Do you sprout/soak everything?

I am new to the sprouting threads, so excuse me if this has been asked before. I thought I remembered reading in Alyssa's book that you should sprout/soak everything you eat? I've read so many books lately, I can't remember exactly where I read this, I just wondered if this was true and if so, how many people actually do this?

Also, I have soaked my nuts (almonds, cashews, sunflower seeds etc.) following the grid in Alyssa's book and the outcome is not appealing. My family won't eat anything I've prepared once they have been soaked. I don't have a dehydrated yet, so I can't soak/sprout them and them season and dehydrate, but I'm assuming that would help with the funky taste. Am I doing something wrong or is it common for the taste to change (and if so, how can I make it taste better and have the health benefits of being sprouted?)

Sorry, lots of questions. Thanks for your help!

Usually soaking/sprouting is recommended ~however, it won't do you much good if you find them inedible after! Don't fret over soaking your nuts (boy that doesn't sound very good) and sprouting seeds/grains is easier than it sounds. Soak, cover, drain, rinse, cover, rinse until you see their tails. I use a bowl and a wash cloth and it has worked everytime for me. Again, I agree with soaking but not if it renders the food inedible to you. If you are stressing over your food it doesn't matter how good it is for you. GOod luck :D

I hardly sprout or soak anything.

Thanks for the replies...I tend to overcomplicate. I was just wondering once I get my dehydrator and I can soak, then season and dehydrate...does that undo the benefits of soaking in the first place or does it just make the nuts last longer?

Hi Holli, I'm pretty new to this as well. We're starting our 6th week with wonderful yummy raw foods. I know it can seem overwhelming when you start. I didn't start to sprout till the 4th week, I was thinking it would be challenging, well I found out on the contaray, it's so easy! Just relax and follow Alissa's sprouting section and walla. Alot of her recipe's don"t call for sprouting, it alters the recipe and the taste I gather. So has far as the nuts go, I had a delemia about the almonds for milk, because in her book it says sprout on the chart so I went back and reread and she says only soaking necessary, but i was confused, she's using sprouting in that reference for soaking. It's all good and works great. I can't imagine what woud taste bad, except perhaps different preference of foods. About every-thing I've prepared is so yummy. Get back to me if you like, I hope I was of some help. When you get your dehyderator you will be amazed of the food and varity of recipes that will come from that great little box! All the Best, Raw Hugs, EarthLady

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Originally Posted by Holli

I thought I remembered reading in Alyssa's book that you should sprout/soak everything you eat?

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Methinks you're reading a different book than Alissa wrote. I just soak and sprout carrots, greens and oranges. That's it. O.k., peaches and nectarines as well.

O.k., just kidding.

Please, re read the book and, if you've got the dvd's, watch them. There's a wealth of information it seems you've missed.

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Originally Posted by Revvell

Methinks you're reading a different book than Alissa wrote. I just soak and sprout carrots, greens and oranges. That's it. O.k., peaches and nectarines as well.
O.k., just kidding.

Please, re read the book and, if you've got the dvd's, watch them. There's a wealth of information it seems you've missed.

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ROFL! :D Too funny!

I like to sprout garlic cloves so that it has an inch or two of green sprout coming out the top and some roots out the bottom and then throw it into the blender in a GS for a garlic lover's treat.

EZ rider I like to sprout garlic cloves so that it has an inch or two of green sprout coming out the top and some roots out the bottom and then throw it into the blender in a GS for a garlic lover's treat.



seriously? ewww

Sprouting garlic sounds good. It should make the flavour a bit mellower too. Does it?

Alissa does say that all nuts, seeds and grains should be soaked. I'd give you the page reference but I lent my book to a girl in work who is dead keen to try raw herself!

Georgina

Holli, if you have time, to get all the great nutrition and get rid of the inner 'enzyme inhibitors' inside the item, all nuts grains and seeds should be soaked (sometimes soaked actually does mean the word sprouting because certain things, like almonds and other nuts, will not sprout any tails no matter how long you leave them after soaking), but if you're pressed for time, I read somewhere just soaking for even 15 minutes and then rinsing them off twice to get those enzyme inhibitors off the surfaces that the water has soaked out, before eating them is good. Alissa also said, if I recall, unless her recipe specificaly says 'soaked' or 'sprouted' she is just using the raw thing itself, for a specific 'feel' desired in the food's outcome.

If you're eating the thing without soaking, it has built-in enzyme inhibitors merely making it slightly harder to digest is all. (According to her book.) More fiber too that way maybe? But yeah, Holli, I relate. I love alfalfa sprouts, but I just sprouted lentils for her BBQ Chicken Fingers and when I bite into them I can 'sense' the crunch of sprouts and that's not as appealing to me. The sprouted wheat berries I used for her mock Sausages, however, do NOT crunch and the sausage feel is there, so I'm satisfied.

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Originally Posted by Holli

Thanks for the replies...I tend to overcomplicate. I was just wondering once I get my dehydrator and I can soak, then season and dehydrate...does that undo the benefits of soaking in the first place or does it just make the nuts last longer?

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I soak all my nuts and seeds because my dear sweet guy digests them faster :D plus as it was stated already, and I am sure you read, better for you in the long run. BUT I really didn't like the way they tasted and alot of alissas recipes change if you soak the nuts, which she does mention. In her book you only soak if she mentions to, but don't have to, ;)

So what I do now is soak everything over nite, put it in the deyhdrator in the morning, come home to nuts, that taste good a tad diff but good!:D and I use them in all my recipes! And it also extends the life of the nut. if you leave them soaked they last for a few days at most, and some are best left in the water in your fridge. Try soaking them and then drying them, you might like it!

good luck! :D

Revvel......that was hilarious, btw!

IMO sprouting is the best way to wake a plant up and get it strutting its stuff. Its also a great way to expel the enzyme inhibitors present when dormant.