Activated Nuts Recipe
Activating nuts not only helps our bodies digest and absorb the nutrients nuts provide, but it also helps us stay younger for longer. Ingredients
Different varieties of nuts require different amounts of salt, soaking and drying times. Just a word of warning – cashews are susceptible to going slimy and not tasting that great if soaked for longer than 6 hours.
If you want to try activating seeds too, we recommend pumpkin seeds (or pepitas): Use 2 tsp of Celtic sea salt, soak for 7- 10 hours and dry for 12 hours.
- In a large bowl, dissolve the required amount of salt in enough water to cover the nuts you are activating.
- Add the nuts and soak for the required time.
- Strain and rinse the nuts.
- Place in a dehydrator, or in an oven and dry for the required time. If drying in the oven, set the oven to the lowest temperature possible and occasionally stir the nuts.
- After the drying time is over, check the nuts are completely dry (they should be crunchy) – by eating a few. It is important that they are completely dry to prevent mould growth.
- Store the activated nuts in an airtight container in the fridge or freezer. The low storing temp prevents the nuts fat going rancid and preserves their nutrition.