Why We Soak Our Nuts

Sprouting Sunflower Seed, by Mike Lewinski

Sprouting Sunflower Seed, by Mike Lewinski

Imagine…you’re a nut. You have one job on Earth: to propagate. Nature designed you to do that one thing, and almost nothing can stop you!

Nuts, seeds (including grains, which are seeds of grasses), and legumes are all built with protective compounds to help them survive in nature. These compounds allow nuts and seeds to withstand digestion, and literally pass right through; providing them another opportunity to land in the soil and germinate. Thereby fulfilling their destiny. These toxic substances in all un-sprouted seeds, nuts, and legumes are called enzyme inhibitors, lectins, goitrogens, and phytates.

Phytates, AKA phytic acid, are a substance in all seeds (specifically in the outer bran). Phytic acid binds to important minerals in our intestinal tract, like magnesium, zinc and iron; blocking our ability to absorb these crucial minerals. Basically, phytic acid is a sneaky thief…and the only protection against them is to soak those seeds!

Phytic acid’s guilty associate is a protein called Lectin. Lectins tear their way through our digestive tract, creating all sorts of damage in our intestinal walls. Ever hear of leaky gut? We may as well point a strong finger at Lectins for this one. While we’re at it, we might as well blame lectins for all sorts of autoimmune diseases, food intolerances, and even gas. Lectins are a plant’s protection against pests, but we can squash this protein by doing some good old-fashioned soaking. Are you seeing a pattern here?

Soaking Cashews, by Steven Depolo

Soaking Cashews, by Steven Depolo

When we soak nuts and seeds we are mimicking nature or rainfall. The soaked seed is tricked into thinking it will grow into a plant. During this process the seed is “activated”, providing us with beneficial enzymes, vitamins, minerals, proteins, and essential fatty acids.

Ever notice that traditional chefs, older relatives, and cultural people use dry beans and soak them overnight before cooking? We should all consider going old school and acknowledge this long time practice of soaking nuts and seeds. The soaking process deactivates all of the toxic substances, and unlocks the greatness within.

HI-VIBE Sprouted, Raw, Vegan, Paleo Granola

HI-VIBE Sprouted, Raw, Vegan, Paleo Granola

HI-VIBE’s takin’ it old school for sure…

All of our nuts and seeds have been soaked/germinated/activated to block those nasty invaders, and release those glorious benefits.

Where exactly can you find these products on our menu? It's possibly too long to list, so here are a few of our favorites…

Golden Milk - Housemade superfood nut mylk, see photo below
VCA - the Vanilla Coconut Almond Mylk base for our smoothies
Vegan Paleo Granola - Sold in bars, and it's the crunchy treasure at the bottom of your acai bowl
Cinnamon Maca Almond Butter - sprouted almond butter with cinnamon & red maca to drizzle on your bowls
Sprouted Cashew Truffles - a decadent superfood treat that comes in 3 varieties: Truff-Love (cacao), Bulletproof Coffee, & Maca Matcha Blondies

Anti-inflammatory Golden Mylk made with Sprouted Almonds

Anti-inflammatory Golden Mylk made with Sprouted Almonds

Which one did you try?
Tag us #HiVibeTribe #VibesOnHi


Written By: Marisa Moon
Recipe Developer / Marketing at HI-VIBE Superfood Juicery
Disclaimer: The information on this blog is designed for educational purposes only. It is not intended to be a substitute for medical advice or care. You should not use this information to diagnose or treat any health problems or illnesses without consulting a healthcare professional.

Hilary Schlesinger