Activated Spicy Nuts As Seen in I QUIT SUGAR


When is a nut not just a nut? When it’s been activated!

Nuts offer a convenient, tasty source of protein, good fats, antioxidants, vitamins, minerals and fibre, especially for those committed to a vegetarian diet. They can help to prevent heart disease, high cholesterol and type 2 diabetes.

Activated Spicy Nuts

Unfortunately, nuts don’t agree with everyone. The protease (enzyme) inhibitors in raw nuts can cause digestive issues, especially for sufferers of irritable bowel syndrome, coeliac disease or Crohn’s disease.

The good news is that it is possible to enjoy and even enhance the nutritional benefits of nuts without experiencing digestive discomfort, using a process called activation. This is akin to fermentation, which takes the hard work out of the digestive process.

To activate nuts you need to soak them in salted water and dry them out slowly. The salt causes the enzymes in the nuts to swing into action, neutralising the enzyme inhibitors, which leach into the water.

See our feature recipe for instructions on how to activate nuts for yourself — with a delicious twist.

‘HOW TO’ Wellness recipe

As seen in I QUIT SUGAR
By Sarah Wilson and available for purchase online or in store at Excel Physiotherapy and Wellness

We love this book! It presents a simple eight week program to help you kick your sugar habit. We’ve tried it and it works! There are 108 great recipes to get you on the path to healthy sugar-free living. From simple snacks to delicious lunch ideas and fabulous delicious deserts, it’s all in I QUIT SUGAR and it’s available for purchase through our Health Food Store. This recipe can be found on page 146 of the book.

Available in clinic




  • 2 cups walnuts
  • 2 cups almonds
  • 3/4 teaspoons each ground cinnamon, ground coriander and ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons salt



Soak the nuts or seeds overnight (except if using macadamias and cashews) in a pot of water with the salt. Drain. Toss through all of the spices.
Lay out on a baking tray and “heat” in the oven at the lowest temperature possible (less than 65ºC / 150°F, or for gas ovens, on the pilot light) for 12 to 24 hours.
Store and eat straight from the freezer.