Soaking & Sprouting 101


General Guidelines for Soaking & Sprouting

The main reason soaking grains, nuts and seeds is so important is because they contain enzyme inhibitors and high amounts of phytates. The purpose of these enzyme inhibitors and phytic acid is to protect the nut or seed and keep it “dormant” until it has what it needs for growing.

Nature allowed these inhibitors and toxic substances to be easily removed when the conditions (enough rain and sun) were met. In nature, when it rains the nut gets enough moisture so it can germinate and produce a plant. The plant then continues to grow with the sunlight. By soaking nuts and seeds, you activate the plant’s natural enzymes, reduce the phytic acid AND increase the life and vitality contained within them!


The Benefits of Soaking

You are receiving all the DNA, Vitamins, Minerals and Nutrients release from that seed.

Phytic acid and other enzyme inhibitors are reduced.

Soaking times vary with the nut. The more dense the nut, the longer the soaking time. Ideally, soaking should be done at room temperature. In general most grains, nuts and seeds can be soaked overnight for 6-8 hours.


Instructions for Soaking

  1. Gather your raw, organic grains, nuts or seeds

  2. Rinse them in purified or distilled water.

  3. Place them in a glass or stainless steel bowl, or mason jar.

  4. Cover with twice as much water as the grain, nut or seed. (1 cup of nuts to 2 cups of water).

  5. Cover the bowl with something breathable like a cloth towel.

  6. You can safely soak most grains, nuts and seeds overnight.

  7. Be sure to air dry thoroughly, then store in sealed container in refrigerator

  8. If desired, dehydrate for long-term storage and use

  9. The soak water will contain the enzyme inhibitors which is very acidic to the body so make sure to rinse your nuts and seeds well.


Instructions for Sprouting (Not necessary for nuts and seeds except for maybe almonds)

  1. Follow the process above for soaking.

  2. Place the soaked and rinsed grains in any container allowing water to drain off and be exposed to air (mason jar, sprouting bag or sprouting jar or even just a mesh tray/strainer).

  3. Rinse every 8 hours. To rinse: Fill jar with water. Shake vigorously. Drain. Repeat 2-3 times.

  4. Make sure you drain the jar well. Grains that sit in water can spoil the whole batch!

  5. Once sprouting begins, place in a sun lit area. Don't place in direct sunlight though. Continue to rinse every 8 hours.

  6. Let the sprouts grow for the suggested number of days for your particular grain.

  7. After the final rinse, let the sprouts dry completely! They should be dry to the touch. This is very important!

  8. The sprouts can then be stored in the refrigerator for up to 6 weeks.

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