Purée soaked nuts and seeds in a blender, food mill or food processor, with a little water, non-dairy milk or vegetable stock to suit your purpose.
Roast nuts & seeds on the stove or in the oven, at low temperature (275 - 300 degrees), for 15 minutes, stir often, and watch carefully so they don't burn. Sprinkle with salt if you like.