Almonds

Almonds are one of my favourite snack foods: crunchy, nutty, versatile and fabulous.

I really enjoying researching super foods and all the great things they can do for our bodies. If you don’t want to read through all the boring facts about almonds here are the basics: They are super super super good for you especially if you eat a handful everyday.   If you are watching your figure you can eat up to 45 with no calorie consumption!

Almonds are the most nutrient-dense tree nut.  An excellent source of vitamin B, E, magnesium, folic acid, protein and fiber.

Almonds contain tryptophan, an essential amino acid, which assists in brain development.  Phosphorus content in almonds also helps in developing brain and muscle tissues. Another benefit is memory improvement. Having 5 to 6 overnight soaked almonds in water or milk every morning can work to improve memory. On top of all that almonds can also help to relieve stress and control mood swings.
Eating one ounce of almonds everyday can reduce LDL (bad) cholesterol.  One ounce of almonds is a about 23 almonds.  Don’t feel a need to stop at 23, eating two ounces of almonds daily causes zero weight gain and can assist in weight management.  The fiber in almonds can block some of the nuts fat and calories from being absorbed by the human body.  So enjoy a few handfuls a day!

I love to just snack on a bowl of almonds, but these little nuts for many uses.  They add a great crunch to muffins, scones, or any baking endeavour.  Try putting a few in a salad with cranberries, raisins and some yummy blue cheese!  For a funky salad appetizer how about endive with ricotta, almonds and raisins (see recipe below.)

Ingredients

  • 1/2 cup unsalted roasted almonds
  • 1/2 cup golden raisins
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 4 endives
  • 1 1/2 cups ricotta

Preparation

  • Roughly chop the almonds. Combine them in a small bowl with the raisins, chives, olive oil, salt, and pepper.Trim the ends from the endives and separate the leaves. Arrange the leaves on a plate and top each with a dollop of the ricotta and a spoonful of the almond mixture.
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One comment on “Almonds

  1. I always carry a mini tupperware container in my purse with salted or toasted almonds in it.

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