“The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increses vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eight fold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibit absorbtion of calcium,magnesium, iron, copper and zinc.” – Sally Fallon
The recipe is from “Nourishing Traditions”
4 cups almonds
1 Tbsp sea salt
1. Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight.
2. Drain and rinse in a colander
3. Spread the nuts on a dehydrator sheets and dry them on 110 -115 F until crispy.
NOTE: If you don’t have a dehydrator, you can dry the nuts in the oven on the lowest setting.