Have You Been Eating Almonds All Wrong?

Lentine Alexis
by Lentine Alexis
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Have You Been Eating Almonds All Wrong?

Almonds are some of the healthiest nuts you can eat. These practical little superheroes are notorious for having healthy fat and being high in fiber, protein and mineral content. However, in order to more easily digest and fully reap the nutritional benefits of almonds, we need to put them into conditions that make them start their sprouting process. Sprouted grains (and nuts) unlock nutritional potential and are easier to digest than their unsprouted counterparts.

Most almonds and almond butter you find at the supermarket have not been sprouted, and when you find sprouted almonds, they can be quite pricey. But the best news is sprouting almonds at home doesn’t cost much; it just requires a bit of time and planning.

HOW TO SPROUT ALMONDS

Sprouted Almonds

Ingredients
1 pound (140g) raw almonds
Salt
Water

Directions
Place the almonds in a large bowl or glass jar big enough to allow the almonds to rattle around when you shake it. Add two small pinches of salt. Cover the almond and salt mixture with cool water, so there is about 1-inch of water covering the almonds. Seal the jar or cover the bowl with plastic wrap and allow the almonds to sit at room temperature overnight.

In the morning, preheat your oven to 180°F (82°C). Drain the almonds completely and rinse — this washes away any remaining phytic acid. Line a large sheet pan with parchment, and spread the drained almonds out over the parchment. Place the sheet pan with the almonds in the oven and allow the nuts to dehydrate completely, roughly 8–12 hours. During this time you could go about your business, checking after 7 1/2 hours to see how crisp the almonds have become. You want them to be crunchy again.

WHAT TO DO WITH SPROUTED ALMONDS?

For far too long, almonds have been relegated to a life of snacking, but there is so much more to do with almonds. Here are a few ideas:

About the Author

Lentine Alexis
Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.

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