One of the most interesting things that I have learned about raw foods, is the importance of soaking and/or sprouting nuts. Nuts have ‘enzyme inhibitors’ on them which make them harder to digest. In addition, these inhibitors keep nuts from being a ‘live’ food- they are in a dormant state. In nature, nuts have enzyme inhibitors to keep them from sprouting prematurely. A good rain can take them out of this stage and prepare them to sprout. At home, you can do the same thing by soaking them. It makes them easier to digest, and it also makes their nutrients more absorbable. If you are reading this thinking that I’m crazy and there is no need to do this, just remember that this is a traditional method of preparation- the Aztecs did it, too!

This is a crazy long article about enzyme inhibitors, and it looks like a ton of work to completely remove these inhibitors from your diet completely. But little efforts here and there are all that’s needed to start!

There are many guides out there for soaking nuts and seeds, but the basics to cover them with water, and a bit of sea salt, changing the water a few times, and then rinsing them thoroughly when their soaking time is up. Do a quick google search for the specifics!

Raw granola is a great way to experiment with soaking and drying nuts and seeds…and it’s delicious! You can use any combination of nuts and seeds that you want, and enjoy this granola on it’s own or with Greek yogurt or raw yogurt.

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