Almonds are tasty little treats that pack a big nutritional punch. They are a great source of omega-3 fatty acids, which have been proven to help with brain function, joint mobility, skin and hair health. Almonds are a great source of vitamin E, calcium, zinc and magnesium.
The brown skin around an almond has an enzyme inhibiting substance called phytic acid. This phytic acid makes them very difficult to digest and causes loss of nutritional value.
Soak them in water! Make sure you use purified or filtered water and not tap water. You don’t want other chemicals that could be lurking in the tap water to soak into your almonds. By soaking the almonds, the enzyme inhibitor is removed from the almond and released into the water.
- Rinse almonds and put them into a glass container
- Add purified or filtered water (double the amount of water because the almonds will absorb some of it)
- Cover with a cloth or a wet paper towel but don’t seal with a lid
- Soak for 12 hours or over night
- Rinse and enjoy!
The almonds will stay good for 2 to 3 days in the refrigerator and makes a perfect snack on the go.
Perfect Soak & Preparation:
- Start the same as the quick soak but after the 12 hours, rinse and add a teaspoon of salt
- Add warm water, cover and let them soak again for another 12 hours
- Rinse the almonds and place them on a cookie sheet
- Bake them for about 20 minutes at 300 degrees (you can also use a dehydrator if you have one)
- Let them cool and enjoy!
This preparation will remove the water from the almonds leaving you with a nice crispy/crunchy snack.