Why activate? Well, nuts contain enzyme inhibitors that prevent them from sprouting in dry conditions. So if you soak them, the nut begins to sprout – which is good because the sprouted form has nutrients that are more easily absorbed. Plus those enzyme inhibitors can make digestion really difficult for us. Give you guts a break.
Activated Almonds with Sea Salt Recipe
- 2 C almonds
- 2 T coconut oil
- 2 tsp sea salt
Soak the almonds overnight in enough water to cover them. They’ll absorb quite a bit, so allow for this. The next day, discard the water, rinse the almonds and dry either in a dehydrator or in the oven on 50 degrees. Allow 24-48 hours. When they’re dry, toss with melted coconut oil and sprinkle with sea salt and spices, or simply enjoy as they are.
Nutrionally Awesome for
Magnesium, Protein, Calcium, Iron, Fibre, Potassium