• Juliana Nogueira

How to Soak Nuts and Seeds


This method imitates the way native people in Central America treated their nuts and seeds by soaking them in seawater and then dehydrating them before consumption.


Soaking nuts and seeds is just as important as soaking legumes. Similarly to legumes, they contain phytic acid which acts as an anti-nutrient. This compound binds to minerals and makes it very difficult for our bodies to absorb them. When it comes to nuts and seeds though, we are mainly concern with their high content of enzymes inhibitors which will inhibit the action of important digestive enzymes.


By soaking and dehydrating nuts and seeds we can denature most of these compounds and absorb all of the goodness in these nutrient packed foods!


I have stopped buying pre-roasted nuts and seeds a long time ago. They are harder to digest and also cause a lot of inflammation in the body. Manufactures often add cheap oils to roast. Check the ingredients! These oils are mostly not good for us to start with but become even more detrimental after being roasted at high temperatures. When buying your nuts and seeds choose a retailer with a high turnover for fresher goods. Always check for rancidity, many nuts/seeds are very prone to it. Use your senses to identify the freshest. Buy your nuts and seeds raw and try the process bellow. You will taste the difference and your body will love it! 



Instructions:


1. Soak overnight in room temperature water with 1/2 tbsp of salt per cup of nuts/seeds. Most nuts/seeds will double or triple in size once soaked so make sure to cover with enough water.


2. The next day drain, discard soaking water and rinse well.


3. Dry them in a dehydrator for about 24 h or spread on a baking sheet and bake on low heat (175-200 F) until they are dry (1-2 hours). Don't use high heat which will damage the fats and may turn your nuts/seeds into an inflammatory food.


The salt is used to deactivate enzyme inhibitors.

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