We all know that nuts are good for us. They are rich in minerals, have high levels of vitamin B and are full of 'healthy fats'.
However nuts, legumes, seeds and grains contain phytic acid, or enzyme inhibitors which basically stop the seed from sprouting and growing into a plant! When we eat raw nuts or legumes which haven’t been soaked we are also eating the enzyme inhibitors, which prevents our own enzymes from breaking down the food in our digestive tracts, inhibiting absorption of vitamins and minerals.
This is why some people feel very heavy and bloated after eating handfuls of raw nuts.
The best way to eat nuts is to buy them raw and activate them yourself.
Activating refers to long soaking and then drying out the nuts. This method breaks down the enzyme inhibitors. They are also more crunchy!
To make regular activated nuts, simply soak in water overnight. In the morning rinse the nuts and spread on a baking tray and place in the oven on the lowest temperature possible for 12 - 24 hours until they are completely dry.
This recipe is a simple variation.
Sea salt, cinnamon & smoked paprika macadamias.
Soak 2 cups of macadamias in clean water for 7 hours or overnight.
Drain and rinse.
Sprinkle a desert spoon of celtic sea salt (or any high quality sea salt), a desert spoon of ground cinnamon and 1 teaspoon of smoked paprika over the nuts and coat well.
(I sometimes also add a sprinkling of coconut sugar which is delicious! - up to you)
Turn the oven as low as it goes.
Place the macadamias a baking tray and dry in the oven for 12-24 hours. Turn occasionally.
Leave in the oven until they are dry and crisp.
Store in an airtight container.
