Soaking and Activating Nuts and Seeds

We want to have our nuts and seeds activated, meaning that enzymes are awakened and they have the full potential to be beneficial for us! It is not only raw but a living food! To activate them, we need to remove the enzyme inhibitor, which is preventing them from germinating. By soaking them, they are activated so that they are ready to germinate in a certain environment. When the plants start to geminate, it causes the ammonium power to grow, and the amount of life force, enzymes, and nutrition are increased by nature. It also makes all the nutrients easier to be digested and assimilated as the complex compounds are broken down into simple forms by enzymes. Note that some cookbooks refer to activated nuts and seeds as being soaked and dehydrated. Here in this book, I use the term “activated” whether only soaked or soaked and dehydrated.

p20-soaking

Ingridient

 

Method

Important note: in this book, when the recipe calls for soaking, it means nuts are measured first then soaked for a certain number of hours. In case you are measuring after soaking, you need to have 1.2-2 times in quantity, as most of them swell by soaking.   Important note: using dry nuts and seeds When the recipes don’t mention soaking—for example, when you need them in dry form for tart crusts, crumbles, or bliss balls, I recommend the nuts and seeds (except for flaxseeds, chia seeds, dry coconut, and hemp seeds) be soaked and dehydrated (activated!) for their health benefits.