darvocet21
Bluelighter
- Joined
- May 31, 2021
- Messages
- 25,756
Needed: Raw, unsalted ALMONDS & water. A glass bowl or baking tray
Prep: ~10 mins... Total time: ~2 days
Used 2 handfuls cos it made one layer:
Add enough water so almonds are halfway submerged but not covered or floating...(Filtered/bottled water is better, because it doesn't have the chlorine which may slow the sprouting process.)
Place loosely covered bowl out of direct sun (not in refrigerator) and check at ~8 hrs and ~12 hrs. If necessary, add a little bit of water up to the halfway point of the nuts. After 12 hours stop adding water. I like this glass bowl since it has a lid which I put on & shook lightly to get them evenly coated. Notice top is not on tightly & leaves space for venting:
After 36 hours mine had plumped-up to 150% their orig size. They nearly DOUBLE in size by Day 3, but my happy medium is 36~48 hours. (If you go longer you will see the sprout begin to show... however the flavors will lessen in intensity because the plant is starting to use the nutrients at that point.)
Using cool tap water, rinse and drain ... Here's how they looked:
Congratulations! You've turned a wickedly healthy food into something truly remarkable. There are many books and articles online about the benefits of sprouting all kinds of things! (a short list is at the bottom).
There are many ways to enjoy: I love em plain & blanched (skinless).
Using your thumb and forefinger squeeze very lightly and the skin will pop right off:
Ways to serve them
If not consumed they should be refrigerated.
To extend their life drying is necessary, in a food dehydrator or low temp. oven between 115-150°F.(45-60°C) for 12-24 hours (if using an oven a wire-mesh rack is strongly recommended for even drying and avoiding having to flip them regularly).
Either if you decide to dehydrate or eat right away, here's a good way to stop the sprouting process that you can fine tune to the time when you think they taste best:
1. Drain off all excess sprouting water.
2. Pour salty water over the almonds enough to cover them...the water should taste salty but not oppressively so...put lid on and shake lightly so they all get coated. Continue soaking them in the salty solution ~20 minutes, then drain it out and rinse (if desired). The sodium causes the enzyme activity to halt. It's also in lieu of salting should you decide to put them in the oven or dehydrator. I've only read about this method but I think it's a smart way to add sodium evenly. But if you choose this don't overdo the salt! It's easy to overwhelm the subtle flavors of the sprouted nuts.
A variation that people LOVE is to use low-sodium Tamari soy sauce instead of salt. Adds a wonderful flavor
That's it! Let me know if there are any secret recipes recommendations that you have. I just enjoy eating them though so I haven't even gotten to the drying stage
some different sprouting times:
Prep: ~10 mins... Total time: ~2 days
Used 2 handfuls cos it made one layer:
Add enough water so almonds are halfway submerged but not covered or floating...(Filtered/bottled water is better, because it doesn't have the chlorine which may slow the sprouting process.)
Place loosely covered bowl out of direct sun (not in refrigerator) and check at ~8 hrs and ~12 hrs. If necessary, add a little bit of water up to the halfway point of the nuts. After 12 hours stop adding water. I like this glass bowl since it has a lid which I put on & shook lightly to get them evenly coated. Notice top is not on tightly & leaves space for venting:
After 36 hours mine had plumped-up to 150% their orig size. They nearly DOUBLE in size by Day 3, but my happy medium is 36~48 hours. (If you go longer you will see the sprout begin to show... however the flavors will lessen in intensity because the plant is starting to use the nutrients at that point.)
Using cool tap water, rinse and drain ... Here's how they looked:
Congratulations! You've turned a wickedly healthy food into something truly remarkable. There are many books and articles online about the benefits of sprouting all kinds of things! (a short list is at the bottom).
There are many ways to enjoy: I love em plain & blanched (skinless).
Using your thumb and forefinger squeeze very lightly and the skin will pop right off:
Ways to serve them
If not consumed they should be refrigerated.
To extend their life drying is necessary, in a food dehydrator or low temp. oven between 115-150°F.(45-60°C) for 12-24 hours (if using an oven a wire-mesh rack is strongly recommended for even drying and avoiding having to flip them regularly).
Either if you decide to dehydrate or eat right away, here's a good way to stop the sprouting process that you can fine tune to the time when you think they taste best:
1. Drain off all excess sprouting water.
2. Pour salty water over the almonds enough to cover them...the water should taste salty but not oppressively so...put lid on and shake lightly so they all get coated. Continue soaking them in the salty solution ~20 minutes, then drain it out and rinse (if desired). The sodium causes the enzyme activity to halt. It's also in lieu of salting should you decide to put them in the oven or dehydrator. I've only read about this method but I think it's a smart way to add sodium evenly. But if you choose this don't overdo the salt! It's easy to overwhelm the subtle flavors of the sprouted nuts.
A variation that people LOVE is to use low-sodium Tamari soy sauce instead of salt. Adds a wonderful flavor
That's it! Let me know if there are any secret recipes recommendations that you have. I just enjoy eating them though so I haven't even gotten to the drying stage
some different sprouting times:
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