Activate your Nuts!
One of the practices I generally recommend to everyone is to activate nuts before eating them. By soaking the nuts prior to consumption you increase their benefits. Dried seeds and nuts are ‘ovules’ of plants and they are in a state of dormancy, waiting to be sprouted and to start to grow. They need either to be put in water, or into the earth and that activates them, and brings them to life, as simple as that.
Activated nuts are way easier to digest and absorb because as the name says, it is activated and all the nutrients and enzymes are fully live. By leaving it in water for a couple of hours, or over night is enough to bring them back from sleeping mode to fully living organisms. And that is the benefit to us because we can break down those nutrients much more effectively than in a dried state.
To activate your nuts you will need a glass container and water. Cover the nuts with water and leave it for a couple of hours on the sun with solar energy and to recharge them with light. After this procedure you can drain the excess of water and leave it in the sun again to finish drying the excess water. You can then keep it in the fridge for a couple of days in an air tight container. Just be aware that because you now activate then with water it will be much easier to spoil and to get mouldy. So, I would recommend you consume it within a week after soaking process to avoid wastage.
What you can also do is to blend the nuts with water to make what we call ‘nut milk, which can be consumed in substitution of dairy milk and derivate. Nut milk is very rich in good fats, protein and minerals like calcium, magnesium and potassium. It can be a great alternative for those with foods allergies and intolerances to dairy.
You can practically any seeds and nuts that you like such as almonds, cashews, macadamias, brazil nuts, pecans, hazelnuts, sunflower seeds, pepitas, etc. Here is my recipe of almond milk that I do at home to use in my smoothies, porridges and desserts:
1 cup raw almonds, preferably organic
2 cups water, plus more for soaking
1 teaspoon of vanilla essence, optional
3 tablespoon of honey or maple syrup, to taste,optional
How to do it?
- Soak the almonds overnight or up to 2 days.
- Drain and rinse the almonds. Drain the almonds from their soaking water and rinse them thoroughly under cool running water.
- Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of water.
- Blend at the highest speed for 2 minutes.
- Strain the almonds. Line the strainer with either the opened nut bag or cheesecloth, and place over a measuring cup. Pour the almond mixture into the strainer.
- Press all the almond milk from the almond meal. Gather the nut bag or cheesecloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups
- Sweeten to taste. Add the honey or maple syrup and the vanilla essence
- Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.