Nuts are a staple in our house. Containing healthy fats and protein, they make a great snack, an easy addition to salads, or thrown in the blender, provide a nut butter in minutes. Nuts, as well as seeds and grains, when not properly prepared contain phytic acid and enzyme inhibitors. Phytic acid is an anti-nutrient that binds to minerals inhibiting absorption. By first soaking nuts, seeds and grains, the physic acid is broken down enabling minerals to be absorbed. Soaking also breaks down the enzyme inhibitors making these foods easier to digest. After soaking nuts in filtered water with sea salt (minimum of 8 hours), drain and rinse the nuts before dehydrating them. You need to dehydrate or dry the nuts to prevent mold. To preserve the enzymes in the nuts, do not heat higher than 120 degrees. Whether dehydrating with a low oven setting or in a dehydrator, flip the nuts periodically.
