Even though raw nuts are excellent sources of most trace minerals and heart healthy fats they still need to be prepared properly to be more digestible.
Raw nuts contain anti-nutrients (enzyme inhibitors) that unless are broken down (by the act of soaking in sea salt), may cause digestive issues and sometimes even a "heavy sensation" in one's stomach. Of course, this is more pronounced if you consume large quantities at a time, but still is good to know in proper food preparation for maximum nutrient absorption benefits.
Here is the basic of what you do:
For raw peanuts, pine nuts, almonds, or cashews*: use 4 cups of nuts to 1 Tbsp of sea salt, cover in large bowl with filtered water and soak overnight or at least 7 hours. Drain, and spread onto baking pan and "dry" out in warm oven (no more than 150 degrees) for approximately 12-24 hours, stirring occasionally, OR dehydrate them for about 12 hours or so (till crispy on taste test.) *Note on raw cashews, it is best to only soak them 6 hours and not 7 and also dry them out at a higher temperature of 200-250 degrees.
For raw pecans or walnuts*: use 4 cups of nuts to 2 tsp. of sea salt and cover with filtered water. Soak overnight for at least 7 hours. Drain, and dry out as to the directions above for the peanuts, pine, nuts, and almonds. (I use a dehydrator, I find it much easier than using the oven.)
*Walnuts need to be stored in the refrigerator to prevent rancidity due to their high oil content, the rest may be stored in an airtight container for many months before spoilage....if they last that long- they never do around my house!)
Crispy Nut recipe from Nourishing Traditions
and Eat Fat, Lose Fat.
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