Are you ACtivating your Nuts?
Nuts and seeds are packed with vital nutrients that the body needs. They are high in protein, rich in Omega 3 fatty acids, high in beneficial minerals such as magnesium, zinc, selenium and manganese as well as B vitamins.
But despite being so rich in nutrients, there are some drawbacks to eating nuts that must be addressed in order to utilise the nutrients in nuts and seeds effectively.
Nuts and seeds contain a compound called phytic acid, which protects the nut or seed until it is able to be germinated. The phytic acid prevents nutrients from within the nuts and seeds from being absorbed by the body and causes them to be more difficult to digest, causing digestive upset for some people. Nuts and seeds also contain enzyme inhibitors. These inhibitors help to prevent each nut and seed from sprouting prematurely. But problems occur when eating them, because enzyme inhibitors bind with vital nutrients in the body, rendering them unavailable for biological functioning and ultimately leading to nutrient deficiencies.
The good news is that there is a simple way to minimise both phytic acid and enzyme inhibitors in nuts and seeds. Traditional cultures have been soaking and drying nuts and seeds for thousands of years in order to naturally increase the bioavailability of nutrients, as well as to neutralise phytic acid and enzyme inhibitors, making them more digestible. It’s simple to do that at home as well.
1. Place the nuts or seeds in a bowl, add enough filtered water to cover, then set aside to soak for the required time. After soaking, the nuts or seeds will look nice and puffy and may even start to show signs of sprouting.
2. Spread the nuts and seeds onto a large baking tray. If you’d like a flavoured mix, sprinkle over any spices of your choice (optional eg: cayanne pepper, smoked paprika, ground cumin, ground turmeric or curry powder and salt).
3. Slowly dry out the nuts and seeds in a dehydrator or on the lowest temperature in your oven (50°C) This usually takes 24 hours.
4. Nuts and seeds are ready when they feel and taste dry and crunchy, to your liking.
5. Store in an airtight container kept at room temperature will stay fresh for 2 -3 months.
*Start soaking the nuts that take the longest to activate first, and add in the others at the appropriate times, so that they are all ready to dehydrate at the same time.
*Add coconut flakes, goji berries, currants, dates and cacao nibs for a delicious trail mix snack
*If you’d like a savoury mix, sprinkle over any spices of your choice (optional eg: cayanne pepper, smoked paprika, ground cumin, ground turmeric or curry powder and Celtic sea salt).
Enjoy! Love Bridget x