Almonds! I do love almonds and often find myself grabbing a handful during the day to stave off hunger and the desire to eat something less healthy. The benefits of almonds are no secret. They have practically no carbohydrates, are full of fiber and a rich source of vitamin E. They are also rich in monounsaturated fat, which is considered one of the good fats that help to lower cholesterol levels.
In California, at my dad’s house, they are a kitchen staple. Suzanne, my father’s helper, makes sure that roasted almonds are always available. Apart from whole nuts, Suzanne also has jars of ground roasted almonds on hand as a condiment and as a substitute for less healthful seasonings. Our mornings there always start with steamed vegetables, rice, ground almonds and Tamari sauce. Not my usual granola, but that’s what’s great about being away from home, trying something new!
Almonds are great raw, but even more delicious roasted. Here’s how:
1. Set your oven to 350 degrees and find your oven mitts.
2. On a rimmed baking sheet, spread shelled raw almonds in a single layer.
3. Place almonds on rack in oven. Stir once or twice during cooking.
4. When the almonds are golden brown (about 10-15 minutes), remove from the oven. (Don’t forget your mitts and remember to put the hot baking sheet on a trivet, the top of the stove or any heatproof surface.)
After they cool, you can eat them as is or grind them in a processor or blender and enjoy your almond ‘sprinkles’ on everything from vegetables to ice cream.
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