Omg, You can’t imagine how much I love activated nuts! They are remarkably less bitter, taste sweeter, deliciously more-ish and feel so much lighter in the digestive system. Plus, sooo crunchy and crisp. Activating nuts is super important process for me as eating raw nuts and seeds bother my digestive system.
For a VEGAN nuts mean best friends as they are an extremely nutritious food – they contain a variety of important vitamins and minerals like calcium, magnesium, vitamin E and fibre. They are also an excellent source of protein and healthy fats – such as mono-unsaturated and poly-unsaturated fatty acids. However, I do control my daily intake of them- no more than 10-15 grams a day.
What makes activated nuts so special?
Soaking nuts and seeds has enormous benefits for your health. As you might know, all the nuts are full of enzyme inhibitors that prevent them from sprouting in dry conditions. So if you soak them, you fool the nut into starting to sprout – which is good because the sprouted form has nutrients that are more easily absorbed. Which means more of the good stuff in the nut is used by our bodies!
So, how do we do it?
If you go to the WholeFoods Market or any other Heath Store, you will probably find activated nuts at quite expensive price, but you don’t have to spend that much to get them – they’re really easy to make yourself and I’ll tell you how.
I long-soak my nuts in a sea salted water for several hours – you will need approx. one teaspoon of sea salt to two cups of nuts.
I leave them on my kitchen bench for approx. 7 – 9 hours*. Once they are ready, I rinse them one more time with fresh filtered water and then run them through the salad spinner to remove any excess water. Now, I spread them out on a baking tray.
Then I slowly dehydrate them at below 47 °c ensuring gentle preservation of the nutrients and a crunchy texture – 47 °c is considered a raw product and doesn’t destroy valuable nutrients. Make sure to turn them every 2 hours so that they dry evenly.
Test by eating. Are they dry and crunchy and delicious? If yes… then they are ready!
*This recipe works well for all nuts excluding pistachios and cashews, both need only be soaked for 4-5 hours, otherwise they go slimy.