“Live” nuts and seeds

Zamachivanie Although nuts are rich in nutrients, it is difficult for the body to absorb them in a dry form. Nut shells contain substances that preserve nuts and protect them from sprouting, and it is because of these substances that nuts are difficult to digest. When soaking, the protective shell of the nuts soaks, and the nutritional value increases. In the “awakened” state, nuts are much tastier: macadamia nut tastes like cream, walnut becomes tender, hazelnuts become juicy, and almonds become very soft. You can soak not only nuts, but also seeds. Pumpkin seeds, sesame seeds, oats and wild rice are ideal for soaking.

The soaking process is extremely simple: raw nuts (or seeds) need to be decomposed into different containers, poured with drinking water and left for several hours (or overnight). In the morning, the water is drained (water takes on all the substances that are difficult for the body to digest), and the nuts are washed well under running water. They can then be stored in the refrigerator for up to three days.


Sprouting grains and legumes is a longer process, but well worth it. Germinated grains and legumes sold in supermarkets harbor bacteria, so it’s best to buy them raw (especially if you have a weak immune system) and germinate them yourself. The nutritional value of germinated seeds is much higher: the proteins contained in the seeds become amino acids in the sprouts, and the fats become essential fatty acids. Sprouts are much richer than seeds in terms of vitamins, minerals, chlorophyll and enzymes. Sprouts in the body create an alkaline environment. Good for sprouting: amaranth, buckwheat, all types of beans, chickpeas, all types of lentils, quinoa and sunflower seeds. Jars and trays for germinating seeds and legumes can be purchased at health food stores, but you can do without them. For sprouting at home, you will need: a glass jar, a piece of gauze and an elastic band. Rinse well the seeds (or legumes) you want to germinate and place them in a glass jar. Seeds should occupy ¼ of the jar, fill the rest of the space with water and leave the jar open overnight. In the morning, empty the jar of water and rinse the seeds well under running water. Then put them back in the jar, cover with gauze on top and press firmly with a rubber band. Turn the jar upside down to let the water drain. Over the next 24 hours, sprouts will begin to appear. The next day, the sprouts must be washed again under cold running water, and then drained. Make sure that water does not accumulate in the jar – then the seeds will not deteriorate. Germination time depends on the type of seed, usually the process takes about two days. Sprouted sprouts can be stored in the refrigerator for up to a week. Sprouting seeds and legumes is a very exciting process that quickly becomes a part of life.

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