Yeah you heard me. ACTIVATED NUTS. Read on for tips on why soaking your nuts for even an hour will leave you happier and healthier.
FACT: Nuts are healthy
But have you ever wondered why nuts (and seeds) can last for a long time in your pantry? Nuts contain phytic acid which stops them from ageing or growing into a small tree in your cupboard. While this is great for those of us who like to bulk buy, it’s not the best for our digestive system and isn’t doing that nut any justice either.
Nuts are layered with phytic acid and enzymes and lay dormant until in the perfect conditions where they will ‘sprout’. When eaten without soaking, the enzymes and acid have a similar effect on the body as gluten does. The side effects are different for everyone and vary from bloating, abdominal pain or other intolerances. Removing the enzymes makes it SOOO much easier for your body to digest and packs a great nutritional punch too. To remove these layers is called ‘activating’ and you do this by immersing the nuts in water with a bit of salt. That’s it.
Reasons to soak before eating
- Soaking improves texture and flavour. Soaked nuts taste creamier and aren’t as tough to bite through but still maintain that perfect crunch
- Easier on the body to digest
- There is plenty of research about that proves the longer a nut is soaked in water, the higher its nutrient value.
For extra reading check out Sally Falon
How long do I soak for?
There are different soaking times for different nuts. The larger the nut, the more time it needs. There are so many differing views out there on how long to soak for, so give these times a go and adjust as you need to.
This is the only time instensive step and it can deter some people. I have an alarm set every night at 9pm to remind me to soak. You don’t necessarily need to be in your own kitchen to begin the soaking process, if you have a tupperware container you can start the process at work so they’re ready by the time you get home.
REMEMBER: Over soaking will cause a slime like layer and can change the taste of a nut
- ALMONDS: 8-12 hours, 1/2 teaspoon of salt per 1/2 cup of nuts
- BRAZIL NUTS: 8-12 hours, 1/2 teaspoon of salt per 1/2 cup of nuts
- CASHEWS: 3-6 hours, 1/2 teaspoon of salt per 1/2 cup of nuts
- HAZELNUTS: 7-10 hours, 1/2 teaspoon of salt per 1/2 cup of nuts
- MACADAMIA: 7-10 hours, 1/2 teaspoon of salt per 1/2 cup of nuts
- PECANS: 7-10 hours, 1/4 teaspoon of salt per 1/2 cup of nuts
- WALNUTS: 7-10 hours, 1/4 teaspoon of salt per 1/2 cup of nuts
- PINE NUTS: 7-10 hours, 1/2 teaspoon of salt per 1/2 cup of nuts
- PEPITAS: 7-10 hours, 1/2 teaspoon of salt per 1/2 cup of nuts
- SESAME SEEDS: 3 hours, 1/2 teaspoon of salt per 1/2 cup of nuts
- SUNFLOWER SEEDS: 7-10 hours, 1/2 teaspoon of salt per 1/2 cup of nuts
What to do once soaked?
Rinse well under water.
Place on a roasting tray and put in the oven. It should take about 12 hours. To preserve all the nutrients in the nut you’ve just set free, keep the temperature under 70 degrees. You can do this by leaving the oven door open.
If you plan to eat that day, you don’t need to roast first. Place on top of your muesli, add to your smoothies, take to work for morning tea.
You could also whip up a batch of nut butter or even make some nut milk.
Do you already activate your nuts? Or would you? Share your experiences with the LLL community by leaving a comment below.