Activated Almonds

Raw, Vegan, Gluten-Free

Activated Almonds, also called blanched almonds, are a great way to get a raw boost of energy and nutrients. Almonds are a popular protein-packed snack with nutrients like zinc, iron, potassium and vitamin E, which protect the cells from damage. Activated almonds are raw almonds that have been soaked in warm water and salt for 6 to 12 hours in order for the nut to begin to germinate (i.e., start to grow). It is then easy to peel the skins and eat raw or use in recipes such as vegan cheese and my favorite green protein smoothie. 

What is the difference between activated and sprouted almonds? Some people use activated and sprouted almonds interchangeably but there is a distinction. Soaking the almonds is just the first stage of the sprouting process which is why I like the term "activated" almonds versus "sprouted." Soaking inactivates enzyme inhibitors, essentially allowing the nut to "wake up." Nuts do not sprout easily. Sprouting requires a moist and humid environment, which makes the nuts susceptible to bacterial growth. Commercially sprouted nuts are prepared in a sterile environment and are generally dried or dehydrated before being packaged and sold to prevent mold and food-borne illness risk. On the other hand, "activating" the almonds by soaking and peeling them is an easy and safe way to make the nut more easily digestible without going through the full sprouting process.

Why bother soaking and peeling nuts anyway? It is believed that soaking and sprouting plant foods make them easier to digest and your body more able to absorb the nutrients. There is evidence that this is true for grains. There is less research in relation to nuts so experiment with it and see how your body feels. According to the ancient Ayurveda science, when you eat almonds without soaking and peeling off the skin, it will aggravate Pitta in the blood and lead to unwanted consequences such as indigestion. The peel of the almond contains tannins, that protect the nut from oxidation locking in their nutrients. That's good for the nut but not necessarily for humans since it inhibits absorption of nutrients. Almonds also contain phytates (phytic acid) which can decrease absorption of iron, zinc, magnesium, and calcium. Phytate has been described as an anti-nutrient which is also thought to inhibit digestive enzymes such as pepsin, trypsin and amylase. This is why large quantities of raw nuts can be hard to digest.

Although there is not a large body of research confirming activated nuts have significantly lower phytate levels, it makes sense to have it on your radar if you are vegan and eat huge quantities of nuts and whole grains. Personally, I feel better eating soaked and peeled almonds. In the past, I've had a slight sensitivity to almonds with the peel. I don't have the same GI response with activated almonds. Try it for yourself and report back on your experience. If you want to keep soaked almonds more than two or three days, it is recommended that you dehydrate the nuts otherwise mold will form on them. 

ACTIVATED ALMONDS

Ingredients: (yields 1 cup)

1 cup raw almonds
8 ounces or more of water
1 teaspoon salt

INSTRUCTIONS: 

1. Place almonds in a bowl or container.
2. Add enough warm water to cover nuts.
3. Sprinkle salt over the nuts.
4. Cover bowl or container and soak overnight for 6 to 12 hours.
5. Drain water and peel off the skin.
6. Rinse nuts. Store in an air-tight container and keep in refrigerator for 2 to 3 days.

Images & Copyright Teresa Kay-Aba Kennedy  

Teresa Kay-Aba Kennedy is a Harvard Business School-trained Strategist, Mind-Body Expert, Award-Winning Author, Keynote Speaker and Activist.  She is Founder & CEO of Power Living and creator of Elder Dignity.  Selected as a World Economic Forum Young Global Leader, her mission is to unleash human potential and create a more just and sustainable world.