Triple S Almonds (sprouted, sweet, and salty)
Thanks Amelia for the inspiration and reminding me of my roots =)
1 cup almonds - let them soak in water for at least 8 hours, remove the skin (this will be easy after soaking they should just slip right out of the peel)
1 tbsp Vanilla Coconut oil (or coconut oil and some fresh vanilla beans)
1 pinch Himalayan pink salt
1 packet stevia (optional)
heat coconut oil over a double boiler and add spices then almonds until almonds are fully coated - dehydrate in the dehydrator over-night or eat warm.
Why eat sprouted?
Ok this one is a bio brief - seeds are essentially the egg of the plant world - they carry all of the essential nutrients to grow plant. This seed is dry vessel that when in contact with water is stimulated by a hormone chemical pathway that breaks down the essential fats into carbohydrates and proteins for plant growth. If you sprout a seed you are essentially starting that chemical pathway such that more nutrients are now available for you since you will be eating the seed before it germinates (grows). After sprouting more vitamins and protein are available from the seed.
you can either just soften the seed through soaking for a few hours or you can allow it to create a small plant (sprout) by allowing it to soak for multiple days. Both are nutritious but in different ways.
Sprout and enjoy!
No comments:
Post a Comment