You can soak as many nuts at a time as you like. Use a tablespoon (19 g) of salt per 4 cups of nuts that you soak. [1] X Research source You can also soak seeds, beans, grains, and legumes using this same method.
12 hours for almonds and Brazil nuts 8 hours for hazelnuts, pecans, walnuts, and pine nuts 6 hours for cashews 4 hours for macadamia nuts
When the nuts have been rinsed, lay them on a clean towel to remove excess water.
Spread the nuts out on the dehydrator trays in a single layer, and arrange the trays in the dehydrator. [3] X Research source Turn on the dehydrator to 150 F (66 C). Dehydrate the nuts for 12 hours and check them for doneness. For crunchier nuts, dehydrate them for an additional three to 12 hours.
If you opted to not dehydrate your nuts, store them in the refrigerator and eat them within 24 hours of draining. [4] X Research source
Some of the most popular nut butters are peanut, almond, and cashew butter. You can also make blended nut butters that combine different types of nuts.
Drink it plain Use it in cereal Add it to coffees, teas, and smoothies Use it to make cream soups Use it in baked goods
Place your lentils or other grains, seeds, or beans into a mason jar. Fill the jar with lukewarm water. Cover the mouth of the jar with cheesecloth and secure it in place with an elastic. Let the lentils soak in the water for about 12 hours.
Give the lentils a shake to rinse them, and then drain out the water by placing the strainer over the mouth of the jar again. [6] X Research source
Sprouts are generally ready to eat as soon as the sprout tail is about the same length as the original grain, bean, seed, or legume.
Repeat the rinsing and draining process two to three times daily until the sprouts are ready.
Fresh sprouts will last for about five to seven days in the fridge. [8] X Research source
