2 c. Whole Almonds
1 T. Honey
1/2 tsp Sea Salt
Soak the almonds in water at room temperature for half an hour. Drain, rinse, add fresh water and soak overnight in a bowl covered with a clean terrycloth. The reason for soaking the almonds is that the outer skins of almonds are very hard to digest and contain a natural enzyme inhibitor. Soaking them makes them considerably easier to digest by removing the inhibitor and the natural tannic acid within the nut.
Place the nuts, salt and honey in a food processor and hit start. Go find something else to do for the next 15 minutes or so while the processor does it's magic!
If you're curious, here's what the mix looks like after 3 minutes:
After 7 minutes:
After 15 minutes:
Also, don't be fooled at the Grocery store by food labels that claim "Raw" Nuts. If you purchased the almonds in the United States, they are NOT raw, they have been pasteurized (as is required by Federal Law!) Unfortunately, the USDA still allows the nuts to be listed as Raw, despite the fact that they are NOT. So- this is one of those pocketbook "gotcha's" where you're tricked into thinking you're paying for something fresh & whole, when you're Not.