Why soak nuts, grains and seeds?
1. To remove or reduce phytic acid.
2. To remove or reduce tannins.
3. To neutralize the enzyme inhibitors.
4. To encourage the production of beneficial enzymes.
5. To increase the amounts of vitamins, especially B vitamins.
6. To break down gluten and make digestion easier.
7. To make the proteins more readily available for absorption.
8. To prevent mineral deficiencies and bone loss.
9. To help neutralize toxins in the colon and keep the colon clean.
10. To prevent many health diseases and conditions.
Recommended Soaking Times
Make sure all nuts are raw before you begin.
Almonds*: 8-12 hours
Cashews*: 2 hours
Buckwheat: 6-8 hours
Hazelnuts: 6-8 hours
Macadamia Nuts: The verdict is out on this one, some say soak, some say don’t. It won’t hurt to soak them a couple f hours
Pecans: 6-8 hours
Pine Nuts: 6-8 hours
Pumpkin Seeds (aka Pepitas): 6-8 hours
Sesame Seeds: The verdict is out on this one too!
Sunflower Seeds: 6-8 hours
Walnuts: 6-8 hours
Lentils: 8-12 hours
Green Peas: 12 hours
Chickpeas/Garbanzo Beans: 12 hours
Quinoa: 6-8 hours
Do not soak
Flax Seeds: become mucilaginous when mixed with water, and are often used as an egg replacer in vegan baking recipes, but flax is very sensitive to heat. The EFAs (essential fatty acids) in flax seed can break down and become toxic when heated. You also need to grind up flax seed (coffee grinder) to assimilate the nutrients—their husk will make them pass right on through your system undigested. Always store flax seed in the fridge or freezer to keep the delicate omegas intact. I use soaked chia seed for baking, because it can stand up to heat, has similar nutritional benefits and the same egg-white like properties.
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Hulled Hemp Seeds: note that these are also sensitive to heat and light, like flax seeds. Best used in salads, smoothies and other cooler temp recipes (low temp dehydrated recipes should be ok).
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Brazil Nuts: No need to soak, little to no enzyme inhibitors. Store in the fridge.
Recommended Dehydrating Times
Make sure that you fully dehydrate your ingredients so no moisture is left. You don’t want them to mold, you want them tasty and crunchy. 12-24 hours for all nuts, seeds. legumes and grains. Just taste them every 6hrs to see if they are dry and crunchy enough.