The Benefits of Soaking:
1. Promotes the production of essential enzymes for digestion;
2. Increases nutrients available to cells to create vital energy;
3. Dramatically decreases gas-causing components;
4. Enriches flavor and taste;
5. Decreases cooking time;
When it comes to natural Energy food sources, there’s nothing more potent, more nutritionally dense than nuts, seeds, legumes, and grains. They’re packed with vitamins and minerals, regardless of preparation methods. Nevertheless, substantial nutrients become more accessible just when the sprout is about to emerge out of the seed.
Awake a Power Within
I always looked at nuts, seeds, legumes, and grains, as mini-miracles of boundless creation. After all, they contain everything needed to become a vibrant life. They’re tiny sleeping beauties waiting to be awakened from the dormant state.
By immersing them in water, you can witness an unfolding miracle of life. Awakened by the water, they drink it with thirst while expanding their boundaries, and mini chemical factories within explode with nutrient production. That marks the beginning of the sprouting process.
Reorganization of the chemical structure from within manifests in changing of the nuts’ and seeds’ taste, while enriching them with ferments that are responsible for a sprout development. Simultaneously, remains of Phytic acids and other digestive inhibitors (like Tannins) vacate a seed.
What’s phytic acid?
All the seeds, grains, and nuts contain phytic acids. Phytic acid plays an essential role in protecting the seed from premature consumption by wildlife. The amount of phytic acids in the nucleus decreases as seeds mature.
Concerning effects on a human body, Phytic acid is as a food inhibitor which chelates micronutrients and prevents them to be bioavailable (if you want to get technical, see the science behind it here )
Soaking nuts, seeds, beans, and grains is an essential preparatory step. Digestion is an energy-intensive prosses. Soaking ignites germination, maximizes phytonutrients, and bioavailability, therefore improving digestibility in the human system. So our cells have access to more ingredients critical to producing the energy we want.
Most of the nuts, seeds, and legumes can be eaten raw after soaking or sprouting, while some (almonds, black lentils) need to be blanched (deskinned) as they are hard to digest. But even if we are cooking them, soaking or sprouting will dramatically increase the amount and accessibility of nutrients.
The Benefits of Soaking:
- Promotes the production of essential enzymes for digestion;
- Increases nutrients available to cells to create vital energy;
- Dramatically decreases gas-causing components;
- Enriches flavor and taste;
- Decreases cooking time;
How to Soak
- Using mesh strainer, rinse thoroughly under running water.
- Place nuts, seeds, grains, or legumes into a glass or ceramic bowl;
- Add lukewarm water. The water level should be slightly more than double the height of the ingredients in the bowl.
- Add a pinch of salt. (it will help to reduce the amount of enzyme inhibitors even further);
- Place a cotton or linen towel over the bowl;
- Soak for 6 to 12 hours, depending on the kind (see below);
- Drain off soaking liquid and rinse thoroughly with fresh water;
*nuts, seeds, grains, or legumes have to be raw;
* If you are soaking for more than 8 hours you have to drain and rinse every 8 hours;
Your seeds and nuts are ready for you. Here you have it, precious lives that are willing to become you. All you have to do is enjoy them consciously, with gratitude. I love to place the first one from the bunch in my mouth and hold it there for a little while… until it turns sweet. I love to feel the freshness and experience a bouquet of flavors as I slowly chew it. Then… I watch it dissolve into me.
You can consume your superpowered seeds and nuts (other than almonds) right away. Almonds have to be blanched (fancy word for soaking and removing the skin). After soaking, almond’s skin easily slides off. You’ll be done in no time! I find the process of skinning almonds strangely satisfying and meditative.
4 hours at least – macadamia, brazil nuts, quinoa, amaranth;
6 hours at least – barley, buckwheat, lentils, millet;
8 hours at least – cashews, sesami seeds, sunflower seeds, wild rice, walnuts, pumpkin seeds, pecans, pistachios, steel cut oats;
12 hours at least – almonds, black beans, chickpeas (garbanzo beans), peanuts, hazelnuts, mung beans;
Soaking and sprouting daily grains, nuts, and legumes is really easy. Most of the things I soak overnight. Then – good rinse in the morning and nuts and seeds are ready to be consumed. Grains and legumes after rinsing I keep in the mesh strainer covered with a cotton tea towel for germination to set in. You can cook them at any time throughout the day.
What About You?
What is your experience with soaking and sprouting? Let me know in the comments below.
❤ Love, Julia