The Soaking Process
Join me on a journey to increase the bioavailability of nutrients and minerals in nuts, seeds, beans & grains. With soaking and sprouting, we open the door to a wide range of nutrients that were never opened before!
These foods can all be hard to digest without first soaking and sprouting. For most of us, they can cause gas. bloating, pain and more. The reason is that these foods have anti-nutrients, lectins and enzyme inhibitors such as phytic acid. Phytic acid and these other harmful components have to be neutralized by essential minerals in order to be digested. They also interfere with the absorption of nutrients. By soaking and sprouting, we remove most of these issues altogether.
Join me on a journey to increase the bioavailability of nutrients and minerals in nuts, seeds, beans & grains. With soaking and sprouting, we open the door to a wide range of nutrients that were never opened before!
These foods can all be hard to digest without first soaking and sprouting. For most of us, they can cause gas. bloating, pain and more. The reason is that these foods have anti-nutrients, lectins and enzyme inhibitors such as phytic acid. Phytic acid and these other harmful components have to be neutralized by essential minerals in order to be digested. They also interfere with the absorption of nutrients. By soaking and sprouting, we remove most of these issues altogether.
During this process, we bring our food to life. Increasing the enzymes and nutrients makes it easy to break down food and absorb the nutrients that will provide us with life-giving energy. We will be starting this simple process with soaking. We are going to use clean water and an acid medium such as lemon juice or apple cider vinegar (or salt for nuts because it will activate enzymes). This will serve as a catalyst to activate the germination process.
I will be showing this process with almonds from soaking and sprouting to making recipes. I will show you how to make almond milk, almond flour and almond pancakes! All from one batch of soaked and sprouted almonds.
Step One:
Make sure everything is prepared and ready to go.
- You can use any method or container you
prefer including a glass bowl, glass jar or
sprouting bag.
- 2 parts water
- 1/2 teaspoon of salt (Pink Himalayan,
Redmond or any unrefined salt) per
cup of nuts
- L O V E
Step Two:
Rinse your almonds in about an ounce of water to clean off any residue. You will need to use 2 parts water for every 1 part almonds. Fully submerge the almonds with about an inch of water above the almonds. Add more water if necessary to keep almonds from drying out. The almonds will absorb the water and also any contaminates that are in it. For this reason, it is best to use spring or distilled water
I will be showing this process with almonds from soaking and sprouting to making recipes. I will show you how to make almond milk, almond flour and almond pancakes! All from one batch of soaked and sprouted almonds.
Step One:
Make sure everything is prepared and ready to go.
- You can use any method or container you
prefer including a glass bowl, glass jar or
sprouting bag.
- 2 parts water
- 1/2 teaspoon of salt (Pink Himalayan,
Redmond or any unrefined salt) per
cup of nuts
- L O V E
Step Two:
Rinse your almonds in about an ounce of water to clean off any residue. You will need to use 2 parts water for every 1 part almonds. Fully submerge the almonds with about an inch of water above the almonds. Add more water if necessary to keep almonds from drying out. The almonds will absorb the water and also any contaminates that are in it. For this reason, it is best to use spring or distilled water
Step Three:
Add in your salt of choice and mix. The salt will activate the enzymes that will neutralize the enzyme inhibitors. Using unrefined salt is superior to any processed sea salt because it still has all of its natural minerals intact instead of being stripped of its value and enriched with less bioavailable minerals
Add in your salt of choice and mix. The salt will activate the enzymes that will neutralize the enzyme inhibitors. Using unrefined salt is superior to any processed sea salt because it still has all of its natural minerals intact instead of being stripped of its value and enriched with less bioavailable minerals
Step Four
Give it some love and gratitude and allow it to soak overnight or for at least 8 hours.
Be sure to check out our next post about the rest of the soaking and sprouting process in a couple of days! We are bringing food to life!
Thank you for joining us.
Thank you for joining us.
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