HOW TO SOAK ALMONDS
SOAK TIME: 8-12 HOURS
PLACE in a large glass bowl or mason jar, and cover with warm, filtered water (about a 2:1 ratio) and about ½ tsp sea salt. Cover with a light cloth 8-12 hours.
RINSE almonds thoroughly and drain.
USE for snacking, or in baked goods or savory dishes. This is how they look once they are soaked:
HOW TO SPROUT ALMONDS
To note, all California ‘raw’ almonds and U.S. sold almonds have been pasteurized. This law states that all almonds sourced in the U.S. must be pasteurized and was created to stop salmonella contamination that was found in two batches of almonds in 2001 and 2004 (Interestingly, the outbreak was traced back to Oregon and Canada and not California). Companies are able to label their almonds raw if they are pasteurized. These will not sprout. You can soak them, but they won’t sprout because they have been heat pasteurized and the enzymes have been deactivated (the enzymes are what helps the seed turn into a plant). If you want to source unpasteurized raw almonds, source these from Italy (find a store who imports these, like Living Nutz www.livingnutz.com) or purchase from Brewer Farms in the US. http://www.almondsbrewerfarms.com/
SPROUTING TIME: 12 HOURS
GET a quart-sized (or larger) mason jar. Remove the solid middle insert of the lid, and cut a piece of cheesecloth or breathable mesh to fit inside. If you are going to soak and sprout often, I recommend getting a metal mesh top to fit inside the ring lid of your jar. That way, you can wash and reuse these each time.
FILL one-third of the jar with almonds, and fill the rest of the jar with warm, filtered water and about ½ tsp sea salt. Screw the lid on with cheesecloth or breathable mesh screen in place.
SOAK For 8-12 hours.
There are two very easy ways to sprout:
1. Soak first in a mason jar in the refrigerator, and then sprout in the same mason jar on the counter using a fitted mesh screen
- If you don’t have a fine metal screen that fits onto the mason jar, this is too time consuming and here’s why: you need to dump the contents out into a colander twice a day, rinse them, and then spoon them back into the jar.
- If you do have a fitted mesh screen, you simply drain the soaking and rinsing water through the metal mesh top.
2. Soak first in a mason jar in the refrigerator, and then sprout in a fine mesh colander on the counter.
DRAIN/RINSE (using mason jar to sprout) Drain the soaking water through the mesh insert. Remove the mesh insert of the lid. Fill with fresh water, replace lid, and rinse well by shaking jar, then drain again. You are ready to sprout. INVERT the jar and lay at an angle so that air can circulate, and the water can drain off. Do not allow any water to pool in the jar. Your sprouts will mold and be inedible. Allow to sit in the light, but not direct sunlight.
DRAIN/RINSE (using fine mesh colander to sprout) drain soaking water and contents into a fine metal strainer. Rinse with lots of water at a high pressure. Drain the water. Place colander on plate (to collect any drips) cover loosely with a towel and place in a lit area in your kitchen, out of direct sun light.
WAIT In 12 hours, the almonds will be ‘sprouted.’ You won’t see an actual sprout emerge. This is a shift that is internal in the almond. After 12 hours you will see white spots at the tip of the almond indicating that it has sprouted. Here is what it looks like when you crack open the almond. If your almonds do not sprout, drain the water, rinse thoroughly and repeat the process for 1-2 more days (3 days total) rinsing every 12 hours.
ENJOY within 3-5 days. Allow to dry on a towel and store in a cool dry place. You can use this to make almond butter, grind into sprouted almond flour (after dehydrating), enjoy as a snack or to add to a salad.