Almonds are thought of as a nut, but in reality, they aren’t a nut at all; almonds are seeds. This means these little gems are packed full of all the things needed to grow a whole tree–talk about a powerhouse of nutrition!
A handful of almonds makes an excellent snack. Inside each little seed package, you have healthy fats, calcium, magnesium, vitamin E, and phytonutrient compounds that are thought to protect against cancer and cardiovascular disease.
Here’s Today’s TRICK:
To remove almond skins just soak them in hot water for 15 to 20 minutes and the skins will come right off.
Here’s a TIP:
Recent studies suggest almonds may cure migraines! Next time you feel a migraine coming on, try eating 10-12 almonds and see if it helps. I’d love to hear if this works for you!
And your RECIPEs:
Bacon and Almond Broccoli Salad
Ingredients
- 1 pound chopped bacon
- 1 large head broccoli cut into florets
- 1 clove garlic minced
- sea salt and freshly ground black pepper to taste
- 1/4 cup lemon juice
- 3 tablespoons extra virgin olive oil
- 1 drop liquid stevia
- 1/2 teaspoon lemon zest
- 3 tablespoons chopped almonds
Instructions
- Preheat oven to 400 degrees.
- On a large baking sheet, place a wire rack.
- In a large bowl, mix the first 4 ingredients (bacon through salt and pepper). Place the bacon and broccoli on the rack and place in the oven. Bake for 10 to 15 minutes, until bacon is crispy and broccoli is tender. Allow the bacon mixture to cool.
- In a large bowl, mix the bacon mixture, the remaining ingredients and salt and pepper to taste. Refrigerate the salad for at least 1 hour then serve.
Tried this recipe?Let us know how it was!
Savory Mango Chutney
Ingredients
- 4 mangoes peeled, seeded, julienned
- 1 inch fresh ginger chopped
- 3 cloves garlic peeled
- 2 1/2 cups white sugar
- 1 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin seed
- 2 cardamom pods
- 4 cardamom seeds
- 1 3-inch cinnamon stick
- 4 whole cloves
- 1 cup distilled white vinegar
- 5 black peppercorns crushed
Instructions
- In a large pot place the mangoes, stir in chopped ginger and garlic, sugar, salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick and cloves stirring well. Cover the pot and let sit out all night long. In the morning heat the pot over medium heat, cooking and stirring occasionally for about 30 minutes, until the mixture begins to thicken. Stir in the vinegar and peppercorns, cook for one more minute, remove the cloves and cinnamon stick, cool before using.
Tried this recipe?Let us know how it was!