Optimizing Nutrition from Nuts, Seeds, Grains, Beans, Legumes: soaking, activating, sprouting and fermenting
Nuts! Seeds! Whole grains! They are fabulous purveyors of healthy fats, loads of heart-healthy and gut-helping and detox-loving fibre; they are quite high in trace minerals necessary to a lot of detox processes and regular nerve function in the body. Lentils and beans fall in this category too: they are also excellent sources of clean plant-based protein, good for snacks, delicious as a crunchy topping on salads. For the nuts and seeds, they offer an excellent gluten-free alternative to refined flours in your baking endeavours when ground down into flour.
But soaking nuts and seeds? And legumes and beans? Sprouting grains? You may be thinking what I was thinking the first time I encountered this recommendation in my hunt for upping the nutritional ante: are you mad? How am I supposed to add to my list of things to do? But see, there is a method to the madness here.
Join me, Luka Symons for a workshop on the benefits of soaking your morsels of goodness. We'll explore the difference between soaking, sprouting and even fermenting the nuts, pulses, seeds and grains and talk about which is best in which scenario. No need for special equipment here! I will demonstrate how to go about making this a do-able task (batch prep, anyone?) and why you want to start properly preparing and activating your nuts, seeds, pulses and grains in order to best prepare them for ease of digestion and increased assimilation of the super nutrients found within. We are unlocking their power, you could say.
Come find out what the fuss is about.
*This is the third in a five part series on Traditional Foods concepts, based on the principles and ideas of the Weston A. Price Foundation