How To Prepare Almonds For Headaches

Almonds are effective against headaches because they contain two potent ingredients- salicin and magnesium. Salicin is an anti-inflammatory component found in aspirin. Magnesium helps ease nerves and muscles that are caused by stress. According to the Association of Migraine Disorders, around 50% of people experience a decrease in the intensity and frequency of headaches with the daily intake of magnesium.

To make sure that raw almonds are strictly unpasteurized, look for brands that come from Europe, like the Terrasoul Superfoods Raw Unpasteurized Organic Almonds which comes from Spain. Although, there are some California almonds that are labeled raw, it’s usually not the case because the word “raw” means non-roasted. If you would like to be protected against synthetic chemicals, look for an organic brand.

If you’re shopping for shelled almonds in bulk bins, never buy those with shells that are moldy or has been split. Make sure that the bulk bins are sealed properly to ensure optimum freshness. The smell should be sweet and not rancid.

You need a large, deep bowl to serve as a container for your almonds when you soak them in water. The size of the bowl should be at least twice the size of the number of almonds you’re soaking because they’ll increase in size when soaked in water.

If you have no large bowl available at home, you can use a mason jar. A half gallon mason jar is suitable for four cups of raw almonds.

Water is needed in soaking your almonds in a bowl or mason jar of your choice. As much as possible, use filtered or distilled water to protect your food from any bacterial contamination. You will also need to use some running tap water to rinse the almonds after soaking them overnight.

A measuring cup comes in handy when you want to gauge the right amount of water and almonds to be used. You also need a measuring spoon to measure the right amount of salt to be added. What I use is the Chefland Stainless Steel Measuring Cups and Measuring Spoon Set which has all the essential sizes I need.

A colander is essential to drain any excess water from the soaked almonds. You can use any type of colander- plastic or stainless steel- you have at home. If you are using a mason jar for the container of your soaked almonds, you can use a spouting screen to drain water easily.

You need a clean cloth to cover your bowl of soaked almonds as you set it aside for long hours in the kitchen. This type of cover allows your almonds to breathe as well as protect them from pests and dust. You can use any linen fabric you have at home or you can use a pot lid if it fits.

An airtight container is needed for storing your almonds either in the refrigerator or in the cupboard. What I use is a clear glass canister with an easy-off lid, just like this. You can choose any container you want but make sure that it has an airtight container to keep your almonds stay fresh longer.

To add more taste, you can swirl some salt into the bowl of almonds and water before you set them aside overnight. The salt aids in deactivating the enzyme inhibitors present in almonds. I prefer to use sea salt over table salt because it’s less processed and I like to keep everything as organic as possible. But if what you have in your pantry is table salt, it is totally fine.

Dehydrating the almonds is optional because you can already eat the nuts right after they’re soaked and drained. However, if you want to enjoy the nuts in their crispy state, you can dehydrate them in a dehydrator. Dehydrating almonds make them appear and taste like the roasted kinds so eating them will be more enjoyable.

Drying out the almonds is important because it helps maintain the delicate unsaturated fats and the greatest level of natural enzymes. However, a dehydrator can be very expensive, so if you don’t have the budget for it, you can use any of these alternatives: