I buy raw, unpasteurized almonds and soak them overnight in filtered water and a pinch of salt. When almonds are soaked in water they release enzyme inhibitors called phytic acid or phytates. These negatively affect our digestion. The enzyme lipase is activated and this is helpful in digesting fats.
After they are soaked and rinsed, I freeze them because it makes it easier to make almond butter in the Vitamix or high speed blender without it overheating.
Here’s how easy it is.
- Put 2 cups of frozen almonds in the Vitamix or high speed blender.
- Blend on high, and stop every 10-15 seconds to push down the almonds around the sides of the blender.
- Add a teaspoon of raw honey for every cup of almonds, and a pinch of himalayan salt and blend again.
- When you reach the desired consistency, stop and use a scraper to remove the almond butter from the blender or processor.
- Put in a jar or covered container and store in the fridge. It should last several months. Mine never does, as it’s long gone well before then!
Did you know you can’t actually get raw almonds from any stores in the US, even though they may be labeled raw? Almonds are all pasteurized because in 2007, the USDA and the Almond Board of California decided that all almonds can be labeled as raw, even if they are pasteurized. We really need to change these labeling laws. Pasteurized almonds are very toxic to the body.
Here’s a link if you want to order organic raw almonds and other nuts and fruits. http://organicfruitsandnuts.com
Past and future are in the mind only. I am now. – Sri Nisargadatta Maharaj