Soaking seeds and nuts helps to make them more digestible. I feel less heavy and don’t get a stomachache as I usually do with nuts and seeds.
So we are mimicking nature when we soak our nuts, grains, and seeds. Nutritional inhibitors and toxic substances found in nuts grains and seed can be minimized or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.-Foodmatters.tv
You will need:
*2 cups seeds or nuts
*1 tablespoons salt
I keep my nuts and seeds in the freezer since I buy in bulk. When I need them I grab them out and put them in a jar and cover with filtered water and salt. I let them sit for varying times. Please see link at the end of post.
When the seeds or nuts are done soaking you can prepare them in which ever manner you choose to use them. Today I am making cashew creamer and pumpkin seeds for snacks.
Cashews: I use cashews to make either cashew butter or cashew milk. This particular time I used 2 cups soaked cashews and 2 cups water to make cashew creamer for my coffee. Normally 2 cups cashews and 4 cups water for cashew milk.
Rinse the cashews and put into a blender of choice. I put 2 cups of water to make cashew creamer. I added a teaspoon of coconut oil and a half teaspoon of vanilla. I blended until smooth. I do not feel the need to strain cashew milk for creamer.
Pumpkin seeds: When the pumpkin seeds are done soaking I rinse them and throw them on either a cookie sheet or in a cast-iron pan still slightly wet. I put them into a 400 degree oven and continue to move them around every few minutes until golden ( 15-20 minutes). I like mine very brown and salted. I add salt at the end though you can add it whenever you choose. I don’t oil these seeds since they were just soaked. If I buy already soaked and dried seeds ( which they have available at Whole Foods, I use a coconut oil spray. I use kosher salt. These never last the night in my house.