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Germinated Almonds Sprouted or germinated almonds are those which have been soaked in water for a period of time. The soaking disables the naturally present enzyme inhibitors of the nuts so that they can be easily digested by their own enzymes, rather than by pulling enzymes from your body required to digest them. Soak the almonds for 8-24 hours (no more) in a covered bowl with enough room-temperature, good quality water to allow for expansion of the almonds. If you aren't ready to use the almonds after soaking, drain the water and place the bowl in the refrigerator. Do not refrigerate the nuts while germinating them.I generally target for about 8 hours of soaking. I start them sometime in the morning, and use them in the evening. I don't fuss about whether the soaking time is more than 8 hours or if it is less. Sometimes I soak them for just two hours before using them; I don't scientifically know if that's enough, but I believe it's better than no soaking at all. I usually germinate almonds for use in Almond Milk, and I can say that about 8 hours seems to produce milk that seems very fresh, flavorful, and very easily digestible. Germinating to disable enzyme inhibitors applies to most nuts and seeds, though not all. Generally, the softer the nut, the less the need to germinate. Pine nuts and cashews, for example, require no germination. Although the word "sprouting" is used, true sprouts do not appear for most nuts and seeds. Given raw nuts and seeds are used, however, their full complement of enzymes and nutritional qualities remain--they're truly living foods. Of note, only the planting of nuts or seeds still in their shells will commence full plant growth; the shells we don't eat nonetheless contain elements necessary for complete plant development.
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