Sprouting Nuts and Seeds

I’ve been sprouting nuts and seeds for years.  It’s so much healthier for you and I love the taste!

WHY Soak Nuts and Seeds:

• They Taste Better: Raw nuts or seeds can have a bitter taste due to enzyme inhibitors.
• They Digest Better: These enzyme inhibitors can affect the digestion of the nut or seed. Soaking them removes the enzyme inhibitors.
• High Nutrition:  Many nuts and seeds you buy are already roasted.  This removes the enzyme inhibitors but also destroys many of the nutrients.  Soaking raw nuts and seeds without roasting will keep them more nutritious.
• Less Fat: Soaking removes 30 percent of the oil content making nuts and seeds easier on the liver and digestion and, of course, reduces calories.
• More protein: When the enzyme inhibitors are washed away the digestion of the proteins and carbohydrates also begins.  Protein absorption is thus improved.

Note:  Nuts do not actually have to be sprouted but just soaked (3 to 12 hours). This starts the sprouting process.  It is best not to soak for more than the recommended time as the sweetness leaves them.

BENEFITS of All Nuts or Seeds: (see all the details at: Surprising Benefits of Nuts & Seeds)

• Best plant sources of protein.
• Filled with heart healthy fat.
• High energy foods with smart carbs instead of sugars.
• Powerful minerals.
• Needed vitamins.

DIRECTIONS on Soaking Nuts and Seeds

• Look over nuts and seeds; remove stones, brown or yellow and broken nuts or seeds.
• Rinse nuts or seeds.
• Put each type of seed or nut in individual jars then cover with purified water, leave the lid off and soak for right amount of time (see below).
• It’s best to change the water 2 or 3 times while soaking if you can.
• Drain, put lid on and store in the fridge. Use them up in two to three days.
• When ready, rinse nuts or seeds.
• Store in refrigerator, in sprouting environment or in other suitable container until ready to use. If not used within 12 hours, seeds should be rinsed every 24 hours and kept in the refrigerator.
• It’s best to eat as soon as possible, as freshness is what makes sprouts special!

Watch a video of Diana demonstrating some of these ideas: sprouting nuts and seeds

Almonds: Soak 10 – 12 hours. Use only unblanched raw almonds. If refrigerated, they will last up to 4 days or sprouts may turn rancid. These are my favorite!  Note: Almost all US almonds have been heated so make sure the ones you buy are from Europe.

Pumpkin Seeds: Soak 6 – 8 hours. Eat within 2 days. Use hulled pumpkin seeds (the green ones).

Sunflower Seeds: Soak 2 – 3 hours. Use hulled sunflower. Skim off seed skins when rinsing as they will make your sprouts spoil quickly. Best to eat them the same day or within 1 or 2 days.

Walnuts: Soak for 4 hours. Eat within 2 – 3 days. They don’t really sprout because they are not a whole seed but soaking does make them more digestible; even Dr. Oz is a great fan of them.

Once the nuts and seeds are soaked, you can dehydrate at 105 degrees until they are completely dry. Then store in the refrigerator or freezer to keep them fresh.

Enjoy! What is your favorite nut or seed for sprouting?