Seeds: How to activate, sprout and dehydrate
Dry nuts and seeds have enzyme inhibitors that decrease their nutrient value. Soaking brings out these nutrients and breaks down the problematic compounds that can make them hard to digest. Soak nuts and seeds in filtered water for 8 hours then discard the water. Use activated nuts as you would non-activated.
Activated (soaked) seeds can be sprouted in glass jars. Place your seeds in the jar and cover them with a mesh lid or with a piece of muslin and rubber band. The jars need to be tilted so that any water can drain out the top.
The seeds need to be rinsed twice a day. The sprouts are ready when you see half a centimetre tails. Use them fresh or dehydrate them for longer shelf life. We sprouted ours in a sieve over a bowl covered with a tea towel.
Dehydrate activated nuts and activated, sprouted seeds for a longer shelf life. Dehydrate at 41C for 24 hours in a dehydrator.
Alternatively they can be dehydrated in an oven at 70-80C for 3-4 hours (technically they are not considered raw when done this way). Alternatively the sprouts can be used fresh.