"Reinventing Indulgence" One meal at a time!

Tamari almonds will always put a smile on my face… not only because of their delicious taste but for the story that it reminds me of. A friend of mine and I had started to take different nuts and seeds into our newfound vegan diet. She went to the store one day and came back with a gallon size container of almonds- I was like… why so many almonds? lol that must have cost a fortune? We had this whole bet going with respect to the cost .. and the calories of the amount of almonds she brought back. She confessed later that the slide on the bulk container was stuck and the whole tray emptied into her bag. The calories on that bag of almonds was well into the upper thousands!

When you talk to the raw vegan people.. many say not to worry about calories. They probably say this because they themselves are not eating any processed foods. For everyone else though, it may be good to keep an eye on the calories. In my class a few weeks ago, I learned that soaking the almonds made the nutrients more available to our bodies. Then once we dehydrate them, they are naturally preserved for a longer shelf life. I now have three options that I know of after soaking my almonds– (1) almond milk, (2) almond cheese and (3) dehydrated almonds.. in this case:


I was so excited to make my own and I couldn’t believe just how easy it was.

Recipe to soak
2 cups raw almonds
4 cups water
1/2 teaspoon salt
Soak 8-12 hours

Recipe to dehydrate
Drain the soaked almonds and rinse well.
Place in a mixing bowl with 1/4 cup tamari or nama shoyu. 
Marinate for 1-3 hours. 
Spread on a flex sheet and put on the dehydrator sheet at 105 degrees and 24 hours. 

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.
[Monday June 18th 2012 blog]


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