GOOD QUESTIONS: Sprouting Walnuts, Pecans?
I value your "Turbo Charge Your Almonds" article. I love fast, easy, inexpensive ways to get the most nutritive value from foods. Can you offer additional suggestions for sprouting other seeds? Can you apply the same process to walnuts and pecans and obtain similar benefits?
~Letitia
(Note: Email questions and pics with QUESTIONS in subject line to: carla (at) localforage (dot) com)
Dear Letitia,
Almost any grain or seed can be sprouted — wheat, barley, dried beans, radish seeds, onion seeds, chick peas, almonds, etc. (Not alfalfa, though. Tests have shown that alfalfa sprouts inhibit the immune system and can contribute to inflammatory arthritis and lupus.) Fragile seeds such as pumpkin and sunflower also sprout nicely.
However, nuts like pecans and walnuts that have been removed from their shells cannot be sprouted, but an overnight soaking in warm, salted filtered water will activate enzymes and neutralize enzyme inhibitors. It is common knowledge that nuts are "heavy on the stomach" if consumed in substantial quantity. The enzyme inhibitors in the unsoaked seeds are the cause.
For 4 cups of pecan or walnut halves, mix 2 teaspoons of sea salt with filtered water. The water should clear the top of the pecans by a couple inches. Leave in a warm place for at least 7 hours or overnight. You can eat these raw after soaking or make my recipe for Spicy Candied Pecans. Use of the word candied here is a little bit of a misnomer as the "candy" is really grade B maple syrup, which is rich in trace minerals. Also the nuts are roasted at a very low temperature so as to preserve the enzymes. A very healthy snack!
~Carla
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