Proper preparation of nuts is one of these traditions, which I discuss in greater detail in my upcoming book Unjunk. ⁣
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⁣Traditionally, people understood instinctively that nuts are best soaked or partially sprouted before consumed because nuts contain enzyme inhibitors which can put a real strain on the digestive mechanism if consumed in excess.
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⁣These enzyme inhibitors protect the plants and prevent germination until the conditions are just right.⁣
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⁣By soaking nuts in filtered water, you essentially replicate the moist environment needed for germination and de-activate/neutralize these enzyme inhibitors.
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⁣The same goes for soaking and sprouting seeds and grains as well which all have different soaking & sprouting times.
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⁣As a general rule, the harder the nut, the longer the soak time as shown in the post image above.
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⁣I’ve been soaking/dehydrating/roasting my own nuts for a while – it’s really simple.⁣
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⁣Give my roasted cashew method a try:⁣
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⁣1️⃣ Soak cashews for 3-4 hours in salted water at room temperature⁣
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⁣2️⃣ Strain & rinse well⁣
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⁣3️⃣ Salt cashews to taste & mix well⁣
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⁣4️⃣ Spread cashews in a single layer on a baking tray lined with parchment paper⁣
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⁣5️⃣ Place the baking tray on the middle shelf and roast for 2 hours in a preheated oven (top/bottom burners on) on 125C/250F until cashews are slightly crispy in the oven⁣
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⁣6️⃣ Keep checking to make sure they don’t burn. Remove tray and let cool completely. They will harden and crisp even more once cooled⁣
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⁣7️⃣ Store in an air-tight jar/container for 2-3 months⁣
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⁣Bottom line, if you struggle with bloating, gas, and poor digestion – start soaking your nuts and let me know if it helps make a difference.⁣
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⁣Please share with anyone who loves nuts!⁣