By soaking and draining a few times, unpasteurized almonds begin to sprout and transfrom their taste and mouthfeel. Also the nuritional compostition chnges as the seed begins to grow.
This is not likely to work for almond from the store even if labeled raw.
Source unpasteurized almonds dirctely from a farmer – eg www.almondsalive.com
3 cup UNPASTEURIZED almonds, soak in water
Almond Sprouts – not sprout, but soak
Soak is for seeds that achieve sprout benefits after water absorption but prior to root emergence.
From dry to finished soak takes 1 to 2 days and increases volume and weight by approximately 50%.
Shelf life (at 70f) for almonds prior to a soak is about 2 years, after soak the shelf like is 1 to 2 weeks.
The soak turns on the almond seed by deactivating enzyme inhibitors.
The seed begins to digest and transform the stored nutrient mix.
Protein 20-25%, All Essential Amino Acids (but less the 1 efficiency)
Vitamins A, B, C, E and Calcium, Iron, Magnesium, Niacin, Phosphorus, Potassium
Almond Oil – no cholesterol, enables Vitamin E, energy for seed or consumer
Nutrient changes after soak – I don’t know yet.
Soak Instructions for 1 cup (1/2 pound) finished product
2/3 cup of almonds in bowl
add 2-3 times as much cool (60-70f) water.
mix up for even water contact
wait 4 – 12 hours
empty bowl in colander to drain off soak water
rinse thoroughly with cool water and drain thoroughly.
return almonds to bowl and hold at room temperature not in direct sunlight
after 8 -12 hours rinse and drain again
after another 8-12 hours when almond surface dry to touch
transfer to plastic bag or sealed container and refrigerate.