Soaking and Sprouting Grains, Nuts, Seeds and Beans

Soaking and Sprouting Grains, Nuts, Seeds and Beans

 

There is a reason why your hippy aunt soaked her rice before cooking it.

 

It’s a good idea to learn about traditional food prep methods if you’re a lover of hard to digest plant foods. Soaking and sprouting grains, nuts, seeds and beans makes them tastier and more nutritive.

 

From Nourishing Traditions

The process of germination not only produces vitamin C but also changes the composition of grain and seeds in numerous beneficial ways.  Sprouting increases vitamin B content, especially B2, B5, and B6.  Carotene increases dramatically – sometimes eightfold.  Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper, and zincsprouting also neutralizes enzyme inhibitors present in all seeds.  These inhibitors can neutralize our own precious enzymes in the digestive tract.  Complex sugars responsible for intestinal gas are broken down during sprouting, and a portion of the starch in grain is transformed into sugar.  Sprouting inactivates aflatoxins, potent carcinogens found in grains.  Finally, numerous enzymes that help digestion are produced during the sprouting process.

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Nuts
Soak overnight in fresh water with a pinch of sea salt.  For cashews, soak for only 6 hours as they become slimy and bitter if left to soak for too long.  Make crispy nuts by drying soaked nuts on a cookie sheet in your over on ‘low’ setting until crispy.

Grains
Soak at least overnight, 12-20 hours is preferable, in warm water with added splash of fresh whey, lemon juice, or apple cider vinegar.  Rinse before cooking.

Beans
Soak for 24 hours or longer, preferably, in warm water with added splash of fresh whey, lemon juice, or apple cider vinegar.  Rinse before cooking.  Both grains and beans will cook more quickly after soaking.

Seeds
Soak in fresh water overnight.  Rinse well.

Both grains and seeds can easily be sprouted.  Simply use a mason jar with a screen insert on the screw on top.  Fill the mason jar 1/3 full of grain or seed, and SOAK for ONE night.  Pour off the water and rinse the seeds well.  Invert the jar and let it sit at an angle so it can drain.  Contents should be rinsed twice per day until sprouts appear, within one to four days depending on the grain or seed.

 

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