I have read about the “enzyme inhibitors” in nuts, and I know how important it is to soak my (brown) nuts (like walnuts, almonds, and pecans). I can also tell a huge difference in how I feel after eating soaked versus unsoaked nuts.
But seeds? Why seeds?
For the flavor! OH MY GOODNESS! If you haven’t tasted the difference between soaked and unsoaked seeds AND nuts, you would be SHOCKED. I love to have little mini tastings at my classes to drive the point home.
SOAKED (and then dehydrated) nuts and seeds are sweet without even a hint of bitterness. They are light on the digestive system. They are crispier. They taste more fresh.
It’s SO worth it.
So tonight I’m going to a Slow Foods leadership meeting here on Martha’s Vineyard, the island I’ve come to know as “home”. I’m bringing a mock tuna salad to be served with celery, and it’s a sunflower seed base. NATURALLY, I have SOME sunflower seeds on hand, but I wanted enough to bring plenty to the dinner. SO last night I soaked the seeds overnight in water, and this morning upon waking I’ve begun dehydrating the seeds.
SO, HERE’S THE RUNDOWN:
- Soak seeds for about 8 hours, in enough water to cover them well.
- Rinse the seeds to remove the soak water.
- Dehydrate the seeds, spread out on trays, for about 8 hours.
- Store the dehydrated seeds in an airtight mason jar in your pantry or another cool place.
YAY! This mock tuna salad is going to be DIVINE!
I can’t wait to share the recipe!
WHAT ABOUT YOU? DO YOU SOAK YOUR SEEDS OR ONLY NUTS, OR NONE AT ALL?