Nutrition Frenzy

What’s in a hand full of almonds? 160 calories, unsaturated fat, protein, fiber, vitamin E, calcium, potassium, magnesium, selenium, and phosphorus. A handful of 23 almonds constitutes one serving.

Like all nuts, almonds contain healthy fats, plant sterols, resveratrol, melatonin, antioxidants, and are a great low glycemic index food. They help balance out both low and high blood sugar levels.

Unlike all nuts, almonds contain laetrile. Laetrile is an anti-cancer agent and cancer clinics around the world are recommending 10 raw almonds a day. Almonds are special in that they are one of the first foods allowed by the FDA to have a health claim on its label. “Eating 1-5 ounces per day of almonds as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.” Nuts are also good for inflammatory diseases.

Nuts have a built in preservative to extend the shelf life. They contain enzyme inhibitors. This is why animals can gather them for winter storage. But you should never eat them without removing the enzyme inhibitors because without the enzymes your body won’t digest them. You can remove them by soaking them for a few hours in filtered water. This also removes any toxins that may be on the nut. Make sure you throw out the soak water with the toxins. Cooking the nuts also remove the enzyme inhibitors but also destroys some of the nutrients. I like to store my almonds in the freezer.

You can sprinkle them on salads, candy them, grind them into almond butter for sandwiches and toast, or you can eat them plain. I like to make almond milk for cereal or my favorite…. Almond chai. (There’s no black tea in this chai.)

Almond Chai

1. Soak 1 ½ cups of raw almonds overnight
2. Throw out the soak water and rinse the almonds
3. Grind 2 cinnamon sticks, 8 allspice berries, 4 cloves, 2 black peppercorns,
and 16 cardamom pods
4. Blend together the almonds and spices with 2 cups of water
5. Add in ¼ teaspoon of ginger, 1 teaspoon of vanilla, 2 T of Agave nectar or honey
6. Blend for a long time, about 5 minutes
7. Pour through a metal strainer or nut milk bag
8. Let chill in the refridgerator or add ice and enjoy.

You don’t have to use whole spices you can use pre-ground ones. I like to grind mine because you get the essential oils in your recipe. Pre-ground spices have lost their essential oils before they even hit the supermarket. It’s like the difference between pre-ground pepper and fresh ground pepper.

This may sound tedious if you haven’t made nut milk before, but it gets easier the more you make it and it is soooooooo worth it. It’s such a treat and healthy too. You’ll crave it in your sleep.