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Sprouting and soaking might be some of the simplest — and most forgotten — kitchen skills we have 🌱

In this conversation, I sit down with my dear friend Maria to chew the fat (and the nut!) on soaking grains, sprouting seeds, activating nuts, and why our ancestors prepared food this way for thousands of years.

We explore antinutrients, phytic acid, lectins, and why traditional preparation methods can improve digestibility and nutrient bioavailability. From broccoli sprouts and sulforaphane to soaking pulses with salt and grains with a splash of acid, this episode blends practical kitchen rhythms with grounded nutritional science.

We also talk omega-3s, chia gels, linseed eggs, and the difference between sprouts and microgreens — because they are not the same.

This episode covers: sprouting seeds, soaking beans, activating nuts, reducing antinutrients, broccoli sprouts, omega-3 balance, and traditional food preparation.

During this episode we're looking at my (Sam's) new Sprouting Kit from Kings Seeds. You can check that out, along with their range of organic sprouting seeds, here:

King’s Seeds (NZ) – Organic sprouting seeds & starter kits

About Sam – Learn more about the host of White Strawberries.

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