Many of us enjoy eating almonds expect to enjoy the uber healthful essentials in life. I enjoy to use them in the kitchen when and where possible.
Packed with fiber, and omega lots of raw foods need soaking, especially all tree nuts, and almonds since they aren’t botanically a tree nut. Raw almonds have tannic acid and an enzyme inhibitor in their brown skin that protects the nut until the proper levels of sunlight and moisture allow it to germinate.
Since the nut does not release its enzymes until those conditions have been reached, eating almonds without removing the inhibitor limits the nutrients your body can absorb and can make them difficult to digest. By soaking almonds, the benefits of almonds can be unlocked. Further by taking soaking to the next level and actually sprouting your nuts, they get softer, moister, and sweeter as well as being easier to digest.
Sprouting almonds is also the only way to release lipase, an enzyme which digests fat. To sprout almonds, soak your almonds overnight for 10 to 12 hours, rinse, and place them in glass jar with a lid in the refrigerator. It generally takes between one and three days for the almonds to sprout.