Activate Your Nuts and Seeds

Fermenting nuts, seeds, and grains helps to make them easier to digest and healthier to eat. Fermenting nuts activates them, which is where the nut swells and the beneficial bacterium multiplies, making them healthier for us to eat. It’s important to note that the nut is still in a raw state even when activated because it is never cooked.  After fermentation and dehydration, the nuts, seeds, and grains are nutritionally enhanced and very tasty. They will also last longer because of the fermentation and dehydration processes.
The taste great!!!!! Activated food benefits those who are trying to improve their health naturally. There are no harmful preservatives or chemicals that could wreak havoc on fertility. Almonds are very nutritious and contain vitamin E, zinc, selenium, copper, calcium, niacin, magnesium, and phosphorous. They help relieve constipation, coughs, anaemia, and respiratory disorders. Also, those with psoriasis may find relief when they eat almonds.

The time:
12-24 hrs soaking + up to 24 hrs drying

The ingredients:
2 c raw nuts or seeds* (not roasted or salted)
enough water to cover the almonds in a dish
sea salt or garlic salt or dehydrated onion powder or tamari or curry powder (optional)

*You can use all types of nuts: almonds, brazil nuts, cashews, macadamias, hazelnuts, pistachios ...

** As always, use organic ingredients when you can.

The process:
1. Soak the nuts in the water for 12 hrs. If you're using other hard nuts (like hazelnuts or brazil nuts) 12 hrs will also work. If you're using soft nuts, like cashews or pistachios - shorten soaking to 4-6 hrs.

NOTE: After soaking, the nuts will look nice and puffy and may even start to show signs of sprouting. (You can see this in the picture above.)

2. Rinse the nuts under running water, and if you want to add flavour - now is the time to do it. Just shake a couple of tsp of whichever flavour you want over the wet (rinsed) nuts, and stir to combine well.

NOTE: If you want, you can use and eat the activated nuts as they are, without roasting them.

3. Now, we want to 'roast' the nuts, without damaging all those nutrients we've activated. So we have to dry out the nuts on low heat - either in a dehydrator or on the lowest temperature your oven will do (mine is 60C, or 140F). This will take anywhere from 6-24 hrs, depending on the temperature you're using. The nuts will be done when they feel (and taste) dry.

You may have to sample several to figure this out ... lucky you!

4. Use your activated-dried nuts as you normally would use roasted nuts. They last really well in an airtight container. And they can be ground into meal, too!


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