Nuts about Nuts
It’s incredible what you can achieve with a splash of WATER. Here, the combination of water and salt is the key to success. A quick dip in a salty solution helps break down enzyme inhibitors – which means you get more nutrients in every mouthful. Today I’m activating almonds, but any nut, grain, pulse or seed will benefit from the process. Activated sunflower seeds, activated oats, activated quinoa? They all sound good to me.
250g organic almonds
1l filtered water
2 tbsp himalayan salt
soaking time, drying time, eating time
This is the simplest of recipes.
Start by putting your almonds in a bowl, then pour in enough filtered water to cover them completely.
Add 2 tablespoons of Himalayan Salt, and stir vigorously. Leave to soak for 12 hours.
Now drain and rinse your almonds.
Spread out in a single layer and leave to dry for 12-24 hours: in a dehydrator if you have one, in your oven at the coolest setting if not.
Have a little nibble after 12 hours, to confirm that your almonds are dry through to the centre. Why is this crucial? If you store them before they’re completely dry, they’ll start to go mouldy, and nobody wants that.
That’s it! You now have a beautiful batch of your very own Activated Almonds.
You can even experiment with the flavours – maple syrup, wasabi, miso and chilli are all good. And when you consider you’ll pay around £5 for an 80g bag of activated almonds in your health shop, think how happy your wallet will be.