View Full Version : Griding vs soaking
05-26-2005, 08:00 PM
I'm still not clear on the soaking nuts & seeds thing...
If I grind seeds (flax, sesame, sunflower) then obviously I don't need to soak them, right? Does grinding help the enzyme inhibitor situation?
So, what about nuts? Can I grind instead of soaking them? Some recipes don't work as well with the soaked nuts (meal goes soggy). I know I could soak, then dehydrate, then grind...but if I can avoid having to do that I'd allow me to be more spontaneous...
05-27-2005, 01:35 AM
Grinding nut/seeds etc. is not a substitution for soaking/sprouting. Only soaking gets rid of the enzyme inhibitors. Some recipes call for unsoaked though, because soaked ones wouldn't work, or not as well. :)
05-27-2005, 02:01 AM
The reason you soak nuts is to release the enzyme inhibitors, without going into alot of detail, the only nuts you NEED to soak are almonds, hazelnuts (filberts) and cashews. The only seeds you need to soak are sunflower seeds.
And to make it even more interesting ALL nuts ARE seeds.
Grinding only grinds them.
If you want to have dry ground nuts, then you can use either macademias, pistacious, walnuts or pecans, but you don't want to eat almonds, hazelnuts or cashews without soaking first, they will inhibite the enzymes that we are eating raw food for.
05-27-2005, 12:36 PM
Grinding flax seeds is a good idea, though, because it enables you to absorb that all-important omega-3 fat they are such a good source of. When eaten whole the seeds often pass through you...whole. Ditto for other tiny seeds, like unhulled sesame (calcium) and hemp (omega-3 and other fatty acids).
05-28-2005, 12:19 AM
Thanks all! With cashews say - about how long do you dehydrate for once having soaked them?
05-28-2005, 11:23 AM
dehydrate until they are the texture that you like, I don't mean to sound obscure here, but I like my nuts crispy, crunchy, so I just dehydrate them on a tray, and keep munching out of the dehydrator, same with crackers, I hardly ever actually store them, because my dehydrator goes 24/7 anyway.
But I would say about 6 to 10 hours or so, until they are crunchy.
not sure if this actually helps or not.
05-28-2005, 01:02 PM
I'd love to get to that point. It's good to pop in to Alyssa's website because you all are so inspiring! And so helpful too. So glad ya'll are around. :)
05-28-2005, 06:56 PM
I can imagine having the dehydrator in 24/7- save the hasssle of putting it away each time. I've only got 4 trays and for my delicious crackers ( ;) ) it's not enough already!
05-28-2005, 11:53 PM
Fiona...what is the recipe for your delicious crackers ??? ;)
05-29-2005, 12:34 AM
THis is the recipe I posted in another thread. They're my best yet...hope you find them delicious...
1 cup ground golden flaxseed
Half a cup ground sesame seeds
Kernels from a cob of corn
1/2 red pepper
Blend it all up with some water until you get the right consistency and dehydrate (I did mine for about 18 hours) until crispy.
This was just a small batch to experiment - made 2 trays full (I'll double it next time!)
05-29-2005, 12:28 PM
Well, I have a 9 tray excalibur, I made a place for it in my kitchen, and it is on as we speak, I am always trying out new recipes, so it goes all the time.
Right now, I have sprouted spelt tortilla shells in there. But each one takes up the whole tray, also I find it keeps my entire house warm, without using any heaters, so that is a nice plus.
Now If I could just hook up my dehydrator to my sauna somehow, --- think --- think --- think ---
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