Nuts and seeds are a nutritious and delicious snack. But did you know that most raw nuts and seeds are actually quite difficult for our bodies to digest? That’s because they contain enzyme inhibitors which nature intended to protect the life of the seed or nut, but that for the human body, can wreak havoc. They’re very difficult to break down, these enzyme inhibitors, and it also is hard for us to absorb the nutrients found in nuts and seeds. Ancient cultures from all around the world instinctively knew how to dissolve these enzyme inhibitors, and the way they did it is by soaking their nuts and seeds in salty water overnight and then letting them sit out in the sun and dry.
We can learn a lot from that old school wisdom because somehow in our modern, fast paced world, we’ve lost track of this essential step in eating nuts and seeds. So what you’re going to need is your favorite nuts and seeds. You’re going to need filtered water and a high quality sea salt, such as that from the Eden brand. You also need something to dry your seeds. I really prefer a dehydrator because it keeps them alive and you can set it at a lower temperature. But if you don’t have a dehydrator, you can always use your oven, just set it at the lowest possible temperature.
For example, you can soak pecans for 24 hours. For every four cups of nuts or seeds, you want to use about a tablespoon of sea salt. Once you’re done soaking, you want to drain them. I like to let them sit for a while so I get as much water off as possible, because it just makes my drying time faster. Then I start to, once they’re all dry, put them on to my dehydrator sheets. I like to spread them out so they’ve got plenty of room for the air to circulate and get nice and dry. And actually these become a little bit crispy when they’re done, which is kind of fun.
Now I also, to be really efficient, make a huge batch of it. You can make 12 cups of nuts and seeds if you want. This is preferable to me because I can do all the work in one take and I’m done. Now I’m going to grab my other eight trays and fill them up with these nuts. Just lay them out and put them in. I like to set my dehydrator at about 110 degrees. Let it run for about 24 hours and do its magic.
After it’s been 24 hours you can go check on them. Hopefully, they’re looking great. As you’ll probably see, they’ve got a little toasty hue to them. So they are all good, they’re all dry and ready to go. So now you can store them in glass containers and they will store in your cupboard for up to six months. Any longer then you need to put them in your fridge.
So there you have it. Soaked, dehydrated nuts. It’s certainly not a quick process, but it’s definitely easy.