GETTING THE MOST FROM YOUR GRAINS, BEANS, NUTS & SEEDS

Grains, beans, nuts and seeds have great potential in small packages just waiting to grow into full-fledged plants. Many of their health advantages are locked away in their dormant state, which protects these foods from being eaten by animals before they can mature into plants. Sprouting begins the germination process, which transforms these foods and releases their full nutritional benefits. Once the process is complete, you’ll have tiny whole plants to eat instead of just seeds—and you’ll receive more nutrition in every spoonful than you could have otherwise.

WHY SPROUT?

1. Sprouting removes the difficult to digest LECTINS and Tannins.

2. Reduce gluten content

3. Increase Vit C, and B’s and carotene

Removing lectins for better nutrient absorption is done by simply soaking them over night. In the case of beans, soaking for 24 hours reduces the cooking time by more than half. Refresh the soak water every 12 hours. Place the jar at an angle in your sink so it drains completely. You can dry the nuts and seeds in a very low oven or dehydrator.

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CANDIED PUMPKIN SEEDS

2 cups pumpkin seeds, soaked 4 hours or more. Rinse thoroughly.

1 tbsp ground ginger

¼ cup or less maple syrup

½ tsp sea salt.

Drain and pat dry the pumpkin seeds and place in a bowl with the remaining ingredients. Toss well to combine. Dehydrate at 120° for 12 to 24 hours until dry and crisp. Pumpkin seeds are high in zinc which is a support mineral for your immune system.