Soaking & Sprouting at Home!
Sprouting is a way to make plant foods more digestible and allow your body to absorb all their nutrients. Soaking and sprouting nuts, seeds, legumes and grains is a process that removes an anti-nutrient part of plant foods. Anti-nutrients are the natural way the plant protects itself from insects and pests. One of the best known anti-nutrients is phytic acid which can bind up minerals making them hard to absorb. Another common anti-nutrient is lectins which can be hard on the gut lining for some people and create inflammation in their bodies. Soaking and sprouting plant foods can reduce both of these effects by as much as 50%.
Simply Easy Tool:
You can purchase them! Go Raw and Tru Roots are organic companies that sell sprouted grains, seeds, nuts and legumes. You can find them in local markets or online.
Simply Supportive: Plant Enzyme Digestive Formula
In addition to sprouting, which can make foods more digestible, supplementing with plant enzymes can provide ongoing digestive support. Plant Enzyme Digestive Formula can be used for occasional gas, bloating, irregularity, and to create a feeling of fullness after eating. It is recommended to take digestive enzymes 15 minutes before a main meal to support digestion.
To order Plant Enzyme Digestive Formula, contact our front desk team at:
(860)519-1916 / Info@IntegrativeWellnessAndPT.com.
Simply Delicious: Soaking & Sprouting at Home
Step 1: Soak your grain, nut, bean or seed in water. Make sure the water is double the amount of grain, nut, bean or seed, because it will be absorbed a bit. Leave the bowl or jar on your countertop at room temperature for the specified time for your desired Soaking Food. If it calls for a long soaking time, then you’ll need to change the water once or twice. Refer to the super-helpful chart below for soaking times.
Step 2: Drain the liquid and cook your grain or bean normally (it will have a shorter cooking time). Eat your nut and/or seed plain, roast them if you desire. It’s safe! You can also make nut/seed milk or nut/seed butter at this point. You also have the option to dehydrate the grain, bean, nut or seed, but keep in mind that they will not last as long at room temperature and last longer frozen after they’ve been soaked and dehydrated.
OPTIONAL STEP (but a highly recommended one): Add 1-2 TBS. of apple cider vinegar to your water during the soaking time. This will aid in the development of phytase, the enzyme needed to break down the phytic acid found in grains, nuts, beans, and seeds.
Soaking versus Sprouting: When we say “sprouting,” we mean that you are going to sprout your grain (or nut or bean or seed) over the span of a few days after a soaking period. It’s a little more time consuming than just soaking. But some people like this method because then they can eat grains and bean in their raw form.
Directions and image Adapted from: http://www.weedemandreap.com/guide-soaking-sprouting-grains/