Nuts and Seeds

Nuts and seeds are wonderful sources of healthy fat, protein, vitamins and minerals. That's the good news.

The bad news is that nuts and seeds contain certain components (enzyme inhibitors and phytic acid) that make them difficult to digest; these also make it hard for our bodies to take advantage of the nutrients they contain.

So while they are definitely best fresh and raw (roasted nuts may actually be rancid by the time you purchase them), it is good practice to soak them before they are consumed.

Soaking them enhances their digestibility and makes the nutrients more accessible (as it negates those naturally occuring problematic compounds mentioned above).

Nothing bad is going to happen to you if you don't soak them, but I recommend you try it especially if you have poor digestion or if you eat them very frequently. I'd be lying if I said I always soak then- I don't. But I do try to eat them this way whenever possible.

Common nuts and seeds and their recommended minimum and maximum soaking times:

To make a large batch, soak 4 cups (if soaking a combination you can leave them all to soak for 6-7 hours) in a bowl with 2 tsp. Himalayan or sea salt and water to cover.

Leave at room temperature for the recommended time, then rinse them well.

They can then be kept in the refrigerator for several days and eaten as is, blended into a nut milk, ground into a "butter", or used as instructed in recipes.

You can also make delicious "crispy nuts". I learned this recipe from Nourishing Traditions by Sally Fallon.

Crispy Nuts
Take your soaked nuts/seeds and spread them out onto cookie sheets (or dehydrator trays) and cook them in a warm oven (150°F) or dehydrator for 12-24 hours until they are dry and “crispy”-- they are delicious when prepared this way and will keep for a long time when stored in an air-tight container in the refrigerator.

Additional soaked nut/seed recipes:
Walnut Date Crust
Nut Milks