There is one important step you can take before cooking or eating your food raw, and that step is sprouting. Nuts, just like grains, seeds, and legumes, all start out with natural enzyme inhibitors that prevent them from premature sprouting. These handy little guards may extend the shelf life of your dry goods, but they also prolong the digestion process. By sprouting them yourself, you can control when you want to enjoy these foods and better absorb the nutrients from their tough exterior. Read on to find out how you can start sprouting by dinnertime.
Seeds can thoroughly sprout after a few days in a warm, moist climate. Most sprouting devotees lock their dry food of choice in a clean container filled with water to allow sprouting to occur overnight, literally.
Foods that can be sprouted include but are not limited to:
- Grains: Farro, barley, wheat, quinoa, and rice.
- Legumes: Lentils, peas, and garbanzo, pinto, and kidney beans.
- Seeds: Sunflower, radish, and broccoli.
- Nuts: Cashews, almonds, peanuts, and walnuts.