Activated nuts have been soaked in water and salt for a period of time, which starts off the germination or sprouting process, then dehydrated at a low temperature. Soaking increases the nutrient value of the nuts along with breaking down the problematic compounds that help enhance their digestibility.
Why you need to activate nuts
Raw nuts are a fantastic healthy snack, loaded with protein, healthy fats, fibre and important minerals like zinc, magnesium and calcium. However, nuts also contain natural chemicals that can interfere with the absorption of these nutrients. Raw nuts contain phytic acid and enzyme inhibitors that can reduce the body’s ability to absorb certain nutrients properly. Eating large amounts of raw nuts can put extra pressure on yourdigestive system and may cause uncomfortable digestive symptoms like bloating, heaviness and nausea. So what’s the answer? Activate them!
How to activate nuts
Activating nuts at home is very simple; all you do is add 2 cups of your choice of nuts in a bowl and cover them with water mixed with salt. If you are using almonds, hazelnuts, macadamias, or peanuts use 2 teaspoons of salt in enough water to cover your nuts. For pecans and walnuts you only need to use 1 teaspoon of salt.
Leave the nuts to soak for around 7-12 hours (almonds will need longer, between 12-14 hours). Strain the nuts and place them on a baking tray and place them in a low heat oven (on no more than 65*C to make sure you preserve the nuts essential fats and nutrients), for around 12-24 hours. Make sure the nuts are totally dry before you remove them from the oven, otherwise they can go moldy. When they’re done store them in the fridge in an airtight container.