Fun Fact…Did you know that squirrels instinctively know to bury their acorns deep in the moist soil and let sit for at least 1 day? They know that the raw nuts need the soaking, or germination process, to occur before consuming. This allows the squirrels to obtain the most protein, nutrients and enzymes from the nut and digestion will be much easier. Soaked and sprouted nuts, seeds, legumes and grains are at their most nutritious state, full of live enzymes, and easily digested and absorbed. Enzymes are the key to digestion and digestion is the key to health. 

All raw nuts, seeds, grains and legumes naturally have enzyme inhibitors, making them difficult to digest. These enzyme inhibitors simply make it difficult for the food to release the enzymes needed for proper digestion in our body. Through the process of soaking these foods in water, the enzyme  inhibitors are released, and the enzymes increase making it extremely easy for the body to break them down. After a food is soaked approximately 6-12 hours in water, the enzyme inhibitors that prevent it from digesting well are washed away and it is able to release the enzymes, proteins and carbohydrates that are vital to our survival. Another beneficial reason for soaking your grains, nuts, seeds and legumes, is that the food absorbs the water and the higher the water content in a food, the better it is for us. Soaking nuts and seeds also reduces the fat content about 40-50 percent, increasing the protein and mineral content, and are therefore preferred over just raw nuts and seeds. When a food is changed from a dried, dormant state by soaking, it becomes a live, easier to digest plant.

Now that we understand soaking the food, why sprout? Soaking brings the plant to life; sprouting completes the cycle. Sprouting creates an enzymatic transformation; the plant actually goes through a chemical metamorphosis. The plant becomes a concentrated form of nutrients, which becomes the most “alive” source of food available. Sprouting causes the plant to develop its full enzyme capacity that enables the plant to pre-digest itself. Any nut, seed, grain, or legume that you are going to soak and/or sprout should be organic, without preservatives or additives and raw and whole.  It is best to not over-sprout, as the flavor often becomes bitter. Grain tails should be no longer than the grain itself.

Soaking Procedures: To soak most seeds, nuts, grains, or legumes, rinse them thoroughly in a colander or a fine-mesh strainer. Fill a quart jar no more than half full of the food and cover with alkaline or spring water to about an inch from the top. Cover the jar loosely with a lid or mesh netting. Allow the seeds and nuts to soak for about 6-12 hours, depending on the density of the nut.  Legumes and grains generally need to soak for about 24 hours (quinoa and lentils only need about 6 hours); most nuts such as walnuts and almonds for about 8 hours; and small seeds such as sunflower and papitas for 4-6 hours.  After soaking, use a strainer to drain away the soaked water and hulls. Rinse the seeds with fresh water and drain well. Now you are ready to sprout.

Those grains, seeds, or nuts that do not naturally sprout should be rinsed thoroughly and refrigerated in covered jars. Sprouting Procedures: After completing the soaking procedure, secure a wire mesh screen or a fine mesh-type cloth over the top of the jar. Wide mouth canning jars with screw bands to hold mesh in place work great for this. Rest the jar at a 30-45 degree angle for about 12-24 hours. Some nuts and seeds will simply sprout by leaving them in a collander with a covering. It is best to cover the jar with a towel or to sprout the seedlings in a dark or dimly lit area to fool them into thinking they are under ground! Some sprouts, such as alfalfa, require sunlight the last one or two days of sprouting to receive the all-important chlorophyll from the sun. It is important that the sproutlings are well ventilated; the sprouts should not block the opening of the sprouting jar.

Related posts:

1. Sprouting Chart made Simple!
2. Delicious Dehydrated Almond Snacks – Kid Friendly!
3. Weekly Food Tip – Sprouted Tortillas
4. Nutrient-Dense Foods that are Light on Digestion
5. Guilt-Free Raw Chocolate Pudding, YUM!