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Super-Super-Food? Activate your Nuts & Seeds!

Greetings!

So you’ve most likely seen “activated almonds” on the labels of health brands whilst waiting for your next yoga class. Well, this is how you activate the goodness of raw nuts and seeds to its maximum. It is so simple yet the benefits are immense, intense!

Basically, nuts and seeds contain enzyme inhibitors which disallow them from sprouting in dry conditions. When raw nuts and seeds are soaked, we encourage them to sprout which means that the nutrients within them are more available and more easily digested, absorbed by us.

How?

  • To 2 cups of nuts or seeds in a bowl add enough still spring water (or boiled, then cooled water) so that there is the total immersion of the nuts/seeds. See below for how much salt to add.  I use Himalayan pink salt
  • The nuts/seeds should soak for about 8 – 12 hours.
  • Strain the nuts/seeds
  • Place them on an oven-proof tray
  • Place them in a low heat oven to about 45 degrees Celsius for about 12 hours (I know, I know but it is worth it and set an alarm on your phone.)
  • The nuts need to be completely dry before you take them out the oven! Very Important!
  • Once BONE-DRY (they will turn moldy if not) put into an airtight container and pop into your fridge

Hazelnuts, peanuts and pine nuts
1 teaspoon of salt  per teacup of nuts
Soak 7-12 hours
Dry 12-24 hours

Cashews
1 teaspoon of salt per teacup of nuts
Soak 3-6 hours
Dry 12-24 hours

Almonds
1 teaspoon of salt  per cup of nuts
Soak 12-14 hours
Dry 12-24 hours

Pecans and walnuts
Half a teaspoon of salt per cup of nuts
Soak 7-12 hours
Dry 12-24 hours

Sunflower seeds
2 teaspoons of salt  per cup of nuts
Soak 7-10 hours
Dry 12 hours

Pumpkin seeds
2 teaspoons of salt  per cup of nuts
Soak 7-10 hours
Dry 12 hours

Enjoy!

Love,

Bhaktamama

Source

 

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