Why You Should Soak and Dehydrate Almonds
(and other seeds, nuts and legumes)
Almonds and other seeds contain “anti-nutrients” like phytic acids and enzyme inhibitors. Phytic acids and enzyme inhibitors play an important role in preventing the seeds from sprouting. Without these “anti-nutrients”, seeds would be sprouting and growing constantly in suboptimal conditions likely dying off, instead of waiting for when the time is right–like when they are introduced to sunshine, warm temperatures and moisture. This preserves their existance, and ensures that they will germinate and grow under the right conditions, with the hope of polenating and spreading their seed.
People often tell me that nuts are hard on my stomach. Enzyme inhibitors and phytic acids are the reason. When you soak your almonds, phytic acid and enzyme inhibitors are neutralized. At the same time, the beneficial enzymes are activated which begin germination (sprouting), which then increases the nutritional content of the nut up to 700%.
When sprouting, use raw and unpasturized* seeds and nuts.
Some seeds change consistency when soaked. For example, soaking chia seeds turns them into a gummy substance which them a great substitute for eggs and a great base for desserts like pudding.
Cashews soften nicely which makes them easier to blend into smoothies and desserts.
Soaking makes seeds, nuts and legumes makes it easier to digest, increases the nutritional content and also makes nutrients easier to absorb. Soaking is the first step in sprouting. When you sprout, you continue the soaking process another few days until the seed has actually sprouted.
Here is the process I use when soaking my almonds and preparing them for the dehydrator:
First, I purchase only raw unpasturized almonds. I get mine from local group buys, 25 pounds at a time. They come in a huge box and look like this:
Then, I soak the almonds in filtered water for 12 hours. They will need to be rinsed after about 4-6 hours and then resume soaking in a clean bath of filtered water. The almonds will swell and increase in size as they soak.
Then I rinse the almonds and place them on my dehydrator rack. I use the Excalibur dehydrator with 9 racks, and set the heat to 105 degrees. The almonds will dehydrate slowly at the lower temp over the next 20 hours. Make sure they are completely dry and crunchy before you take them out of the dehydrator. If they are still a little chewy, then keep them in the dehydrator a little longer.
Once the almonds are completely dry, I take them out off the dehydrator sheets and store them in mason jars that are completely sealed tight. I keep a large supply in my pnatry at all times.
I use my soaked and dehydrated almonds to make my smokehouse almonds.
Enjoy!
Live Life Optimally,
Kristie
*Sadly, due to a 2007 California law, U.S. grown raw, unpasturized almonds are no longer available in grocery stores. The California law requires that all U.S. almonds must be “pasteurized,”–treated with chemicals or heated, even if organic. Raw almonds and cashews must be purchased directly from the almond farmer, or from suppliers in a group buy.
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Kristie is a wife and mother of 4 and an athlete. She has been working in healthcare for more than 25 years. Kristie’s goal is to assist her patients to achieve and maintain an exceptional level of health and life-balance. She successfully blends prevention, optimization, hormone therapy, and age management with balanced and healthy living into her progressive wellness and integrative medical practice. Read more
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