Hi, hello, HAPPY MONDAY.
Starting this week off with a GOOD FOR YOU post to make your Monday a little easier… and better.
About nuts, yes. Soaking your nuts. Then dehydrating them. Because a lot goes into nuts and seeds that I’ve never really thought about, and maybe you haven’t either (not assuming). I eat cashews and almonds almost daily – I find them to be such an easy snack that fills me up and is good for me, so why not?
I’m also a psycho about nut butters. I put almond or cashew butter on a piece of flax cracker, Ezekiel toast, in my smoothie or something of that matter every.single.day. Some days I’m lazy AF and I will just eat it straight out of the jar with a spoon, so that’s that. I love nut butters.
If you are the same, I’m glad you’re here.
A few months ago I decided to make my own almond milk to see how it would go – it went really well by the way – and I started to research about almonds and the benefits more than ever I have before.
While I was looking up all these facts on almonds, I came across the issue of soaking them (and any other nut) before you eat them. I thought soaking them was just for making the milk – but I was VERY wrong.
Now before I jump into this, you should know that it’s recommended that people who eat nut butter or nuts A LOT are the ones who should be doing this. I mean, anyone can do it, but it’s definitely worth a google search to see if it’s worth your time. I personally will always soak my almonds or cashews now. But again, see if it’s worth it for you.
There are times when I haven’t soaked any cashews and I grab a handful in the morning as a quick snack – but I always soak them for recipes and milks. I am trying to now soak a good amount, dehydrate them and then have them available for quick snacks throughout the week.
Alright, let’s break it down.
WHAT ARE ON NUTS THAT REQUIRE US TO SOAK THEM?
Nuts contain phytic acid and enzyme inhibitors, causing the body’s ability to absorb the nutrients the nut contains more difficult. This can cause bloating and hard digestion. Via this article:
“Many different types of “seed” foods contain antinutrients like phytic acid, leptins and saponins naturally, including some that you probably don’t even realize are seeds (for example, all grains are really the seeds of cereal grasses). The reason they contain these compounds that bind to vitamins and minerals, making them unabsorbable, is largely as a defense mechanism. Their antinutrients help repel pests, bugs and other predators so the seeds are able to live on and reproduce.” – DR. AXE
Think of it like a protection barrier. The nut or seed is being protected against anything that wouldn’t allow it to live and grow or reproduce.
WHAT DOES SOAKING THE NUT ACTUALLY DO?
Activating the nuts you are going to be eating is simple, easy and takes very little work by you. I PROMISE. By doing this, you are going to remove the enzyme inhibitors on the nuts and allow breakdowns to occur – this is going to make it way easier to digest and you are going to gain more nutrients from the nuts. I have read The Moon Juice Cookbook where Amanda (the author) gives an amazing breakdown of activating your nuts – I highly recommend it.
HOW DO WE DO IT?
Glad ya asked! Let’s activate, shall we?
I normally just do cashews or almonds, but feel free to try other nuts as well. I would just recommend that you check the exact soaking time and dehydration method for each nut.
YOU’LL NEED: your nuts, water and pink salt.
(The salt is going to help activate enzymes that will deactivate those enzyme inhibitors more via this article)
I usually do 2-4 cups of almonds or cashews. For every 2 cups of nuts, I add 1 teaspoon of pink salt.
Add the nuts into a big bowl, put your salt on them, then add enough water so they are covered. I then let them soak for 7-12 hours. For almonds, I usually do about 14 hours (overnight).
After they are done soaking, rinse them and lay them out.
If you have a dehydrator, you simply just place them in there for 12-24 hours until they are completely dried. If you don’t have a dehydrator, you can use your oven. Put it on a very low setting, (around 150) and flip occasionally while they dry. Take them out when they are completely dry!
It is VERY important that you make sure your nuts are dried all the way. FROM EXPERIENCE, if you just leave them in a bag or container after soaking them, they will get moldy.
It seems like a long process, which it kind of is, but it’s so worth it to me since I am always eating them or using them for milks or butters.
I’ll put up my favorite almond butter recipe soon!