How To Soak Raw Nuts & Seeds
Minerals are a vital part of our nutrition. There are two kinds of minerals, macrominerals and trace minerals. You need larger amounts of macrominerals. They include calcium, phosphorus, magnesium, sodium, potassium, chloride and sulfur.
You only need small amounts of trace minerals. They include iron, manganese, copper, iodine, zinc, and selenium. They can be the key nutrition in our diet that gets forgotten about. Minerals play a key role in hormone, enzyme, and energy production along with neurological function and strong bones.
When deficient in trace minerals you can feel -
Irregular heart beat
One way we like to get a dose of trace minerals is through a variety of seaweeds such as Kombu, Kelp, and Nori.
Here’s how we eat dehydrated seaweed -
Soak them with almonds and cashews
Add to roasted vegetables after cooking
Seaweed not only offers trace minerals but they also add a salty flavor to your dish.
Soaking the nuts or seeds will release the protective agent in the seed known as phytic acid. When we eat grains, nuts, and seeds with phytic acid still intact, it blocks mineral absorption in our body so we do not get the full nutritional value of the food we are consuming. Essentially all grains, nuts, and seeds should be soaked to release this compound. It is how ancient cultures would properly prepare food. In our fast paced culture we forgot this important step in food preparation.
Source 4 cups of raw organic almonds or cashews.
Cover with pure filtered spring water, 1-2 TBLS Celtic Sea Salt, and rough chopped seaweed.
Let sit for 8-12 hours. I like to do this overnight.
The water will be murky and bubbly. Strain and rinse.
Lay the nuts out on a dehydrator tray.
Dehydrate on low for 12-14 hours or until crunchy.
Store your nuts in a glass mason jar in the refrigerator or freezer.