Inside: How to soak nuts, an easy and healthy practice. Plus a new way to get my salt–a simple, addictive recipe for buttery salted nuts.
I have dubbed August “DIY Summer Projects Month” here at the blog, and though it might seem odd to think of soaking nuts as a project, I have wanted to try this “ancient” nourishing tradition for a while.
But let me back the truck up first and explain.
As a woman in her early fifties, I’ve noticed that what had been working in my diet for all these years is suddenly not working as well. I’m in the process of tweaking some of my food choices to support my thyroid and adrenals. Upon reading some suggestions from Dr. Axe, he mentions sprouted nuts. While I’ve eaten sprouted grain bread as a once-in-blue-moon treat (and loved it), I’m not fond of sprouts. But upon doing some research, I discovered you can simply soak the nuts, much like you would rice or beans over night, and for much the same reason. Grains, legumes, seeds, and nuts contain phytic acid, which interferes with the body’s ability to absorb the nutrients in the nuts. In a nutshell (pun intended), soaking improves digestion and nutrient content. Wellness Mama gives a more in-depth explanation, if you’re curious.
What You’ll Need:
- 2 cups of raw almonds (and shelled)
- 3 – 4 cups of warm water (most people recommend filtered)
- 1 tablespoon of sea salt
Dissolve the salt in warm water. Place nuts in a large jar or bowl and add the water. Make sure the nuts are completely submerged, and leave the container on the counter for at least 7 hours or overnight. (Do not place in the refrigerator.)
When the time is up, rinse almonds thoroughly in a colander and drain. Place nuts on a baking sheet and dry in the oven at the lowest setting (mine doesn’t go under 170 degrees, but 150 is recommended) for approximately 12 hours (though mine didn’t take that long). The almonds should be thoroughly dried to avoid mold. You can also use a food dehydrator if you prefer, but it might take longer.
The Results
The texture and taste of the almonds were slightly different, though not much. I was pleased with the results. I also tried walnuts, in the same proportions but soaked them for a shorter time as I had read elsewhere not to go beyond 5 hours of soaking. Drying the walnuts took about as long as for the almonds. Again, texture and taste were slightly different, but not much. For the nutritional benefits alone, I will continue doing this, but I can see how it would be more efficient to do larger batches at one time to save on energy costs.
A New Way to Get my Salt
I’ve also noticed from doing keto dieting for so long that I tend to be short on salt. This summer I discovered a really great way to up my salt intake when I made an ice cream recipe which required the nuts be sautéed in salt and butter. The simple recipe follows.
- 1 cup of raw almonds (pecans or walnuts work well, too)
- 4 tablespoons of unsalted butter
- 1 teaspoon of sea salt
- Melt the butter in a 10-inch skillet.
- Add almonds and salt, cooking over medium-low heat until the nuts are toasted and golden, stirring frequently for 4 - 6 minutes.
- Remove from heat and strain off the butter, which can be reserved for another use.
- Allow almonds to cool and enjoy!
Have you ever tried soaking nuts? Tell us about it in the comments.
Related posts: Eggs: A Dozen Ways to Use Them Up
5 Delicious Ways to Use Up Strawberries
Stay Cool with Water Infusions