NUTS completely Nuts for Soaking Sprouting and Easy Cashew Seed Nut Milk

NUTS completely Nuts for Soaking Sprouting and Easy Cashew Seed Nut Milk


I will admit I was never much of a nut eater growing up unless it was in some form of candy. Dark chocolate covered nuts, seeds and peanut M&Ms were about the only nuts I ever really ate. My father loved snacking on nuts but mostly mixed or a variety of peanuts (not nuts but legumes aka beans). My maternal grandpa loved sitting in his chair cracking walnuts, Brazilian nuts and almonds.

As I ventured into the world on my own, I got obsessed with cooking. It became all about making everything from scratch. Then one day, I started adding walnuts to chicken salad, pecans to balsamic pear salad, cashews to Asian salad and a variety of nuts to my smoothies. This is when my love affair for raw nuts started to blossom.

My love for nuts compleatly changed nine years ago, when I met a nut loving man just like my dad and grandpa. Matt (now husband) was and still is so in love with nuts I call him squirrel. His parent’s love nuts just as much, they just sit around and snack on them, even right after dinner. So I started buying all kinds of nuts and now you can always find a variety of nuts in our freezer or sprouting on our countertops in mason jars.

 

SPROUTED NUTS:

My love for sprouted almonds and cashew milk came from my yogi friends. It really is amazing the difference in taste and not all nuts are created the same.

I have made my own almond milk and it was nice but once you try cashew milk it’s hard to go back. I love soaked almonds and understand the benefits and importance of sprouted RAW (unpasteurized) almonds. Even if your almond says Organic don’t be fooled, it could still be toxic. If you are looking for 100% raw, organically grown almonds, your only option is to purchase from a grower at a local farmer’s market, from a grower who has received exemption from the mandatory processing rules, or from a certified organic almond grower outside of the United States who exports almonds to this country.  SIDE BAR: This is just one more reason, why people need to stop eating meat from factory farms.

I really got more into sprouting because I was working on making my gut flora healthy through fermented foods and sprouting. I found that eating food with so much life force just makes me feel better. Sunflower seeds and pea shoots are my new favorites.

If you want to sprout nuts soaking times are 24 plus hours and you would never dehydrate them. Remember Almonds need to be RAW unpasteurized in order to sprout, if not they are just soaked nuts.

SOAKED NUTS:

Why we should at least soak our nuts before we eat them.

We all have our defense mechanisms like lizards loosing their tails or skunks spraying you but did you know nuts also have a defense. The have phytic acid which will repel predators so that nuts can grow and mature.

More about phytic acid taken from Wikipedia:

Phytic acid is found within the hulls of the nuts, seeds, and grains. In-home food preparation techniques can break down the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, sprouting and lactic acid fermentation such as in sourdough and pickling.

Phytic acid has a strong binding affinity to important minerals, such as calcium, iron, and zinc, although the binding of calcium with phytic acid is PH dependent. The binding of phytic acid with iron is more complex, although there certainly is a strong binding affinity, molecules like phenols and tannins also influence the binding. When iron and zinc bind to phytic acid they form insoluble precipitate and are far less absorbable in the intestines. This process can therefore contribute to iron and zinc deficiencies in people whose diets rely on these foods for their mineral intake, mostly vegetarians and vegans.

Even though cashews are a seed, I have included them to this list.

I have heard many different soak times and many would agree that 7 hours is the minimum soaking times. If you know you have a hard time digesting nuts please soak for at least 7 hours. If you are wondering if you have issues with digesting nut, read the questions at the bottom of this page. Cashews (which is a seed not a nut) will loose all goodness after 6 hours so please soak for less time.

Here is my guide to soak your raw nuts and make them easier to digest:

 

  • Almonds: soak for 6-12 hours, dehydrate for 15 hours
  • Brazil nuts: soak for 12 hours, dehydrate for 18 hours
  • Cashews: soak for 3-4 hours, dehydrate for 15 hours
  • Hazelnuts: soak for 8 hours, dehydrate for 12 hours
  • Macadamia nuts: soak for 4 hours, dehydrate for 12 hours
  • Pecans: soak for 4-6 hours, dehydrate for 8-10 hours
  • Pine nut: soak for 3-4 hours, dehydrate for 6-8 hours
  • Walnuts: soak for 6-12 hours, dehydrate for 12 hours

 

After you have soaked them rinse well, consume, create a smoothie or sauce or dehydrate to get your crunchy nut back.

Storing in airtight container for up to 2 weeks or in the fridge or freezer. If not fully dried they will grow mold, which is not the healthy type nor will it taste good!

 

Homemade nut milk is easy once you do it a few times but cashew milk is super easy and FAST! Please always use filtered water BPA free.

 

 

My recipe for:

Easy CASHEW MILK

In a bowl add

1 cup of soaked cashews

1-1.5 cups of filtered water

1/4 teaspoon of real vanilla (optional)

1 dash of cinnamon and nutmeg (optional)

Blend till smooth

 

Ok that was Nuts! Hope you enjoyed and learned something new.

oxox Ms Foodie

  • avatar image
    Terri
    October 9th, 2016 at 11:57 pm

    Great info!!

    Reply

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