Adding soaked or sprouted seeds to each meal provides satiating fat and a rich array of bioavailable nutrients the body will need to prepare for the days ahead. Here are some guideline:
|
FOOD |
SOAKING TIME (hours) |
SPROUTING TIME (days) |
|
Almonds |
8-12 |
No Sprouting if pasteurized; |
|
Adzuki Beans |
8-12 |
4 |
|
Amaranth |
8 |
1-3 |
|
Barley |
6 |
2 |
|
Black Beans |
8-12 |
3 |
|
Brazil Nuts |
3 |
No Sprouting |
|
Buckwheat |
6 |
2-3 |
|
Cashews |
2-4 |
No Sprouting |
|
Chickpeas/Garbanzo |
8 |
2-3 |
|
Flaxseeds |
½ |
No Sprouting |
|
Hazelnuts |
8-12 |
No Sprouting |
|
Kamut |
7 |
2-3 |
|
Lentils |
7 |
2-3 |
|
Macadamias |
2 |
No Sprouting |
|
Millet |
5 |
12 hours |
|
Mung Beans |
8-12 |
4 |
|
Oat Groats |
6 |
2-3 |
|
Pecans |
6 |
No Sprouting |
|
Pistachios |
8 |
No Sprouting |
|
Pumpkin Seeds |
8 |
3 |
|
Radish Seeds |
8-12 |
3-4 |
|
Sesame Seeds |
8 |
2-3 |
|
Sunflower Seeds |
8 |
12-24 hours |
|
Quinoa |
4 |
2-3 |
|
Walnuts |
4 |
No Sprouting |
|
Wheat Berries |
7 |
3-4 |
|
Wild Rice |
9 |
3-5 |