More on soaking nuts and seeds
From the Gone Raw forums.
- Soaking is very important and you’ll probably notice the difference if you eat a meal that is nut or seed heavy, which you haven’t soaked vs one where there was soaking.
One of the best things to do for time saving is to soak plenty of nuts and/or seeds and then dehydrate them at 105 degrees for about 18-24 hours (until dry). Then, they’re typically ready to use right away, when a recipe calls for nuts or seeds. This is especially great for crusts, cookies, pates, etc.
Some exceptions to this are recipes that make cheese or creamy desserts and sauces. The soaking here helps make the creamy consistency. That being written, those recipes typically call for cashews, pine nuts, or macadamia nuts, so the soaking is relatively short and you “can” get away without soaking if you’re really short on time.
just keep in mind that is the recipe calls for soaked nuts, it’s usually because you need them soft. In this case you would need to soak prior to using. However, there are a number of recipes calling for soaked and dehydrated, and by doing this in advance, you’ll save time because they’re ready to go.
It depends on the recipe. If it calls for soaked, then it’s probably because they want a soft and plump nut or seed. If this is the case and you don’t have any plain, unsoaked nuts/seeds and you only DO HAVE ones that you’ve already soaked and dehydrated, then, YES, soak them again to soften them up. However, you wouldn’t need to soak them for as long as normal because they’d already have the enzyme inhibitors removed and are ready to eat. You’d just be softening them for that particular recipe. Hope that helps!
Nuts can be soaked up to 48 hours. Seeds and grains can be soaked up to 24 hours. (I learned you get the most nutrients when you soak up to these times.) You change the water 3-4 times a day. (I change it twice a day because of time; not the best though.) The warmer the water (not too warm) and the more water you add initially, the faster they germinate. When changing water, I rinse them well. If it smells funny, that’s probably bacteria growing. Throw it out. Although if you keep rinsing and the smell goes away, it could be okay… but I am not too sure and probably would not trust it. I’d throw it out!
Once nuts, grains, seeds are germinated, you can store them in water in the refrigerator, BUT you have to change the water daily. If they are dehydrated, then you can just store them as they are. If they are sprouted, I think you can store them dry in the refrigerator (need to check that out).
Also, you germinate nuts up to 48 hours because that is about when the nut has the most nutrients. Same for the seeds & grains for 24 hours. Of course, this is a lot of work… so I’m just now getting used to the idea of germinated for 12 hours or 24 hours. I germinate 24 hours now.
Germinating removes the enzyme inhibitors which makes it easier to digest.
- I got a lazy method for sprouting wheatgrain and buckwheat…I just soak it and then spread it out on dinner plates. Scoop it up twice a day, rinse and put them back on the dinner plates.
A handy tip I got off a YouTube video of Juliano was to only sprout wheat grain and buckwheat until the tails were just 1mm long, about 24 hours. That was the tip that revolutionised my bread! It used to smell of wet dog before I started doing that!! Now it is absoluntely gorgeous, buttery and wonderful :)
Why to soak nuts & seeds
From Avena Originals.
Question — Why is it important to soak nuts and seeds before eating them?
Answer — Nuts and seeds naturally contain enzyme inhibitors. And by soaking them, you not only release the toxic enzyme inhibitors, but also increase the life and vitality contained within them! The purpose of these enzyme inhibitors is to protect the nut and/or seed until it has what it needs for growing (ex. sunlight, water, soil, etc.). Since the soak water will contain the enzyme inhibitors, and is very acidic to the body, please be sure to rinse your nuts and seeds well after soaking.
PROCEDURE: Typically, we buy a couple of pounds of nuts at a time (raw almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, etc.), soak them overnight in glass jars or large bowls (I like to soak them for a minimum of 12 hours), then rinse them well in the morning. When it comes time to dry them, every tray of my 9-tray Excalibur dehydrator usually ends up full! We generally leave our dehydrator set at 105 degrees Fahrenheit, then I simply set the timer for 18 to 24 hours, checking the nuts near the end to be sure that they are dry and crunchy. Then I store the dried nuts and seeds in jars with lids (you could also use containers) in my refrigerator or cupboard, and they are ready to use in any recipe! For me, it’s all about keeping it simple, and saving TIME!
Question — Do soaked nuts and seeds have to be dehydrated?
Answer — If you are unable to dry your nuts or seeds, only soak an amount that you can be sure to use within two or three days. For convenience, I like to soak nuts and seeds in mason jars, rinse them after 12 hours, and then if I don’t have a chance to dry them, I store them in my refrigerator without a lid so that air can get to it. But it is vitally important to rinse them at least once (preferably twice) a day with fresh water, draining the water each time. Be sure to use these nuts within a few days, because as with any live food, mold tends to set in within days if you’re not careful.BUT OF MOST IMPORTANCE — KEEP IT SIMPLE & HAVE FUN!!!
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