I had sprouted almonds last night!

A few weeks ago, I posted about getting Raw Almonds, right from California. Gerrie, from my local produce co-op organized this and I have 25 pounds of almond in my 'fridge. The stores can't sell raw almonds; they are flashed pasteurized and labeled as natural almonds. Raw almonds can be soaked overnight and that germinates them and awakens all the enzymes in them that make them 200% more nutritious.

"Soaking," "sprouting," or "germinating" all mean the same thing. I've been looking forward to finding some recipes to use sprouted almonds that doesn't require special equipment and this is the first one that I made last night. It is from earthmother's post.

Waldorf Salad

1 head Romaine lettuce, chopped into bite-size pieces
2 Fuji and 2 Granny Smith apples, cored and cut into 1/2 inch cubes
3 stalks celery, finely chopped
1 C red seedless grapes
1/2 C raisins
1/2 C walnuts
1 C Almond Mayonnaise (recipe below)

Combine all ingredients in a bowl and toss well.

Almond Mayonnaise
from Rawsome! by Brigette Mars

1 C almonds, soaked overnight & rinsed
1/4 C water
1/2 tsp Celtic salt
4 dates, soaked 20 minutes
juice of 1 lemon
1/4 C extra-virgin olive oil

Combine all ingredients except the olive oil in a blender and blend until ground and thoroughly mixed. While blending, slowly drizzle in the olive oil as the mixture thickens.

This was a yummy salad with extra healthy dressing and I got to use the extra dressing today on my lunch salad. I will probably use the Almond Mayo for other things too. I am very happy with how it turned out!

I am going to soak some almonds overnight and make nutmilk in the morning. Here is a few ways to do that.