ever wonder what i mean when i say to use "activated almonds" or "sprouted oats" etc...? most nuts, seeds, grains and legumes
are covered in natural chemicals - enzyme inhibitors and toxins - that protect
them while growing, both from sprouting prematurity and also from predators. once harvested, these nutritional inhibitors are indigestible by the human body
and must be broken down before consumption.
the very simple process of soaking
releases these chemicals, helping your body to absorb your food's essential
minerals and nutrients. this may help those who think they might have a grain or nut allergy, be able to digest and assimilate those foods just fine! additionally, by soaking nuts (especially for use in raw desserts) the texture, flavor and taste
is much more ideal and appealing.
to soak:
place nuts in a glass bowl or jar and
fill with filtered or purified water (option to add a splash of lemon juice or apple cider
vinegar to help activation), making sure to cover the nuts completely. cover
the jar or bowl and place in a cool spot to soak overnight (at least 8 hours). drain, discard the soaking water and rinse nuts, grains, etc.. with fresh water. if you aren't going to use them right away, to store either dehydrate back out in a dehydrator at 115F until crispy (do this with grains, nuts or legumes that you are planning on grinding into flour), OR store in an airtight container in the freezer.
now you are ready to use your activated & digestible foods! (:
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