Why Soak Nuts and Seeds?

Nuts and seeds play important roles in a plant-based diet, but to take full advantage of these nutritional gems, enjoy them fresh. Heat processing damages the delicate oils they contain, denigrating them nutritionally. And the roasting process promotes oxidation of beneficial oils and can cause the formation of unhealthy new compounds, including trans fats.¹

To optimize the nutritional benefits and digestibility of your fresh nuts and seeds, you will want to soak them first. This is simply placing them in a glass container with purified water and a pinch of Pink Himalayan salt for several hours, which starts the sprouting process, maximizing their benefits and making them easier to digest and assimilate.

That’s because raw nuts and seeds contain phytic acid and enzyme inhibitors to prevent them from sprouting prematurely. These compounds can be difficult for us to digest, but soaking neutralizes them, making the nuts and seeds more nutritionally bioavailable. 

Soaking nuts and seeds in water with salt is an age-old practice. For example, the Aztec Indians, who relied heavily on pumpkin seeds in their diet, soaked them in sea water and sun dried them to maximize their flavor and nutritional value. 

You can use your soaked nuts and seeds for silky smooth milks, and deliciously creamy sauces, dressings, and dips. You can also place them in a dehydrator overnight for a crunchy, protein-rich, easily assimilated snack. Once you experience sprouted nuts and seeds, there’s no going back!

¹ J Agric Food Chem. 2008 Aug 27;56(16):7082-90. doi: 10.1021/jf800808d. Epub 2008 Aug 5.