Witches Kitchen: Soaking

For the last couple of months I've been soaking my rice, beans and legumes (lentils, chick peas,...) before cooking. It takes less then a minute of work, but will greatly increase the minerals that your body can absorb.
The minerals are always there, for many people of good reason to eat more wholemeal, brown rice and seeds and nuts. A good choice, the only tricky bit is that the natural survival mechanism of the seed contains plant toxins.  Which will prevent the actual absorption of these minerals, binding itself to them in your stomach. Besides the robbery, they irritate your stomach and in the case of beans leave you full of gas. You would put up a fight too if someone would come along trying to eat you!

There you are, choosing healthy, only to be left feeling bloated, a bit of a bugger don't you think?

But seeds can be tricked, that's where the soaking comes in. The soaking in a warm, dark spot tricks the seeds into thinking it has been sown, unwilling to kill it's own offspring it activates the enzyme that breaks down the protective layer. So give it 8 to 24 hours in tepid water and your good.

The process works even better if you add some good bacterias to kick start it off.
A tablespoon of yoghurt, buttermilk, organic vinegar, lemon juice, kefir, sourdough starter,... for every cup of seed you want to soak.
I tend to use organic, unpasteurized apple cider vinegar, easy to dose.

Before cooking, rinse in a sieve, making sure all your soaking water is gone.
Then cook in clean water (it will probably cook a little quicker).
Quinoa becomes a lot more palatable once soaked, beans won't give you gas and brown rice won't leave you bloated anymore.
Brown rice, ready to cook for some pumpkin curry tonight.
Starting the soak are the lentils, sunflower seeds and quinoa for tomorrows lentil patties.

What are you eating tonight, tomorrow, does it need soaking?

Coming up:
All your different flours will also greatly improve with some soaking, but need a different technique (just try to rinse your flour without loosing the lot to the kitchen sink...)
How, I'll explain in the next post in the Witches Kitchen series: Fermenting.

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