​Warning you must Read this before you eat one more nut…

For vegan ketogenic nuts like us, one of the best ways to get our protein and good fats are nuts and seeds. Dense with nutrients, these clever morsels are responsible for growing whole trees and plants – they have a lotta good stuff packed into one small package.We love them as a nutty snack, baking ingredient, salad hero, vegan cheese and yoghurt base. We love them everywhere…ALL the time. ​Nuts for a vegan ketogenic diet are a carb-saver. When you’re nuts about nuts, you do have to be mindful that like any grain or legume, they can inhibit some anti-nutrient content that could mess around with your ability to absorb nutrients.


Because our ancestors didn’t have dehydrators, they used to wait until a nut or bean had sprouted before consumption.

The problem with raw nuts and seeds

​Raw nuts and seeds contain Phytic acid. This acid is present to help the nut sit tight until the proper growing conditions are present for germination. In short, they prevent the seed from prematurely sprouting.

In our bods this phytic acid – known as an enzyme inhibitor – can potentially bind to our dietary minerals such as iron, calcium, zinc and manganese and inhibit their absorption.

This of course can lead to digestive problems and possible nutrient deficiencies – especially on a vegan ketogenic diet. So, as important as nuts are for our menu – it’s equally as important to ensure they’re gifting us with their goodies, not making it hard for us to soak it all in.

How to do that? Activate your nuts!

This is the process of releasing toxic substances and pesky nutritional inhibitors and unlocking their superfood life-force. There’s just another minor prob.As a fellow seasoned nut nut you know they aren’t cheap. I’ve looked everywhere, it’s soo hard to find a good source of soaked/sprouted nuts. Wildly organics has a great selection of soaked and dried nuts at a reasonable price; but buying activated nuts in the quantities we need on a vegan ketogenic diet can sew a seed for a sprout of bankruptcy.

The solution? DIY nut activation. Yes!

​You too can soak and sprout nuts and seeds, so you can get back to nibbling without breaking the bank. hehe. Guess what? Sounds easy; but it really was a bit of faffing about to find the best way. I have done that, so you don’t need to.

​Today’s blog mood: Nuts

​Yep, after fiddling around soaking, sprouting and trying to activate nuts I have succeeded in activating my personal nutty-ness. I decided today if I were a nut I would be a creamy macadamia.

Macadamia’s are native to Australia and today I remembered crawling around nut-picking under lush Macadamia trees as a teen in the picturesque region of Northern NSW.

At the time I didn’t appreciate how incredible these superfoods are, and  how lucky I was to live in a region where they were so prevalent. I was just chasing my $10 per giant plastic tub. Oh how my nutty perspective has changed over the last 25yrs.

How To DIY Soak/Sprout And Dry Your Own Nuts.

Generally I do about 4 cups of raw nuts at a time. Toss them in the glass bowl and cover them with the warm filtered water so they’re submerged. Add 1 tablespoon of Himalayan pink salt, cover and let stand overnight – or for about 7hrs. Rinse the nuts well to remove any salt residue and pat dry. It’s really important to get the soaked nuts into the dehydrator straight away – otherwise they can go mouldy and gross – eewww.Spread the nuts evenly across the trays of the dehydrator and dry them at low temperature over 12 – 24hrs. Make sure you have a steel tray dehydrator – you don’t want your food coming in contact with warm plastic.

I have this beauty:

What You Will need

Tons of raw nutsLarge glass bowl or jug – I use a glass coffee potWarm filtered WaterDehydrator

Commercial Chef CCD100W6 New Food Dehydrator, 100, White

That’s it. BOOM! We have digestible bioavailability!Now you just need to store your newly activated nuts in glass jars. Walnuts will need to be stored in the fridge because of their oily nature.

​Sprouting is a little tricky. You need to be careful about how you sprout your own seeds since raw sprouts have the potential to grow harmful bacteria. Ensure you’re sprouting in a very sterile environment. Follow the same steps as soaking; but cover the glass bowl / jug with a breathable mesh or cheese cloth.

Leave them to soak for approx 7-12hrs depending on the type of seed/nut. Strain well and refill with fresh water to leave for another 12hrs.

Repeat this process twice.

When you next drain the water give the nuts/seed a good rinse with fresh water and rest your jar at an angle so they can continue to drain, and air can circulate within the jar. After a day or two you should see some sprouts!


Sprouts should be rinsed well and stored in the fridge for up to 7days – but you should rinse them and store them in the a fresh bowl daily to avoid bacteria growth.

Soaking VS Sprouting Nuts

Sprouting is probably a little better but not all nuts sprout. And there’s always the danger of mold growing. We don’t want wasted nuts! I’m a fan of soaking and drying rather than sprouting.



​Soaking Time



2-12 hours

2-3 days

Brazil Nuts

3 hours

do not sprout


2- 3 hours

do not sprout


8 hours

do not sprout


2 hours​

do not sprout



​Soaking Time


Mung Beans

24 hours

2-5 days

Black Beans

8-12 hours

3 days



​Soaking Time


​Pumpkin Seeds

8 hours

​1-2 days

Sesame Seeds

8 hours

​1-2 days

Sunflower Seeds

8 hours

2-3 days

​There you have it. The process of awakening the nutty seedy members of your diet. It can be a little fiddly and time consuming; but SO much better for your gut.

Happy soaking!

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