So I have had this bag of bulk almonds for a while and not
too long ago I learned that I do not care for plain almonds very much. (lol) What
to do?
I generally eat in line with the research of Dr. Weston A.
Price, which suggests that humans should not consume any nuts, seeds or grains
without having first soaked, sprouted, and/or fermented them. Nuts, seeds, and grains were created to
preserve themselves with a coating of phytase, or phytic acid as it is
sometimes called. This substance is
GREAT at preserving them! In fact, it is so efficient at its job that
it creates havoc in our digestive systems when we eat it. Though some people do not exhibit the same
symptoms as others, it is generally truthful to say that rather than some
people being allergic to these healthy food items, we are all intolerant of
them as long as the phytase is on them.
They must be soaked before being consumed so that they do not inhibit
our absorption of important vitamins and minerals.
The question comes then, “Who on earth is going to eat soggy
almonds?” Not me! I decided to try an experiment last week, and
it’s one of my best tasting yet! Here is
what I did (Well, technically my wonderful, amazing daughter did some of the
work at my direction):
She soaked about 1 pound raw almonds in un-chlorinated water
for over 24 hours. We really didn’t need
to do it this long; it just happened that I wasn’t able to come home that night
and we had to deal with the almonds the following evening. Normally 6-12 hours is sufficient. (Actually I was concerned about mold; you
really don’t want to leave anything that long normally. Mine were fine this time, but it could have
been a failure.) Then the soggy almonds
went into the food dehydrator for about 12 hours. I have one of the types of dehydrator that is
cylindrical with the shelves stacked on top of each other. Hot air is blown through the shelves from the
base in the center. When dehydrating
nuts, it’s important to taste-test every so often to make sure they’re not
getting too hard. You can over-dehydrate
them if you leave them too long. When they
were nice and crispy, I put them in my stationary mixer on the lowest setting
for maybe not even one minute. I used
the bread-kneading arm rather than the wire whisk or the dough tool so that
they wouldn’t get completely crushed in the process. It only split a few of them, actually, which
was great! I used probably about a
tablespoon of coconut oil to make them sticky, and then I sprinkled garlic
powder, Italian seasoning, pink salt, and pepper on them. I did not measure any of the spices; I just
went by sight and smell. These are some
of the best tasting almonds I have ever had!
Also, you can’t beat the healthy herbal properties of those spices!
Here’s a quick look at the process:
Soak raw
almonds for 6-12 hours
Dehydrate almonds
for up to 12 hours, depending on crispiness
Put in
standing mixer on lowest setting with the least-crushing tool
Add a little
coconut oil to help the herbs stick
Sprinkle garlic powder, Italian seasoning, salt and pepper
to taste
I hope you enjoy them as much as I do!