why & how you should sprout your nuts & seeds

So you’ve heard that Soaking & Sprouting Seeds are Healthier for you (right?) Soaking releases many of the gas~producing enzymes~ especially in beans & it makes it easier for your body to digest, it also activates the nutritional potential, doubles the amino acids, and digests way better! + sprouting releases vitamins that aren’t available in an unsprouted legume. Sprouting is a relatively short process that allows the begining of the seed to grow, thus bringing about a more Nutrient Dense food (find out more info here).

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So without further delay, here is a list of Seeds along with their Sprouting & Soaking times 🙂

Seed Type & Amount Soaking Time Sprouting Time
1 1/2 Cups Adzuki 8 hours 3 days
3 Tbsp Alfalfa 6 hours 3 days
3 Cups Almond 8 hours 1~2 days
2 Cups BuckWheat (w Hull) 6 hours 2 days
2 Cups BuckWheat (w/out Hull) 10 hours 1 day
3 Tbsp Chia 6 hours 2~3 days
3 Cups Flax 6 hours 2~3 days
1 1/2 Cups Garbanzo 8 hours 2~3 days
3 Cups Cashews 5 hours 1 day
2 Cups Kamut 7 hours 2~3 days
2 Cups Lentils 7 hours 3 days
2 Cups Millet 8 hours 3 days
2 Cups Mung 8 hours 3 days
2 Cups Peas 7 hours 3 days
2 Cups Quinoa 6 hours 1 day
3 Tbsp Radish 6 hours 3 days
3 Tbsp Red Clover 6 hours 3 days
2 Cups Sesame 6 hours 2 days
3 Cups Sunflower 7 hours 2 days
2 1/2 Cups Walnuts 4 hours 1 day
3 Cups Wild Rice 9 hours 3~5 days