Activating Nuts

What does activating nuts and seeds mean??

Activated nuts and seeds have been made bio-active by a very simple process of soaking in salted water for a pre-determined period of time, draining them and then dehydrating them at a very low temperature in the oven or dehydrator. 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 we 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. This process makes our bodies work harder and digestion is longer & harder. It’s an unnecessary impact on our body.

Soaking nuts and seeds begins the process of germination thus breaking down the phytic acid and enzyme inhibitors. This in turn make 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, so why not do it?

 

I will give you my brief explanation of activating nuts and then let you try, make your changes and perfect your technique.

 

Activating Nuts

Cover nuts with water, add salt. Leave for the designated time on bench.
Drain, dry and put in oven or dehydrator. I use the oven as I’m not lucky enough to have a dehydrator. You want the lowest setting on the oven possible, wedge the oven door with a wooden spoon and leave the oven to do its stuff overnight if possible. You want dried nuts, not cooked so the lower the temp the better. I believe a dehydrator needs to be at about 50 so go with that.

 

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

Almonds
Soak: Salted water, overnight
Dehydrate: 12-24 hours. In my experience almonds take longer than the other nuts, for me around 15 hours. You really need to make sure they are very dry otherwise you will notice them going mouldy very quickly.

Cashews
Soak: Salted water, 3-6 hours. Be careful with cashews – they can go slimy if left too long so keep an eye on them
Dehydrate: 12-15 hours

PepitasΒ (pumpkin seeds)
Soak: Salted water, overnight
Dehydrate: 12 -24 hours, typically i find 12 hours to be enough.

Sunflower seeds
As with pumpkin seeds though typically I find they are well and truly ready within 12 hours.

 

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