High in vitamins, minerals, protein and healthy fats, nuts and seeds are little powerhouses of nutrition. However, nuts and seeds also contain phytic acid and large amounts of enzyme inhibitors which protect them from sprouting until they have the rain and sun they need to grow. And unfortunately, these natural chemicals are quite hard on the stomach. So, if you’ve ever had tummy trouble after eating nuts and seeds, don’t give up on them yet!
In nature, a seed or nut normally gets enough moisture from rain to wash off the acids and enzyme inhibitors so it can germinate and produce a plant. By soaking nuts and seeds before you eat them, you imitate nature by neutralizing these toxic growth inhibitors, releasing the natural enzymes and vitality within them. These enzymes, in turn, increase the vitamin content of your nuts and seeds, especially the B vitamins. Soaking also makes them much easier to digest and the nutrients more easily absorbed by your body.
Soaking nuts and seeds is a long-lost, traditional method of preparation. For example the Aztecs (and Central American people today) would soak pumpkin or squash seeds in salty water and then sun-dry them. Using sea salt in your soak water helps de-activate the enzyme inhibitors and makes your nuts and seeds extra tasty.
To do this properly today, you will need a good dehydrator set between 105-115 degrees so the healthy, vitamin-producing enzymes in your soaked nuts remain intact. Heating them above 115 degrees (which is too low for an oven) will destroy the enzymes and some of the vitamins.
The basic method is to dissolve sea salt in filtered or spring water, pour it over nuts or seeds, using enough filtered or spring water to cover them. Leave them in a warm location for the specified time, then drain them in a colander and spread them out on your dehydrator sheets. Dehydrate them for the specified time, turning occasionally, until they are thoroughly dry and crisp. Make sure they are completely dry. If not, they could mold, and won’t have that crunchy, yummy texture you expect from nuts and seeds.
I like to do a lot of nuts and seeds in a big batch to save time and energy when using my dehydrator. That way, I always have properly prepared nuts and seeds on hand for snacks, salads and recipes. The following info from Nourishing Traditions will help you sort it out.
| Raw Nut or Seed (4 cups) | Sea Salt | Soaking Time | Drying Time |
| Pumpkin & Sunflower (hulled) |
2 Tbsp. | 7 hrs – overnight | 12-24 hours |
| Sesame | 2 tsp. | 7 hrs – overnight | 12-24 hours |
| Walnuts, Pecans & Brazils Pecans can be stored in an airtight container, but walnuts are more susceptible to rancidity and should always be stored in the refrigerator. |
2 tsp. | 7 hrs – overnight | 12-24 hours |
| Pinenuts, Peanuts & Hazelnuts Store in an airtight container. |
1 Tbsp. | 7 hrs – overnight | 12-24 hours |
| Almonds (slices or slivers are OK too) U.S.-grown raw almonds are no longer available commercially. Since 2007, all U.S. almonds must be “pasteurized,” meaning fumigated with chemicals—or steamed, if organic. To get truly raw almonds with all their enzymes and vitamins intact, you must get them directly from the farmer. More >> |
1 Tbsp. | 7 hrs – overnight | 12-24 hours |
| Macadamias | 1 Tbsp. | 7 hrs – overnight | 12-24 hours |
| Cashews Cashews will become slimy and develop a nasty taste if allowed to soak too long or dry out too slowly, perhaps because they are not truly raw but have already undergone two separate heatings at harvest. Dry them in a 200 to 250 degree oven—the enzymes have already been destroyed during processing. Store in an airtight container. |
1 Tbsp. | No more than 6 hours |
12-24 hours at 200 degrees. |
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how do you soak Pistachios? and how long? thanks for the helpful info.
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