Soaking Experiment

by elizabethwiener on November 4, 2010

I started phase 1 of my soaking experiment. I’ve read a lot about the numerous health benefits of soaking grains, nuts, seeds, and beans so I decided to give it a go. See here for more detailed info, but in brief, soaking:

*Increases mineral and nutrient absorption in the body

*Makes grains, seeds, beans, and nuts easier to digest

*Decreases cooking time

*Makes them taste better!

I started with quinoa and black-eyes peas this week and soaked them over night in big bowls of warm water (covered), although I’m looking to invest in some mason jars for the next round.  I added a little lemon juice because you want the water to be slightly acidic to reap the full benefits of the soaking process.  I realized after the fact that I sprouted the quinoa instead of just soaking it (will write a separate post on sprouting) because quinoa requires less soaking time than other grains and legumes.  The black-eyes peas doubled in size and I realized that I didn’t add enough water.  Remember to add lots of extra water for beans because the soaking causes them to absorb water and expand to double or even triple their size.  I rinsed the quinoa and beans well before cooking,  and was happy when the beans were done in 15 minutes, because on the box  directions it called for a 2 hour cooking time.  The quinoa was ready in about the same amount of time.  Both the quinoa and the peas had this really rich, soft texture and taste and I must admit that I noticed a difference (in a good way) in the way my body felt after eating them.

Here is a really handy soaking and sprouting chart – I posted mine on my fridge to use as a cheat sheet.

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