Many people today are using seeds and nuts as snacks and topping on food.
I’d like you to understand the value of activating them.
All nuts and seeds contain phytic acid which inhibits the absorption of
calcium, magnesium, iron, copper and zinc.
By soaking (activating) you neutralise these enzyme inhibitors which block
our own precious digestive enzymes, making the goodness in the nut and seed more available.
Activate your nuts by covering with filtered water with a squeeze of lemon juice and your
seeds with a pinch of Pink Himalayan salt. Ideally soaking overnight is best. Drain on a paper towel.
You can toast them on a very low heat until dried out and a little crunchy or just eat them as
they are after activation.
They add so much nutritional value to any meal. Great snack mid afternoon to give your
kids an energy boost after a busy day at school! Or fill a small container and pop it in their lunch box.
They’re great addition to their breakfast each morning for some added fats and nutrients.
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