was successfully added to your cart.


Nuts, seeds, pulses and grains are little nutrition powerhouses, they contain all the potential energy required to germinate and grow an entire plant or tree however, nature has seen fit to protect them with anti nutrients like phytic acid and lectins which prevent them from being digested, thus giving them a better chance of passing right through the digestive system of a forager and on to germinate back on the ground.

Thanks to Urban Delicious we can offer you Heartveld Sprouted Wheat Flour, Creamy Wheat CerealActivated Oats and Pecan Nuts. Thanks to The Wholesome Pantry we can offer you a fabulous selection of high quality, healthy, organic grains, pulses and seeds.

Raw nuts and seeds are protected by enzyme inhibitors and lectins, it is best to add 1 to 2 teaspoons of good salt like Khoisan to the soaking water. The nutrients that will then be more bio available include iron, potassium, magnesium, manganese, selenium, zinc, vitamin E and vitamin C.

Beans and pulses contain lectins, oligosaccharides and phytic acid (cooking eliminates at least half) which are drastically reduced by soaking. It is best to replace the soaking water every 8 hours when soaking beans, rinsing them well each time and adding 1/2 teaspoon of bicarb to the last soaking water, this cuts cooking time in half, but only use for the bigger beans. Your nutrient rewards for soaking beans and pulses are protein, calcium, folate, potassium and iron.

Grains are best soaked in a warm acid medium, apple cider vinegar does the job of removing the phytic acid and lectins giving one access to vitamin A, E, B6, lysine, selenium, iron, copper and zinc.

Once your beans, pulses, grains or nuts are soaked and activated they’re ready for use, however to store them you can either dehydrate them in a dehydrator or very low oven or you can portion and freeze them, freezing works particularly well for beans, chickpeas and lentils then they’re always ready to be used in delicious recipes.

Table adapted from Yogitrition.

Water Temperature Soak Time, Hours
Nuts Around 38°C
 Almonds Warm  12 – 18
 Pecans Warm  12 – 18
Walnuts Warm   12 – 18
*Brazil, Cashew,Pistachios,
Pine Nuts,
Hazelnuts and Macadamias
 Not necessary to soak.
 Chia or Salba   Room Temperature  1
 Flax   Room Temperature  2 – 3
 Pumpkin   Room Temperature  6 – 8
 Sunflower   Room Temperature  6 – 8
 Grains (*gluten-free)
 Around 43°C
 Amaranth* Warm 18
 Barley, Pearled  Warm  18
 Barley, Hulled  Warm  18
 Buckwheat*   Warm 8
 Cornmeal*  Warm  18
 Millet*  Warm  18
 Oats, groats*  Warm  12 – 18
 Oats, rolled or steel cut*  Warm  8 – 12
 Quinoa*  Warm 20 min
Rice, Basmati*  Warm  18 – 24
Rice, Brown* Warm 18 – 24
  Rice, Wild*  Warm  24 – 36
  Rye, berries  Warm 24
  Spelt  Warm 24
  Triticale   Warm 24
 Wheat, whole berries  Warm  24
  Wheat, bulgur  Warm  24
  Wheat, cracked  Warm  24
 Wheat, couscous  Warm  24
Around 48°C
 Hot  24
  Anasazi   Hot  24
  Black-eyed Peas   Hot  24
  Black Beans   Hot  24
  Cannellini   Hot  24
  Garbanzo or Chickpeas   Hot  24
  Green Peas, whole   Hot  24
  Green Peas, split*   Warm 12-18
  Kidney   Hot  24
  Lentils, Brown* Warm 6-8
Lentils, Green or Red* Warm 2-6
  Lima   Hot  24
  Mung, whole* Warm  12
  Mung, split* Warm 6
  Navy   Hot  24
  Northern   Hot  24
  Pinto   Hot  24

About Carol

I love excellent food. I love creating it. I love eating it. I love looking at it. I love reading about it. I love searching for it. I love growing it. And I love sharing it with you and your family. Read more


Leave a Reply