Welcome to that's just nuts and seeds week! I am planning on visiting a few vegan and vegan friendly eateries while I am here in Illinois and reporting back. I fear that Mr. Nut and his faithful compaining Master Seed may get a big short changed this week. But I'm sure they will forgive me because veg friendly eateries must be flaunted, especially when you can find them in the suburbs.
Well on to today's featured protein: the almond. This unassuming little guy packs quite the nutritional punch. Some studies show that almonds are protective against certain cancers and even heart disease. The reason is that they contain calcium, magnesium, vitamin E and phytochemicals that help prevent disease. The almond contains many other trace minerals needed to keep your body healthy. There is even better news: a one ounce serving of almonds contains 6 grams or 12% of the RDA for protein! Yay almonds!
It is super easy to make almonds part of your regular diet. You can buy them already sliced and put them in your cereal, oatmeal, salads, vegetables, you name it. One of my favorite ways to eat them is toasted with different flavorings. Craving something sweet? Toss them in a little oil with a touch of brown sugar, cinnamon and nutmet and bake them for about 20 mintues turning a couple of times to prevent burning. Almonds can be ground up and used in muffins and other baked goods. Almond milk is awesome on cold cereal.
Today I am heading over to my aunt's house. I though I would have some nutty fun with almonds. I made an easy to eat snack from 500 Vegan Recipes. I made a variation of the Chili Roasted Peanuts (pg. 96) using almonds. The spice combination is very interesting and tasty. The combo of the chili, brown sugar and other spices are perfect with the creaminess of the almonds.