Archive for December, 2011
Enzyme inhibitors get neutralized.
The amount of vitamins your body can absorb increases.
Gluten breaks down so digestion is much easier.
Phytic acid, which inhibits the absorption of vital minerals, is reduced.
You don’t have to follow these strictly unless you want to go deeper into the soaking issue).
Soak your nuts and seeds anywhere from 20 minutes, to 2 to 3 hours, even overnight at room temperatures. In general, harder nuts will take longer to soften. If your recipe calls for soaked nuts or seeds and you are low on time, try to squeeze in 20 minutes or just do a really good job rinsing them. Otherwise, plan ahead a bit and soak them overnight in your refrigerator in a glass container with an airtight lid. Soaking nuts in plastic is generally not recommended as plastic can leach into the water and into your food.
The procedure: Soaking Nuts and Seeds
- Gather your raw, organic nuts or seeds.
- Rinse them in purified or distilled water.
- Place them in a glass or stainless steel bowl.
- Cover with twice as much water as the nuts or seeds. (1 cup of nuts to 2 cups of water).
- Cover the bowl with something breathable like a cloth towel.
- Drain and rinse the nuts or seeds every 3 or 4 hours.
The soak water will contain the enzyme inhibitors which is very acidic to the body so make sure to rinse your nuts and seeds well.
Soaked nuts can be eaten within 2 days right after soaking and should be refrigerated. You can enjoy them plain or prepare dressings for salads or in other delicious recipes.
She the “Parmezan recipe from cashews and “
|Nut / Seed||Dry Amount||Soak Time|
|Alfalfa Seed||3 Tbsp||12 Hours|
|Almonds||3 Cups||8-12 Hours|
|Amaranth||1 Cup||3-5 Hours|
|Barley, Hulless||1 Cup||6 Hours|
|Broccoli Seed||2 Tbsp||8 Hours|
|Cabbage Seed||1 Tbsp||4-6 Hours|
|Cashews||3 Cups||2-3 Hours|
|Clover||3 Tbsp||5 Hours|
|Fenugreek||4 Tbsp||6 Hours|
|Flax Seeds||1 Cup||6 Hours|
|1 Cup||12-48 Hours|
|Kale Seed||4 Tbsp||4-6 Hours|
|Lentil||3/4 Cup||8 Hours|
|Millet||1 Cup||5 Hours|
|Mung Beans||1/3 Cup||8 Hours|
|Mustard Seed||3 Tbsp||5 Hours|
|Oats, Hulled||1 Cup||8 Hours|
|Onion Seed||1 Tbsp||4-6 Hours|
|Pea||1 Cup||8 Hours|
|Pinto Bean||1 Cup||12 Hours|
|Pumpkin||1 Cup||6 Hours|
|Quinoa||1 Cup||3-4 Hours|
|Radish||3 Tbsp||6 Hours|
|Rye||1 Cup||6-8 Hours|
|1 Cup||8 Hours|
|1 Cup||4-6 Hours|
|Spelt||1 Cup||6 Hours|
|Sunflower, Hulled||1 Cup||6-8 Hours|
|Teff||1 Cup||3-4 Hours|
|Walnuts||3 Cups||4 Hours|
|Wild Rice||1 Cup||12 Hours|