Description

Sprouting raw almonds enhances their nutritional value and makes them easier for your body to digest, thus enhancing nutrient absorption. The germination process reduces the risk of digestive discomfort, such as bloating and gas. At a cellular level, sprouting: Reduces content of the anti-nutrient phytic acid, which inhibits the absorption of minerals like iron, zinc, and calcium Reduces tannin levels, which can interfere with nutrient absorption and give the nuts a slightly bitter taste Activates enzymes that helps your body digest and break down nutrients Helps protect your body’s cells from oxidative damage by increasing levels of antioxidants such as Vitamin E. Let’s sprout!

Ingredients

As desired As desired Almonds, Raw
2 c Water, Room Temperature

How to Sprout Almonds

1. Rinse the Raw Almonds: Rinse the raw almonds thoroughly under cool running water to remove any dust or contaminants.
2. Soak the Almonds:
   1. Place the rinsed almonds in a large bowl or jar.
   2. Cover the almonds with filtered water. The water should be slightly alkaline, ideally with a pH of 7.5 to 8.0. This helps neutralize enzyme inhibitors and promote sprouting.
   3. Ensure there is plenty of water to cover the almonds completely, as they will absorb a lot of water and expand.
   Note: this step initiates the germination process, which breaks down complex starches and proteins, making them easier to digest.
3. Soak for 12 to 24 Hours: During this time, they will begin to swell as they absorb water.
   1. Longer soaking times may improve enzyme activity, but avoid soaking for more than 24 hours to prevent fermentation or spoilage.
4. Rinse and Drain:
   1. After the soaking period, drain the water and rinse the almonds thoroughly with fresh water.
   2. Place the rinsed almonds back in the bowl or jar and cover them with a breathable cloth or mesh screen secured with a rubber band or lid.
5. Sprouting Process:
   1. Place the jar or bowl in a dark, cool place (around 70°F or 21°C) to promote sprouting.
   2. Rinse and drain the almonds every 8 to 12 hours to keep them moist and prevent mold growth. Do not skip this step.
   3. Small sprouts or tiny roots should begin to appear within 1 to 3 days.
6. Final Rinse and Storage:
   1. Once the almonds have sprouted (with small tails around 1/8 to 1/4 inch long), give them a final rinse.
   2. Drain well and let them dry on a clean towel or paper towel for a few hours.
   3. Store the sprouted almonds in an airtight container in the refrigerator. They can be kept for up to a week.
   4. If you need to keep them longer, dehydrate them at a low temperature (below 115°F or 46°C) to extend their shelf life and maintain their raw status.

Dosages:

Daily Intake: A common serving size is about 1/4 to 1/2 cups of sprouted almonds daily. That amount is easy to estimate as the cupped palm of your hand is about a cup, so do about ¼ to ½ of a palmful. Note that serving size varies based on individual dietary needs and tolerance.

Use in Recipes: Sprouted almonds are excellent in salads, smoothies, gluten-free crackers, and pie crusts. For a party favor, make mini balls by crushing the sprouted almonds and rolling in a soft cheese.

Tips:

Water Quality: Avoid contaminants by using filtered, purified, and, if available, ionized water. Contaminants hinder the sprouting process and affect the almonds’ quality.

Sanitation: Ensure all equipment and containers used are clean to prevent contamination.

Monitoring: Regularly check for any signs of mold or off smells. If you notice any, discard the batch and start over.