Soaking nuts and seeds is not difficult. Luckily the process of soaking is essentially the same for whatever type of nut or seed you chose to prepare, although the timing varies slightly to accommodate for differences in fat composition, size, texture, etc. Traditional soaked nuts and seeds, are made by following these basic steps:
1. Measure out 4 cups of raw, unsalted, organic nuts/seeds into a medium sized bowl
2. Cover with filtered water so that nuts are submerged
3. Add 1 tablespoon natural, unrefined salt (Himalayan Crystal or Celtic Sea)
4. Allow to stand covered on the counter for about 7 hours, or overnight
5. Rinse nuts to remove salt residue and spread out in single layer on a rack to dehydrate.
6. Dry at a low temperature (generally no higher than 150°F, although there are exceptions) in dehydrator or oven for 12-24 hours or until nuts are slightly crispy.
These steps are adapted from Nourishing Traditions by Sally Fallon. If you want more information on this and other traditional food topics, I highly recommend getting a copy of her book.
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