Tailing the bandwagon of gluten and diary free food trends is sprouted nuts and seeds. But sprouting is not a new concept, its been around for centuries. It is a simple do it at home process which can double the nutrient value you get from your food.
Why soak Nuts?
Soaking nuts have many benefits, the obvious one being it doubles the flavor while also reducing the cooking time. Another nutritionally important reason being soaking breaks down the phytic acid in them. Phytic acid found in seeds and nuts serves as the main storage form of phosphorus in the seeds but it has the negative impact of reducing the absorbency of other minerals like zinc, iron, calcium etc.
Solution to this is soaking
Soaking and sprouting nuts enhances the nutritional value of the nut by increasing the protein and amino acids ratio. In addition to this it also helps lower anti nutrients while also aiding in easy digestion. Cashews are a power house of minerals like manganese, magnesium, phosphorus, copper and vitamin K and you enjoy the full benefits of the nut without the hindrance of phytate. when its soaked and/or sprouted.
Soak raw cashews in water for 7 hours or over night. Drain the water and dry the nuts completely. When they are thoroughly dried roast them in a pre-heated oven at 250 C for 1 hour or so. Roasting improves the flavor profile, minimizes the effects of rancidity and reduces oiliness, hence improving digestibility of nuts. Roasting is optional.
Soak raw cashews or any other nut with enough water to cover them and cover with a light cloth. Drain the water every 10 hours add fresh water to the nuts and soak again repeat this process every 12 hours for 48 hours. After which keep the nuts refrigerated and consume within a week or so, they tend to spoil quickly.