Soaking nuts

Unlike grains, nuts contain smaller amounts of phytic acid. Their real issue for us are their high amounts of enzyme inhibitors. These enzymes inhibitors are useful to seeds and nuts because they prevent premature sprouting, but they can really strain your digestive system.

- http://www.thenourishinggourmet.com/2008/07/soaking-nuts.html
- Nourishing Traditions, 2nd edition


Almonds

600 g (4 cups) almonds, preferably skinless or almond slivers
1 tbsp (15 g) sea salt
filtered water

Soaking time: At least 7 hours (can do overnight)
Dehydrating Time: 12-24 hours at about 35 °C, until completely dry and crisp


Pecans and Walnuts

400 g (4 cups) of nuts
2 tsp (10 g) sea salt
filtered water

Soaking time: 7 or more hours (can do overnight)
Dehydrating Time: 12-24 hours at about 35 °C, until completely dry and crisp

Pecans can be stored in an airtight container, but walnuts are more susceptible to become rancid so should always be stored in the refrigerator.


Macadamia nuts

4 cups of raw macadamia nuts
1 tablespoon sea salt
filtered water

Soaking time: At least 7 hours or overnight
Dehydrating Time: 12-24 hours at about 35 °C, until completely dry and crisp


Cashews

4 cups of "raw" cashews
1 tbsp (15 g) sea salt
filtered water

"Some care must be taken in preparing cashews. They will become slimy and develop a disagreeable taste if allowed to soak too long or are dried out too slowly, perhaps because they come to us not truly raw but having already undergone two separate heatings. You may dry them in a 90-120 °C oven since the enzymes have already been destroyed during processing."

Soaking time: 6 hours, no longer
Dehydrate at 90 °C for 12-24 hours
Store in an airtight container
.