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Raw Food with American Pine Nuts

Hats off to raw fooders.  I am not there, but I try. I know enough to understand it is better for us, and the earth.
~ Penny

Rhio - "Hooked on Raw"

"In fact, it is the behavior of the civilized world, which has been corrupted by the economics of unbridled, unlimited growth  — even to the point of destroying the natural environment — that is too extreme."

"A man in touch with his mother, the earth, could not, would not, do this to her." Rhio

Cold pressed Pine Nut oil

Pine nut oil is for finishing a food. 
Nut oils are often referred to as "seasoning oils".Enhances the flavour of any dish on which it is drizzled.    This oil is divine on a salad and essential to a pesto sauce Because of its low smoke point, pine nut oil is  not generally used for cooking, but rather to finish dishes. (Yes, I know that does not apply to raw fooders, but FYI)You will nonetheless find recipes written with  nut oils for sautéing. The richness of the oil makes it perfect for  dressings and marinades. Our people examined mulitple products and found this to be superior. This oil  captures the pine nut flavor in all its glory. Use on everything form pasta salads and vegetables to seafood and chops.

6 ripe, red tomatoes (about 1 1/2 pounds) cored, peeled, and sliced lengthwise
Sea salt to taste
1/2 cup pine nuts,
1 cup basil leaves,
1 tablespoon freshly squeezed lemon juice
4 tablespoons pine nut oil,
Freshly ground black pepper to taste

"Pine nuts are a product of high pharmacological value," said Mikhail Tersky. Pine nut oil is used in cosmetics, and medicine, including Eastern medicine.

The triglyceride composition of pine oil was investigated by reversed-phase HPLC. The fatty-acid composition of the oil was calculated (mol %): 18:3, 17.1 ± 2.0; 18:2, 49.0 ± 2.3; 18:1, 23.8 ± 2.1; 18:0, 2.5 ± 0.1; 16:0, 6.3 ± 2.2. The retention times of the triglycerides containing octadecatrienoic acid were consistent with the 18:3(5,9,12) structure.

1 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt (fine)
1/4 cup , pine nut oil,
3 tablespoons  sea salt (coarse)
8 ounces broccoli florets (about 2 cups)
1 ripe avocado
1/4 cup pine nuts coarsely chopped
Freshly ground black pepper to taste

How To Have  Fresh Raw Pine nuts all year:
Davebilt Co.
410 Soda Bay Rd.
Lakeport, CA 95453
Tel. (707) 263-5270

With a set of heavy-duty washers on the cracking shaft, the gap
between the two disks can be readily adjusted from about 1/4 inch to nearly two inches.  We cracked the pine nuts with the Davebilt.

We placed the cracked pine nuts in a clean five-gallon bucket and slammed
them back and forth to separate some of the kernels from the shells.  The pine nuts were then placed in a 1/4-inch screen box and sifted.  What went through was placed in a smaller screen that was just slightly
larger than fly screen.  All that went through the smaller screen was discarded.  What did not go through the second screen contained very few kernels but enough to check through.  Those that were retained in the first screen were approximately half shelled kernels.  Any pine nuts that were not cracked were put through the Davebilt again.  If there is a breeze or if you have an electric fan, we recommend winnowing
the nuts and kernels to remove the nuisance shells that are empty.  The Davevilt nutcracker costs about $100.00 but we have found it our most
useful nutcracker of the dozen or so we currently have.

The pinon seeds must be substained in sub-freezing temperature for 45 days, more or less to germinate. The optimum temperature for seed germination is about 17-19C. Temperature above 25C can inhibit seedling establishment while at temperatures below about 10C seeds become dormant.  I telll my clients to buy for the year and store 5-6 month supply in the freezer.  NEVER, NEVER store fresh pine nuts in plastic.  We hope to have 5lb breathing bags for this soon.  However, a cotton pillow case will do in a pinch.   Thaw what you need and use within a few days.

from - Raw Foods 

 2 cups pine nuts 
Soak the pine nuts in filtered water for 8 hours. Rinse, drain and sprout for 8 hours.  Rinse the pine nuts, then place on a mesh dehydrator tray and dehydrate at 95° F for 24 to 36 hours, or until thoroughly dry.  Grind the pine nuts in a coffee/nut mill. Store the Parmezan in the fridge. 
Yield: a little more than 2 cups. Keeps for up to a month in the refrigerator

1   cup sprouted pine nuts (or soak overnight)
4   tbsp. flaxseeds (soak overnight in 4 oz. water)
filtered water
lemon juice to taste

Soak the seeds and nuts (separately) overnight.  Next  morning, put the soaked flaxseeds (which have now jelled) into the refrigerator to be used later.  Drain and rinse the pine nuts, put them into the blender with 4 oz. of water and blend to a fine cream.  Pour the mixture through a muslin bag or cloth and squeeze out as much liquid as possible.  Save the pulp for making cookies. (Use within two days.)  Put the pine nut liquid into a small glass jar, cover with a clean tea towel and let sit out at room temperature all day to ferment (approx. 8-12 hours or 5-7 hours in hot weather).  You will end up with a pine nut yogurt which concentrates at the top of the jar, but instead of just using the creamy part, we are going to utilize the whey also.  The whey is the liquid which settles on the bottom of the jar.   Put the pine nut yogurt, including the whey, into the blender, add in the
flaxseeds that have soaked overnight along with 12 oz. filtered water and
blend for 20 seconds.  Then pour the mixture through a muslin bag or cloth and squeeze out all the liquid.  Discard the pulp.  Flavor the "buttermilk" to your taste with a few drops of lemon juice.

Yield: 1 pint.  Keeps for more than a week in the refrigerator.  After the
third day, it becomes more tart, but not as tart as store bought dairy
buttermilk.  Shake well before using.

from - Rhio's Site
2 cups pine nuts 
8 oz. filtered water (or Rejuvelac) 
additional filtered water for soaking
Soak the pine nuts in filtered water for 8 hours. Rinse, drain and sprout for 8 hours.  Rinse again. Put the nuts into a blender with 7-8 oz. filtered water or Rejuvelac and blend to a fine cream.  Pour the cream into a muslin bag and squeeze out all the liquid. There should be approx. 12 oz. of liquid. Put the liquid into a wide-mouth glass jar, cover with cheesecloth or muslin cloth, and Let sit at room temperature for 8 hours (5-7 hours in hot weather). You will see the whey separate from the cream, which rises to the top.  When it is done, put into the refrigerator for about 3 hours, so the cream solidifies more. To serve, scoop out the yogurt carefully as needed from the top, leaving the whey on the bottom of the jar. 
 Yield: approx. 1 cup of a very rich and tasty yogurt. Keeps for up to 5 days in the refrigerator.

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