Activating nuts – the what, the why and the how:
So what is activating? Activated nuts and seeds have been made bio-active by a very simple process of soaking in salted water for a pre-determined period of time, draining them and then dehydrating them at a very low temperature in the oven or dehydrator. Nuts and seeds contain what is called phytic acid which prevents them from sprouting prematurely and stores lots of important nutrients. According to research when we consume phytic acid it reduces our body’s ability to absorb these nutrients. They also contain enzyme inhibitors which force the body to work over time to produce the enzymes necessary for digestion. Soaking nuts and seeds begins the process of germination thus breaking down the phytic acid and enzyme inhibitors. This in turn make the nutrients a lot more readily available. There is also research to suggest that soaking your nuts and seeds for long periods of time actually increases their nutritional value.
Activated Cashews ➵ Soak the cashews in filtered water for at least 4 hours and up to 12. To soak, just place the cashews in a bowl, add ½ tablespoon Himalayan pink salt and cover with water by an inch, then cover and soak at room temp up to 4 hours (put in the refrigerator if soaking overnight). After soaking, strain and rinse the cashews well under fresh water. Spread the nuts over a dehydrator rack or baking tray. If you’re using a dehydrator, dry them on 115 degrees Fahrenheit until they dry and crisp (expect anywhere from 12-24 hours). If you don’t have a dehydrator on hand, set your oven to the lowest temperature possible around 65 degrees Celsius and be sure to stir or turn them occasionally. Dry in the oven for 12-24 hours, just as you would a dehydrator.