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SIMPLE RULES FOR SOAKING AND SPROUTING

NUTS AND SEEDS

Soak all nuts and seeds in filtered water at least 6 hours or overnight and then drain well before use. Walnuts have a wonderful mellow flavor and are a great snack when soaked for 6 hours and then dehydrated until dry.

Soaking not required for:

  • Brazil nuts
  • Pine nuts
  • Cashews
  • Macadamia nuts
  • Hemp seeds

LEGUMES AND GRAINS:

When using garbanzo beans, lentils, quinoa, wheat/spelt berries, and oat groats, soak for 8 hours or overnight in a large jar. Drain water, lay the jar on its side, spreading out the seeds, and let them sprout in a dark place for about 16 hours, rinsing once or twice. Exact time will depend on how warm it is—they are ready when a tiny tail first appears. At that time they must be used immediately. However, if you need to wait a few hours, refrigeration will slow further sprouting. Rinse them before using. Buckwheat groats should only be soaked for an hour or so and then drained and left to sprout, rinsing occasionally. Rinse again before using.

STORAGE:

In general, nuts and seeds should be consumed shortly after soaking. Almonds are an exception as they will keep well for a week or so if you cover them in water in the refrigerator and change the water every day. Soaked almonds can easily be peeled with the fingers and are a wonderful snack. The peel contains a natural toxin, so almonds are actually better eaten without the skin. Keep in mind that most cashews sold in stores are not really raw. They have been heated in the process of removing them from their shells, which kills their enzymes.

A hint about nuts.:

Soak nuts and dehydrate until dry again to have nuts on hand to avoid remembering to soak! This process especially mellows the taste of walnuts.

Grinding nuts. There are various machines that will grind nuts, including the dry carafe of a Vitamix, a coffee grinder, and a food processor.

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