Soak your Nuts!

Soak your nuts.jpeg

I don’t think it’s common knowledge but it’s important to properly prepare nuts and seeds. This makes them easier to digest and their nutrients more readily available. This is especially important for children who have immature digestive systems.

Nuts are an extremely nutritious food if properly prepared. Once again, the habits of traditional peoples should serve as a guide. They understood instinctively that nuts are best soaked or partially sprouted before eaten. This is because nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess. Nuts are easier to digest, and their nutrients more readily available, if they are first soaked in salt water overnight, then dried in a warm oven. (You may also use a dehydrator). This method imitates the Aztec practice of soaking pumpkin or squash seeds in brine and then letting them dry in the sun before eating them whole or grinding them into meal. Salt in soaking water activates enzymes that neutralize enzyme inhibitors.
— Nourishing Traditions by Sally Fallon, page 512

The basic process:

Dissolve 1/2 tbsp of sea salt in approximately 5 cups of water.

Add 2 cups of nuts.

Soak for a minimum of 7 hours or overnight.

Rinse and strain the nuts.

Preheat oven to no more than 150°F.

Line a baking sheet with parchment and place nuts on the baking sheet.

Dry the nuts for 12 to 24 hours in the oven or dehydrator.

Cool and store in an airtight container in the fridge or freezer.

Note: I would not use this method for flax or chia seeds they will become too slimy.


Amy Hamilton