… Let’s talk about soaking nuts and seeds so you get the most from them nutritionally. Nuts and seeds store phosphorus as phytic acid. When it binds to a mineral it becomes phytate. This makes it difficult for us to “unlock” the vital nutrients they contain. Another bonus- they taste like roasted seeds and nuts without the use of oils that shouldn’t be subjected to high heat that potentially reduce nut and seed nutrition. While it adds an additional step to milk-making, soaking is worth the time to gain maximum nutritive value. I’ve included the easy soaking steps below.
Soaking benefits at a glance:
- Improves nutrient absorption by enhancing bioavailability
- Aids in overall digestion
- Increases enzymatic activity
- Seed Soaking
1. Measure raw, unsalted, organic nuts/seeds into a medium sized bowl
2. Cover with purified water so that nuts are submerged
3. Add 1-2 tablespoons sea salt
4. Allow to stand covered on counter for at least 7 hours or overnight
5. Rinse nuts to remove salt residue and spread out in a single layer on a rack to dehydrate
6. Dry at no higher than 150°F in dehydrator or oven for 12-24 hours or until nuts are slightly crispy
7. To make the milk, get the recipe where I originally featured it at Hart’s Local Grocers in Rochester, New York.
Beautiful headline photo by Hannah Betts of Lives Styled