Soaking Guide

Soaking helps remove the parts of the beans/nuts/seeds/grains that binds with nutrients. The soaking times and methods are not exact, but here are some helpful tips: Soak at room temp using distilled or purified water with a some fresh lemon juice and a pinch of salt. Use glass or ceramic bowl and cover with a cloth or paper towel. Rinse and re-soak every 6 hours or so. For beans you can use a little vinegar for the last 8 hours to speed up soak time. Thoroughly rinse after soak is complete. If you don’t use them immediately you can store in the fridge, but use within days. With nuts, drying them below 150 degrees in a dehydrator is best. Roasting nuts destroys some nutrients, but makes a yummy treat. Drying nuts in a crop pot on low with the top open would retain more nutrients; make sure to salt and season. If you don’t want to spend the time, but still get the most nutrients from your food, then you can buy “sprouted” products online. Like at http://www.bluemountainorganics.com/store/index.htm