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Soaked and Dehydrated Nuts

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Nuts can be a very nutritious food but must be properly prepared for us to obtain all of their beneficial nutrients.  Nuts contain phytic acid and other enzyme inhibitors which act as anti-nutrients.  These anti-nutrients serve as a protection to the nuts to keep them from sprouting prematurely.  By soaking the nuts, we trick them into thinking it is time for them to sprout.  (they think they are in the ground ready to grow into a tree or bush)  Once the anti-nutrients are neutralized, our bodies can digest and absorb all of their wonderful nutrients including vitamins E and C and many minerals.  After soaking, the nuts can be dehydrated at 150° F or less (any hotter and the beneficial enzymes are destroyed) to make them crisp.


4 cups Raw Nuts (walnuts, pecans, almonds)

1 Tablespoon Unrefined Sea Salt

Filtered Water


Add all ingredients to a large bowl.  Enough water should be used to double the size of the nuts since the nuts will expand when hydrated. Stir the mixture until the salt is dissolved.  Leave the mixture to soak at least 7 hours or overnight.

Drain in a colander.

If you are lucky enough to have an oven that warms to only 150° F, then you may dehydrate your nuts in the oven by spreading them out on a cookie sheet and dehydrating in the oven.  Dehydrate for 12-24 hours, stirring once or twice until crisp.

If you do not have the ability to dehydrate in your oven at 150° F, then you can use a dehydrator.  Just spread them out evenly on several trays without letting them touch each other.  Dehydrate for 24 hours or until crisp.

Store nuts in an airtight container at room temperature.   Exception- walnuts should be stored in the refrigerator as they go rancid more quickly at room temperature.