The sun is shining, the birds are chirping, and it is only 6 degrees below freezing – so in Michigan, that means Spring is around the corner – yay! Not that I don’t love winter, because oh, I do…but I could use a little warmth and the farmer’s market!
I had a lovely last weekend of cleansing – enjoyed a beautiful walk with my best friend, Alyssa, followed by a yummy veggie wrap, and a another walk across a frozen lake (that I didn’t capture a picture of, but will repeat again before the end of the season). So here is me, adventuring in Al Sabo Land Preserve in Oshtemo, MI.
SO what else did I do? I made some almonds…made almonds? What does that even mean? Haha…good question! So, maybe you’ve heard – in California (where most of the almonds in the US come from, I think) there was a ban passed that made it so a farmer HAS to pasteurize almonds, except for some circumstances, and this has caused the price of unpasteurized almonds to sky rocket! I bought mine for $17/lb, in bulk, at the People’s Food Coop. Now – experts disagree on this issue – some say that pasteurization is key to good, safe almonds – but it may also ruin the nutritional quality – as treating things with high heats normally does. But I’ve been using the same method for “making” almonds since I was little…well okay, my mom has been doing it for decades – and I took her idea and made it my staple.
Now, I LOVE raw almonds – I think they taste great (some people don’t) – but they also are hard to digest….which is why this method is great! I soak my almonds (about a 1/2 lb, because my oven is TINY) over night, in water, completely submerged, with a little bit of salt (add more or less, depending on what you like – but you need a little dash at least)!
Then I lay them out, after about 18-24 hours of soaking, on parchment paper. Now, parchment paper is great for a lot of things (like baking bacon, yumm) but also helps to keep food from sticking, absorbs moisture, and keeps the baking sheets easy to clean! So try to lay each almond by itself, they can touch, but don’t overlap. Heat the oven to 140 degrees – now…mine doesn’t let me get down below 150 on the settings – but I just turn it a little lower than anything that registers, and keep my eye on the thermometer I use (the benefits of having a crappy oven, it came with a thermometer inside because the adjustments aren’t reliable!) haha. Literally bake the almonds, at the 140 degree mark, until they are the crunchiness you desire. I leave mine in for about 24 hours – each oven is different and each person likes their almonds a little different. Now, you probably are thinking “how can I do this and function in my normal life?” – well don’t worry…maybe I shouldn’t tell my landlord this, but I leave my oven all the whole time, and even run errands. I start it around 5pm, so it can be on all night, and all day the next day while I work (from home, thankfully), so I don’t worry about it burning down the house. Also, since it is such a low heat – it really doesn’t cost much, or create too much worry, if you have to step out of the house for a bit.
These are the best tasting almonds ever – a great crunch – still holding on to the good nutrients – but easier to digest! Yes!
So – just a quick post about my almond making adventure.
I’ll be starting the Bepure cleanse, for my work, on March 23rd – and I’ll be keeping up with this blog until and throughout that cleanse!
Peace & love to all!