Hi, I’m Kardena Pauza from www.KardenasKitchen.com
Today were going to talk about soaking sunflower seeds, pumpkin seeds, nuts, flax-seeds and all sorts of good things. I get a lot of questions about how to soak them, but first I want to explain why this is so important. I have these items in my food plans because they are packed full of nutrients. When you soak them, you will get more nutrition benefits from them.
Soaking them releases the enzyme inhibitors and they become enzyme active which helps your body absorb and digest the nutrients. This will give your cells about 300% more nutrients which will give you more energy! I use these on a regular basis for breakfast, lunch, snacks and dinner and they are very versatile as well.
They are packed with healthy oils, fats and lipids that your body needs. Were going to soak the flax-seeds. You cant drain the water off of them, so well pour them into a glass bowl and add water. Each seed soaks for a certain amount of time. You want to add double the amount of water to seeds. The flax-seeds will absorb all of the water, so you will end up with a gel around them which is normal.
You need to soak them about 8-12 hours. Once they have been soaked, they are ready to use. You can put a scoop in your smoothies or add them to your breakfast. These are really high in fiber which is going to help absorb excess toxins and fat in your body. They will clean you out. Next, are sunflower seeds. I will soak them in a jar with a sprouting lid on top. I will sometimes mix pumpkin seeds with the sunflower seeds and use them for a burrito pâtés and I will even use them for my breakfast.
Add enough water to cover the seeds and come up about 1-2 inches above the top of the seeds. Put your sprouting lid on and leave it on the counter at room temperature. Pumpkin and sunflower seeds need about 12 hours of soaking to sprout. Rinse them after 12 hours and put fresh water and then put them in the refrigerator. They will need fresh water. Almonds are a bigger seed, so they will need to soak longer (about 24 hours). You want to rinse them after 12 hours. If you soak them, start soaking them in the morning, dump the water out in the evening and put fresh water in and let them sit in an open container so they have oxygen. Soak them overnight and in the morning, dump the water out and put fresh water in and then you can store that in the refrigerator.
If you don’t have a sprouting lid, you can pour the seeds into a Tupperware bowl. Just shift the lid away from the edge and pour the water out through the gap to hold the seeds back. Here is a great little trick that I use when I travel and take seeds with me. If I’m going through the airport, I’ll dump the water out and put the Mason jar lid back on top and put the sprout lid over that. It seals up completely and I have a power packed, nutrient rich, high fiber and protein ready to go to be used for anything (breakfast, lunch, snack and dinner).
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