Crispy ginger tamari cashews
Alcoholic beverages
This recipe has you brine raw cashews in a solution of tamari and fresh ginger, and then cook -- well, actually you are dehydrating -- them in a slow oven. The result is a lightly flavored nut with a beautiful texture. The method is based on one described by Sally Fallon in "Nourishing Traditions." The addition of the flavoring agents is my idea. Be warned that the cashews should not be soaked for more than 6 hours or so. Be warned as well that they are habit forming. Enjoy!!
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