The main reason soaking nuts and seeds is so important is because they contain enzyme inhibitors.
The purpose of these enzyme inhibitors is to protect the nut or seed until it has what it needs for growing.
Nature allowed the inhibitors and toxic substances to be easily removed when the conditions (enough rain and sun) were met.
In nature, when it rains the nut gets enough moisture so it can germinate and produce a plant. The plant then continues to grow with the sunlight.
By soaking nuts and seeds, you release these toxic enzyme inhibitors AND increase the life and vitality contained within them!
The Benefits of Soaking Nuts and Seeds
- Enzyme inhibitors get neutralized.
- The amount of vitamins your body can absorb increases.
- Phytic acid, which inhibits the absorption of vital minerals, is reduced.
- Gather your raw, organic nuts or seeds.
- Rinse them in purified or distilled water.
- Place them in a glass or stainless steel bowl.
- Cover with twice as much water as the nuts or seeds. (1 cup of nuts to 2 cups of water).
- Cover the bowl with something breathable like a cloth towel.
- Drain and rinse the nuts or seeds every 3 or 4 hours.
The soak water will contain the enzyme inhibitors which is very acidic to the body so make sure to rinse your nuts and seeds well.
Sprouting Nuts and Seeds
- Follow the process above for soaking nuts and seeds.
- Place the soaked and rinsed nuts or seeds in a sprouting jar. You can get this online or at a health food store.
- Cover the jar with screening, cheesecloth, or sprouting lids.
- Put the jar face down, at an angle in a low light place. A dish rack or a high rimmed bowl works well because it allows the excess water to drain out.
- Rinse every 8 hours. To rinse: Fill jar with water. Shake vigorously. Drain. Repeat 2-3 times.
Make sure you drain the jar well. Seeds
that sit in water can spoil the whole jar!
- Once sprouting begins, place in a sun lit area. Don’t place in direct sunlight though. Continue to rinse every 8 hours.
- Let the sprouts grow for the suggested number of days.
After the final rinse, let the sprouts dry completely! They should be dry to the touch. This is very important! Refrigerated produce dies quickly.
The sprouts can then be stored in the refrigerator for up to 6 weeks.
Below is a soaking and sprouting chart for almost of the nuts that you’ll ever use in your raw meals.