ABBY'S POINTS TO PONDER

Remember to Soak Your Nuts

All nuts, grains, seeds and legumes contain phytic acid and enzyme inhibitors. Unless treated, phytic acid can combine with calcium, magnesium, copper, iron and zinc and block their absorption, and the enzyme inhibitors can put a strain on the digestive system.

The main problem with grains is the phytic acid while with nuts it is the enzyme inhibitors. The simple practice of soaking grains, cereal, nuts, and seeds in water overnight allows enzymes, lactobacilli and other organisms to help neutralise phytic acid and enzyme inhibitors, and to improve the nutritional benefits.

CRISPY NUTS
4 cups of nuts
1.5 litres filtered water
2 litre glass jar

Add nuts and water to a jar and leave at 20C for 12 hours. If you are using hard nuts such as almonds then drain, rinse and sprout them for another 12-24 hours. Drain in a colander then spread on a stainless steel baking tray and place in a cool oven or dehydrator (less than 65C) for 12-24 hours, stirring occasionally until completely dry. Store in an airtight container.

Adapted and used with kind permission from Nourishing Traditions by Sally Fallon p452 and p515.