Soaking and/or sprouting grains, nuts, and seeds is very important. This preparation technique allows for more of the nutrients naturally found in these foods to be more readily available to the body as well as neutralizing phytic acid and other enzymes that can disrupt the digestive process. Sprouting generally takes 2-4 days, depending on the size of the grain/nut/seed. Soaking is an overnight process that still inhibits those less-than-helpful enzymes.
Makes 4 cups
- 4 cups almonds, preferably skinless
- 1 Tbls sea salt
- filtered water
Mix almonds with salt and water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degree F) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container.
The good, bad, and the ugly
A very simple recipe. Less than 5 minutes of preparation, this recipe is essentially waiting. I ended up soaking my almonds for about 15 hours, just based on my timing. I’ve used an oven before (and I would recommend no higher than 120 degree F or roasting/burning might occur). I finally found my mom’s old food dehydrator, which conveniently has a “nuts and seeds” option (105 degree F). Again, the almonds took about 15-20 hours to completely dry out. The nice thing about a dehydrator is you don’t have to worry about burning. Crispy almonds can be eaten as a snack or used in recipes (like making homemade almond butter!). Enjoy
Resource: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sallon Fallon, 2nd Ed.