The missing link in food preparation

Lentils spilling from glass jars

I have the pleasure of talking with so many on a daily and weekly basis and the topic of the missing link in food preparation comes up a lot.

Have you ever taken the information you have for granted? I find we all do it often, and most of the time without really realizing we do it.

Just yesterday I had a lengthy conversation about this very subject and it occurred to me that I should write about it more often because I catch myself assuming (and we all know where that leads us) that more know about this, especially with the internet and with shows like Dr. Oz, etc. and I have this very discussion often, even with those that I thought knew it.

What I do often realize though is that even if we’ve heard something once or twice, if we aren’t ready to hear or receive the information, we don’t. Make sense?

So let’s tackle the importance of proper food preparation. For the sake of this article, I’ll stick to soaking and sprouting our grains, nuts, seeds and beans and the reasons why you should consider it.

Before we start, I will say spear the objection of time right out of the gate. Yes, it takes a little more time and planning, and with that said, you can do this and your health will thank you and reward you in spades.

To keep things simple, the biggest reason to soak or sprout your grains, nuts, seeds and beans is to make them easier to digest. These particular foods give our body a hard time and that’s by design.

Think of phytic acid as a protective coating or layer on the outside of these foods that protects it from predactors, like environment, etc. It doesn’t distinguish that we are any different when we eat them. It still has that protective coating.

When you go through the process of soaking or sprouting first, this coating is “cracked open” so to speak, allowing us to more easily digest and the next biggest reason to prepare first, more nutrition.

These foods contain much more nutrients when we have access and instead of being anti-nutrient, they become a powerhouse of minerals and vitamins.

Oatmeal is a great example. It’s a grain and we’ve been told it’s good for us right? Some people say they get belly bloat and an uncomfortable feeling after eating it, but because they’ve been told they need to eat it, they continue anyway, not realizing that these “feelings” are because the body is reacting to the difficult to digest food.

To avoid this, soak your grains first. It’s really pretty simple. If it’s something you eat daily or a few times a week, make it on a night that you have a little more time, make enough to last the week, soak it overnight, cook it up the next morning and store the leftovers in the frig or cook only what you need and store the rest in the frig and cook as you go.

Here’s my favorite recipe for Breakfast Porridge from the Nourishing Traditions book. The leftovers also make great oatmeal cakes or fried mush, as some call it, by just adding an egg to help bind it together and frying in butter. My husband loves these.

If you’d like to get a little more in depth of the how-to’s, check out this article and chart for soaking times of your basic nuts and seeds.

Is this something you have tried or is it new? Share your experiences and questions in the comments below. Love sharing this journey with you.

To your health,


Holistic Wellness Mentor

2 thoughts on “The missing link in food preparation

  1. Kelly,
    A couple of questions.
    Do you cook the grain in the water it soaked in or do you drain and cook it in fresh water? I have tried both with oats. The first time I used apple cider vinegar and the oatmeal tasted like it…yuck. The second time I used yogurt. That was better.
    I also, rinsed the oats and cooked in fresh water. It cooked up like porridge, which I do not like texture wise. So how do I get a kind of crunchy oatmeal that doesn’t taste like vinegar?

    • Hi Kendra,
      If you follow the recipe that I provided as a guide, there shouldn’t be water remaining after the soak time or very little. I would suggest using a quality steel cut oat or an extra thick rolled oat to avoid the softer texture that you aren’t fond of. The more body the grain has the less “mushy”. Does this make sense? Great questions, thank you.

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