Activated Nuts
When nuts + seeds are “soaked”, “sprouted” or “activated”, the nutrients are more easily digested and absorbed by the body. Nuts can be irritating in the first 2-3 weeks postpartum when the digestive system is finding its way back home.
These are a great snack to make a big batch and have for on-the-go snacks especially during pregnancy to keep blood sugar stable and nausea at bay.
Activated Nuts
Yield 1
Ingredients
Ingredients
- (1 cup) Raw Almonds, whole
- (1 cup) Raw Pecans, whole
- (1 cup) Raw Cashews, whole
- (1 tbsp) Sea Salt
- Filtered Water
- (1 tbsp) Olive Oil
- (1 tsp) Sea Salt
- Optional: add dark chocolate pieces + dried fruit such as tart cherries after roasting
Instructions
- In a large container, pour in all the nuts and cover with filtered water at least 1 inch over.
- Add 1 Tbsp of sea salt.
- Cover with a tea towel and sit on the counter at room temperature.
- After at least 8 hours or overnight, strain the nuts.
- In a large bowl, toss the nuts with olive oil and 1 tsp of sea salt.
- On a rimmed sheet pan, line with a metal wire rack or with payment paper.
- Spread the nuts in one layer onto the sheet pan.
- Roast the nuts at 170F or as low as your oven will go. 8-12 hours or until crisp.
- Let cool completely.
- Store in an air-tight container or mason jar for 3-4 weeks.
- Note: I like to soak the nuts in the morning and slow-roast overnight. You can also soak the nuts overnight and roast them throughout the day. The soaking and slow roasting process are essential to release the phytic acid, yet keep the natural enzymes in place for optimal digestion.
Nutrients (from Ingredients)
- Choline
- Magnesium
- Zinc
- Copper
- Vitamin E
- Phosphorus
- Healthy Fat
- Choline
- Omega 3 / DHA
- Healthy Fat
- Protein
- Iron
- Copper
- Calcium
- Fiber
- Vitamin C
- Vitamin A
- Vitamin K2
- Potassium
- Magnesium
- Beta Carotene
