Almonds posses a very high nutritional profile and are revered for their ability to strengthen the body and soothe mucus membranes. In the Indian tradition, they are called the “King of Fruits.” Being that almonds are composed primarily of protein (16.5 percent) and oil (41 percent) and do not contain any starch, powdered almonds have historically been made into bread, cakes and pudding for people suffering from diabetes.
If possible almonds should be purchased in their shell. This helps to ensure that your almonds are fresh and not rancid. Almonds should be soaked to improve their digestibility and nutrition profile. Soaking also removes harmful tannic acid and enzyme inhibitors. Soak in cool water and if possible drain the soaked water after 20-40 minutes. Add fresh water and continue the soaking for another 8-12 hours. If you want to continue and sprout them you can (they make one of the best sprouts) though it is not essential.
If you’ve started reading raw cookbooks, you’ve probably noticed that soaking nuts and seeds is a pretty common practice!
The main reason soaking nuts and seeds is so important is because they contain enzyme inhibitors.
The purpose of these enzyme inhibitors is to protect the nut or seed until it has what it needs for growing.
Nature allowed the inhibitors and toxic substances to be easily removed when the conditions (enough rain and sun) were met.
In nature, when it rains the nut gets enough moisture so it can germinate and produce a plant. The plant then continues to grow with the sunlight.
By soaking nuts and seeds, you release these toxic enzyme inhibitors AND increase the life and vitality contained within them!
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The Benefits of Soaking Nuts and Seeds
- Enzyme inhibitors get neutralized.
- The amount of vitamins your body can absorb increases.
- Gluten breaks down so digestion is much easier.
- Phytic acid, which inhibits the absorption of vital minerals, is reduced.
Soaking times vary with the nut. Generally the more dense the nut, the longer the soaking time. Ideally , soaking should be done at room temperature.
Soaking and Sprouting Times
| Nut / Seed | Dry Amount | Soak Time | Sprout Time | Sprout Length | Yield |
| Alfalfa Seed | 3 Tbsp | 12 Hours | 3-5 Days | 1-2 Inches | 4 Cups |
| Almonds | 3 Cups | 8-12 Hours | 1-3 Days | 1/8 Inch | 4 Cups |
| Amaranth | 1 Cup | 3-5 Hours | 2-3 Days | 1/4 Inch | 3 Cups |
| Barley, Hulless | 1 Cup | 6 Hours | 12-24 Hours | 1/4 Inch | 2 Cups |
| Broccoli Seed | 2 Tbsp | 8 Hours | 3-4 Days | 1-2 Inches | 2 Cups |
| Buckwheat, Hulled | 1 Cup | 6 Hours | 1-2 Days | 1/8-1/2 Inch | 2 Cups |
| Cabbage Seed | 1 Tbsp | 4-6 Hours | 4-5 Days | 1-2 Inches | 1 1/2 Cups |
| Cashews | 3 Cups | 2-3 Hours | 4 Cups | ||
| Clover | 3 Tbsp | 5 Hours | 4-6 Days | 1-2 Inches | 4 Cups |
| Fenugreek | 4 Tbsp | 6 Hours | 2-5 Days | 1-2 Inches | 3 Cups |
| Flax Seeds | 1 Cup | 6 Hours | 2 Cups | ||
| Garbanzo Beans (Chick Pea) |
1 Cup | 12-48 Hours | 2-4 Days | 1/2-1 Inch | 4 Cups |
| Kale Seed | 4 Tbsp | 4-6 Hours | 4-6 Days | 3/4-1 Inch | 3-4 Cups |
| Lentil | 3/4 Cup | 8 Hours | 2-3 Days | 1/2-1 Inch | 4 Cups |
| Millet | 1 Cup | 5 Hours | 12 Hours | 1/16 Inch | 3 Cups |
| Mung Beans | 1/3 Cup | 8 Hours | 4-5 Days | 1/4-3 Inches | 4 Cups |
| Mustard Seed | 3 Tbsp | 5 Hours | 3-5 Days | 1/2-1 1/2 Inches | 3 Cups |
| Oats, Hulled | 1 Cup | 8 Hours | 1-2 Days | 1/8 Inch | 1 Cup |
| Onion Seed | 1 Tbsp | 4-6 Hours | 4-5 Days | 1-2 Inches | 1 1/2-2 Cups |
| Pea | 1 Cup | 8 Hours | 2-3 Days | 1/2-1 Inch | 3 Cups |
| Pinto Bean | 1 Cup | 12 Hours | 3-4 Days | 1/2-1 Inch | 3-4 Cups |
| Pumpkin | 1 Cup | 6 Hours | 1-2 Days | 1/8 Inch | 2 Cups |
| Quinoa | 1 Cup | 3-4 Hours | 2-3 Days | 1/2 Inch | 3 Cups |
| Radish | 3 Tbsp | 6 Hours | 3-5 Days | 3/4-2 Inches | 4 Cups |
| Rye | 1 Cup | 6-8 Hours | 2-3 Days | 1/2-3/4 Inch | 3 Cups |
| Sesame Seed, Hulled |
1 Cup | 8 Hours | 1 1/2 Cups | ||
| Sesame Seed, Unhulled |
1 Cup | 4-6 Hours | 1-2 Days | 1/8 Inch | 1 Cup |
| Spelt | 1 Cup | 6 Hours | 1-2 Days | 1/4 Inch | 3 Cups |
| Sunflower, Hulled | 1 Cup | 6-8 Hours | 1 Day | 1/4-1/2 Inch | 2 Cups |
| Teff | 1 Cup | 3-4 Hours | 1-2 Days | 1/8 Inch | 3 Cups |
| Walnuts | 3 Cups | 4 Hours | 4 Cups | ||
| Wheat | 1 Cup | 8-10 Hours | 2-3 Days | 1/4-3/4 Inch | 3 Cups |
| Wild Rice | 1 Cup | 12 Hours | 2-3 Days | Rice Splits | 3 Cups |