When I found out that nuts and seeds needed to be “sprouted” I had to try it. The process of sprouting them provides them with a roasted flavor that makes them taste buttery, crunchy and delicious. In addition to that, they’re better digested and their nutrients are maximized for better absorption and utilization by our bodies.
Nuts and seeds have natural enzymes and chemicals, such as phytic acid and enzyme inhibitors that help protect them against possible predators and also serve to keep the seed safe until it’s ready to germinate under the right conditions.
Phytic acid in large quantities may bind with other nutrients in the body, keeping them from being absorbed properly. This is one of the reasons it’s important to soak and sprout nuts and seeds before ingesting them.
When seeds and nuts sprout they release amino acids, making them more nutritious and bioavailable. Depending on the nut, you may not see the sprouts (i.e. pecans, walnuts), but the process is happening internally. It’s easier to see the sprouting process when you use seeds like pumpkin or sunflower.
Adding salt to the soaking water may also help activate the enzymes that deactivate the enzyme inhibitors in the nuts and seeds. If using a good quality Himalayan or Celtic salt, it will add good flavor and contribute important minerals to your diet.
Keep in mind that different nuts require different soaking times. The harder nuts like almonds will require longer soaking time (12 hrs) vs the smaller seeds like sunflower or pumpkin (4 hrs.) with pecans and walnuts (6-8 hrs.)
Ingredients:
1 lb. raw organic pecans
1 quart purified water
1 Tbsp. celtic or Himalayan salt (optional)
Preparation:
Let me know what you think about it in the comments and remember to check my new Instagram Reels on how to soak nuts! Leave a ♥️ if you like it and let me know in the comments if you want more of these contents! Thank you!
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