How to Recondition Sesame Seeds
When natural and raw food advocates "soak and sprout" nuts and seeds, they aren't necessarily growing alfalfa or broccoli sprouts for salads and sandwiches. These are also central steps in a process known as reconditioning. The idea is that soaking seeds---to the point that they just begin to sprout---then dehydrating, or drying them at very low temperatures, improves digestibility and both health and nutritional values. Nut or seed reconditioning is said to neutralize seed growth-inhibiting enzymes, make vitamins more available, break down gluten and reduce phytic acid.
Things You'll Need
- Half-gallon mason jar with lid
- 4 cups raw organic sesame seeds
- Water
- 1 tbs. sea salt
- Stainless steel screen for mouth of jar or other strainer
- Food dehydrator
Instructions
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1
Place seeds in a mason jar. Add salt. Fill jar to top with water. Add jar lid and tighten. Swirl the jar to completely dissolve the salt.
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2
Soak seeds in jar overnight, 7 to 8 hours.
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3
Drain the seeds and rinse. A stainless steel or other sprout screen over the mouth of the jar makes this step easy.
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4
Spread seeds out on a dehydrator tray in a single layer.
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5
Set dehydrator temperature at 95 to 100 degrees and dry seeds until crisp and free of moisture (test by tasting), usually after at least 24 hours. Drying time varies by seed or nut variety.
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Tips & Warnings
If you don't have a dehydrator, let the sun dry your seeds, using a framed window screen as a drying tray. Cover it with a light cloth to keep seeds clean and bug-free.
Partially sprouted seeds and nuts can be used "wet" too, cooked up as oatmeal or porridge, ground into flour or baked whole in essene breads, crackers and other high-nutrient baked goods, though enzymes are destroyed by heat over 115 degrees.
Make sure seeds are completely dry before storing or they will get moldy.
Flax and chia seeds get gelatinous when soaked and aren't suited for reconditioning.
