How to Soak (Sprout) Grains, Nuts and Seeds

Nuts, Grains & Seeds

Grains, nuts and seeds contain enzyme inhibitors. Enzyme inhibitors are mother nature's way of delaying them from sprouting before the next growing season. However, enzyme inhibitors make them more difficult for your body to digest. You can soak whole, organic, raw grains, nuts and seeds before eating or cooking them to make them more easily digestible and reap the most nutritional benefits from them.

Difficulty:

Easy

Instructions

1. Measure your nuts, grains or seeds. Place your nuts, grains or seeds in a bowl or jar. It is important that they are whole, unrefined, and unprocessed.

2. Add twice as much water as nuts, grains, seeds. The water should completely cover them. Place a lid or cover on the bowl or jar. Let your seeds stand at room temperature, 70 degrees is ideal. They should not be in direct sunlight.

3. Rinse them and recover them with cool water at least twice a day, or every 8 to 12 hours. They enzyme inhibitors are deactivated after the first soak, but you can continue sprouting for several days. Two to three days of soaking or sprouting is recommended.