Nuts pack a powerful nutritional punch, and are an easy way to add healthy fats, protein and fiber to your life! Soaking raw nuts beforehand helps to increase nutrient bioavailability by breaking down the enzyme inhibitors and phytic acids that can prevent proper absorption and irritate the gut. Not to mention, they take on a sweeter and milder flavor after soaking – so delicious, and nutritious, it’s worth the effort!
1 lb raw almonds (3 + 3/4 cup), or nut of choice
1 TBS celtic sea salt (or other unrefined salt)
½ tsp ascorbic acid powder (vitamin C)*
4-6 cups filtered water
Place nuts in an extra-large mason jar* or glass bowl, cover with water (enough so that the water line is at least several inches over the nuts, as they will absorb the water and double in size). Add salt and ascorbic acid powder, and soak overnight (or for 8 hours). Rinse and drain. Raw nuts can be stored in water in the fridge for up to a week, or dehydrated (see below) and stored in the fridge for up to 3 weeks.
To dehydrate the nuts (optional): Preheat oven to 170° (or the lowest temperature your oven will allow). Rinse and drain nuts and place on a sheet of parchment paper on a cookie sheet. Bake for 12 hours (or overnight) until nuts are thoroughly dehydrated. Salt if desired.
* Ascorbic acid powder helps to kill mold spores…important for sensitive individuals, as nuts can tend to be higher in mold.
* I use this half-gallon sized sprouting jar I found on Amazon, it’s a great investment in your kitchen and makes soaking and sprouting so much easier!