One of my favorite snacks is sprouted almonds. I’ll soak a cup of raw almonds in a mason jar of water. After about two hours, I’ll change the water, then let them soak overnight. By morning, the sprouting has begun.
When most people think of sprouts, they think of pale green, leggy alfalfa sprouts you get on a sandwich, or the bean sprouts in a bowl of pho. But you don’t have to wait for visible growth to appear in order to enjoy the many benefits of sprouting.
My soaked, germinated almonds are buttery soft, and the skins easily slip off, which makes a cleaner, less fibrous mouthful. They taste fuller than ungerminated almonds, with a distinct coconut flavor. Over the next day or so, I keep changing the water and eating the almonds. After a few days, if they last long enough, I can see the beginnings of change between the two halves of the almond, as it prepares to grow into an almond tree….