Sprouted nuts and seeds are an enzyme rich, living food. The protein and mineral content becomes easily digestible and readily available to the body for absorption.
Why Sprout Nuts and Seeds? Nearly all nuts and seeds contain enzyme inhibitors which keep them asleep (dormant) until they are soaked which essentially brings them to life (activates the nut or seed). A truly raw nut or seed contains life potential. Once soaked the nut or seed will come to life and begin sprouting.
Nuts and seeds also contain phytic acid (a phosphorous bound organic acid) found on the outside layer. Phytic acid and enzyme inhibitors make dry nuts and seeds extremely hard to digest and absorb. Often all it takes is a few hours of soaking to neutralize the enzyme inhibitors and phytic acid.
How to Sprout Nuts and Seeds: First prepare your sprouting jars. Fill a sprouting jar halfway with raw nuts or seeds. Next add water (preferably filtered, distilled, or spring water). Soak the nuts or seeds for 4-12 hours. Most seeds only need about 4 hours. For larger nuts 12 hours is needed. Drain the jar every few hours and rinse the nuts or seeds and re-fill the jar with water. Once the allotted time is up, drain the jar once again and rinse the nuts or seeds. Then let them sit for 1-2 hours. This will allow for complete germination.
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