Tuesday, February 14, 2012

Activated Nuts

Nuts are such a nutritious snack if properly prepared. You may have heard of activated nuts before...these just mean that the nuts have been soaked and dehydrated which removes enzyme inhibitors. You can buy activated nuts from health food stores however they cost a fortune....so why not make your own?

Nuts contains 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 slat water overnight, then dried in a warm oven.....Salt in soaking water activates enzymes that neutralise enzyme inhibitors.  (Sally Fallon, Nourishing Traditions)

Place the nuts or seeds (such as almonds, pepitas, walnuts & pecans - don't use oily nuts such as macadamias) in a large bowl


Cover with filtered water


Add some himalayan or celtic sea salt - we use himalayan


Leave anywhere from 12 - 24 hours to soak

Drain and rinse 


Place on a baking tray into the oven on the lowest temperature possible 
(you could also use a dehydrator)

My advice is to make sure you dry them out long enough....I find you need 24 hours. If you have a larger oven like we do which costs a fortune to leave on for a whole 24 hours....make sure you do a big batch!

A great tip from Sarah Wilson is to make a big batch and freeze them to keep them fresh - you don't need to defrost them before eating.  

You can then eat them as you like or use in recipes that call for almond meal (just place in blender/ grinder/ thermomix).

1 comment:

Thanks for your sharing your thoughts. I love hearing from you and will respond to any questions in the comments sections. Natalie

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