Raw, milk, sauté…enjoy them every way

Almonds are a good source of vitamin E and contain no cholesterol or lactose. They are loaded with minerals like magnesium, phosphorous and zinc, as well as lots of healthy fiber; plus calcium and folic acid.

Build strong bones and teeth with almonds. They are the only nut that alkalizes the blood; all others acidify. Ayurveda considers almonds to be one of the very best nuts to eat.

For lung conditions—including coughing and asthma—use almond milk. (It is not mucus producing, which can be a concern with cow’s milk.) It is a creamy, delicious alternative to animal milk. Add a little honey and you’ve got a delicious beverage! Almond milk is also a nutritious addition to your diet, adding valuable antioxidants and other cancer fighting ingredients. Most of the fat in almonds is monounsaturated—also known as “good fat.” Purchase almond milk already packaged or make your own at home.

Almond Milk

Soak almonds overnight to begin the germination process (which improves digestibility and adds nutrients) and cause them to sprout. Sprouting almonds creates living enzymes. Follow the recipe below:

2-1/2 c water

1-1/2 c soaked almonds

3 pitted dried dates, soaked

1/4 tsp ground nutmeg

1/2 tsp vanilla extract

1 Tblsp raw honey or Agave

Place 1-1/2 cups of the water and the almonds, dates, nutmeg and vanilla a blender until smooth.

Place a fine-mesh strainer over a medium bowl and pour the almond mixture through it. Using a rubber spatula, stir and press the pulp that's caught in the strainer to extract as much milk as you can. Use a sprouting bag (muslin) cloth to strain the milk. Squeezing a little helps!

Discard the pulp left in the strainer. (Use to make cookies, bread or compost.) Almond milk will keep for five days in the refrigerator. It will separate, so shake well before using.

Yield 2-1/2 cups; 2 cups servings. This is so delicious, I no longer use cow’s milk anymore. Homemade is more economical and fun too!

Almond Rice Pilaf

3/4 c chopped onion

1/2 c slivered almonds

2 Tblsp extra virgin olive oil

1 tsp curry powder

1 tsp coriander powder

1 tsp grated fresh ginger

2 c vegetable broth

2 c basmati rice

In saucepan, sauté onions. Add spices and almonds to oil until the onions are lightly browned. Add broth; bring to a boil. Stir in the rice and cover, reduce the heat. Cook until rice is tender.

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