Soaking almonds overnight removes the tannin-rich brown skin — which contains phytic acid and tannins that can inhibit nutrient absorption. Soaked and peeled almonds are easier to digest, have improved nutrient bioavailability and are considered by Ayurveda to be more suitable for regular daily consumption. The skin can be tough on digestion, especially for children and the elderly.

The generally recommended serving is 23–28g (about 23 almonds or a small handful) per day. This provides a meaningful dose of Vitamin E, healthy fats and protein without excess calories. More than 40–50g per day can add significant calories and may not provide additional health benefits proportionally.

Yes. Almonds are rich in Vitamin E — an antioxidant vitamin that protects brain cells from oxidative damage. They contain riboflavin and L-carnitine that support neuroprotective activity. In Ayurveda, almonds are the primary 'brain food' — soaking them overnight and eating in the morning is prescribed for improving memory and cognitive function.

Almond milk is a plant-based milk made by blending soaked almonds with water and straining. Soak 1 cup of almonds overnight. Drain and peel. Blend with 3–4 cups of water for 2 minutes until smooth. Strain through a nut milk bag or fine cloth. Add a pinch of salt, vanilla or dates for flavour. Fresh homemade almond milk is superior in taste and nutrition to commercial varieties.