Almond Sprouts: Yummy Nutritional Food to Make your Skin Glow!

It’s easy to sprout almonds. No, you didn’t miss read I wrote almonds!

Almonds contain high levels of catalase, an enzyme that may help slow the graying process by preventing a buildup of hydrogen peroxide in follicles that can cause hair to turn gray.  These nuts are one of the best food sources of vitamin E.  The vitamin E in almonds can help nourish your skin and protect it from the sun’s damaging UV rays. This is not an excuse to not wear sunscreen!  Just be sure to eat them in moderation, since almonds and other nuts are calorie–dense.

In just 10-12 hours the goodness locked inside the kernel changes into a growing, living food. Sprouted almonds are moister, softer to chew, and easier to digest. They taste so much sweeter and lose that strong “almond” flavor. The sweetness is a definite plus!

Sprouting wakes up the enzymes that usually remain dormant within each almond. These enzymes activate when they come in contact with water (the soaking process). The potential growth for each almond is to become a tree.  When we eat sprouted almonds our bodies receive this concentrated vital energy and nutrition.
Regular unsprouted almonds are nutritious too (see nutritional chart below.) The fat digesting enzyme, lipase, is only available to humans once the almonds have sprouted. Otherwise this enzyme remains dormant because of the almonds’ own enzyme inhibitors that change only when conditions become favorable for its growth (soaking). This is why seeds can still sprout after hundreds of years.

Another fun thing to try is Almond Milk!

Steps To Sprout Almonds

Use only raw, whole, unpeeled almonds. I start soaking either in the morning, or the night before. Check the almonds and discard any that are broken – these can be used in other recipes.

1. Put 1/2 cup almonds in a wide mouth glass jar or ceramic container.

2. Cover with two cups of pure, cold water.

3. Place anywhere in the kitchen away from direct sunlight to keep from overheating the water. Almonds do not need light to sprout, only normal room temperatures. Soak for about 10 – 12 hours. I like to rinse the almonds after they have soaked for several hours, then cover again with fresh water and continue the process.

4. After soaking for 10-12 hours, pour the water off the almonds (or directly through a strainer) and rinse with cold water. Don’t be surprised that the water is brown. This comes from the cinnamon colored skins. Drain.

5. Keep the almonds in the glass jar and cover. Or, if using a strainer, slip it inside a clean zip lock bag to hold in the moisture. Refrigerate.

6. Leave the almonds in the jar, or wrapped, until you are ready to use them. The almonds will become even sweeter and moister in another day.

Remember to rinse and drain the almonds each day. Store remaining almonds in the refrigerator—they will stay fresh for 4 – 5 days. If at any time they develop an odor, taste bitter, or look mildewed, throw them out and start another batch.

Growing Longer
f you are doing a science experiment – or growing an almond tree seedling, keep Rinsing and Draining every 8-12 hours for as long as you like, but don’t expect to eat your crop.
Actually – if you want to grow a tree, you should start with an almond that is still in its shell.
Seed Storage
Almonds are best stored in a cool location – we keep ours in a freezer, but a refrigerator works well too. If you plan on storing Almonds for more than 3 months you should use one of these cool locations. If you leave them at 70° they will likely last for a year or 2, but they may not. When almonds go bad, they get rancid, so you will likely smell it if that happens to your almonds. Consider yourself warned

Nutritional Information for unsoaked Almonds:

 Nutrient Values of Almonds: Single Serving         (1 ounce)
Food Component % Daily Value % Daily Value in 3 oz.
Calories 170.0
Protein 6.0 g 12% 36%
Carbohydrate 6.0 g 2% 6%
Fat 15.0 g 23% 66%
Alcohol 0.000 g
Cholesterol 0.000 mg 0%
Saturated Fat 1.5 g 8% 24%
Mono Fat 10.0 g
Poly Fat 3.0 g
Dietary Fiber 3.0 g 12% 36%
Soluble Fiber 0.057 g
Insoluble Fiber 2.436 g
Sugar 2.0 g
Vitamin A 0.0 IU 0%
Vitamin E 10.0 IU 35% 105%
Thiamin 0.06 mg 4% 12%
Riboflavin 0.22 mg 4% 12%
Niacin 0.95 mg 4% 12%
Vitamin B6 0.03 mg 2% 6%
Folate 17.0 mcg 4% 12%
Vitamin B12 0.000 mcg 0%
Pantothenic Acid 0.0 mg 0%
Biotin 6.0 mcg 2% 6%
Vitamin C 0.0 mg 0%
Vitamin D 0.0 IU 0%
Sodium 0.0 mg 0%
Potassium 207.0 mg 6% 18%
Iron 1.0 mg 6% 12%
Calcium 75.0 mg 8% 24%
Magnesium 84.0 mg 20% 60%
Phosphorous 147.0 mg 14% 42%
Zinc 1.0 mg 6% 18%
Copper 0.27 mg 14% 42%

English: Green Almonds.

English: Green Almonds. (Photo credit: Wikipedia)

While I’ve attempted to use credible sources for information, this is not intended to be a substitute for professional medical advice or treatment. If there is a disparity between the information presented within this blog and the advice given by your medical professional, please follow the medical professional’s advice as he/she will know you and your medical circumstances.

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