Turbo Charge Your Almonds

The sprouting of seeds is one of the most fascinating natural phenomena. From this tiny appendage, a plant or tree is born. It’s not surprising that there is exceptional nutritional value locked inside the kernel. Sprouting enlivens the enzymes that are dormant within. These enzymes activate when they come in contact with water (the soaking process), and the nuts are “awakened”. The potential growth for each seed is to become a tree or a plant, and when we eat sprouted seeds our bodies receive this concentrated vital energy and nutrition.

The process of sprouting a seed produces vitamin C and increases vitamin B content. Carotene increases dramatically, sometimes eightfold. Even more important, sprouting neutralizes enzyme inhibitors present in all seeds. Few foods require as little time, energy and expense yet yield such so much nutrition. For all these reasons, I love sprouted almonds!

How to unlock the kernel
Sprouted almonds, in particular, are a great addition to your diet. Almonds are one of the nuts which have an alkaline reaction in the body. Eating almonds is a great way to help bring your pH into balance as many of the foods we eat are acid-forming. Sprouted almonds have a sweet and delicate flavor. They taste like they just came off the tree. You can either eat the almonds whole with the skin on or with the skin off.

Use only raw, whole, unpeeled almonds. The sprout of an almond is merely a tiny white appendage about 1/8-inch long. You will not be able to see the actual sprout unless you remove the skin.

Sprouted Almonds

1. Put ½ cup almonds in a wide mouth glass jar or ceramic container.
2. Cover with two cups of pure, cold water (not tap!).
3. Place anywhere in the kitchen away from direct sunlight. Almonds do not need light to sprout, only normal room temperatures. Soak for 1-3 days. Rinse 3 times per day.
4. After soaking, pour the water off the almonds* and rinse with cold water. Don’t be surprised if the water is brownish. This comes from the cinnamon-colored skins. Drain.
5. Keep the almonds in the glass jar and cover. Refrigerate. They will stay fresh for 4-5 days.

Almond milk is delicious! Just blend sprouted almonds with a small amount of water, strain and drink.

Blanching
I personally don’t like the skins. I usually peel the sprouted almonds with my thumb nail, but if you must peel a large batch, you can very quickly blanch the almonds to make it easier. To blanch, do the following: First prepare a large bowl of cold water into which you have added two trays of ice cubes. Heat up some other water to a boil, turn off the flame, and put the sprouted almonds in for 7 seconds, no longer. You don’t want to kill the natural enzymes created after sprouting. Drain the almonds quickly through a colander and plunge the colander into the ice water. This stops the cooking process immediately. The almond skins will then pop off easily when you push them between your thumb and forefinger. 

Tip: I use a wide-mouth, glass canning jar. One of the easiest ways to drain the jar is by using a special plastic screen lid designed for sprouting. They are cheap and make the job effortless. You can find them at health food stores.