As with grains and legumes, nuts and seeds have anti-nutrients that actually block our full absorption of their nutrients. Soaking breaks down the mineral binding action of phytic acid, the sticky qualities of lectin and the enzymatic disruption of tannins contained within nuts. What is left is a delicious, food that is much easier to digest!
- 4 cups pecans, almonds, walnuts, macadamias, pine nuts, or cashews
- 6 cups filtered water, warmed
- 2 TB sea salt
Dissolve the salt into the warm water. Pour into a half gallon mason jar or other glass or ceramic container that can be covered. Cover and soak overnight, or for at least 8 hours.
Drain well. It is important to dry them thoroughly if not using immediately. They will develop mold when stored if they retain moisture.
Spread on a baking sheet in a single layer and bake at your oven’s lowest temperature for 12 to 24 hours, depending on how crispy you like them. Stir and turn them occasionally as they dry. If your oven only goes down to 170°F, bake them at this higher temperature for less time. If you have a dehydrator, that is ideal to use after soaking nuts.
- Protein in sweet or savory trail mix
- Top of Salad
- Mix in Smoothie