Other than popping the nuts whole, why not try this delicious recipe by former cafe founder Rosalind Lim and chef Jason Vito for a more satisfying snack?
Recipe: Nori Wrap With Wasabi Sprouts & Miso-Walnut Spread (Serves 2)
2 nori sheets (Japanese seaweed)
½ cucumber, julienned (cut into long, thin strips)
1 handful wasabi sprouts or other sprouts
1 handful alfalfa sprouts or other sprouts
1 handful coriander leaves
1 tsp chopped walnuts or ground peanuts (optional)
For miso-walnut spread
1 cup walnuts
3 tbsps green onion, chopped
2 tbsps minced ginger
2 tbsps grapeseed oil
2 tbsps miso
2 tbsps tahini
1 tbsp apple cider vinegar
1 tbsp brown rice syrup
1 umeboshi plum, chopped (optional)
Water to start blending process
Sea salt to taste
1. To make spread: soak walnuts in fresh water for at least one hour. Drain and rinse well. Lay on dry towel to air-dry thoroughly. Add all ingredients to food processor (like the Nutribullet Nutrition Extractor) and blend into smooth or crunchy paste, depending on your taste. Add sea salt to taste.
2. Halve nori sheets. Arrange cucumber and sprouts in the middle. Top vegetables with one to two tablespoons of walnut spread. Fold nori over ingredients to make a cone. Serve immediately.