By which I mean pecans and hazelnuts, chopped and lightly toasted in a toaster oven (for about 8 minutes). SO GOOD.
I used them as a topping for oatmeal. Not low carb or paleo by any means, but I was intrigued by some of the “Nourishing Traditions” (Sally Fallon, Weston Price) culture floating about the interwebs.
So, this morning’s bulk bin steel cut oats were soaked in a mixture of water and a bit of plain yogurt (in a glass jar in a yogurt maker no less) for 24 hours to ferment the antinutrients the right heck out of them. Then I nuked them on low for 5 minutes, added a teaspoon of honey, a teaspoon of butter, a tablespoon of heavy cream, and topped it all with the delicious toasted nuts.
It’s roughly 3 hours later, and I feel fine. Not hungry, not tired, and not weak.
Oat porridge treated in this way is kind of tangy and chewy, but pleasant overall. Maybe next week I will soak the oats with a bit of cider vinegar instead of yogurt. Grains are not necessary, certainly, but maybe they don’t have to be evil.