Name: Soaked Almonds recipe
Ingredients: Almonds: It is crucial to start with raw, unsalted almonds. The process will not work with roasted almonds, as the heat from roasting has already destroyed the delicate enzymes you are trying to activate. Look for almonds labeled “raw.”; Water: Since the almonds will be absorbing the water, it’s best to use filtered or purified water. This ensures you are not infusing your nuts with chlorine or other impurities that can be found in tap water.; A Bowl: A glass or ceramic bowl or jar is ideal, as these materials are non-reactive.; Salt (Optional but Recommended): A pinch of unrefined sea salt or Himalayan pink salt can help to activate the enzymes that neutralize the inhibitors more effectively.

Ingredients

- Almonds: It is crucial to start with raw, unsalted almonds. The process will not work with roasted almonds, as the heat from roasting has already destroyed the delicate enzymes you are trying to activate. Look for almonds labeled “raw.”

- Water: Since the almonds will be absorbing the water, it’s best to use filtered or purified water. This ensures you are not infusing your nuts with chlorine or other impurities that can be found in tap water.

- A Bowl: A glass or ceramic bowl or jar is ideal, as these materials are non-reactive.

- Salt (Optional but Recommended): A pinch of unrefined sea salt or Himalayan pink salt can help to activate the enzymes that neutralize the inhibitors more effectively.

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Instructions

1. First Rinse: Place your desired amount of raw almonds (e.g., 1 cup) in a strainer or colander. Give them a thorough rinse under cool, running water. This initial step cleans away any dust or surface residue.

1. Submerge and Soak: Transfer the rinsed almonds to your glass bowl. Pour in the filtered water, ensuring the almonds are completely submerged with at least an inch or two of water covering them. They will swell and absorb a significant amount of water, so be generous.

1. Add a Pinch of Salt: If using, stir in a small pinch of sea salt (about 1/4 teaspoon per cup of almonds).

1. Wait Patiently: Cover the bowl with a breathable cover, like a clean kitchen towel, a coffee filter, or a sprouting lid. Do not use an airtight lid. Let the almonds soak on your countertop at room temperature for 8 to 12 hours. The ideal and easiest method is to simply set them up to soak before you go to bed.

1. Drain and Rinse Again: After the soaking time is complete, you will notice the water has become murky and brown. This is a visible sign of success! It means the tannins, dust, and some of the phytic acid have leached out into the water. Discard this water. Give the now-plump almonds a final, thorough rinse with fresh, cool water.

1. The Satisfying Peel (Highly Recommended): This step elevates your soaked almonds from good to great. The skins should now be loose and will slip off easily. Gently pinch an almond between your thumb and forefinger, and the pale, creamy nut should pop right out. While you can eat them with the skin on, peeling removes the last traces of bitter tannins and provides the ultimate creamy texture.

1. Store or Enjoy Immediately: Your soaked, peeled almonds are now fully activated and ready to be eaten. If you’ve made a larger batch, pat them thoroughly dry with a clean towel and store them in an airtight container in the refrigerator.

Nutrition

Serving Size: one normal portion
Calories: 165