Detoxify almonds
Timeframe: 1–3 Days
Reduce naturally occurring antinutrients like phytic acid and oxalates through time-honored soaking and sprouting methods.
A sprout on an almond indicates that the antinutrient load is reduced.
A note on Harvesting almonds
Here in Maryland, I collect almonds from a nearby tree in a community garden. If you’ve never seen an almond in its natural form, you might be surprised — they look a lot like peaches. That’s because almonds and peaches are cousins in the botanical world. What we call the “almond” is actually the seed found inside the pit of the almond fruit — just like cracking open a peach stone to find the little kernel inside.
Almonds aren’t true nuts. They’re fruit seeds. And in traditional food cultures, they were eaten seasonally — freshly harvested, often soaked, and sometimes fermented. These preparation methods helped reduce natural plant compounds like phytic acid and oxalates — defenses that protect the seed, but can interfere with our digestion and mineral absorption when eaten in excess.
Today, almonds are available year-round, and they’re consumed in all kinds of forms: milk, flour, butter, snacks. This constant access — and modern overconsumption — has led to issues like oxalate overload, especially in people with sensitive digestion or kidney health concerns.
Why Sprout Almonds?
Sprouting activates enzymes in raw almonds that reduce antinutrients and increase nutrient bioavailability. It’s a gentle, natural way to make almonds more digestible — and closer to how our ancestors would have consumed them.
How to Sprout Almonds
Important! Most store-bought almonds in the U.S. are pasteurized or irradiated, even if labeled "raw." These will not sprout. For best results, source truly raw almonds from small growers or — if you’re able — grow your own.
Raw almonds placed in a bowl to soak overnight.
The soaking water turning cloudy when you soak almonds (or other nuts, seeds, and legumes) is a normal sign of what's happening during the process — the release of phytic acid, tannins, enzyme inhibitors, and other water-soluble compounds. The cloudiness is a visual cue that you're removing compounds that can inhibit mineral absorption (like zinc, magnesium, and calcium).
Step-by-Step:
Soak raw almonds in clean water for 8–12 hours.
Drain and discard the soaking water.
Spread almonds in a single layer on a clean towel or mesh tray. Keep them from touching.
Let them air dry completely in a cool, shaded place.
Rinse and dry again over the next 1–2 days. Repeat this cycle once more.
Sprouted almonds are best enjoyed fresh to maximize enzymes and nutrients.
Roasted and salted almonds are delicious! Enjoy hot out of the oven!
Want More Flavor?
After sprouting, you can lightly roast your almonds for a rich, toasty flavor.
Toss with sea salt and a traditional fat like ghee or coconut oil.
Roast at 350°F (175°C) for about 8 minutes — until you hear them start to pop and crack.
Almond Butter, Milk & Flour — the Ancestral Way
Use sprouted almonds in your favorite recipes for a more nutrient-dense and digestible version of:
Almond Butter: Blend fully dried sprouted almonds in a food processor until smooth and creamy.
Almond Milk: Blend with water, strain, and enjoy a light, fresh milk alternative.
Sprouted Almond Flour: Dehydrate leftover almond pulp, then grind into a fine flour.
Other Sproutable Seeds
The same method works beautifully with other seeds and nuts (as long as they’re truly raw):
Cashews
Pumpkin & winter squash seeds
Sunflower seeds
These practices don’t just improve nutrition — they help us reconnect with the rhythms of nature and the wisdom of traditional, seasonal eating.
Were Almonds Traditionally Soaked?
Absolutely. While our ancestors may not have used terms like "phytic acid" or "oxalates," traditional food cultures around the world used preparation methods that naturally neutralized these compounds:
In Ayurveda, almonds are soaked overnight and peeled to improve digestibility and balance their energetic qualities.
In the Middle East and Mediterranean, almonds were often soaked or blanched before being used in dishes like sauces, desserts, or almond milk.
Across the globe, nuts and seeds were eaten in moderation, prepared with intention, and consumed in season.
A Nutritional Therapy Perspective
As a Nutritional Therapy Practitioner, I personally eat almonds sparingly. When I do, I always soak and sprout them, and I pair them with a calcium-rich food — which appears to help offset the effects of oxalates.
If almond flour, almond milk, or almond-heavy snacks are staples in your diet, I strongly encourage you to learn about their potential long-term impacts — particularly for those managing inflammation, digestive issues, or kidney health.
Final Thoughts
Traditional preparation isn’t just about nutrients — it’s about respecting the integrity of food and honoring the way our ancestors ate. When we slow down, prepare foods properly, and eat in rhythm with the seasons, we support not only our health, but the health of our ecosystems, too.
