Learn how to sprout almonds for easier digestion and better health. The process is so easy and the nuts taste so much better too.
I love basically all nuts and have a tendency to overeat them, so I really have to be careful with my quantities. It’s so hard to eat just a few. This reminds me of potato chips, who can stop after eating a couple?
And, have you noticed that the healthy food that is good for you is more expensive? So then, who can afford to waste any? That is precisely why I was upset when my bag of almonds became dried out and hard before I could finish them.
However, on a whim I decided to soak my remaining almonds and see if I could revive them. I must say, I was very pleased with my results.
ARE SPROUTED NUTS, SEEDS AND BEANS BETTER FOR YOUR HEALTH?
Yes, absolutely! You see the almond nut for example is picked from the tree and contains naturally occurring enzyme inhibitors. The inhibitors prevent the nut from growing into a tree until the right conditions are present.
In nature the nut would fall onto the ground and be watered with rain. This would break down the enzyme inhibitors and the nut or seed would swell up and send out both a root and a plant.
Raw nuts still contain the enzyme inhibitors making digestion much more difficult and much of the nutrients found in these foods cannot be absorbed by the body.
Sprouting breaks down the enzyme inhibitors much like the rain does in nature making it easier to absorb the nutrients these foods offer. For almonds, this process releases potassium, calcium, manganese, magnesium and vitamin E.
In fact, just one tablespoon of this fat-soluble antioxidant contains 26% of the recommended daily allowance (RDA). Source here
Almonds are also packed with healthy fats, low carbohydrates and plenty of fiber making them a great addition to a healthy lifestyle.
Legislation was passed in 2007 in response to salmonella outbreaks that were traced back to California Almond growers. As a result, the USDA began requiring all California grown almonds and any almonds sold as “raw” in the United States commercially must undergo pasteurization.
Pasteurization can be achieved by fumigating the almonds with Propylene Oxide gas or with steam. Blanching and dry roasting can also meet the USDA requirements for pasteurization. Steam pasteurization is often reserved for organic almonds.
This might be a good time to determine where the nuts are grown that you are eating and which pasteurization method they are using. Fortunately, the steam pasteurized almonds can still sprout and are considered raw by most individuals.
HOW TO SPROUT ALMONDS
Soak the desired number of almonds in enough water to cover them by a couple of inches. Let sit at room temperature for a minimum of 12 hours. I prefer to soak mine overnight and aim for 24 hours.
Pour nuts into colander and rinse thoroughly with water.
Spread almonds on dehydrator sheet set at 115F until dry. (Since I do not have a dehydrator myself, I use the lowest setting on my oven and move the nuts around on the baking pan every 10 – 15 minutes until dry). You could also use a warming drawer set to its lowest setting too.
I have found this process eliminates waste of both dollars and nutrition and the process couldn’t be easier.