By Sally Fallon
If you eat substantial quantities of raw pecans, walnuts, Brazil nuts…or others, you have a choice of swallowing enzyme capsules with them to neutralize their enzyme inhibitors or first germinating the nuts and letting nature do the job through increased enzyme activity resulting from germination.1
Improperly prepared nuts are very difficult to digest without depleting your store of digestive enzymes, making it difficult for you to gather any nutrients from the food you eat. Commercially available roasted nuts are most likely not soaked first which means they still have enzyme inhibitors. To make the awesome storehouse of nutrients in nuts available to you, you can soak and sprout them or follow this recipe.
Makes 4 cups
4 cups almonds (insecticide free is best)
1 tablespoon sea salt
Mix almonds with salt and cover with filtered water. Leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven for around 24 hours (no more than 150 degrees Farenheit or 65 degrees Celcius as this will kill the enzymes) . Stir occasionally, until completely dry and crisp. Store in an airtight container.
Skinless almonds will still sprout, indicating that the process of removing their skins has not destroyed the enzymes. Skinless almonds are easier to digest and more satisfactory in many recipes. However, you may also use almonds with skins on.
You can use slivered almond pieces for this recipe.
You can also crisp peanuts, pine nuts, hazelnuts, macadamia nuts, cashews (as the enzymes in cashews are destroyed when they are processed it is best to roast quickly and soak for no more than 6 hours.)