What’s a salad without a little crunch? I’ve been eating salads for years topped with my own homemade croutons but when Megan was diagnosed with Celiac Disease and could no longer have gluten, I had to come up with a new crunchy twist. Today I’m sharing my idea of a nut-free and gluten-free alternative to the traditional crouton. My Crunchy Southwest Salad Topper Mix starts with soaked and sprouted sunflower seeds giving this mix a thumbs up for digestibility.
What’s the deal with soaking and sprouting? I think I’ve mentioned this before on my blog, but let’s get down to it again…
Why soak?
Simply put…soaking your nuts and seeds helps to remove anti-nutrients (things we don’t need) and increase the bodies ability to absorb available nutrients (things we do need). After nuts and seeds have been soaked (soaking time varies) they become easier to digest and therefore more gentle on the body, especially for those of us suffering from digestive issues. IBD, Celiac, Chrohn’s Disease, Ulcerative Colitis, Autoimmune Disorders, Acne, Hormone Imbalance, etc. I hope you’ll do your own research on the benefits of soaking nuts and seeds. Don’t be afraid to give it a try…you’re tummy will thank you!
[…] foods to maintain energy. For more on soaking nuts and seeds, check out my recipe for Crunchy Southwest Salad Topper Mix, I have a quick explanation in that […]