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Raw Ecstasy’s Activated Nuts have been long-soaked in a natural saline solution, then long dried at temperatures less than 55º. This activates the preservation of nutrients and micro-organisms and detox of anti-nutrients. Soaking nuts in Himalayan Crystal Salt helps activate the enzymes that deactivate the enzyme inhibitors. This method imitates how the native people in Central America, such as the Aztecs, treated their nuts and seeds by soaking them in seawater and then dehydrating them in the sun.
Nature has contrived so that the nut may survive (insects, microbes, animal predators, etc.) until proper growing conditions are present. Nature’s defense mechanism for nuts and grains includes nutritional inhibitors and toxic substances (found for example as the bitter aftertaste of walnuts) that can be naturally removed by soaking. When it rains the nut, grain or seed gets wet (soaked) and can then germinate to produce a plant. So you are mimicking nature when you soak nuts.
Nutritional inhibitors and toxic substances found in nuts, grains and seeds are minimized or eliminated by soaking. These inhibitors and toxic substances include enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens.
Soaking nuts in warm water can neutralize these enzyme inhibitors and also encourage the production of beneficial enzymes. Activated nuts and seeds can be lighter, tastier, free of bitterness and markedly more-ish!
Hazelnuts*, Himalayan pink salt* *Organically Certified Ingredient
|Nutritional Information||per 100g|
|Energy||650 Kcal 2722 kj|
|of which saturates||4.5g|
|- of which sugars||5g|
Raw Ecstasy was born out of a passion for alternative health and delicious food. We love combining ancient knowledge with exquisite flavours and recreating traditional recipes in a raw, sprouted angle. Our products are handmade in London; with the intention to make our customers feel ecstastic; to enjoy all the pleasures of eating delicious food whilst feeling physically good afterwards due to our top- quality ingredients and truly raw techniques. Including dehydration instead of roasting and stonegrinding instead of using conventional metal grinders.
Activated nuts are effectively fermented, germinated or sprouted nuts. In nature nuts experience being soaked in rainwater which triggers their germination process. The dormant nuts awakens with enough power to create a whole tree! Nature’s defence mechanism for nuts and grains includes nutritional inhibitors and toxic substances (found for example as the bitter aftertaste of walnuts) that can be naturally removed by soaking. These toxic substances include enzyme inhibitors, phytates (phytic acid), polyphenols (tannins) and goitrogens. Soaking nuts in warm water will neutralize these enzyme inhibitors and also encourage the production of beneficial enzymes. In turn these enzymes can increase vitamins, especially B vitamins. Inspired by nature and the ancient Aztec practice of soaking nuts in seawater, we long-soak nuts in a natural solution. Then we slowly dehydrate the nuts at below 47 °c ensuring gentle preservation of the nutrients and a crunchy texture. Activated nuts are remarkably less bitter, taste sweeter, deliciously more-ish and feel lighter in your digestive system.