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Known as a Soak as opposed to a Sprout because they are done before their root appears, which is good because you won't be able not to eat them!
Seed to Sprout in 1-2 Days Nutritional info:
Crop Note 2005 and 2006: Almond harvests in California have been off between 50 and 67% for 2 seasons! The lack of supply has driven up prices horribly Though word is that the 2007 crop looks much better, |
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More Almond InfoPrint Sprouting Instructions
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Sprout School & Shop Sprouting Seed Info Center
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Sprouting Instructions
Yields approximately 1 Cup (1/2 lb.) of Sprouts
Prep 2/3 Cup of seed* then transfer (if necessary) into a bowl or into your Sprouter.
Add 2-3 times as much cool (60-70 degree) water.
Mix seeds up to assure even water contact for all.
Allow seeds to Soak for 4-12 hours.
Empty the seeds into your sprouter if necessary.
Drain off the soak water.
Rinse thoroughly with cool (60-70°) water
and Drain thoroughly.
Set anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses.
Rinse and Drain again in 8-12 hours.
And, perhaps one more...
Rinse and Drain in 8-12 hours.
Stop here unless you are doing a science experiment or growing an almond tree seedling.
Note: Almond sprouts are not intended to germinate fully, their germ is meant to bulge but not put out a root. That is why they are called Soaks.
Also: You can skip that last Rinse and Drain without altering your crop at all!
As always, we suggest that you taste your crop at EVERY RINSE - including the very first - just after the Soak period. The soaked seeds are already alive and are now super-nutritious - and - they now have no enzyme inhibitors (a very good thing indeed) so they'll digest themselves and nourish you.
Harvest
Your sprouts are done 8-12 hours after your final rinse. Be sure to Drain them as thoroughly as possible after that final rinse.
The goal during the final 8-12 hours is to minimize the surface moisture of your sprouts - they will store best in your refrigerator if they are dry to the touch.
Refrigerate
Transfer your sprout crop to a plastic bag or the sealed container of your choice - glass is good too - and put them in your refrigerator - if you can keep from eating them all first.
* If using Single Harvest Pack use the whole bag.
Remember that the yield will be approximately 1.5:1, so in theory you can start with as much as 2/3 as much dry seed as your Sprouter has capacity.
Description
Almond Sprouts are often called "soaks" because they swell rather than sprout, producing only a tiny bulge at their germ instead of a root (sprout). Absolute heaven to munch, though rather expensive. Almonds are THE most addictive of all sprouts - er, Soaks, so enjoy with caution.
Note: Almonds are best stored in a cool location - we keep ours in a freezer, but a refrigerator works well too. If you plan on storing Almonds for more than 6 months you should consider one of these cool locations. If you leave them at 70° they will likely last for a year or 2, but they may not. Consider yourself warned =:-}
Sprouting Devices
to use for
Almonds
Follow links for detailed information
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Easy Sprout |
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SproutMaster |
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Hemp Bag |
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Tube with Lids |
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Jar and Lid |
Visit Jar & Lid page for
information and purchase |
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Bio-Set |
Sprout Cookery
Follow links for recipes
Raw
Chocolate Almond Torte
Sprout Cereal
Sprouts and Salads
Spicy San Francisco Snack
Herbed Bean Sprout Snack
Cooked
Awesome Potato Salad
Almond Milk
Halvah
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(877/SPROUTS)
We only use the phone for emergencies.
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Sproutpeople