Over the coming weeks, we’ll be posting full video of some of the key note addresses and panels at the Hazon Food Conference. Until then, enjoy another demonstration from raw foodist Alexander Sharone. Below, he demonstrates making nut milk from brazil nuts, but this recipe will work with any nut. Be sure to soak the nut over-night (4-6 hours for cashews) in order to start the sprouting process. This begins digesting proteins in the nut, breaking them down to their amino acid components and making those amino acids more available to your stomach. After you’ve soaked the nuts, rinse them and keep them in a jar in the fridge to slow the sprouting. Alex blends his with a three-horse power blender, which is powerful enough to grind the soluble fiber right out of an avocado pit, but you can make nut milk with a regular blender. Here’s Alex grinding up and “milking” those Brazil nuts:

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Rabbi Rebecca Joseph is a conservative rabbi, a cultural anthropologist, and a Tuv Ha’Aretz member! Her blog, The Parve Baker is filled with delicious recipes and (equally delicious) words of Torah. This is her third installment of “Unboxed” - posts that demystify seasonal produce. See her first post on rhubarb and her second post on leeks.

The economy is surely suffering, but this season’s nuts are in at my local farmers’ market and I couldn’t be happier. Did I really spend twenty minutes poring over just one grower’s almonds today? Absolutely, but we were mostly talking. About almonds, of course.

Along with some of my other favorite culinary nuts like macadamias and cashews, almonds are not true nuts at all, but the edible seeds of stone fruits. They have more in

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