As we all know, almonds are full of nutrients, vitamins and protein, and are one of the best snacks in the world. But did you know there's a way to make them even more nutritionally valuable? All you need to do is soak them in water to "activate" them! And what makes activated almonds so special? Every type of nut (as well as seeds and grains) contain a type of enzyme inhibitor in their skin, which, when combined with other vitamins in our digestive system can make digestion difficult. When we soak them, the germination process of the nut starts and this problem disappears! And so, almonds become activated by this simple soaking process. It takes a minimum of 8 hours to begin, but 12 hours is optimal. The almonds soften, but still retain a nice crunchy texture. Make sure the almonds are totally immersed in water so that they don't form mildew. Once the soaking time is up, rinse the almonds until the water is clear, then drain them, and the skin will come right off. These activated almonds will keep for up to 3 days in the refrigerator, and can be added to salads, soups, oatmeal or veggie bowls such as this one!
1 cup dried beluga (black) lentils, rinsed and drained
1 cup greens (spinach, arugula, lettuce)
A few radishes, minced
A few florets of broccoli or cauliflower, steamed yet crunchy
2 carrots, grated
2 handfuls sprouted seeds or shoots
1/3 cup PRANA organic raw European almonds, activated (see note)
2 sprigs fresh mint, finely chopped
A few cubes smoked tofu (optional)
1/4 cup nutritional yeast
3 tbsp olive oil
2 tbsp maple syrup
2 tbsp tamari or soy sauce
2 cloves garlic, minced
Cook the lentils in 3 times their volume of water in a covered pot for 20 minutes. Drain and rinse with cold water to stop the cooking process.
Place the greens in the bottom of a large bowl and cover with the veggies (radishes, broccoli and carrots) and the lentils. Top with sliced avocado, sprouted seeds, activated almonds and mint. Drizzle generously with dragon sauce.
In a small bowl, mix all the ingredients together until smooth and creamy.
Store for up to a week in the refrigerator.
To activate the almonds, they must be soaked in a generous quantity of cold water for 12 hours, then peeled. Activated almonds will keep for up to 3 days in the refrigerator.