SOAKING & SPROUTING

beans, lentils, nuts, and seeds (also grains!) can be hard on your digestive system. this is why I love to soak and sprout mine before cooking and consuming. I have been doing this since last year, and notice a huge difference in how my body as well as my kids bodies handle these foods.

I have talked before on my Instagram about sprouting, and I got so many questions about the topic. many of you were also concerned with how difficult the process might be. and I am here to tell you, it is not as hard as it may initially seem. I hope that this simple guide will help! but first I want to take some time to answer the most asked questions I got regarding soaking and sprouting.

Q: can you sprout any bean, lentil, seed or grain?

A: you can soak any of them, and by doing this you will “unlock” nutrients making them easier to digest and nutrient dense. af. some will not sprout because they aren’t truly raw all the time when we buy them, making it so they won’t sprout. but soaking will still be beneficial. also, some types just don’t sprout, see the form below to see what foods are better for soaking only and not sprouting (a lot of seeds and nuts)!

Q: do I need a bunch of equipment or products?

A: not at all! there are bean sprouter’s  that make sprouting really simple, but you can also use a mason jar with cheese cloth, or a colander.

Q: what are the benefits of sprouting?

A: soaking and sprouting increases the nutrients, makes them easier to digest, decreases anti-nutrients, increases protein and fiber, and breaks down gluten. all of these things make the food easier on your digestive system and makes them more nutrient dense.

how to soak and sprout

soak dry, raw item for the necessary time.

drain and rinse with filtered water until water runs clear.

place soaked food in bean sprouter, colander, or jar. if using a colander, place a towel under it and cover top with cheesecloth. if using a mason jar, cover with cheesecloth and prop it inside a bowl so that it can be upside down at an angle.

give allotted time to sprout. if your food does not sprout in the time given, that is okay. as mentioned above some items won’t truly be raw and will not sprout. still use them! the soaking will still be helpful.

trufflecheesecake

make sure you keep your stuff in the fridge, especially after sprouting. I also want to mention this article about sprouts and food safety. my family eats sprouted beans and nuts all the time, and I feel safe with my process. if you do not feel like sprouts are safe, that is okay too!

3 CAFFEINE-FREE LATTE’S

I am going on week 4 without coffee and feeling amazing. I have been having matcha lattes, or chai lattes in place of coffee, but some days I cut the caffeine out entirely. However, I still like to have something in the mornings, so I started making caffeine-free superfood lattes! And let me tell you, they are so delicious and make me feel amazing!

These are great for anyone who doesn’t drink caffeine, or for those of you wanting to cut back or take a caffeine break (I highly recommend it!). I think a lot of the coffee love comes from the routine of making it. I know that personally I love the routine of making a latte in the morning.

Dandelion Root Latte:

1 1/2 t. dandelion root powder

1 T. coconut butter

12 oz homemade hemp milk (you can sub for any nut milk, or boiled water)

1 t. cinnamon

1 t. vanilla

1 t. cacao powder

1 t. ashwaghanda*

1 t. maca powder*

1 t. chaga mushroom powder*

Heat the milk over the stove, but do not boil! Add all ingredients to your blender and blend for 2 minutes!



Herbal “Coffee”:

1 t. roasted chicory root

1/2 c. filtered water

1/2 c. homemade hemp milk

1 t. vanilla

Boil water, and warm milk on to stove. Add everything to your blender, blend 2 minutes and enjoy! You can also brew chicory root like regular coffee. Use 1 t. chicory root to every 1 cup you make. A great coffee alternative that tastes like coffee!


Spirulina Latte:

1 t. spirulina

1/2 t. chlorella

1/2 t cordyceps mushroom powder

1 T. raw local honey

1 T. coconut butter

12 oz. homemade hemp milk

1/2 t. ashwaghanda*

1/2 t. maca powder*

Heat milk on stove. Add everything into a blender, blend 2 minutes!

Why did I stop drinking coffee?

As many of you may know from following me on Instagram, I have stopped drinking my beloved coffee. I stopped for two major reasons: the acidity and the caffiene. Coffee was causing my body a lot of problems like breakouts, bloat, trouble sleeping, and increased stress/anxiety. Suffering postpartum anxiety, adrenal fatigue and severe hormonal imbalances, I got to the point of being done with things not being enough and cut out a lot of things from diet. Coffee was the first! It was a lot easier than I expected it to be, and I noticed major changes by the third day.

*adaptogens:

These all are optional, but highly recommended! I take a lot of different adaptogens. They support adaptation to stress and anxiety, hence the name.

I buy all of my herbs, adaptogens, coconut (to make coconut butter), hemp seeds, etc. from Mountain Rose Herbs. You can buy them in bulk for a great price here. I started taking ashwaghanda about 16 months ago, and discovered this year that it is so much cheaper to but it in bulk from Mountain Rose Herbs! They carry high-quality, organic ingredients that I trust 100%!

*This is a sponsored post, thank you Mountain Rose Herbs for supplying the product used to make these delicious lattes. Although this is a sponsored post, I would never recommend of work with a brand I did not already invest in and completely trust. I love Mountain Rose Herbs, and have for years!

SMOOTHIE ICE POPS

It’s summer, and as hot as ever. So, naturally cold treats are o the brain! I love making homemade treats with my kids, and love that they are always treats I can feel good about feeding them. We love smoothies, but a frozen smoothie popsicle is just too dang good. Plus, alongside fruit, these are filled with veggies and collagen!

I make these close to how I would make a smoothie, but a little sweeter and creamier with the help of Kite Hill Almond Yogurt. 


Make it:

2 containers Kite Hill yogurt (we used peach flavor this time!)

1 banana’

4 frozen strawberries

2 scoops Vital Proteins vanilla and coconut water collagen peptides 

1 large tablespoon coconut shreds

1 cup steamed then frozen cauliflower

1/3 cup nut milk

Blend together and pour into silicone popsicle molds.

FREEZE and enjoy! Fills 8 molds from the link above! My kids ate these up so fast, the consistency was so creamy and delicious thanks to the almond milk yogurt. Can’t wait to make these again using different flavors. It’s just so good and so easy, you guys have to try it! 



Be sure to tag me and use my hashtag #naturallychelsrecipe on Instagram so I can see! 

What’s your favorite summer treat to make? 

*Huge thank you to Kite Hill for sponsoring this post and providing these delicious yogurts! My family and I have been eating Kite Hill for awhile and love their foods.