If any of you have trouble digesting nuts and beans here is a great way to sprout them. If you sprout your nuts they will be more digestible . If you dehydrate them afterwards and store them make sure they are really dry to prevent mold. HOW TO SOAK NUTS, SEEDS, GRAINS, AND BEANS PLACE in a large glass bowl or mason jar, and cover with warm, filtered water (about a 2:1 ratio) and about ½ tsp. sea salt. Cover with a light cloth for desired time. RINSE food thoroughly and drain. USE these activated “non sprouts” immediately to make plant-based “milks. You can also cook soaked and rinsed grains immediately, using them just as would un-sprouted grains in any of your favorite recipes or as a bed for vegetable dishes. Do note that most soaked grains only need a 1:1 water/broth ratio to be cooked through because they are already plumped with water. OR DEHYDRATE in a food dehydrator at no higher than 115º F for 12 to 24 hours, and store in sealed glass containers in the fridge. Beware: If nuts are not completely dry, they will develop mold. HOW TO SPROUT NUTS, SEEDS, GRAINS, AND BEANS GET a quart-sized (or larger) mason jar. Remove the solid middle insert of the lid, and cut a piece of cheesecloth or breathable mesh to fit inside. FILL one-third of the jar with nuts, seeds, grains, or beans, and fill the rest of the jar with warm, filtered water and about ½ tsp Celtic sea salt. Screw the lid on with cheesecloth or breathable mesh screen in place. SOAK For soaking times, see table below. DRAIN/RINSE Remove the mesh insert of the lid, and replace with metal insert. Pour the soaking water out of the jar, fill with fresh water, replace lid, and rinse well by shaking jar. Replace the metal insert with the mesh lid again, and drain. INVERT the jar and lay at an angle so that air can circulate, and the water can drain off. Allow to sit in the light. REPEAT this process, rinsing every few hours, or at least twice daily. WAIT In 1 to 4 days, the sprouts will be ready. Sprouts vary from 1/8-inch to 2-inches long. When ready, rinse sprouts well, drain, and store in a jar (with the solid part of the lid replaced) in the fridge. ENJOY within 2 to 3 days. Sprouts are a fabulous nutrient-rich addition to raw salads, sandwiches, and wraps, and are also tasty in smoothies, soups, and stews. FOOD SOAKING TIME (hours) SPROUTING TIME (days) Almonds 8-12 No Sprouting (if pasteurized) 3 Days (if truly raw) Black Beans 8-12 3 days Brazil Nuts 3 No Sprouting Cashews 2-4 No Sprouting Chickpeas/Garbanzo 8 2-3 days Flaxseeds ½ No Sprouting Hazelnuts 8-12 No Sprouting Lentils 7 2-3 days Macadamias 2 No Sprouting Pecans 6 No Sprouting Pistachios 8 No Sprouting Pumpkin Seeds 8 3 days Sesame Seeds 8 2-3 days Sunflower Seeds 8 12-24 hours Quinoa 4 2-3 days Walnuts 4 No Sprouting
Posted on: Tue, 29 Jul 2014 15:46:39 +0000