Prepping for a meal in my kitchen probably looks a lot different than what you usually see. Typically prepping involves chopping veggies or gathering ingredients. Prepping for me starts with soaking. If you've read my cookbook (The Rites of Passage Meal Treasury), then you know the importance of soaking. I soak everything: nuts, seeds, grains, beans, flour, even meats. Here I have dehydrated apple slices soaking (for muffins), walnuts (for a nutmeat ), amaranth (for porridge & smoothies), lentils (for soup, lentil burgers, and sprouting). Soaking solutions (vinegar, salt, brines, and marinades) and duration vary depending on type of food etc. Soaking may occur on the counter top or in the refrigerator. Click HERE for details on how to soak. Either way it goes my family knows that something good is brewing in the kitchen when they see soaking bowls.
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