soaking nuts/seeds question

[ClimberKJ]

Okay. So. I buy raw nuts and seeds and use them in my recipes.

Should I be soaking the nuts/seeds, then dehydrating them, then using them?

If I were to eat them just plain, in a trail mix, in a salad, then should I be soaking them prior to eating them? If so, If I soak them, then dehydrate them, would I still need to soak them again? Seems repetitive to me.

If there is a previous post on this, I apologize in advance, and hope someone can point me in the right direction!

[spicyfull]

It is recommended to Soak, then Dehydrate. There is No need to repeat the process, therefore I would not Soak and Dehydrate until you are ready to use them, if possible.

I happen to not like all the fuss and I let the enzymes happen where ever they want. I eat them as a Snack or Meal right out of the Container. I only Soak when making Milk or following a Recipe.

[sport]

You need to understand why you are doing it.
The soaking removes the digestive inhibitors which you then wash down the drain. When they are inhibitor free you can either eat them, dry them for storage or freeze them.
I freeze nuts and I dry seeds and store in an air tight container.

[DebB]

You don't need to soak the white nuts like cashews and macadamias.

I like to soak and dehydrate and have a "stash" - all ready to go into recipes. After I do the above, I keep them in my second fridge. *Ü*

[joyce09]

Deb, Why is it that white nuts don't have to be soaked? Don't they have digestive inhibitors?

[DebB]

It's my understanding that they do not - only the brown skinned nuts do ~ like almonds, walnuts, Brazil, etc.

Sometimes the recipe will call for soaking the white nuts and that's simply to make them blend easier for a nice creaminess. I just made Snowdrop's Ranch Dressing today (oh, so GOOD! makes a great dip too) and I soaked the cashews and dates together - they're so creamy that way.

My notes are in [..]

Snowdrop's ranch dressing/dip


for those missing that hidden valley feeling. soak time 1-2 hrs
5 Minutes to Prepare

Ingredients

1-1/2 c nuts (cashew or mac or combo)
soak them for a creamier dressing (1-2 hr is fine, then drain)
3/4 - 1 c filtered water for blending [I use 1.25-1.5 cups]
3 T lemon juice
(translates into approx 1/2 lemon)
1/3 c cider vinegar [2 tablespoons]
1/3 c evoo
3 T agave ( or 3 soaked dates) [Wow - I use 14 small dates]
2 cloves garlic [if using high speed blender - leave paper skin on]
1 t garlic pwd
3 t onion pwd
1 t dill
1 T sea salt [I use less]
1/2 t basil
and to add after it's done:
1/4 c finely minced parsley
another 1/2 t dill, minced

Directions
makes 3 cups [makes a full quart]
serving size 2 T [really? gulp - I use a lot more]
vitamix blend all ingredients till creamy and smooth except the last 2,
then once blended, stir in the last 2 ingredients.
thickens in fridge.
thin to desired consistency if using as a dressing- or toss into wet lettuce leaves as is.

Number of Servings: 24 [ruh-roh!! Not even on a good day...]

http://www.rawfoodtalk.com/showthread.php?t=36267&highlight=ranch+dressing

[joyce09]

Thanks Deb.

[DebB]

Thanks Deb.

You're welcome Joyce ~ *Ü*

[Sirova]

Here's what I do:

- I soak and dehydrate sunflower seeds and pumpkin seeds in bulk, because my husband enjoys a quick cereal I make for him sometimes (sunflower seeds, pumpkin seeds, "chocolate chips", raisins in cashew milk or Brazil nut milk). Since I don't want him to eat the seeds with the enzyme inhibitors, but don't want to remember to soak them the night before, I just do them in bulk every once in a while.

- If I use some nuts mostly for things like pates, I will not dehydrate them as the water they absorb makes soaking easier (for example, I make a mock tuna pate that doesn't work well with dehydrated walnuts).

- I don't soak some nuts that are low in enzyme inhibitors like Brazil nut milks. I just use them as they are right out of the bag.

- I don't dehydrate seeds I am going to sprout. I just soak what I need overnight and proceed with the sprouting.

If I think of something else, I'll let you know :)

[Patch]

So what happens if you don't soak them, I've been eating way too many nuts especially brazil nuts and ever now and then when I overload I get awful stomach pains and indigestion and have to fast for a day to get myself right. Had a really bad dose yesterday and last night I have now sworn off nuts for awhile but is this happening because I don't soak them. I love the crunch.

[DebB]

I understand what you're saying Patch. For me, even after I soak the dark skinned nuts, they're still difficult for me to digest - but easier for me to digest than if I hadn't soaked them.

I forgot to address seeds, then I read Sirova's informative post!

Since I love having most things ready to go, for my sunflower seeds I like to soak, sprout and dehydrate. I store these in the fridge.

For buckwheat - I do the same as above, but I deh. those until completely dry and store in the cupboard.

For pumpkin seeds I soak and dehydrate. I've tried to sprout them and haven't been successful and have since read it's difficult to get them to sprout. I store these in the fridge.

For all the nuts and seeds that I haven't soaked, etc. - I store them in the freezer. They don't come out of the freezer until I'm ready to soak, etc. and store them.

I just love having them all ready to grab and use and not having to wait for soaking. (Except for things like cashews which don't take long if the recipe calls for it.) *Ü*

[snoops]

Thanks Deb for that update on Snowdrops Ranch Dressing. I made it once and was not totally impressed. I will try it again with your notes and see how it goes. Plus i have to learn to half or even quarter the recipes so if I don't like them its not such a waste. I always thought I would try this one again and now I will. Thanks again.

[Luda in Georgia]

I'm glad i read this thread...I've been wondering why seeds/nuts need to be soaked...digestive inhibitors...

I've not been soaking the nuts/seeds yet and have only used them out of the bag...I feel fine.

I also have been making nut milk daily by thowing a cup-o-nuts- with 3 c filtered water into the vitamix...tastes incredible...which is the base for my daily smoothies whether green or sweet.

Am I really doing myself a disservice in not soaking??

What would be the normal soak times for each nut/seed and then how long are they to be dehydrated?

I'm a repeat newbie in the raw food lifestyle...haven't even considered sprouting yet as it's too easy to buy still.

Thanks for your patience with my questions!

Luda

[DebB]

Hi Snoops ~ Well, I certainly hope you love it as much as I do. I literally stopped eating lettuce salads when I went raw because I couldn't find a dressing I liked, until this one. I just tried it a few months ago and have been back on BIG lettuce salads 2-3 times a week since.

I like it with a lot of dill. I'll add dry dill, blend and then add fresh dill with the parsley after blending if I have the fresh dill. Also, I need it sweet enough. Before the dates, I was using agave. So that works too.

I hear you on cutting back, that's really good to do, isn't it? As long as you have enough of this to cover the blades so that it will blend up well, I think you'll be good to go. *Ü*

[DebB]

I'm glad i read this thread...I've been wondering why seeds/nuts need to be soaked...digestive inhibitors...

I've not been soaking the nuts/seeds yet and have only used them out of the bag...I feel fine.

I also have been making nut milk daily by thowing a cup-o-nuts- with 3 c filtered water into the vitamix...tastes incredible...which is the base for my daily smoothies whether green or sweet.

Am I really doing myself a disservice in not soaking??

What would be the normal soak times for each nut/seed and then how long are they to be dehydrated?

I'm a repeat newbie in the raw food lifestyle...haven't even considered sprouting yet as it's too easy to buy still.

Thanks for your patience with my questions!

Luda

Hi Luda ~ I really don't know if you're doing yourself a disservice... Soaking removes the inhibitors making them easier to digest. You could always try soaking them and see if it makes a difference for you.

I soak nuts overnight. Then discard their soak water - do not use it as it's got the inhibitors and tannins from the skin in there. I then rinse the nuts well before using them.

It would be interesting to see if you like the almond milk (or nut of choice) better after soaking the nuts. You might find a heartier milk as they would most likely blend easier after soaking.

Then about dehydrating. There's just no set time. It differs nut to nut. I dehydrate and keep tasting the nuts, you'll be able to tell when they're dry by eating one.

Then I store them in the fridge. Not everyone does this, but I have the room and I like anything with oil stored in the fridge (or freezer) vs. the cupboard. Just my personal preference.

And hey ~ we love questions here! :D

[ClimberKJ]

Thanks for all the responses and specifics! This is very helpful for a newcomer.

[Luda in Georgia]

Thanks Deb! Last night I placed the almonds out to soak overnight. You're right...the milk was bit "heartier" this morning, so I know to add more water the next time I use soaked nuts. I didn't feel any difference in terms of digestion, but perhaps I have a cast iron stomach where almonds are concerned:)

[DebB]

Thanks Deb! Last night I placed the almonds out to soak overnight. You're right...the milk was bit "heartier" this morning, so I know to add more water the next time I use soaked nuts. I didn't feel any difference in terms of digestion, but perhaps I have a cast iron stomach where almonds are concerned:)

You're welcome Luda! If you want to, you can save the almond pulp. There are recipes that call for it. You can dehydrate it if you'd like (that's what I do) and then I toss it in the freezer, where it lies in wait...

I envy your cast iron stomach!! How are you with raw broccoli? :eek: :D:D *Ü*