Nuts and Seeds

Nuts And Seeds Are Best Soaked Before You Eat Them

I use many kinds of nuts and seeds for baking, snacking, in salads and on top of my oatmeal. Many of my recipes call for “crispy” ones. This is a term Sally Fallon uses in her book, Nourishing Traditions, to describe them after it has been soaked and dehydrated.

Nuts and seeds are best soaked before you eat them. This is because they contain numerous enzyme inhibitors and that can put a real strain on the digestive system. They also contain phytic acid that can block mineral absorption. They are easier to digest, and their nutrients more available, if they are first soaked in a salt water solution for 18 to 24 hours, then dried in a warm oven. (You may also use a dehydrator). Salty water activates enzymes that neutralize enzyme inhibitors.



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