With the holiday party and baking season upon us, we turn to the subject of nuts. We’re talking about walnuts, pecans, cashews, and the like.

Nuts can be a powerhouse of nutrition with fiber, healthy oils, and beneficial phytonutrients that cut down on inflammation and ramp up heart health, blood sugar balance, and so much more.

But there can be a downside to nuts, depending on how they are treated.

Longtime readers of this blog or my book, Toolkit for Wellness, know that raw nuts are better than nuts highly processed in unhealthy oils.

But raw nuts still have factors in them that can inhibit proper absorption of nutrients and can contribute to unhappy tummies.

Enter the ‘activated nut,’ which has been handled in such a way as to eliminate the anti-digestive phytates and to activate beneficial digestive enzymes instead.

Activated nuts require soaking first, followed by dehydrating.

To soak:

Use glass bowls, if possible. Metal bowls may discolor but can be cleaned using Bar Keeper’s Friend.

Dissolve approximately 1 teaspoon of sea salt in 6 cups of water, add raw nuts, and soak. I buy large bags of nuts, so this requires multiple bowls.

Walnuts, almonds, and pecans can soak 12+ hours; cashews take just 6 hours. The water will turn quite brown.

Using a large colander, thoroughly rinse soaked nuts and spread out on towels. I have a large bath towel dedicated to this process – some staining may occur. Roll the towel up and let the towel soak up any extra moisture for a few minutes.

If nuts are to be used in a blender or food processor, they can be used now; but if long-term storage is desired or if they are to be used in baking, dehydrating is necessary.

To dehydrate:

If using a dehydrator, spread nuts out in a single layer on each tray needed, allowing for good circulation of air around the nuts. Do not crowd them. Place trays in dehydrator. Set temperature to 115-125 degrees and set timer for 12 hours.

When time is up, check for dryness and lengthen the time as needed. Store in a closed container in a cool environment.

If using the oven method, spread nuts out on large baking trays without crowding them. Set the oven at its lowest temperature. Since oven heat will be higher than the dehydrator, the drying time will be shorter. Stir nuts every hour and check for crispness after 6 hours.

Freezing nuts will lengthen their shelf life.

The resulting nut is light, crisp, and brimming with goodness!

I mostly activate pecans and walnuts, but now that my trusty dehydrator has found a place in my new home, I will return to activating almonds and cashews again as well. The brown outer covering of the soaked almond can be pinched off prior to dehydrating if desired.

Happy, healthy snacking and baking –

Deidre

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