Did you know? Almonds aren’t actually nuts at all. They’re stone fruits and they’re a great source of protein, fats, minerals, and vitamins.

The following recipe shows activated almonds in 3 variations – sweet, salty and neutral.

Activating means that they’re soaked in water until small spikes appear. This is how enzyme inhibitors break down and the almonds are not only tastier, but also much more digestible.

ACTIVATED ALMONDS IN 3 VARIATIONS

INGREDIENTS

• 3 cups almonds
• 1 teaspoon brine
• 2-4 dates
• 3 tablespoons shredded coconut
• 1 pinch vanilla

PREPARATION

• Soak the almonds in water overnight.
• Drain and rinse in the morning and allow to germinate in fresh water for another 8 to 10 hours. The almonds should show small tips and the skin should be easily removable.

• 1 cup of almonds remain neutral.
• 1 cup of almonds is mixed with a coconut date paste.
• 1 cup of almonds is mixed with a teaspoon of brine.

* Preparation of paste:

Soak dates in water for at least 2 hours, drain and puree in a blender with shredded coconut and vanilla.
Spread the almonds on three separate shelves and dry in dehydrator for 15 to 18 hours at 107º F.

They’re nice and crunchy when they’re well dried!

* Preparation of salt brine:

Place a crystal salt chunk in a screw-top jar and fill to the brim with filtered water. The salt dissolves only until the water is saturated. Your brine is ready! The water can be refilled until the salt is completely dissolved.

Why are activated almonds so healthy?

Almonds are a great source of protein, fats, minerals, especially potassium, calcium, and magnesium, and vitamins E, B1, B2, and B9 (folic acid). The content of calcium, magnesium and potassium is higher than in nuts and they have an alkalizing effect.

Studies indicate that regular consumption of almonds has a positive effect on the cardiovascular system. In addition, the high folic acid content is beneficial during pregnancy.

If you’re interested in more details about the benefits of soaking seeds and nuts, we recommend reading the article “Soaking seeds and nuts – why?

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