Almonds are in. And guess what? They’re good for you.
Almonds are easy to incorporate into your everyday routine. Eat them as a snack (raw or dry roasted), or use blanched almond flour (not almond meal) in your baked goods to reap the numerous benefits of this incredible superfood. Almonds are high in fiber, vitamins, minerals and fat. Yes, that’s fat. However, almonds are high in good fats –that is the heart healthy monounsaturated fats that are found in olive oil.
And almonds seem to have become the new darling of the media. Touted in newspaper articles and books, their benefits are highlighted here, there and everywhere. Below are just a few of the books that suggest eating almonds as beneficial to your health.
- The Abs Diet Eat Right Every Time Guide
- The Abs Diet for Women: The Six-Week Plan to Flatten Your Belly and Firm Up Your Body
- Almond Essence
- Almonds – A Medical Dictionary, Bibliography, and Annotated Research
- Chris Carmichael’s Food for Fitness
- Cholesterol Cures: Breakthrough Menu Plan to Slash Cholesterol by 30 Points in 30 Days
- Core Performance: The Revolutionary Workout Program
- The Cyclist’s Training Bible
- Flat Belly Diet
- Men’s Health TNT Diet: The Explosive New Plan to Blast Fat, Build Muscle…
- The Stubborn Fat Fix: Eat Right to Lose Weight and Cure Metabolic Burnout
- Younger Next Year: Live Strong, Fit, and SexyUntil You’re 80 and Beyond
Here are some of the websites that tout the almond advantage:
Surprisingly, even the Journal of Obesity has completed a study outlining the pluses of consuming almonds. According to this study, eating almonds promotes satiety and can lead to weight loss. Who would have thought that?
And now, here is another easy recipe to help you get your almond intake!
- In a food processor, combine almond flour, arrowroot powder, salt and baking soda
- Pulse until ingredients are well combined
- Pulse in agave nectar and lemon zest until the dough forms a ball
- Remove dough from food processor and work in chopped almonds with your hands
- Form dough into 2 logs on a parchment paper lined baking sheet
- Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour
- Cut the logs into ½ inch slices on the diagonal with a very sharp knife
- Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
- Remove from oven and allow to cool, set, and become crispy