Guest guest Posted December 30, 2008 Report Share Posted December 30, 2008 Dear Vince, Letting seeds sprout until they are a few inches long is great but you only need to let a seed soak until it germinates. Soak your beans in the morning and cook them in the evening. The beans will taste better and will be bigger.. All grains, nuts, beans and seeds should be sprouted. Different seeds take different amounts of time to get rid of the enzyme inhibitors. I soak seeds over night and by the time I get to cooking they are good to eat but its best to wait until you see a little white nub poking out. Estimated times. Mung Bean 10 hours Alfalfa 4 hours Radish 10 hours Wheat 8 hours Flax 2 hours Merry Christmas and a happy new year. ~B On Fri, 2008-12-19 at 15:54 +0000, VINCE NASH wrote: Dear Bryan When you say sprouted do they actually have to sprout or by just soaking overnight will this have the same effect of knocking out the enzyme inhibitors? I make recipes with beans etc but do not want to actually cook with sprouted beans etc, they are great raw but not cooked. Also which are the things that must be sprouted/soaked ? Thanks in advance. Best wishes and a great christmas to you all !!(especially the little one) Vince and family Vince Nash Quote Link to comment Share on other sites More sharing options...
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