Almonds

Almonds are probably one of the most popular and versatile nuts that can be enjoyed by all ages.

And just as we think we have it right, it’s worth noting that the almond is actually a seed from the almond tree which is native to the Mediterranean climate regions of the Middle East. The fruit of the almond is a drupe (stone fruit like a peach) consisting of an outer hull and a hard shell with the seed, which we know as the almond inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled.

Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.

Despite being high in fat, almonds are highly nutritious and extremely healthy. They are sold either raw (natural) or roasted.

Almonds are high in:

• Anti-oxidants

• Vitamin E

• Assists in blood sugar control

• Balances blood pressure due to its high magnesium content

• Can lower cholesterol levels

• Prevents harmful oxidation of LDL cholesterol

• Reduces hunger due to its fat content and can therefore lower your overall calorie intake which is great for weight loss.

Almonds can be enjoyed in a variety of ways:

• Raw activated which means it has been soaked the evening before in water and salt, which starts off the germination or sprouting process, then dehydrated at a low temperature. Soaking increases the nutrient value of the nuts along with breaking down the problematic compounds that help enhance their digestibility.

• Dry roasted sprinkled in salads or mueslis/granolas, soy yoghurt or fruit salad.

• Blanched (with the brown outer skin removed)

• Almond flour is widely used in a variety of recipes.

• Almond milk / yoghurt / ice cream

Simple almond milk recipe:

Ingredients:

• 1 cup raw almonds soaked overnight

• 4 cups filtered water

• 1 ts Vanilla

• Sweeteners such as dates, honey, organic maple syrup to taste

Method:

• Drain almonds and wash well under water.

• Place in a blender with 4 cups of clean water and sweetener to taste

• Blend on high until almonds are like fine meal and liquid looks white

• Pour liquid into cheesecloth and twist to strain the “milk” out. This step is optional as you don’t need to strain the liquid. The “milk” will just not be as creamy or clear and need to be shaken well before adding to recipes. If you do strain it, the left-over meal can be used in smoothies, mueslis or dried to use as a flour in recipes.