Almonds - what isn't there to love about these little bundles of energy.  Today thanks to a better understanding of the complex relationships between food, health and nutrition we now know that eating the right type of fats in moderation doesn't actually make us fat in fact, research has shown the opposite effect with numerous studies finding the right fats can be beneficial toward aiding weight loss and cholesterol levels just for starters.

When it comes to almonds they are a great provider of those good fats, especially the monounsaturated kind.  They are versatile, tasty and a complete source of protein that gives animal protein a run for its money in terms of nutritional value and economy.  To gain the greatest advantage from  these great providers do as Sally Fallon, author of Nourishing Traditions suggests and soak almonds overnight in a bowl of water with a pinch of salt before drying gently in a warm oven or dehydrator.  By doing this, enzyme inhibitors that can prevent the absorption of valuable vitamins and minerals are removed or reduced.   The traditional practice of soaking and drying nuts as the Aztecs once did, can improve the digestibility of nuts, seed and grains and as an added bonus this practice facilitates  an extended storage life and a lesser concern  for rancidity.    It is thought that skinless almonds are easier to digest and make for better use in recipes however I prefer to leave the skin on mine.

 Sally Fallon

4 cups almonds

1 T sea salt

filtered water to cover a couple inches about as they will swell overnight

Mix almonds with salt and water and leave in a warm place for a minimum of 7 hours or overnight

Drain in a colander or sieve

Spread on a baking sheet and place in a warm oven (40 degrees Celsius or 104 degrees Fahrenheit) or dehydrator (same temp)  for 12 - 14 hours, stirring occasionally until completely dried.

Store in an airtight container.

Further on from this the calcium content of almonds is excellent and makes a great alternative to regular cow's milk.  Nut milk is easy to make and keeps in the fridge for 3 - 4 days.   Please see below for further instructions on how to do this.  Almond milk is enjoyable on its own, in smoothies or as I prefer, with oats in the mornings (see below).   Homemade almond milk is superior to store bought which unfortunately tends to be more water than almonds and I believe it can also contain synthetic vitamins.