QCC 164: Activating Nuts & Seeds – Why, How & When Quirky Cooking Chats

“Activating Nuts & Seeds – Why, How and When?”
Watch the video Here!
This week I answer listener’s questions about activating nuts & seeds, such as:
– Why activate nuts & seeds, and do you always do it?
– Are some nuts harder on the digestive system than others?
– What is the difference between activating, soaking and fermenting?
– Can you use an oven for dehydrating soaked nuts & seeds?
– How do you avoid activated nuts/seeds from going mouldy?
– If I blanch and remove almond skins is that same as activating?
– What do you do with the pulp from nut milk?
– Can you activate nut meal or does it have to be whole nuts?
Learn the reasons behind soaking, fermenting and activating and what the best options are for those on a gut-healing diet!
RESOURCES:
– Soaking & Activating Nuts & Seeds – ratios & times: see page 23 in my Life-Changing Food Cookbook:  
– Program: If you need support, recipes and professional health advice to help you on your gut-healing journey, consider joining The Gut Health Formula, an 8 week program I run with Elyse Comerford, Integrative Nutritionist and GAPS Practitioner: Find Her Here! 
RECIPES:
– Blender Batter Pancakes/Waffles
– Blender Batter Muffins
Watch the video Here!
If you have a question you’d love for me to answer, email me at help@quirkycooking.com.au with the subject line, “Ask Me a Question”.
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