Soaking and Sprouting

Growing up, my mum often had sprouts sprouting in neat stacking containers. I had no idea how good they were for us. Essentially, the original grain, seed or legume that you sprout from has extra nutrients locked inside it in its raw ‘sleeping form’ – sprouting is like breathing life into it and opening a window to extra goodness. What that actually means is that phytic acid is neutralised and taken out of the equation. Why is that important? Phytic acid can reduce your body’s ability to digest and absorb nutrients, so removing it means that the goodness is then more easily absorbable. Yay! Also, sprouting is alkalising for our bodies and releases extra vitamins and nutrients. The most popular options for sprouting are lentils, beans, pumpkin and sunflower seeds, buckwheat, quinoa and even almonds.