Product Description

Almonds are incredibly delicious, which is why they are so famous all over the world. They originate from West Asia, but today they are cultivated in many countries. At the moment, California is considered the best producer of almonds.

They are often used in desserts and confectionaries. However, they can be added to a great variety of other dishes. The one thing you can be sure of is that they will make any food taste better. They are also very delicious on their own, so you can eat them raw as a snack. However, note that there is no such thing as 100% raw almonds in California as the law requires all of them to be pasteurized.

Health Benefits

Apart from being incredibly tasty, almonds also make you healthier. The most significant benefits they offer to your health are:

• They provide you with all the essential nutrients.
  The reason that makes almonds such an excellent snack is that they give you everything you need to support your body and provide you with a boost of energy that will last for quite a while. The nutrients in them affect a significant number of processes inside your body and maintain your overall well-being as well as increase your resistance to diseases.
• Almonds lower the levels of “bad” cholesterol.
  Almonds are rich in oleic acid. Therefore, they can reduce the levels of LDL cholesterol and strengthen your arteries reducing the risk of heart disease, stroke, and similar conditions.
• They make you beautiful.
  An extremely high content of vitamin E makes almonds a useful beauty tool. This element is essential for maintaining the strength and integrity of cell membranes. Therefore, it can make our skin more elastic and smooth, and your hair and nails – stronger.
• They strengthen your bones.
  Almonds are packed with calcium and manganese, two minerals essential for bone density. Therefore, eating them on a regular basis can protect you from developing osteoporosis.

INGREDIENTS: Almonds

WARNING: Contains Tree Nuts

CAUTION: May Contain Shell Fragments

Packaged in a facility that also processes wheat

Cold Storage Recommended

Storage Time: up to 18 months

Country of Origin: USA

Nutritional Value

Almonds are delicious, so eating 100 grams of them won’t be difficult in the least. This amount of the tasty treat will provide you with:

• Dietary fiber – 12.20 g (30% RDA)
• Protein – 21.22 g (38% RDA)
• Niacin – 3.385 mg (21% RDA)
• Pyridoxine – 0.143 mg (11% RDA)
• Riboflavin – 1.014 mg (78% RDA)
• Vitamin E – 26 mg (173% RDA)
• Copper – 0.996 mg (110% RDA)
• Calcium – 264 mg (26% RDA)
• Manganese – 2.285 mg (99% RDA)

RDA = Required Daily Amount

Vegan Baklava

INGREDIENTS

• 1/2 cup dark brown sugar or Sucanat
• 1/2 teaspoon ground cinnamon
• 1 cup walnut pieces
• 1 cup shelled pistachios
• 3/4 cup raw almonds
• 12 sheets phyllo dough, thawed overnight in the refrigerator
• 1/2 cup light olive oil or melted coconut oil, plus more for the pan
• 1 cup agave syrup (or, for a non-vegan version, honey)
• 1/2 cup cold water
• Zest from 1 large lemon, preferably organic, removed in 1 long strip

DIRECTIONS

1. Preheat the oven to 350°F (180°C). Oil a 13-by-9-inch baking pan.
2. In a blender, blitz the brown sugar or Sucanat and cinnamon until powdery. Transfer to a small bowl.
3. In the blender or a food processor, pulse the walnuts until mostly finely chopped but still a bit chunky. Transfer to a small bowl and stir in 1/3 of the sugar mixture. Do the same for the pistachios and the almonds, dumping each mixture into a separate bowl.
4. Cover the phyllo sheets with a large piece plastic wrap, then cover that with a towel that’s just barely damp. Remove 1 sheet and place it on a clean work surface. Brush half the surface with olive or coconut oil. Fold the sheet in half and place it in the prepared pan, then brush the top with oil. Repeat with 2 more sheets. Scatter the walnuts over the phyllo in an even layer. Repeat the layering with 3 more sheets phyllo, the pistachios, 3 more sheets phyllo, and the almonds. Layer the last 3 sheets phyllo on top.
5. Using a sharp paring knife, score the top layer of phyllo sheets across the short side of the pan to form 6 strips. Next, score the phyllo diagonally from corner to corner, and then score parallel to that line 2 times on each side. (Or if that just completely confused you, just cut it into squares or triangles however you wish.) Bake for 40 minutes, until the phyllo is lightly golden and crisp.
6. In a small saucepan, combine the agave syrup, water, and lemon zest. Bring to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 10 minutes. Let cool slightly, then remove and discard the zest.
7. Pour the syrup over the pastry. Cover the baklava and refrigerate for at least 1 hour before serving. Stored in the refrigerator, tightly covered, the baklava will keep for about 2 weeks.

Enjoy it!

Healthy Homemade Raw Almond Butter

Ingredients

• 2 cups almonds
• 3/4 cup coconut oil
• 2 tablespoons raw honey or grade B maple syrup
• 1 teaspoon sea salt

Instructions

Place nuts and sea salt in food processor and grind to a fine powder. Add honey and coconut oil and process until ‘butter’ becomes smooth. It will be somewhat liquid but will harden when chilled. Store in an airtight container in the refrigerator. Serve at room temperature.

Enjoy it!

RawVegan Espresso Brownies (Grain Free)

Ingredients:

• ¾ C raw walnuts
• ½ C raw almonds
• 1¼ C pitted Medjool dates, packed
• ½ C unsweetened cocoa powder
• 1 tbsp instant coffee
• 1 tsp pure vanilla extract
• pinch sea salt

Instructions:

1. In a food processor process the walnuts and almonds until no large pieces remain. Place the nut meal in a bowl.
2. Place the pitted dates in the food processor and process again until no large pieces remain. The dates may even form a dough. Just break it up with a knife and continue with the recipe.
3. Add the ground up nuts back to the food processor along with the cocoa powder, instant coffee, vanilla and sea salt. Process until all the ingredient are evenly distributed and the mixture it just starting to clump together.
4. Prepare a loaf pan by lining it with wax paper, parchment or even plastic wrap then pour the crumbly mixture in. Press down firmly.
5. You may turn out the brownies and slice immediately or if you prefer, refrigerate 30 minutes before slicing so that the mixture is firmer. Store in an airtight container on the counter or in the fridge.

Recipe Source: www.fooddoodles.com

Almond Butter Maca Madness Smoothie

INGREDIENTS:

• 2 frozen bananas
• 1 cup unsweetened almond milk
• 1 tablespoon almond butter
• 1 heaping tablespoon maca powder
• 1/2 teaspoon pure vanilla extract
• optional: raw almonds for garnishing

INSTRUCTIONS:

1. Add all ingredients to a high-speed blender and blend for 2-3 minutes or until smooth and creamy.
2. Pour into a glass and enjoy.

Recipe Source: www.blissfulbasil.com

Oat Cookies with Goji Berry Jam

Raw Oatmeal Cookies:

• 0,5 cup raw oats
• 0,25 cup hemp seeds
• 1/4 cup coconut flakes
• 0,5 cup almonds
• 25g coconut butter
• 1 tablespoon raw coconut oil
• Pinch of Himalaya Salt
• Lemon peel from an organic lemon
• 2-3 drops lemon oil
• 3 tablespoons agave or yacon syrup
• 5-6 teaspoons sucanat or coconut sugar

In the food processor, process raw, rolled oats into a fine meal, add almonds, hemp seeds and coconut flakes, process until they are finely ground as well. Add salt, lemon peel, agave syrup and sucanat, mix well. Add melted coconut butter and coconut oil(you can use only coconut oil), continue to process until a ball is formed and everything is mixed. With your hands, form small thumbprint cookies, then place for 30 minutes in the refrigerator. Spoon raw goji jam on top and enjoy. These cookies stay fresh for 3-4 days and should be kept in the refrigerator.
😉

Raw Goji Berry Jam:

• 0,25 cup dried goji berries
• 0,25 cup dried cranberries
• 0,25 cup fresh orange juice
• Juice from a half lemon(a huge)
• 2-3 tablespoons of water
• 1-2 tablespoons agave
• 4-5 fresh, organic strawberries
• 1-2 teaspoons psylium seed husk

Place dried berries in a bowl, add water, lemon and orange juice, let stand for 1-2 hours to soften the berries. Transfer in a high speed blender, add fresh strawberries and agave, blend till it is very smooth. Add psyllium husks, mix well and let stand for 10-15 minutes, then again blend very well. The psyllium husk acts as a thickening/gelling agent and provides the right texture, it tastes very similar to a real fruit jam, only much healthier and without tons of sugar.

Recipe source: www.blog.wagashi-net.de