Soaking Nuts & Seeds

Why should you soak your nuts and seeds? Great question! Seeds and nuts store phosphorus as phytic acid and it becomes a phytate when it binds to a mineral. In the body, this process stops nutrients from being absorbed, greatly reducing the digestibility of these foods.

It is beneficial to reduce the phytic acid content of nuts. This allows for the nutrients to be more available. This step is especially important for young children who are still developing the enzymes to break down these wonderful protein plant foods.

You will be amazed at the fabulous roasted taste and may refuse to ever eat an ordinary packaged nut due to this superior taste!

Directions:
1. Add the nuts or seeds into a large bowl.
2. Cover the nuts entirely with filtered water so that they are submerged.
3. Add the salt stir gently and let dissolve.
4. Leave uncovered on the counter, preferably overnight (at least 8 hours).
5. Rinse in a colander and spread on a baking sheet or dehydrator sheet.
6. Bake in the oven at the lowest temperature (150 F is optimal) or dehydrate until completely dry. Note: This step is essential. Any remaining moisture in the nuts or seeds can cause them to mold. Dehydrating time can often be up to 24 hours, so a dehydrator simplifies the process but isn’t necessary. I do mine in the oven.

Feel free to sprinkle rosemary or thyme onto your roasted beauties! Also, adding some Himalayan or Celtic Sea salt is very appealing.

Note: I always use organic ingredients whenever possible.