Unveil the Super Power

DSC_3006For the past few months I have been soaking or “activating”, all nuts, seeds and grains prior to consuming them it basically unlocks their super powers. Initially, I did not think it would make a difference but they do taste so much nicer. They can be addictive, so brace yourself.

Making activated nuts can be time-consuming so I suggest making them over the weekend. I buy a few bags of almonds, walnuts and hazelnuts pop them in a large bowl, cover with water and soak overnight. It is the same procedure for sunflower and pumpkin seeds. I add activated nuts to homemade granola,smoothies, salads and desserts. You can chop them roughly or use a blender. You will not be disappointed by these little gems.

Sally Fallon suggests using salt in the water but I never do. Also the recipes states to place in the oven for 24 hours. I do not.  I have put my own twist on the recipe. I dry the nuts out in the oven for 3-4 hours, who has 24 hours to sit by an oven?

Why soak?

Nuts, seeds and grains contain an acid called “Phytic Acid”, which basically hinders the absorption of all the goodness. Phytic acid combines with certain minerals in the body, such as calcium, magnesium, copper and iron, and can block absorption in the intestines, which may lead to digestive disorders, mineral deficiencies and bone loss. By soaking overnight (minimum 8 hours) in filtered water you reduce the phytic acid level which in return will allow you to absorb all the wonderful enzymes. It is recommended that you soak nuts, seeds (not chia seeds these form a gel like substance as do flax seed), rice, quinoa, amaranth, millet and buckwheat to absorb optimal nutrition.




Filtered water


In a large mixing bowl add nuts and cover with water overnight. Next day drain and rinse in a colander. Place on a baking tray covered in grease proof paper. Pop in the oven on the lowest oven heat for 3-6 hours (this will depend on how much spare time you have). The longer you can leave it the better the taste.

Allow to cool and pop in an airtight container. I usually put some in jar and store them in freezer it gives a nice crunchy texture.

Eat Real, Great Feel!

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