Why Bother Soaking Nuts Before Eating Them?

by DailyHealthPost Editorial

soaking nuts

Then drain in a colander and spread on a stainless steel pan. Place in a warm oven (no warmer than 150 degrees, anything higher will destroy the good enzymes) for specified time, turning occasionally, until thoroughly dry and crisp.

Really make sure they are all the way dry! If not, they could mold and won’t have that crispy wonderful texture. The longer you soak a seed or nut, the longer it takes to dehydrate them.

Pumpkin seeds-Pepitas

  • 4 cups of raw, hulled pumpkin seeds
  • 2 tablespoons sea salt
  • 1 teaspoon cayenne pepper (optional)
  • filtered water

Soaking Time: At least 7 hours, or overnight
Dehydrating time: 12-24 hours, until dry and crisp

Pecans or Walnuts

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  • 4 cups of nuts
  • 2 teaspoons sea salt
  • filtered water

Soaking time: 7 or more hours (can do overnight)
Dehydrating time: 12-24 hours, until completely dry and crisp.

Pecans can be stored in an airtight container, but walnuts are more susceptible to become rancid so should always be stores in the refrigerator.

Peanuts (skinless), Pine nuts, or Hazelnuts (skinless)

  • 4 cups of raw nuts
  • 1 tablespoon sea salt
  • filtered water

Soaking time: at least 7 hours or overnight
Dehydrating time:12-24 hours, until completely dry and crisp

Store in an airtight container

Almonds

  • 4 cups almonds, preferably skinless- SF notes “Skinless almonds will still sprout, indicating that the process of removing their skins has not destroyed the enzymes….[they] are easier to digest and more satisfactory in many recipes. However, you may also use almonds with the skins on. “
  • 1 tablespoon sea salt
  • filtered water

Soaking time: At least 7 hours, or overnight
Dehydrating Time:12 -24 hours, until completely dry and crisp

* You can also use almond slivers

Cashews

  • 4 cups of “raw” cashews
  • 1 tablespoon sea salt
  • filtered water

“Some care must be taken in preparing cashews. They will become slimy and develop a disagreeable taste if allowed to soak too long or dry out too slowly, perhaps because they come to us not truly raw but having already undergone two separate heatings. You may dry them in a 200 to 250 degree oven-the enzymes have already been destroyed during processing. “

Soaking time: 6 hours, no longer
Dehydrate at 200 degrees F: 12-24 hours
Store in an airtight container

Macadamia nuts

  • 4 cups of raw macadamia nuts
  • 1 tablespoon sea salt
  • filtered water

Soaking time: At least 7 hours or overnight
Dehydrating time: 12-24 hours, until dry and crisp.

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