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Soaking and Sprouting Beans, Nuts, Grains and Seeds

By Fredrica Syren:

Being a vegetarian for years, I base my diet on plants and depend on staples such as nuts, grains, seeds and beans. As a person who tries to use food to maintain health, one of the things I have discovered over the last couple of years on this journey is the importance of soaking and sprouting grains, seeds, beans and nuts. These foods are super foods but they do contain enzyme inhibitors that may cause problems in our digestive tract. By soaking these foods, these enzymes break down and neutralize the enzyme inhibitors present in dry grains, seeds and legumes, and start the production of numerous beneficial enzymes. It activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitors, and encourages growth of important digestive enzymes.

Soaking beans, grains, nuts and seeds may seem like a lot of work; but really it’s not and, in comparison, the benefits are so many. Beans, nuts, seeds and grains are soaked and sprouted in pretty much the same way. The only difference is the length of time it takes to soak and sprout them.sproting

 

Here is how to soak and sprout them:

· Nuts — Soaking time for nuts may depend on the density of the nut. Ideally, soaking should be done at room temperature. Place nuts in a bowl and cover withwater. Soak overnight, rinse well, then drain and dry on a sheet of paper towel.

· Grains — Soak at least overnight, preferably 12-20 hours, in warm water with an 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 an added splash of fresh lemon juice or apple cider vinegar.  Rinse before cooking.
· Seeds — Soak in fresh water overnight.  Rinse well.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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