Soaking Nuts Like a Ninja
Become an Expert at Soaking Raw Nuts
What exactly do we mean by the term soaking nuts like a ninja? Just like anything we do there is the everyday way of doing it, and then there's the ninja way which means committing to the mastery of something. Soaking nuts like a ninja simply means soaking nuts and being an expert in the matter: Knowing the benefits of raw nuts, knowing the reasons to soak them, and knowing the art of sprouting raw almonds.
There are a few reasons why a person would want to start the habit of soaking raw nuts as well as healthy seeds and grains. Healthy seeds and grains, just like nuts, have a reputation of causing digestive turmoil for some people. When you soak nuts and healthy seeds and grains, it helps break down the phytic acid which helps the body to absorb them properly. In addition to the phytic acid, nuts, in general, have higher levels of enzyme inhibitors which can make digestion challenging.
With nature's organic defense mechanism at work, these plants produce nutritional inhibitors and toxic substances. When there are enough rain and precipitation for a plant, it can germinate and produce. The process of soaking nuts and seeds duplicates this natural process. Therefore, the enzyme inhibitors are neutralized, and our digestive system can digest nuts, seeds, and grains more easily. The soaking process also reduces or removes the phytic acid which then makes it much easier for your body to absorb optimal nutrients from the food you are eating.
Once we understand fundamentally the "why" of soaking nuts, we can move on to the what and how. We will focus on nuts and seeds in this article, and you will find that different nuts and seeds will need to soak for various amounts of time.
Below is a guide for how long you should soak nuts, and the amount of time and temperature you should dehydrate them.
You may choose not to dry them back out again, but if you do not dehydrate them, you will want to make smaller batches and store them in the refrigerator. You may also choose to sprout them before drying them out. Another factor to consider is the taste and texture of the nuts. Almonds soaked in water overnight are crisp and tender. Almonds soaked in water overnight are also prime for blanching if you want to remove the almond skins.
Sprouting Nature's Eats Raw Almonds consists of soaking almonds, and going through a process of rinsing, draining, exposing them to air, and then allowing the germination to happen.
| Nut | Soaking Time | Dehydration Temperature/Time |
|---|---|---|
| Almonds | 7+ hours | <150° for 12-24 hours |
| Cashews | 4-6 hours | 200-225° for 12-24 hours |
| Pecans | 7+ hours | <150° for 12-24 hours |
| Hazelnuts | 7+ hours | <150° for 12-24 hours |
| Macadamias | 7+ hours | <150° for 12-24 hours |
| Pine Nuts | 7+ hours | <150° for 12-24 hours |
| Pumpkin Seeds | 7+ hours | <150° for 12 hours |
| Walnuts | 7+ hours | <150° for 12-24 hours |
When soaking nuts, add 1-2 tablespoons of coarse salt to the filtered water. Before drying the nuts be sure to rinse them to remove the salt residue.
Soaking Nature's Eats Cashews requires a different amount of hours as well as temperature than most of the other nuts and seeds. Since cashews tend to be a softer nut, the amount of time needed to soak them is less than other types of nuts and seeds. Because they absorb moisture more easily, they also need to be dried at a higher temperature to make sure they completely dry out. When soaking nuts, add 1-2 tablespoons of coarse salt to the filtered water. Before drying the nuts be sure to rinse them to remove the salt residue.
The length of time for soaking Nature's Eats Walnuts and Nature's Eats Pecans is in between an almond and cashew. The length of time is longer for soaking almonds because they are a harder nut. When soaking walnuts, they tend to hold up slightly better than cashews after being soaked for extended periods.
Soaked nuts, seeds, and grains can be used a variety of dishes. You can add them to breakfast cereals, salads, rice dishes, trail mixes, smoothies, and many more wonderful foods.
Written by Lisa Saremi- Browse: Recipes
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