Nuts are a wonderful source of many different nutrients. The nuts you find on your grocery store shelves, however, have many of their nutrients still locked away and unavailable to us! But raw nuts have the potential – and you have the key! Should raw nuts be soaked, then? I would answer, yes indeed-y!
The Rotten Ol’ Phytic
All nuts contain phytic acid. (This is also found in modern-day, commercial bread, as well as beans – but we’ll get to these later.) And our bodies have a really hard time digesting this compound. Phytic acid basically grabs ahold of minerals in foods and in our bodies and takes it down and out. Essentially the good stuff you just ate is not able to be absorbed by your body! Not cool, right?
Don’t worry! You can still have your Game Day salty-cashews and peanuts. Oh, and your almond flours for baking and toasted pecans for tossing on those salads. You’re gonna have to get a tiny bit Ma Ingalls here. You ready? (It’s really not hard. I promise!)
You can make a brine that will break down the phytic acid in those nuts which will enable your body to absorb the minerals found in nuts – like magnesium, calcium, iron, etc. And then you bake them. And then you eat them. Mmmm!
For every two cups of nuts, you want about 1/2 Tablespoon of salt. (I use this Real Salt which is different than Sea Salt or Celtic Salt and definitely different than plain old table salt!)
So, toss the nuts in a bowl and cover with filtered water and then some. Those nuts will absorb the water fast, so maybe start with a good 2″ of water above the nuts.
Stir in the salt. Cover with a clean hand towel or cheesecloth.
Most nuts will be done soaking around 12 hours. Cashews should probably soak for no more than 7 or 8 hours. I usually do this right before bed and then the next morning, I dry them. Now, if you have a dehydrator you can pop them in that to dry out. If not, like me!, you can put them on your oven’s lowest setting (150-170°) and let ‘em dry for another 12 hours.
Flip them once halfway through (shhhh – I usually just stir them around. Have you ever tried to flip a million teeny little things over? Yeah. You can just stir, too.)
And you’re done! Honestly, it’s so super easy and turns an undigestible food into a truly digestible and beneficial item!
- 2 cups nuts
- 1/2 T Real Salt
- Filtered water
- Cheesecloth or hand towel
- Place the nuts in a bowl and cover with filtered water, about 2" above the nuts.
- Stir in the salt.
- Cover with the cloth.
- Most nuts will be done soaking around 12 hours. Cashews should probably soak for no more than 5 hours.
- Rinse and place the nuts flat on a baking sheet in the oven (or in a dehydrator) at the lowest setting (150-170°). Dry for about 12 hours, flipping the nuts halfway through.
What foods do you soak?
Linked to: Wellness Wednesday