Ha! Writing that blog title actually made me laugh out loud. Childish much?
Now, now…
I don’t mean those nuts, obviously. I mean NUTS (and seeds!)
All nuts and seeds need to go through a process of soaking and dehydrating called activating to ensure that we get the most out of these little crunchy nutrient dense morsels of delicousness. I’ve posted about it a long time ago, so here is a refresher.
Yes. I like me some nuts. Do you? No? Well check out this image which clearly showcases why nuts should be in your diet! Before we even talk about activating your nuts, hopefully this will convince you to eat them!

Now, why is it important to activate your nuts and seeds?
Nuts and seeds contain a naturally occuring enzyme inhibitor called phytic acid. 
Phytic acid is vital in the protection of the nut and seed during it’s growth process (protects again sunlight, water, bugs etc) and stops it from sprouting too early.

By activating nuts and seeds the toxic enzyme inhibitor is released, increasing the life and longevity of the nut but also the VITALITY – which is what we want.

This allows us to absorb the nutrients within the nuts and seeds without any side-affects (bye-bye gas, cramping, digestive issues that some people face)

So, how do we activate?
1) First we soak
  • Pour out your nuts and seeds. I do this in big seperate bowls or glass jars as I tend to do 500g – 1kg portions. Big is best.
  • For every 1 cup of nut/seed add in 1 cup of water
  • You then need to add in an agent such as salt, or apple cider vinegar, or whey (by product from making yoghurt).
  • Generally, you use 1tbls of salt or ACV. Or if you are making your own yoghurt then use 1tbls of whey per cup of water
  • Soak for at least 7 – 8 hours (so either from the morning or overnight)
2) Then we dehydrate
  • Rinse your nuts/seeds thoroughly – this is important as it’s been soaking and release the toxic enzyme inhibitor
  • Spread out onto baking paper in a baking tray
  • Set the oven to a very modest 60 – 80 degrees. Safe enough to leave the house!
  • Allow to dehydrate for at least 7 -8 hours. 
The amount of time you soak and dehydrate depends. And I get all my information from ‘the bible’. Sally Fallon’s Nourishing Traditions. If you don’t have it, get it. It’s life-changing.

The below guideline for different seeds and nuts is from Nourishing Traditions and should get you on your way to activating those nuts and seeds.

Pumpkin seeds- Pepitas
  • 4 cups of raw, hulled pumpkin seeds
    2 tablespoons sea salt
    1 teaspoon cayenne pepper (optional)
    filtered water
  • Soaking Time: At least 7 hours, or overnight
    Dehydrating time: 12-24 hours, until dry and crisp
Pecans or Walnuts
  • 4 cups of nuts
  • 2 teaspoons sea salt
  • Filtered water
  • Soaking time: 7 or more hours (can do overnight)
    Dehydrating time: 12-24 hours, until completely dry and crisp.
  • Pecans can be stored in an airtight container, but walnuts are more susceptible to become rancid so should always be stores in the refrigerator.
Peanuts (skinless), Pine nuts, or Hazelnuts (skinless)
  • 4 cups of raw nuts
  • 1 tablespoon sea salt
  • Filtered water
  • Soaking time: at least 7 hours or overnight
    Dehydrating time:12-24 hours, until completely dry and crisp
  • Store in an airtight container
  • 4 cups almonds
  • 1 tablespoon sea salt
  • Filtered water
  • Soaking time: At least 7 hours, or overnight
  • Dehydrating Time:12 -24 hours, until completely dry and crisp
  • You can also use almond slivers
  • 4 cups of “raw” cashews
  • 1 tablespoon sea salt
  • Filtered water
  • Soaking time: 6 hours, no longer
  • Dehydrate at 100 degrees for 12-24 hours
  • Store in an airtight container
Take care with cashews! They will become slimy and develop a bad taste if allowed to soak too long or dry out too slowly. Dry them in a 100 – 150 oven-the enzymes have already been destroyed during processing.
Macadamia nuts
  • 4 cups of raw macadamia nuts
  • 1 tablespoon sea salt
  • Filtered water
  • Soaking time: At least 7 hours or overnight
  • Dehydrating time: 12-24 hours, until dry and crisp.
So there you have it. An easy guide on making the most out of your nuts and seeds. It’s really important to do this. And, honestly, this is NOT difficult or time-consuming ( I hear that excuse all the time), but you barely do anything and they taste SO much better. Raw nuts are never quite as nice once you start activating.
Enjoy and saha to you.




  1. That does seem like quite a lengthy process! Do you know how much more nutritious they are activated vs. non-activated?

  2. Oli, it's actually easy. The steps you actually do take less than a minute each. The lengthy part is the time to soak / dehydrate. And I think the fact that photic acid becomes an anti-nutrient in the body indicates that the nutrition level changes quite considerably. It's definitely something I wouldnt forgo when including nuts in your diet. I don't not the actual % difference though!

  3. Attempted this process with almonds and it worked brilliantly! They really do taste delicious! I can normally only eat a few at a time but they are so moreish I am finding it hard to stop! 🙂

  4. Is it necessary to dehydrate them again? Isn’t it costly to run the oven for 8 hours straight? Other than the cashews, can the nuts just dry on a tea towel?

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