Studies have shown that phytic Acid is the #1 anti-nutrient found in seeds, nuts, legumes, and grains. It inhibits the absorption of calcium, magnesium, iron, copper, and zinc. Sprouting neutralizes phytic acid. Many enzymes that help with digestion are produced during the process of germination.
I cannot adequately stress the importance of soaking and sprouting, thus eating live foods! It is a regular occurrence in our home and getting into this habit will become the normal way to eat.
In India, we always soaked and sprouted food we ate. I dehydrate my nuts after soaking them and they are so tasty and crunchy! You can use an oven if you don’t have a dehydrator. If I have no time to sprout, I always manage to soak my food. You should be able to sprout any seed unless it has been irradiated. I use only organic foods.
Once you get into the routine of soaking and sprouting, you will not eat your food any other way. Try sprouting a small amount at first to experiment.
Foods I soak & sprout
Grains, quinoa, buckwheat, lentils, beans, almonds, pumpkin seeds, sunflower seeds, walnuts, chia, and fenugreek seeds.
Note: Watch very closely when sprouting almonds, sunflower and pumpkin seeds so they don’t grow mold or fungus. I usually just soak almonds and pumpkin seeds for 24 hours.
(It is not recommended that you sprout alfalfa.)
Tools for Sprouting
Wide mouth, quart size mason Jar
Replacing the solid insert with a window screen that can be cut to fit over the top.
(Cheese cloth or plastic needle work canvas can be cut to size)
Fill a mason jar 1/3 full of your grain or seed. Add filtered water to the top of the jar and 1/2 tsp sea salt. Screw on the top of the jar with the screen insert. Soak for 24 hours, changing the water after 12 hours, rinsing the seeds. You can drain the water through the screen.
After 24 hours, invert the jar so it sits on the side, allowing it to drain and the air to circulate. Rinse the seeds twice a day. Your seeds will sprout between 1 to 4 days depending on the size. Different foods require longer or shorter time periods to sprout.
Rinse well and store in the refrigerator until ready to eat. Transfer nuts and grains to the oven or dehydrator if you intend to dry them to use later.
The book Nourishing Traditions by Sally Fallon Morell has a wealth of knowledge. I refer to it for most of my cooking.
Once you get into the routine of soaking and sprouting, you will not eat your food any other way.
For more recipes and spices, please have a look at Trudy Ann’s Masala Kitchen Recipe cookbook.
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