Soak your nuts to get pregnant faster!
All kidding aside. Did you know that nuts are not ready to eat unless you soak them first? If you buy packaged nuts (roasted and salted), they’re in a dormant state. Same goes for raw nuts. That is to say that their enzymes have not yet been activated.
Nutrition isn’t simply the static mineral or vitamin component in a food. It’s actually living, organic energy that needs to be in its proper state for us to access the nutrition. Without their enzymes activated, nuts can be difficult to break down and assimilate.
You know how porcupines have quills to defend themselves? Or how an opossum plays dead if threatened? Nuts have their defense mechanism, too. It’s called phytic acid. It’s there to repel predators. That includes you.
The only way to remove phytic acid is to soak your nuts before eating them.
Phytic acid binds to essential minerals in your gastrointestinal tract. This includes calcium, chromium, iron, magnesium, manganese and zinc. This inhibits your gut’s capacity to break the nut down properly. It can show up as undigested bits in your stool the next day.
What does all of this have to do with your capacity to conceive? Reproduction is a function of taking excess life energy, and channeling it into creating new life. If your resources are being taxed, baby-making gets bumped way down the biological priority list.
Soaking Steps 101
- Get a glass jar
- Fill the jar with a cup of good quality, organic nuts.
- Cover the nuts with pH balanced spring water.
- Let soak for 4 – 12 hours depending on the type of nut (don’t worry, we’ll get to that in a second).
- Discard the water and give them a really good rinse.
Note: Be sure to store them in the refrigerator or consume them within 24 hours. You can also dry them in a dehydrator. You can even make them into nut milk or crackers.
Nut Milk Recipe
Take soaked nuts and whizz them up in your blender with 4 cups of water. Add a dash of vanilla, salt and a tablespoon of maple syrup. Strain the milk through cheesecloth, reserving the pulp for crackers (recipe below). Refrigerate and enjoy as a base in your smoothies or simply as a healthy beverage. Best of all is that it doesn’t contain the inflammation-causing carrageenan (thickener) found in most store-bought nut milks.
Grain and Gluten Free Nutty Crackers
Mix the nut pulp in a bowl with a tablespoon of olive oil, an egg and a dash of salt, flax seeds, chia seeds, rosemary, savoury, taco seasoning, cumin or any other herb or herbal blend that you love. Drop onto a cookie sheet with parchment paper. Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until desired crispiness. Enjoy with almond butter or hummus.
Soaking and Dehydrating Instructions
Almonds: soak for 12 hours, dehydrate for 15 hours.
Brazil nuts: soak for 12 hours, dehydrate for 18 hours.
Cashews: soak for 6 hours, dehydrate for 15 hours.
Hazelnuts: soak for 8 hours, dehydrate for 12 hours.
Macadamia nuts: soak for 4 hours, dehydrate for 12 hours.
Pecans: soak for 8 hours, dehydrate for 12 hours.
Pine nuts: soak for 8 hours, dehydrate for 12 hours.
Walnuts: soak for 8 hours, dehydrate for 12 hours
This topic is further expanded in Step 3 of The 8 Steps to Natural Fertility Your Doctor Doesn’t Know About.
You can download your free copy here.
