Throwing almonds in boiling water is a “treasure” of a method used by chefs and health experts all over the world. While most people eat almonds raw or roasted with the skin on, the skin actually contains tannins and phytic acid. These compounds are “nutrient blockers” that can make almonds hard to digest and prevent your body from absorbing all the minerals.
By boiling them for just one minute—a process called blanching—you “unlock” the nut. The skin slips off instantly, leaving you with a creamy, sweet almond that is much easier on the stomach and far more versatile for making “miracle” home remedies. It is an “economical” and smart way to get 100% of the Vitamin E and magnesium that almonds have to offer.
Why Boiling Almonds is a Global Health “Secret”
- Superior Digestion: Removing the skin eliminates the bitter tannins, preventing the “heavy” stomach feeling some people get after eating nuts.
- Maximum Nutrient Absorption: Without the “protective” skin, your body can immediately absorb the antioxidants that protect your heart and skin.
- Brain Power Boost: “Naked” almonds are a powerhouse of L-carnitine and riboflavin, which help improve memory and “brain clarity.”
- Perfect for Skin Milks: Blanched almonds blend into a much smoother, silkier “milk” or paste that can be used for both eating and beauty treatments.
- Alkalizes the Body: Boiled and peeled almonds are more alkaline-forming in the body, which helps reduce internal inflammation.
Recipe for the Perfect Blanched Almonds
This is the fastest and most effective way to “peel” your almonds without losing any of their healthy oils.
Ingredients:
- 1 cup of Raw Almonds
- 2 cups of Filtered Water
- A bowl of Ice Water
Instructions:
- The Boil: Bring the water to a rolling boil in a small pot.
- The Bath: Drop the almonds into the boiling water. Leave them for exactly 60 seconds. Do not leave them longer, or they will become soft.
- The Shock: Drain the almonds and immediately drop them into the bowl of ice water. This “shocks” the skin away from the nut.
- The Squeeze: Pick up an almond and squeeze it gently between your thumb and forefinger. The nut will “pop” right out of its skin like magic!
- The Dry: Lay the white almonds on a clean cloth to dry.
- The Result: You now have “pure” almonds ready for eating, baking, or making healing creams.
Recipe for the “Glow Skin” Almond Paste
Once you have blanched your almonds, you can make this “miracle” paste for a bright, youthful complexion.
Ingredients:
- 5 Blanched Almonds
- 2 tablespoons of Raw Milk
Instructions:
- The Grind: Crush the blanched almonds into a fine paste.
- The Mix: Stir in the milk until you have a smooth “cream.”
- The Use: Apply it to your face for 15 minutes before rinsing.
- The Magic: The natural almond oils and Vitamin E will “erase” tiredness and leave your skin feeling like silk.
Three Tips for Success with Boiled Almonds
- The “Snap” Test: A perfectly blanched almond should still be crunchy inside. If it’s rubbery, you boiled it for too long.
- Storage: You can blanch a large batch at once. Just make sure they are completely dry before storing them in a glass jar in the fridge.
- Don’t Waste the Skins: If you are a gardener, the discarded skins are a “treasure” for your compost pile as they are rich in minerals for your plants.
A Friendly Tip for Success
You’ll know the “Boiling Secret” is working when you taste a blanched almond and realize it’s much sweeter and creamier than a raw one! It is a “smart” way to make sure your body gets every bit of goodness from this superfood.
