Thursday, December 22, 2011

soaking & sprouting nuts (how-to)

Soaking and sprouting nuts is very important in making them digestible. When they are not soaked or sprouted, all seeds (which is what a "nut" is) contain enzyme inhibitors to prevent the seed from germinating and turning into a plant.  This is very beneficial for mother nature, because it gives the seed a better chance at survival.  For humans, however, the enzyme inhibitors prevent the same thing, germination, but with a cost. When they are not soaked or sprouted, your body has a very difficult time digesting them because it has to draw on its own store of enzymes to digest them rather than using the enzymes that could be available in the nuts if they were sprouted.    The enzymes in the nuts are only available if they are soaked or sprouted.  The addition of water to the nuts also neutralizes phytic acid, which inhibits the absorption of many different important minerals.  So you get a double plus when you soak and sprout your seeds:  better absorption of minerals and easier digestion!

Thankfully, soaking and sprouting is super easy.  All you need is a little time and patience, and you will be rewarded with a delicious, flavorful, and extra-good-for-you nut.
What you'll need:

Unblanched, whole almonds (outer shell removed)
filtered water
glass container

Pour your almonds into your glass container.  Cover with filtered water about 2/3 full and cover with a cheesecloth so insects and dust cannot get in.
Soak almonds overnight and then pour off the water.  Rinse the almonds, and then lay your jar on its side.  Rinse 2-3 times per day, and within approximately 3 days you'll notice your almonds growing a little tail.  Congratulations! Your almonds are sprouted.


Anonymous said...

Awesome! Did you re-dry them after they sprouted? or eat them while they were wet?

TW said...

Yup. I stuck them in the dehydrator at 105 degrees so that they were still a living food with all of their enzymes intact. When they're wet like that, it's really easy to slip off the skins for a "blanched" almond that is still raw. :)

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