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soaking nuts and seeds

Why Soaking Your Nuts Should Happen in the Kitchen

If you’re gonna ‘soak your nuts’, you should definitely do it in the kitchen!  ‘Soak your nuts’- hee hee.  Cooking really is fun!

I’m not actually getting creepy over here, there is a real reason why you should be soaking nuts, seeds and even grains and legumes. Let’s break down what it is and why it’s important.

What: Soaking nuts and seeds is pretty much what it sounds like- it means to cover them with water let them sit for a period of time.

Why: Soaking does a couple of things:

  1. improves the nutrient bio-availability of the food.
  2. removes the phytic acid exterior which is hard on our digestion system (think of it as their natural defense mechanism.)
  3. begins the sprouting process (again, increasing nutrient density.)
  4. helps softens the nut for smooth and easy blending.

How: Cover item with fresh filtered water and a few pinches of Himalayan pink salt. Soak on the counter. Strain, throwing out the soaking water, and rinse well. Soaking time varies from 20 minutes to 8 hours. As a general rule, the harder the nuts, the longer the soak.

  • Long-soak: almonds, hazelnuts, pistachios
  • Medium-soak: pecans, walnuts, Brazil nuts
  • Short-soak: cashews, macadamias, pine nuts, seeds

Even a 20 minute soak can begin to reduce enzyme inhibitors and is worth the effort.

What else:  Use the nuts freshly soaked or re-crisp them in a dehydrator or low oven. Soaked nuts are often referred to as ‘Activated Nuts’. They cost more in the store so I recommend doing it yourself.

 

 

 

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