Sprouted Almonds

During the 500-hour training I did in New York with Dharma Mittra, we were taught this technique, and it has been a staple in my kitchen ever since. Sprouted almonds make a great snack or add to your favorite smoothie. They are stored in the refrigerator with water and will last up to two weeks if you change the water regularly.

Ingredients:

• Raw Almonds
• Water

Instructions:

1. I usually use a glass mason jar, but you could use a bowl. I do not recommend using plastic. Fill the jar with however many almonds you want to sprout. Here, I used 1 cup.
2. Add enough water to cover the almonds and soak for 24 hours. Use a lid that does not seal, a coffee filter, or a cheesecloth with a rubber band to cover. The almonds will expand quite a bit, so add plenty of water.
3. After 24 hours, the almonds will have given off a bit of a "milky" consistency, as you can see in the picture and in my story.
4. Rinse the soaked or "sprouted" almonds well until the water is clear. As long as you change the water regularly, you can store the almonds (unpeeled) in the refrigerator for up to two weeks.
5. You can peel the almonds when you are ready to use them, or if you have the time, peel the almonds to store, like I did in story two.
6. Peeled sprouted almonds can also be stored in the refrigerator for up to two weeks if you change the water frequently.