Proper preparation of nuts is one of these traditions, which I discuss in greater detail in my upcoming book Unjunk.
Traditionally, people understood instinctively that nuts are best soaked or partially sprouted before consumed because nuts contain enzyme inhibitors which can put a real strain on the digestive mechanism if consumed in excess.
These enzyme inhibitors protect the plants and prevent germination until the conditions are just right.
By soaking nuts in filtered water, you essentially replicate the moist environment needed for germination and de-activate/neutralize these enzyme inhibitors.
The same goes for soaking and sprouting seeds and grains as well which all have different soaking & sprouting times.
As a general rule, the harder the nut, the longer the soak time as shown in the post image above.
I’ve been soaking/dehydrating/roasting my own nuts for a while – it’s really simple.
Give my roasted cashew method a try:
1️⃣ Soak cashews for 3-4 hours in salted water at room temperature
2️⃣ Strain & rinse well
3️⃣ Salt cashews to taste & mix well
4️⃣ Spread cashews in a single layer on a baking tray lined with parchment paper
5️⃣ Place the baking tray on the middle shelf and roast for 2 hours in a preheated oven (top/bottom burners on) on 125C/250F until cashews are slightly crispy in the oven
6️⃣ Keep checking to make sure they don’t burn. Remove tray and let cool completely. They will harden and crisp even more once cooled
7️⃣ Store in an air-tight jar/container for 2-3 months
Bottom line, if you struggle with bloating, gas, and poor digestion – start soaking your nuts and let me know if it helps make a difference.
Please share with anyone who loves nuts!
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