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.
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.