Soaking Nuts and Seeds

August 4, 2017

how to soak raw nutsNuts and seeds are great nutrient-dense snacks or additions to dishes, but they contain  phytic acid and enzyme inhibitors that can interfere with your ability to absorb nutrients. All plants contain phytic acid to some degree, but nuts and seeds, grains, and legumes typically contain the highest levels.

Soaking (and sprouting), nuts and seeds can help in reducing the action of the phytic acid and enzyme inhibitors and make the nutrients more available to your body.

What You Need

  • 2 cups of raw, organic nuts or seeds (best to soak one kind at a time)
  • 3-4 cups warm water to cover the nuts or seeds
  • 1 Tablespoon of salt

What To Do

  1. Place the warm water in a bowl or half-gallon glass jar. Ass the salt and let dissolve.
  2. Add the nuts or seeds, making sure they are completely submerged.
  3. Leave uncovered on the counter for at least 7 hours, preferably overnight.
  4. Rinse in a colander and spread on a baking sheet.
  5. Bake in the oven at the lowest temperature (150°F) or dehydrate in a dehydrator if you have one, until nuts or seeds are completely dry. It’s important to follow this step, as any remaining moisture in the nuts or seeds can cause them to grow mold.

To Soak Or Not To Soak?

All nuts and seeds, except flax, chia, sesame seeds and brazil nuts, can be easily soaked and roasted. Peanuts can be soaked, but should be consumed sparingly due to their inflammatory and allergenic properties. The advantage of taking the time to soak your nuts and seeds is that the nutrients will be much more available to you and the taste is delicious!

And if just can’t find time to soak your own nuts and seeds, you can buy them all prepared from Radiant Life, Blue Mountain Organic or Better than Roasted.

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Nourishing Traditions by Sally Fallon

Posted in Nutrition by Wholeness Center | Tags: