For those of you unfamiliar with the concept, soaking nuts and seeds is thought to remove their enzyme inhibitors and reduce their phytic acid content–> making them easier to digest and their nutrients more easily absorbed. Soaking may also help remove potential irritants, such as mold and pesticides. Sounds good, right? The only problem is that I’m often too impatient to dry them after soaking… and soggy nuts don’t exactly make for an appealing snack. Luckily, we don’t have to spend any extra time drying our soaked cashews. They are perfect for creating light and creamy, nutrient-dense recipes! Like this creamy cashew pudding. Loaded with nutrient-rich raw cashews, it’s a great source of manganese, magnesium, phosphorus, copper and vitamin K. With the addition of coconut oil and a touch of raw honey, it’s also bursting with anti-viral, anti-bacterial and anti-fungal properties, along with plenty of enzymes and antioxidants! Heck, it’s almost a necessity that you make this pudding. — Creamy Cashew Pudding serves 2 Ingredients: 1 cup raw cashews, soaked* 1 teaspoon vanilla extract 1 teaspoon coconut oil 2 teaspoons raw honey 1/4 cup filtered water, or almond milk pinch of sea salt *To soak cashews: Soak 1 cup raw cashews in 2 cups of filtered water, so that they are completely covered in liquid. Lightly cover the bowl with a towel, and allow to sit at room temperature for 2-3 hours. Drain completely and rinse the cashews well before using. (Keep refrigerated if not using them right away.) Hope you enjoy this cold and creamy treat! — Reader Feedback: Do you soak your nuts or seeds before eating them? Is it something you’d consider doing now? I’ve been fortunate enough to find already “sprouted” almonds available at my local Whole Foods, and they are so much lighter and crunchier!
