Activating Nuts & Seeds

Nuts and seeds play a very important role in our diet. There are however varied opinions on how we should eat them. Although most people love roasted nuts, the roasting actually decreases their nutritional value, others would prefer theirs raw. Even raw nuts however can cause digestive issues hence why most health experts are suggesting that activating your nuts before consuming them is truly the best way. 

Activated nuts and seeds have been made bio-active by a very simple process of soaking in salted water for a period of time, draining them and then dehydrating them at a very low temperature in the dehydrator (or ivan with door open). Nuts and seeds contain what is called phytic acid which prevents them from sprouting prematurely and stores lots of important nutrients. According to research when humans consume phytic acid it reduces our body’s ability to absorb these nutrients. They also contain enzyme inhibitors which force the body to work over time to produce the enzymes necessary for digestion.

Soaking nuts and seeds begins the process of germination thus breaking down the phytic acid and enzyme inhibitors. This then makes the nutrients a lot more readily available. There is also research to suggest that soaking your nuts and seeds for long periods of time actually increases their nutritional value.

What you will need: 

• Hymalayan or celtic sea salt
• large bowls or dishes (glass if possible)
• filtered or spring water
• dehydrator or oven 

When soaking simply make sure that your nuts or seeds are covered by the water and leave them on a bench for the specified period of time (see below). If using an oven it must be on the lowest temperature possible. If using a dehydrator I believe around 40 is good if you can adjust the setting so to keep them "raw". You do not want to cook them, you simply want to dry them out. Its always best to do a heap at once because I appreciate this is a lengthy process. I fill every shelf in my dehydrator then store them in glass jars. If you store them with out dehydrating them they will go mouldy (I learnt this the hard way!)

Almonds
Soak: Salted water, overnight
Dehydrate: 15-24 hours. Until dry & crunchy

Cashews
Soak: Salted water, 3-6 hours. Keep an eye on them as they can go soft if left too long i the water
Dehydrate: 12-15 hours

Walnuts, Pecans, Hazlenuts
Soak: Salted water (1-2 teaspoons), overnight (or approximately 8 hours)
Dehydrate: 12-24 hours until dry and crunchy

Pepitas (pumpkin seeds) & Sunflower seeds
Soak: Salted water, overnight
Dehydrate: 12 -24 hours, 12 hours should be enough.