At the moment, my kitchen counter looks like a science lab! Just call me the “nutty professor!” I’ve got jars upon jars lined up, filled with nuts, seeds, and other interesting items ready to soak for upcoming recipes. Why do I soak my nuts, you ask?
By soaking the nuts or seeds in water, it removes tannins so you have a softer, more palate pleasing taste. It also makes it easier for the nuts or seeds to blend in recipes. The main reason, and most importantly, for soaking nuts and seeds is because they contain enzyme inhibitors. By soaking nuts and seeds, you release these toxic enzyme inhibitors and increase the life and vitality within them. The purpose of the enzyme inhibitors is to protect the nut or seed until it has what it needs for growing. Mother Nature is “sow” wise! She has it set up that the nuts and seeds may survive until proper growing conditions are present. When it rains the nuts and seeds get wet and are able to germinate and produce a plant. Coupled with sunlight, the plant is able to grow. So in soaking our nuts and seeds we are basically copying “Mother Nature!”
Soak it up! The benefits of soaking your nuts and seeds:
- Neutralizes enzyme inhibitors.
- Increases the amount of vitamins your body can absorb.
- Breaks down gluten, so digestion is easier.
- Reduces phytic acid, which inhibits the absorption of vital minerals.
- Also, neutralizes toxins in the colon and keeps the colon clean.
Not all nuts and seeds need to be soaked. Here (above) is a handy nut/seed diagram of which need to be soaked and for how long. After I am done soaking my nuts I either use them in a recipe or dehydrate them and store them for future use. It helps to have pre-soaked nuts on hand for last minute recipes.
Sometimes you feel like a nut, sometimes you don’t … but I would recommend soaking prior to consuming, just the health benefits alone sold me! That’s all I got for ya … in a nutshell – literally!