Soaking nuts clarification

[rayofsunshine]

Hey,

Looking through the threads, it looks like some of you soak your nuts and then dehydrate them for recipes that do not call for soaked nuts.

I am finding that I am having a hard time digesting recipes that call for unsoaked nut (bloating and gas) and would like to find a way to enjoy them without taking added enzymes. I would like my food to be as easy on my body as it can be.

If this is the process you do, does it alter the taste of the dish?

[fruitandveggies]

I think the reason that the nuts are soaked and then dehydrated is to activate the enzymes in the nut. They are terribly hard to digest if you don't have them soaked first. I don't think it alters the taste of a dish---but most all of the recipes I've seen that call for nuts require them soaked.

[Eva]

I have to agree -- most recipes are OK with soaked nuts. I soak then dehydrate for trail mix or for particular recipes (can't even think of any off the top of my head, that's how rare that one is).

[rayofsunshine]

This was the main reason I asked the question...

In "Living on Live Food" it mentions to only soak nuts if the recipe directs you to do so, or the recipe will not come out as expected. Many of her recipes I have tried do not ask you for soaked nuts. I have also read this in other raw food recipe books. I do find taking an enzyme capsule helps me to digest these foods, but would like to eventually get away from enzyme supplements (manufactured).

I think you are saying that it really doesn't change the taste or appeal of the meal. For instance, soaked cashews are very soft for making "cookie flour". If I let them air dry will they be usable for this purpose?

Thanks for your replies!

[Eva]

I hope no one throw tomatoes at me for this -- but I've ignored that and recommend you do too. For example, the salmon pate, stuff like that, I think it works great to soak the nuts and be done with it.

Something where you need a powder, though, that would be the soak + dehydrate for me.

[Eva]

I think you are saying that it really doesn't change the taste or appeal of the meal. For instance, soaked cashews are very soft for making "cookie flour". If I let them air dry will they be usable for this purpose?



And a direct answer -- I think not. Air drying seems to get me smelly nuts. Dehydrating doesn't.

[SuzyQ]

Air drying was not successful for me personally. They didn't get dry enough before I was afraid they would be moldy. If you had cashews and they were all cracked in half the long way, you might be able to dry them completely, but I wouldn't trust it. I bought an Excalibur after months of wanting one and I love mine and use it a lot.
I think walnuts, almonds, brazil nuts and sunflower seeds taste better after they are soaked. When I pour off all that dark brown water and dehydrate they, they are a little "sweeter" I think. I don't have Alissa's book yet so I'm not sure about the recipes turning out if you soak them or not, but I hope to get one for my birthday in October.

[rayofsunshine]

Eva, Thanks for the smelly nuts warning.

Thanks for everyone's insights.

[Jenifae]

How long does it take you to dehydrate your nuts?