They contain a lot of...
Zinc (50% of your daily need in only 100 gram) are rich in protein (25g/100g) and the coveted Vitamin E (which keeps your skin young, fresh and elastic and prevents wrinkles to occure).
So, what about this activating thing?
Well, you sure can eat them as they are, but if you want to make sure your body absorbs the good stuff you have to first let them soak in salted water and then dehydrate them again.
Nuts, seeds, grains and legumes all contain an anti-nutrient (phytic acid). It serves as their physiological protectant, a safeguard until germination. When a human eat them it binds to minerals in the gastrointestinal tract. This can cause irritation and digestive strain as we don't produce enough of the enzyme phytase to break this acid down. So, like the name tells you (ANTI-nutrient) it can contribute to nutritional deficiencies if not prepared the right way.
By soaking in salt water followed by low temperature dehydration these phytates and enzymes are easily neutralized. This method increase the bioavailability of important nutrients and active helpful enzymes.
To put it short?
If you, surprisingly, have read this far you hear there is some real science behind this. Simply explained – to avoid digestive problems, nutritional deficiencies and to make sure your body absorbs the nutrition when eating nuts, seeds, grains and legumes you should always soak before you eat them.
This is how you do it:
Activated pumpkin seeds
Organic pumpkin seeds (or other of your choice)
Colander
Big bowl (glass or stainless steel)
Salt of your choice (I prefer sea salt or Himalaya)
Cooking pot
Food dehydrator (or oven)
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Pour up all pumpkin seeds in the colander.
Rinse them thoroughly in lukewarm running water until water is clear.
Shake the excess water off.
Put the rinsed seeds in a bowl and sprinkle them with some salt.
Boil up water in a cooking pot and let it cool a bit.
Pour the lukewarm water over the seeds.
Let them soak for a minimum of 8 hours.
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When the soaking is done,
pour the seeds in the colander and rinse them thoroughly again.
Spread them out evenly on one layer.
In a dehydrator:
Dry at 41˚C/105F (to make sure all enzymes are preserved) for around 12 hours.
In a oven:
Haven't tried, but I suggest you let them dry at the same temperature.
Check a little now and then when they feel crispy and dry.
Then they are ready.
Remember! Seeds and nuts are high in fat.
Avoid them to turn rancid – store in your fridge!
Bon appétit!
