Soaking and Sprouting Nuts
Nuts are great to have on hand for a small snack. They’re quite nutritious, rich in natural oils, and high in good fats. But nuts also contain numerous enzyme inhibitors that are hard on digestion – unless they’re properly soaked or sprouted. Taking this extra step also ensures that all those wonderful nutrients are more readily available.
Soaking and/or sprouting nuts is as easy as adding water. It really doesn’t take more than a few minutes to prepare and a little patience as they dry.
Pecans or Walnuts
1. Soak 4 cups of pecans/walnuts with 2 teaspoons of a good quality salt (celtic sea salt) and filtered water and let sit for at least seven hours or overnight.
2. Drain and spread out on a baking sheet or dehydrator.
3. Bake at no warmer than 150 degrees for 12-24 hours and turn often until they are crispy.
4. Store pecans in an airtight container, but make sure to store walnuts in the fridge as they tend to go rancid easier. Large half-gallon glass jars work great for storage.
Note: Pecans and walnuts have been removed from their shells so they will not sprout.
Macadamia Nuts*, Almonds**, and Hazelnuts
1. Soak 4 cups of nuts of your choice with 1 teaspoon of a good quality salt (celtic sea salt) and filtered water and let sit for at least seven hours or overnight.
2. Drain and spread out on a baking sheet or dehydrator.
3. Bake at no warmer than 150 degrees for 12-24 hours and turn often until they are crispy.
4. Store in an airtight container. Large half-gallon glass jars work great for storage.
*Macadamia nuts are very erratic about sprouting and can take 30-60 days or more.
**Almonds sprout the easiest of all nuts and are at their most nutritious state when they’re sprouted. It takes about 12 hours for them to sprout. Skinless almonds are easier to digest, but you can still use almonds with the skins on.
Cashews
1. Soak 4 cups of raw cashews with 1 teaspoon of a good quality salt (celtic sea salt) and filtered water for no more than 6 hours or they can become slimy and develop an odd taste.
2. Drain and spread out on a baking sheet or dehydrator.
3. Bake at about 200 degrees for 12-24 hours and turn often until they are crispy.
4. Store in an airtight container. Large half-gallon glass jars work great for storage.
Note: Cashews will not sprout because the shell has been removed. And as popular as cashews (and pistachios) are, they’re the nuts subject to the most mold. Candida and mold often walk hand in hand, meaning if you react to one, you will react to the other, so you may want to avoid those particular nuts if you’re on a candida diet.
Soaking and/or sprouting nuts is as easy as adding water. It really doesn’t take more than a few minutes to prepare and a little patience as they dry.
Pecans or Walnuts
1. Soak 4 cups of pecans/walnuts with 2 teaspoons of a good quality salt (celtic sea salt) and filtered water and let sit for at least seven hours or overnight.
2. Drain and spread out on a baking sheet or dehydrator.
3. Bake at no warmer than 150 degrees for 12-24 hours and turn often until they are crispy.
4. Store pecans in an airtight container, but make sure to store walnuts in the fridge as they tend to go rancid easier. Large half-gallon glass jars work great for storage.
Note: Pecans and walnuts have been removed from their shells so they will not sprout.
Macadamia Nuts*, Almonds**, and Hazelnuts
1. Soak 4 cups of nuts of your choice with 1 teaspoon of a good quality salt (celtic sea salt) and filtered water and let sit for at least seven hours or overnight.
2. Drain and spread out on a baking sheet or dehydrator.
3. Bake at no warmer than 150 degrees for 12-24 hours and turn often until they are crispy.
4. Store in an airtight container. Large half-gallon glass jars work great for storage.
*Macadamia nuts are very erratic about sprouting and can take 30-60 days or more.
**Almonds sprout the easiest of all nuts and are at their most nutritious state when they’re sprouted. It takes about 12 hours for them to sprout. Skinless almonds are easier to digest, but you can still use almonds with the skins on.
Cashews
1. Soak 4 cups of raw cashews with 1 teaspoon of a good quality salt (celtic sea salt) and filtered water for no more than 6 hours or they can become slimy and develop an odd taste.
2. Drain and spread out on a baking sheet or dehydrator.
3. Bake at about 200 degrees for 12-24 hours and turn often until they are crispy.
4. Store in an airtight container. Large half-gallon glass jars work great for storage.
Note: Cashews will not sprout because the shell has been removed. And as popular as cashews (and pistachios) are, they’re the nuts subject to the most mold. Candida and mold often walk hand in hand, meaning if you react to one, you will react to the other, so you may want to avoid those particular nuts if you’re on a candida diet.
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