It is known that seeds and nuts are super healthy, but did you know that roasting isn’t the best way to prepare them?
Roasted nuts and seeds are delicious, but high temperatures change their nutritional value and even cause severe side effects. Moreover, the worst part is actually the oil that the companies use to roast them, as they opt for cheap oils.
If you want to consume them roasted, roast your nuts and seeds at home in order to use their maximum.
Phytic acid in nuts and seeds binds with minerals like calcium, iron, zinc, magnesium and manganese and blocks the body from using them. Thus regular consumption of foods rich in phytic acid may increase the risk of mineral deficiencies and osteoporosis.
To neutralize phytic acid, and enjoy the benefits from nuts and seeds, you should soak, sprout and/or ferment them.
Enzyme inhibitors in nuts and seeds prevent premature sprouting. Nuts and seeds don’t get enough moisture in the fields, and need more time to germinate.
These inhibitors clog up, and block these enzymes. Your body can’t digest nuts and seeds which are not sprouted. The first thing you should do is to reduce the phytic acid levels in nuts nd seeds, and switch off their enzyme inhibitors.
Soak nuts or seeds overnight to start off their natural germination process.
Activate Your Nuts & Seeds
Soak 2 cups of your favorite nuts/seeds in filtered water. Leave about 2-inch space at the top. Then, add 2 teaspoons of sea salt or other high-quality salt. Let the nuts/seeds rest for 7-12 hours. Skip this step if you are using chia and hemp seeds, as they need less time.
Keep in mind that not all nuts/seeds germinate at the same time. Almonds need 12-14 hours, and cashews need only 3-5 hours.
Strain, and wash the nuts/ seeds. Scatter them on dehydration racks or baking sheets. Dry them at 150 °F.
Let the nuts/seeds dry completely, and transfer them into an airtight container. Keep the dried nuts in the fridge. This is the best way to enjoy your snacks!