ALMONDS


Almonds are a super food. They are a good source of protein (6 grams per one ounce) and contain dietary fiber, phosphorus, calcium, potassium, magnesium, manganese, copper, zinc, iron and vitamin E. One ounce of almonds provides about 7.4 grams of alpha-tocopherol vitamin E, 50 percent of the RDA.

Raw almonds are hard to digest without soaking as they have a high amount of enzyme inhibitors. These inhibitors can strain your digestive system and cause cramping. Often the fragile fats oxidize after commercial roasting, causing a rancid flavor. Not only does it taste unpleasant, but internal oxidation is what we are trying to avoid!

Soaking nuts and seeds in salt water is a traditional method of preparation. In the past, indigenous cultures, such as the Aztecs, soaked their nuts and seeds in ocean water and let them dry in the sun.

This process neutralizes enzyme inhibitors, and also helps to encourage the production of beneficial enzymes. These enzymes increase many vitamins, especially B vitamins, which play an important role in stress management. It also makes these nuts much easier to digest and the nutrients will be more easily absorbed.

INGREDIENTS
  • 4 cups raw almonds, preferably skinless
  • 1 tablespoon sea salt
  • 5 cups filtered water to cover 
DIRECTIONS

Dissolve salt in water and pour over the almonds. Leave in a warm place for at least 7 hours, or overnight.

Then drain in a colander and spread on a stainless steel pan. Place in a warm oven (no warmer than 150 degrees) for 12 -24 hours, turning occasionally, until thoroughly dry and crisp.

Store in an airtight container.

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