Activating Nuts


  • Packet of almonds
The reason nuts are soaked in salty water is because the salt acts to awaken enzymes that are then able to break down and neutralise enzyme inhibitors.  This is different to grains and legumes, which are soaked in an acidic medium (either vinegar, whey or lemon juice), as it is required to remove the high levels of phytic acid that naturally occur in these foods. As nuts do not have a lot of phytic acid, but instead high levels of enzyme inhibitors, a different soaking method is necessary.

Soaking the nuts and seeds deactivates the enzyme inhibitors that prevent them from sprouting, as well as removes any phytic acid present. Therefore, after soaking there may be evidence that your nuts/seeds have started sprouting. This is perfect, as all sprouted foods have become ‘alive’ again, and are able to be easily digested by our digestive systems, and their nutrients assimilated.

How to activate your nuts…

  1. Dissolve salt in enough water to cover the amount of nuts/seeds you are activating.
  2. In a large bowl place your nut or seed of choice.
  3. Cover with the salt water solution.
  4. Soak for the required number of hours.
  5. Strain and rinse the nuts.
  6. Spread over a dehydrator rack, or baking tray.
  7. Dry in the dehydrator for around 12-24 hours.
  8. If drying in the oven, set the oven at the lowest temperature possible, preferably no more than 65C. Stir or turn them occasionally, for the required drying time.
  9. And the result? A crunchy, delicious, totally bio-available and stress-free, nut
    Almonds 1 teaspoon 12-14 hours 12-24 hours
    Cashew 1 teaspoon 3-6 hours 12-24 hours
    Hazelnuts 1 teaspoon 7-10 hours 12-24 hours
    Macadamias 1 teaspoon 7-10 hours 12-24 hours
    Peanuts 1 teaspoon 7-10 hours 12-24 hours
    Pecans ½ teaspoon 7-10 hours 12-24 hours
    Walnuts ½ teaspoon 7-10 hours 12-24 hours
    Pinenuts 1 teaspoon 7-10 hours 12-24 hours
    Pepitas 2 teaspoons 7-10 hours 12hours
    Sunflower seeds 2 teaspoons 7-10 hours 12hours
  • Cashews are particularly susceptible to going slimy, producing a disagreeable taste. It should be ensured that they are not soaked any longer than six hours and are dried rapidly (the oven temperature can be turned up to between 90-120c if desired).
  • Skinless hazelnuts are preferable.

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