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Do you like to snack on nuts? Who doesn’t?! They’re nutritious, rich in natural oils, and high in good fats.

But nuts also contain numerous enzyme inhibitors, which are hard on our digestion and rob us of nutrition – unless they’re properly soaked or sprouted. Taking this extra step ensures that those wonderful nutrients are more readily available.

Preparing nuts this way is as easy as adding water. It really doesn’t take more than a few minutes to combine, and just a little patience as they dry. And personally, we think soaked and dehydrated nuts taste ten times better!

How to soak, sprout, and dehydrate nuts

Pecans or Walnuts
1. Soak 4 cups of pecans/walnuts with 2 teaspoons of a good quality salt (Celtic sea salt) and filtered water. Let sit for at least seven hours or overnight.
2. Drain and spread out on a baking sheet or dehydrator sheet.
3. Bake at no warmer than 150 degrees for 12-24 hours and turn often until they are crispy.
4. Store pecans in an airtight container, but make sure to store walnuts in the fridge as they tend to go rancid easier. Large half-gallon glass jars work great for storage.

Note: Pecans and walnuts have been removed from their shells, therefore they will not sprout.

 

Macadamia Nuts*, Almonds**, and Hazelnuts
1. Soak 4 cups of nuts of your choice with 1 teaspoon of a good quality salt (Celtic sea salt) and filtered water. And let sit for at least seven hours or overnight.
2. Drain and spread out on a baking sheet or dehydrator sheet.
3. Bake at no warmer than 150 degrees for 12-24 hours and turn often until they are crispy.
4. Store in an airtight container. Large half-gallon glass jars work great for storage.

*Macadamia nuts are very erratic about sprouting and can take 30-60 days or more.

**Almonds sprout the easiest of all nuts and are at their most nutritious state when they’re sprouted. It takes about 12 hours for them to sprout. Skinless almonds are easier to digest, but you can still use almonds with the skins on.

My favorite place to buy almonds is Just Almonds. Use code ‘whole’ to get 10% off your order. 🙂

 

Cashews
1. Soak 4 cups of raw cashews with 1 teaspoon of a good quality salt (Celtic sea salt) and filtered water for no more than 6 hours or else they can become slimy and develop an odd taste.
2. Drain and spread out on a baking sheet or dehydrator sheet.
3. Bake at about 200 degrees for 12-24 hours and turn often until they are crispy.
4. Store in an airtight container. Large half-gallon glass jars work great for storage.

Note: Cashews will not sprout because the shell has been removed. And as popular as cashews (and pistachios) are, they’re the nuts subject to the most mold. Candida and mold often walk hand in hand, meaning if you react to one, you will react to the other, so you may want to avoid those particular nuts if you’re on a candida diet.

P.S. Peanuts are technically a legume. You can find soaking instructions for them here.

Yep, that’s all there is to it! Try it yourself and you’ll never go back to just plain ol’ nuts. 🙂

Read these articles for more information:
Part 1: The Why of Soaking and Sprouting
Part 2: How to Soak and Sprout Grains
Part 3: How to Soak, Sprout, and Dehydrate Nuts
Part 4: How to Soak and Sprout Beans (Legumes)

 

 

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Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I share that enthusiasm by bringing you information on ways to improve your gut health. You can follow me on Facebook, and Pinterest.
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

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