Activating Seeds, Nuts and Grains

Getting the best out of the food we eat is vital, sometimes this takes a little bit of work, but the benefits are huge!

Nuts, seeds, and grains contain enzyme inhibitors and something called phytic acid. These compounds are helpful in that they help prevent them from germinating before they're in the proper environment, however, they're not so helpful when we eat them. They bind with minerals (such as calcium, zinc, magnesium, iron and phosphorus) and prevent us from digesting them and absorbing all the goodness they have to offer. This can cause nutrient deficiencies and digestive irritation for some people (bloating, diarrhoea, lower belly pain, cramps etc.).

Soaking and activating, raw nuts, seeds, and grains helps to activate the sprouting process and makes the minerals, vitamins, fats, and proteins (all the good stuff!) more available to us and much better absorbed.

Once nuts and seeds are soaked in salted water they can either be rinsed well and dehydrated at a low temperature (around 45C)to preserve the enzymes, which are destroyed at high heat. If you don't have a dehydrator, then you can use an oven. However, most ovens don't go down to 45C so you can use an oven set to as low as it can go, usually around 80C. The enzymes will no longer be in tact, but at least the phytic acid is reduced from the soaking!

You can also eat the soaked (and rinsed) nuts or seeds without dehydrating, if you want, or you can make then into a milk (blending and then straining through a muslin or nut bag).

SOAKING/ACTIVATING NUTS, SEEDS, AND GRAINS

FOR NUTS/SEEDS:

• 4 cups of raw almonds, sunflower seeds, cashews, pumpkin seeds, pecans, or walnuts

• 1 Tbs sea salt for almonds, sunflower seeds, cashews, 2 Tbs for pumpkin seeds or walnuts (this helps to neutralize the enzymes)

• Filtered water

DIRECTIONS FOR DEHYDRATING:

1. Measure the nuts and/or seeds into a medium-large glass bowl (not metal). Put the same nut/seed together (do not mix).

2. Pour the appropriate amount of salt for the nut/seed.

3. Cover nuts/seeds with water by 1-2 inches.

4. Leave bowl on counter with a loose piece of cloth or kitchen towel over top for 12 hours. Can soak cashews for 8 hours as they are a softer nut.

5. Rinse thoroughly to remove the salt residue.

6. If you have a dehydrator, place nuts/seeds in an even layer on the sheets and set to 45C to keep the enzymes in tact. Dehydrate for around 36 hours for larger nuts and around 24 hours for seeds.

7. If you are using an oven, turn your oven the lowest it can go, usually 80C. Place nuts/seeds in an even layer and dehydrate them for around 12 hours.

8. Check your nuts/seeds and if they are crunchy, they are done! If they are still a little "soft" in the middle, keep going. You want them to be completely dry to prevent mould growth.

9. Once they're done, turn off the oven or dehydrator and let the nuts/seeds come to room temperature and then pour into a glass jar.

10. Store them in the fridge if you're planning to use them before 3 months, or in the freezer otherwise.

FOR GRAINS (ADJUST RATIOS TO YOUR NEEDS):

• 1 cup of grain (rolled oats, steel cut oats, millet, amaranth, short-grain brown rice, buckwheat etc.)

• 1 Tbs acidic medium (organic lemon juice or organic, raw, apple cider vinegar)

• Filtered water to cover

DIRECTIONS:

1. Soak for 8-12 hours.

2. Rinse well before use. Use a fine mesh sieve for grains like amaranth or millet.

3. Can use raw in smoothie bowls or blended porridges, or cook according to instructions. Soaked grains may require less cooking time.