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Crispy Slow Roasted Pecans

These are delicious. But not only is the flavor enhanced by this process, the nutrition level increases greatly. And for those who are sensitive to walnuts (cause sensitivity or blisters in the mouth), this process removes the phytic acid that causes that problem. (Several of my grandchildren cannot eat raw or roasted walnuts, but they chow down on these with no problems.) For more info about phytic acid see Real Food Recipes - Baked Oat Breakfast Pudding.

Crispy Slow Roasted Pecans or Walnuts:
1 t. real sea salt (if it is all white, it is processed - not the real thing) or Redmond Real Salt
2 c. warm filtered water, plus more as needed
2 c. raw pecan or walnut halves (or whole pecans or walnuts)

Directions: In a medium sized-bowl, mix together the salt and 2 c. warm water. Stir to dissolve salt. Add nuts and stir well. Add more filtered water (does not have to be warm) to cover nuts by one inch. Let set is a warm place (for instance, a gas oven with pilot light is perfect) for at least 7 hours.

Drain nuts in a colander. DO NOT RINSE! Preheat oven to 150 degrees or lowest setting. Spread drained pecans onto a baking sheet or shallow baking pan. Let roast for 12-24 hours. Turn occasionally, until nuts are completely dry and crisp. (Check periodically to make sure nuts are not drying out too much, especially if your oven is hotter than 150 degrees).

Variation:
Almonds: To 2 c. of raw almonds, add 1 1/2 t. salt. Proceed in same manner as above. Note: Raw almonds are now hard to find since the government decided they should be pasteurized using chemicals and/or heat. Perhaps you know of someone who has an almond tree and would share them with you. They can still be purchased through health food sources but are very expensive.
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2 cups ham, cut into small cubes
3 carrots, peeled and sliced
1/2 cup chopped onion
2 celery stalks, sliced
2 garlic cloves, minced
1 bay leaf
2 tablespoons fresh parsley
1 tablespoon real salt
1/2 teaspoon freshly ground black pepper
1 tsp. ground cumin
½ tsp. cayenne pepper
½ tsp. ground turmeric
1 teaspoon apple cider vinegar
6 cups chicken stock
1 lemon, cut and juice squeezed into a bowl

Directions: 
1. Place all of the ingredients into the pressure cooker and secure lid.

2. When pressure is achieved, set a timer for 10 minutes.

3. When the cook time is complete and pressure is fully released, remove the lid with caution.

4. Remove and discard the bay leaf. Add lemon juice to soup and stir to combine.

5. Garnish with any of the following: a dollop of sour cream, chopped cilantro, grated cheese, chopped green onion, lemon wedges.

6. Serve and enjoy.