Buzz
Activating almonds simply involves soaking the nuts in water for a few hours, after which they can be consumed raw or cooked. This process initiates sprouting in almonds, leading to the breakdown of internal enzymes. When sprouted, almonds unlock their full nutritional potential, allowing your body to absorb all their proteins, vitamins, minerals, and fatty acids efficiently, whether eaten as a snack or added to meals. Both raw and roasted almonds in their inactive state contain enzyme inhibitors that hinder nutrient absorption in your digestive system.
Procedures
Soak the Almonds
Procure raw almonds from a local grocery or health food store. If raw almonds are unavailable at your grocery, explore health food stores for organic or non-organic options.
- Ensure they are unsalted and not roasted.
Place 2 to 4 cups (280 to 560 grams) of raw almonds in a spacious bowl. Ensure the bowl accommodates both almonds and sufficient water for soaking. Adjust the quantity based on your desired almond activation level.
- The salt enhances flavor and aids in deactivating enzyme inhibitors.
Allow the almonds to soak for 7 to 12 hours. Cover the bowl with a clean cloth and leave it on the countertop. Let the almonds soak overnight or for 7 to 12 hours.
Drain and rinse the soaked almonds. Transfer the almonds to a sieve for draining. Rinse them under running water to remove salt and debris.
Enjoy the raw almonds. Consume the almonds without roasting, either soaked or as an addition to dishes like trail mix.
- If you prefer the texture and taste of dry almonds, consider oven-roasting or dehydrating them.
Almond Drying Process
Season almonds with salt or a dry mix, if desired. Sprinkle salt, cinnamon sugar, Cajun seasoning, or your preferred dry mix into a small bowl. Toss almonds in the mixture until evenly coated.
Arrange almonds on a baking sheet. Line a baking sheet with parchment paper. Spread almonds evenly on the parchment paper, ensuring they lie flat without overlapping.
- Ensure almonds are evenly spread to facilitate drying.
Bake almonds in a 150 °F (66 °C) oven for 12 to 24 hours. If your oven's lowest setting exceeds 150 °F (66 °C), bake for 8 to 10 hours at that setting. Almonds are ready when dry to taste or when their centers are dry, not moist.
- Ensure almonds are thoroughly dry before storage to prevent mold growth, even in an airtight container.
Utilize a dehydrator if available. Set the dehydrator to 150 °F (66 °C). Arrange almonds in a single layer on the trays. Dehydrate almonds for 12 to 24 hours until crispy.
- No parchment paper lining is required for dehydrator trays.
Preserve almonds in an airtight container. Allow almonds to cool for approximately an hour until they reach room temperature. Transfer almonds to a mason jar or a sealed plastic or glass container. Store in the pantry for up to 1 month.
- Alternatively, refrigerate for extended freshness, up to 6 months.
