Escapees May-June 2023

Pistachios are green and purple seeds, with a beige shell. Beware, dyed pistachios are often inferior. We love them in the U.S. but it’s the Italians that have truly elevated them. If you’ve ever had Italian pistachio butter, you will know what I mean. Sesame seeds C an be had in two varieties, the more mild-tasting white or the richly- fl avored black. Purchase small amounts raw or toasted and use them within three months to avoid rancidity. You can also enjoy sesame seeds as a fragrant oil or in paste-form known as tahini. If you have a sweet tooth, try your hand at halva, a traditional sweet candy made with tahini, originating from the Middle East. Buying and Storing Nuts Raw vs. pre-roasted: While this is mostly your own preference, for the healthiest nuts, purchase raw nuts and roast them as needed. You can use raw nuts for baking, which is dry heat, but should always use roasted nuts for most other cooking. Buy fresh: Nuts contain oils and those oils can go rancid if the nut is old or improp erly stored. Look to the use-by or expiration date to gauge freshness. Bulk or packaged: Both work but, typi cally, packaged nuts are more expensive. You’ll usually fi nd fresher nuts in a busy bulk bin. If they’ve been around the bulk bin for a while, buy a bag. Cupboard or fridge/freezer: Hands down, you should store your nuts in an airtight container in your refrigerator or freezer to retard oxidation and, in turn, rancidity. Easy Roasting While you can roast nuts in a 325° oven for around 12 minutes, or until they’re very fragrant, or toast them in a sauté pan on the stovetop, my favorite way of roasting the perfect amount of nuts needed for the day, or a recipe, is in my microwave. Use a large microwave-safe bowl, add a single layer of nuts and zap for two-minute increments until the nuts are fragrant and browned. Transfer to a cool plate. Keep in mind that the interior heat will continue to roast the nuts. Err on the less-done side. Just-roasted nuts will be soft and unappetizing. They will crisp/crunch as they cool. If they are

not done enough for your liking, zap them another minute or two, let them cool, and give them another taste test. The Versatility of Nuts and Seeds Using nuts in your kitchen provides endless opportunities. From candying or spicing nuts and adding them to a salad to using them in a curry, chili or pasta, to baking with them, there’s a recipe to showcase your favorite nut (or seed). However, pay atten tion to how many you eat in a single sitting. While full of nutrients, including healthy fats, fi ber, and protein, nuts are calorie-dense. Eat no more than one portion per day, which amounts to a small handful. Here are two terri fi c recipes for nut and seed lovers. Could that be you? Almond Milk Aside from the overnight prep, you can whip up this healthy beverage in less time than it would take you to go through the Walmart self-check and do it without chemicals, mystery ingredients or added gums. This recipe is easy but has a few requirements. You’ll need a blender or a food processor, something to strain the liquid (an inexpen sive nut milk bag available on Amazon, works beautifully), and a bit of time. 1 c raw almonds (use different nuts if you’d prefer different milk) 3 c water (more for thin milk, less for thick) 2–4 Medjool dates, pitted ½ t cinnamon or/1 tsp real vanilla extract, to taste a pinch of salt Soak almonds in cool water overnight. Drain and rinse the almonds and add to the blender or food processor bowl. Add fresh water, dates, cinnamon or vanilla and salt. Process until creamy and smooth, at least 3–5 minutes, depending on your appliance. Over a large bowl, strain the liquid using a nut milk bag (or a clean thin cotton towel), squeezing the pulp until all the liquid has been extracted. Transfer to a covered bottle or jar and chill. Shake well before using and use up as soon as possible, within 4–5 days.

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ESCAPEES Magazine May/June 2023