Sprouting!
When we soak and sprout nuts, seeds, beans and pseudo-grains such as quinoa and buckwheat we remove anti-nutrients and enzyme inhibitors easing the digestability of the foods and improving the flavor by taking out bitter tannins.
In this instant world though it can be hard to figure the time needed into your life, but realize that it is not like we have to stand over them while they sprout. The actual time required is minimal (unless you are sprouting a lot and then it does take over).
All the foods I make use soaked and sprouted nuts, seeds, and psuedo-grains when possible (walnuts for instance do not sprout but do benefit greatly in flavor from being soaked), so this adds to the high value of the foods, increasing their nutritional impact.
