Activated nuts simply means that the nuts have been soaked in water and salt for an extended period, after which they are dried at low temperatures in a regular oven or in a dehydrator. Soaking increases the nutritional value of the nuts while this method neutralizes enzyme inhibitors and makes the nuts easier to digest. This is particularly important for people who experience digestive problems. Several people who are allergic to walnuts, for example, discover that they can eat activated walnuts. Interesting, isn't it?
Step-by-step: How to activate nuts
Rinse the nuts (or seeds).
Place them in a bowl or glass jar.
Cover the nuts with room temperature water (more water than nuts).
Pour over some sea salt (about one tablespoon of sea salt per liter of water).
Cover the bowl with a linen/kitchen towel so they can "breathe".
Avoid direct sunlight.
Let sit for about 10-12 hours. Cashew nuts, pine nuts, and macadamia only need to be soaked for about 2 to maximum 4 hours otherwise they become "slimy".
8.Drain the water using a colander.Rinse the nuts thoroughly.
Now, if desired, you can easily remove the shell by "scrubbing" the nuts in a kitchen towel.
Then dry the nuts in an oven at 40-50 degrees Celsius, spread them on a tray and place in the middle of the oven or place them in a dehydrator. It's important that they become completely dry – this can take approximately 4-5 hours in a regular oven and up to 12 hours in a dehydrator. They should be completely dry and crispy.
Of course, you can season the nuts with your favorite spices or with nutritional yeast, see recipe further down, this should be done before drying the nuts.
Recipe: Vegan Nut Milk
Perhaps you'd rather make nut milk? You can easily do this in a powerful blender such as Omniblend. You can also make delicious nut milk in Soyabella. In the video below, Sara shows how it's done.
Soak the nuts in water overnight. The water should cover the nuts.
Drain the water.
Place nuts in the blender with cold water.
Blend. If you need to make it thinner, add more cold water.
If necessary, strain the milk through a nut milk bag. This is most important with almonds. Some nuts don't need to be strained, such as cashews. You can make milk from hemp, hazelnuts, pumpkin seeds, almonds, walnuts, pistachios, pecans, cashews, sunflower seeds, etc.
