All seed forms of plants (peas, beans, lentils, seeds, and nuts) are perfect storage units, able to stay in that form until mixed with water. Put seeds into a jar and cover with water (1 part seeds to 2 or 3 parts water) to unlock the life force of the seed and activate enzymes and pigments that will convert the stored starch into more bioavailable glucose for seed growth. If you add a few drops of apple cider vinegar to the water covering the seeds you come closer to approximating optimal growing conditions – soil is more acidic than tap or filtered water.
Phytic acid is the storage form of phosphorus in seeds and, as it tends to chelate with essential minerals in the body if the seeds (read peas, beans, lentils, seeds, and nuts) are not well soaked, phytic acid is known as an anti-nutrient. The phytic acid will be converted to a less harmful form through the activation of the enzyme phytase, by adding the apple cider vinegar to the soak water.
So, if a recipe calls for 1/2 a cup of almonds, put the almonds in a jar the night before you are going to prepare and cook the dish, and cover them with twice as much water. Then add 1/8 teaspoon or so of a good quality apple cider vinegar. Don’t rush the soaking step – nothing can replace it! When you’re ready to use them, you can easily pop the soaked almonds out of their skins, without having to blanche them, another advantage!
Note – put the seeds in a container that is large enough to allow them to expand to twice or more than their original size.
Best of health, naturally,
Nina