JENNIFER MAC

blog recipes

Recipes in this section include both raw food and whole "cooked" food recipes.  Many of these recipes will be plant-based along with a portion having animal-based products, often including a vegan or vegetarian option.  From my background and experience to the classes I've taught and in-home training, I cover many special types of food preferences from vegan to paleo to low glycemic (low sugar), meeting a wide range of deliciously healthy food connoisseurs.  

Preparing & Seasoning Almonds (Raw & Baked)

Preparing & Seasoning Almonds (Raw & Baked) - FOUR (4) Step Process

Helpful products and ingredients.  A full nut and seed basics is in my book, The Right Blend: Blender-only Raw Food Recipes.

Four Steps to Preparing Raw Almonds


STEP 1 - SOAKING. Whether one bakes or dehydrates almonds, it’s always good to soak them first. By soaking your nuts and seeds, tannins are released and the release of enzyme inhibitors make the almonds less bitter and more digestible, allowing the nutrients to better assimilate into the body.  Click here for video tutorial.

Soaking seeds such as sesame and sunflower seeds can be done in two hours but almonds need more time. Soak raw almonds a minimum of 8 hours or overnight. 

Personally, I’ll soak almonds 24 hours or even a little longer.  If you do soak them longer than 8 hours, drain the old water and re-hydrate every 8 hours.  You will see the water changes color.  Drain and discard the water.

Can you eat soaked almonds?  Of course, but if you want a healthy version of traditionally roasted almond, we need to move on to Step 2!

STEP 2 - SEASONING.  Recipe: 

1 pound raw almonds

1/4 cup Firecider (apple cider vinegar brewed in organic fruit, roots, and spices)

2 tablespoons Cobram Estate Extra Virgin and Cold-pressed Olive Oil

2 teaspoons to 1 Tablespoon Redmond Real Salt

STEP 3 - MARINATE.  Marinate for at least an hour, allowing the almonds to soak up all the goodness. Personally, I soak them overnight on the countertop or in the frig. Rotate the almonds every few hours.  You’re going to have a little bit of marinade left over. Use as a salad dressing or add to tomato juice. Divine!  Click here to see how I used the extra marinade.

STEP 4 - BAKE OR DEHYDRATE.  If you want to keep your almonds raw, still maintaining a traditional roasted-like culinary experience, you can dehydrate them.  I’m using the excalibur dehydrator.  Dehydrate your almonds right around 105-120F degrees for a minimum of 16 hours to 24 hours.  Or bake them at 300F degrees for 40minutes to 1 hour, every oven is different, until crunchy.

Jennifer Mac