Soaking Nuts

Raw almonds are definitely our nut of choice (although truly raw almonds is another story) but what passes for raw almonds.  Soaking nuts begins the sprouting process, releasing nutrients and enzymes.  Plus they just taste yum!

Counter Top Pickles and Sauerkraut

Have you ever wondered how food was preserved before there were glass jars with rubber seals?  I admit I never really thought about it.  I've read lots of novels that talked about the root cellar and putting up food.  I always imagined stacks of potatoes and pumpkins, nothing like pickles or sauerkraut.

Before the convenience of glass and canning supplies, people would ferment their food in large crocks using a salt brine.

Soaked Muffins

Why soaked?

Phosphorus in the bran of whole grains is tied up in a substance called phytic acid. Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract, cloaking their absorption. Whole grains also contain enzyme inhibitors that can interfere with digestion. (Nourishing Traditions, Sally Fallon, Pg 25)