More on Soaking & Sprouting: Nuts

Soaking  nuts improves digestibility, nutrient availability, and alkalinity. Some nuts can even be sprouted. Making your own nut milks is an easy way to save on buying packaged milks and to take control of the ingredients (especially helpful when doing the ImmunoCalm diet).  Here is a method for getting the most nutrition out of your raw nuts. Soaking  grains, beans, nuts, and seeds makes the minerals (such as calcium, zinc, and iron) more available and sprouting them  increases their nutrient content even further as well as creating live enzymes.

I buy raw (organic when possible), whole nuts, usually from Trader Joe’s or Costco and soak them in purified water for 6-8 hours

First:  Soak nuts overnight in pure water and rinse.

Almonds, walnuts,hazelnuts, pecans, pistachios cashews

• Blend 1 cup of nuts, soaked, with 3 cups liquid. This can be water or 2 1/2 cups water with 1/2 cup apple juice. If not using apple juice, use about 1 Tbsp preferred sweetner such as raw honey, coconut sugar, xylitol, or stevia.
• Nut milk can be strained through fine mesh or cheesecloth for a smoother product, or you can store as is and shake well before serving! Store refrigerated for up to 5 days.

Seed Milks

• 1/3 cup  pumpkin, sesame or sunflower seed soaked overnight, 1 ½  cup warm water, dash of kelp or sea salt
• Use 1 Tbsp maple syrup, honey, or substitute ½ cup of unrefined apple juice for ½ cup of the water.
• Blend well. You may strain through cheesecloth/muslin for a less grainy milk or refrigerate as is.
• Refrigerate for about 4 days; shake well before serving Chia Seed Milk
• Soak 4 Tbsp chia seeds and 2 Tbsp walnuts overnight; discard water and rinse 
• In a blender slowly add ~1 cup water, 2 Tbsp tahini, 2 Tbsp honey, and ¼ tsp vanilla

 Chia Seed Milk

• Soak 4 Tbsp chia seeds and 2 Tbsp walnuts overnight; discard water and rinse 
• In a blender slowly add ~1 cup water, 2 Tbsp tahini, 2 Tbsp honey, and ¼ tsp vanilla

Nuts and seeds soaked overnight can also be added to smoothies or hot cereals

  Sprouting seeds & nuts

Sunflower, alfalfa, clover, or broccoli seeds or almonds

• 1 cup seeds or nuts, 1-2 days
•  Supplies: quart mason jar, cheese cloth, rubber band OR simply a wire mesh strainer and a bowl
• Method: Soak overnight, drain soaking water, and rinse. Tilt the jar at a 45 degree angle to drain between rinses (use a dishrack)
• If using a strainer,  allow to drain over the bowl
• Continue to rinse 2x/day until the sprout is at least ½ as long as the seed or nut
• Rinse. For sunflower sprouts, you may need to rinse and remove some of the “slimey” seed husk;  refrigerate for up to 4 days. With almonds,  make into nut milks, add to hot cereal or salads, or dehydrate to store as a snack.

Soaked nuts may also be dehydrated, stored,  and used typically as a snack food

Soaked and Dehydrated Nuts

• Rinse soaked nuts and let drain in a strainer (or strainers depending on how many you do at once)
• Set your oven to 150 degrees, essentially on the “warm” setting.
• Lay nuts in a single layer on wire racks or sushi rollers, something to allow air to circulate
• Dehydrate in the oven until they are dried and crunchy, this can take 6-8 hrs or overnight; some nuts have different drying times
•  I put the oven on the lowest setting “warm”, prop it open slightly for air circulation, and cover it lightly with kitchen towels. Don’t worry its not dangerous! And its not nearly as complicated as it sounds when you do it often

Oven Settings

Almonds and Walnuts

 

• When finished the nuts should be dried and have a nice crunch. Enjoy the wonderful flavor of a raw, unadulterated almond, walnut, Brazil nut, pumpkin seed, etc etc.. delicious and nutritious!

• Store in a cook, dark place. Enjoy the great taste and texture of the new, improved nut.

 

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