Soaking nuts, seeds, grains, legumes, and beans has been done for centuries in order to make them more digestible by neutralizing enzyme inhibitors naturally found in them. The process also allows nutrients such as minerals and proteins to become much more bioavailable. Simply put, soaking mimics the natural process of germination.
The last thing we want to be doing is spending our hard earned money on good quality food and not actually absorbing or assimilating it because – it’s not what you eat but what you digest, absorb, and assimilate that matters. All of the recipes I post that contain any of the above foods will be soaked and/or sprouted.
Soaking is really easy so please don’t be thrown off by the process. You can use a sprouting jar and dehydrator but it’s not necessary. A bowl and oven set on warm works fine. Just realize if you are using an oven they will lose some of the enzymes and won’t technically be considered raw.
Now Foods Sprouting Jar
Excalibur 3900B 9 Tray Deluxe Dehydrator, Black
The basic technique is the same for all nuts and seeds. Use this super cool chart for specific soaking times.
Step 1. Put your nuts/seeds into a sprouting jar or bowl, sprinkle with sea salt, and pour lukewarm filtered water over them using enough to cover completely.
Step 2. Leave in a warm place for the time specified or overnight.
Step 3. Drain.
Step 4. Spread over your Dehydrator screens and set it no warmer than 150 degrees. If using an oven, spread on stainless steel cookie sheet and place in warm oven (ideally no warmer than 150 degrees). Turn occasionally.
Step 5. Take out when the nuts and/or seeds are thoroughly dry and crisp (important!).
Step 6. Store in airtight jars/containers and enjoy!
It is really important to make sure they are completely dry with no moisture or they will mold. When done just right soaked crispy nuts are the best nuts you’ve ever tasted!
Laureen Wallravin is a Nutritional Therapy Practitioner and Founder of Relished Foods. She works to balance and heal the body with a diet based on real food. Learn more about Laureen and her practice here.