Whole grains, legumes, and seeds are all important elements of a healthful whole foods diet, welcoming essential vitamins and minerals to the body including iron, magnesium, folate, and potassium. Practices that make them even more nutritional and digestible include soaking, fermenting, or sprouting them before cooking or eating.

Whole grains, legumes, and seeds contain an anti-nutrient called phytic acid which binds to minerals and prevents their absorption in the body. Soaking, fermenting, and sprouting neutralize the phytic acid, supporting their digestion and elevating their nutritional value. Phytic acid can be neutralized in as little as 7 hours with the simple ingredients of water and acid. Cover your grain, bean, and/or seed with warm, filtered water and an acidic medium (apple cider vinegar, lemon juice, etc.) with the ratio of one cup of your dried ingredient to one cup of water and one tablespoon of your chosen acidic medium. Simply soak them at room temperature for up to 48 hours and drain, rinse, and cook directly following for all recipes incorporating whole grains, legumes, and seeds including our Turmeric Veggie Bone Broth Soup and Carrot and White Bean Hummus.

Connect to your roots and the practices of our ancestors by preparing your ingredients through soaking, fermenting, and sprouting and enjoy the nourishing benefits with each bite!