California Almonds

  • California Almonds
  • Healthy Homemade Raw Almond Butter
  • Raw, Whole Nuts No Shell, Kosher
  • Cholesterol & Sodium Free
  • A Good Source of Riboflavin,
  • Magnesium, Manganese, and
  • Vitamin E

 

4.82 out of 5 based on 22 customer ratings
(22 customer reviews)
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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.

Customer Reviews

4.82 out of 5 stars

22 reviews

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What others are saying

  1. 4 out of 5

    These almonds are really good and seem to taste better than other brands. But, our family eats a lot of almonds for snacks and the price has gotten too high. We are switching to a less expensive brand. So, price is the only downside to this brand.

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  2. 2 out of 5

    They Were Stale, Tasted
    Weird. I Ordered Before And They Were Fine.

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    • Hello Brezen,

      We apologize if you are not satisfied. Your feedback matters to us, please email us at help@foodtolive.com and we will take it from there.

      FTL Team

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  3. 5 out of 5

    I’ve ordered these almonds a couple times now, they are fresh, clean and make me feel great. Quality raw nuts, like these, are hard to find. I am glad I found these. Don’t expect a strong nutty flavor as these are raw but they are much healthier to eat raw because roasting breaks down the healthy fats/oils of the nut and greatly reduces the beneficial properties.

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  4. Question

    Are these nuts truly raw? I am looking for non steamed/non fumigated almonds! Thank you

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    • Please refer to our Organic Almonds to have truly Organic and unprocessed almonds.

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  5. 5 out of 5

    I love this product series. I can’t have any salt or preservatives on my almonds, cashews, etc. and this group does an excellent job of just giving you the raw nuts. So appreciative!!!

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  6. 5 out of 5

    I love this brand, I order several varieties of their nuts. I can’t eat salt or preservatives and this group knocks it out of the park. Perfect!

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  7. 5 out of 5

    I like this almonds of all those. I use them to make milk and they work great for that. Haven’t had a problem yet with freshness. The almonds arrived on time.

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  8. 5 out of 5

    Wonderful whole almonds. They were perfect for my energy balls with the medjool dates. Fantastic flavor and fresh.

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  9. 5 out of 5

    These are healthy and have become my go-to snack while at work. I won’t buy another bag of chips so long as I have these. I feel good that I can make little changes to my diet like this that could have a huge effect.

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  10. 5 out of 5

    Fresh and Tasteful is what I look for when it comes to eating almonds amongst other nuts on a daily basis. The product arrived in good condition and is fresh!

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  11. 5 out of 5

    My favorite food to grab and go. Add a bottle of water and a big handful of these delicious almonds — and it fills you up for a few hours!! Great power food!

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  12. 5 out of 5

    Simply put, the almonds tasted great and were of excellent quality. The packaging was very professionally done as well.

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  13. 5 out of 5

    Item was as described. The bag is sturdy and resealable. The almonds are delicious in my smoothie, I always add a good handful or more and they are good for HDL cholesterol… This seems to be the only way to get my HDL levels in good range along with excercise and abstaining from sugar to decrease triglycerides.

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  14. 5 out of 5 Nice Surprise

    I used to order this product via Amazon but don’t use that website any longer. So I ordered directly from Food to Live. The order arrived within 3 days. It was a very nice surprise indeed. It was less expensive because there are no shipping costs when ordering directly from the company.

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  15. 5 out of 5

    Great quality almonds for a good price! I made almond butter with these taste way better than store bought.

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  16. 5 out of 5

    It’s impossible to buy this product locally. I’m pleased I can get many of their products easily on line. Quickly! Thank you.

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  17. 5 out of 5

    Soft, fresh and delicious. These may be the only ones I can find with the actual almond nutrients still in them!

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  18. One person found this helpful

    5 out of 5

    Arrived promptly, well packed, excellent service! Have ordered multiple items from this merchant and will again.

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  19. 5 out of 5

    I really like these. I buy them quite often. Never disapointed. So far, they always taste fresh and are a favorite.

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  20. 5 out of 5 Delishious!!!!

    These almonds are very pure tasting, nothing but crunchy almond goodness. Also I cannot leave without saying how much I enjoy the little treats I receive in my shipments, and the boxes speak for themselves! This is a dependable company and I am so glad I… ran across them.

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  21. 5 out of 5

    Many Thanx 4 a truly superb, high quality product–delivered promptly, in perfect condition. P.

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  22. 5 out of 5

    I’m just a beginner when it comes to eating right. I bought 2lbs to start with to use to make smoothies. I use them in almost every drink, and they seem to last forever. Taste good

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  23. 5 out of 5

    This is the second time that I have purchased this product for my son. He says that they are the best almonds that he has ever tasted!

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Additional Information

Weight lbs

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

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Vegan Baklava

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

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)

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

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

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

 

Coconut Maple Granola with Cocoa Nibs

Coconut Maple Granola with Cocoa Nibs
INGRESIENTS:

  • (4) cups slow oats
  • (½) cup shredded coconut
  • (½) cup slivered raw almonds
  • (½) cup raw sunflower seeds
  • (½) cup raw pumpkin seeds
  • (½) cup cocoa nibs
  • (½) tsp salt
  • (½) cup real maple syrup
  • 1 tbsp real vanilla extract


DIRECTIONS:

Preheat oven to 250 degrees. Combine all dry ingredients together in a large mixing bowl. Add vanilla and maple syrup and mix well with your hands – don’t be shy! Bake in a deep baking pan (you can also use a cookie sheet) and bake about one hour, or until dry. Make sure to mix the mixture a few times while it cooks to prevent burning and promote even cooking.
Serve with almond milk or soy yoghurt, and some added hemp seeds, cranberries (as shown) or with any other real ingredient you desire. This will keep in a container or glass jar indefinitely and the recipe can easily be doubled – and you’ll likely be making it often!

 

Recipe Source: http://amp.gs/lEup

 

Deliciously tasty & vegan overnight oats in a jar 🙂

Deliciously tasty & vegan overnight oats in a jar

Ingredients:

  • 1 clean jar with lid
  • ½ cup rolled oats (about half the jar)
  • 2 tsp chia seeds
  • 2-3 tbsp soy yogurt (vanilla is delicious)
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 1 tbsp almonds, chopped
  • ½ cup fresh or frozen raspberries


Instructions:

1. Put the oats, chia seeds, yogurt and the almond milk into a jar. Stir until everything is mixed together nicely. Pro tip: If you have a big enough jar you can also just close it and shake. Boom!
2. Then off it goes into the fridge for the night (or for at least six hours).
3. The next morning add a little more almond milk to loosen up the mix.
4. Next, just mix in the raspberries, syrup and chopped almonds and voilá – breakfast is ready!


Bón appetité

Recipe Source: www.hurrythefoodup.com

 

Cranberry Almond Spinach Salad

Cranberry Almond Spinach Salad

Ingredients:

Salad:

  • 16oz baby spinach
  • 1 cup almonds , toasted
  • 1 cup dried cranberries Sesame Seed Dressing:
  • 1/4 cup white wine vinegar
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp white sugar
  • 1/2 cup olive oil
  • 3 Tbsp honey
  • 1 Tbsp finely minced shallot
  • 2 Tbsp sesame seeds , toasted
  • 1 Tbsp poppy seeds (optional)

 

Instructions:

For the dressing:

  1. In a bowl or jar whisk together white wine vinegar, apple cider vinegar and sugar until the sugar has dissolved. Stir in olive oil, honey, shallot, sesame seeds (your sesame seeds should look more golden than mine – I didn’t toast mine long enough) and optional poppy seeds until mixture is well blended. For the salad:
  2. Add spinach, almonds and cranberries to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing.

 

Recipe source: adapted from Allrecipes

 

 

Acai Berry & Beet RawVegan Cheesecake

Acai Berry & Beet RawVegan Cheesecake

INGREDIENTS:

For the Cacao-walnut crust:

  • 1 cup raw walnuts
  • ½ raw almonds
  • 8-10 medjool dates, pitted
  • ¼ cup coconut sugar
  • ¼ cup organic coconut oil
  • 2 tablespoons organic cacao powder
  • ¼ teaspoon sea salt

 

For the Acai and Mixed Berry Cheesecake Filling:

  • 1 ½ cups raw cashews (soaked in water for at least 4 hours and drained)
  • 1 cup frozen mixed berries (thawed)
  • ½ cup maple syrup (or 1/3 agave nectar for fully raw version)
  • 1/3 cup organic coconut oil
  • Juice of 1 lemon juice
  • 1 tablespoon organic accai berry powder
  • ½ teaspoon organic beetroot powder
  • ½ teaspoon vanilla extract

 

DIRECTIONS:

For the Cacao-walnut crust:

1. Place walnuts and almonds in a food processor and blend into a coarse meal.
2. Add remaining ingredients and blend until well combined. It should come together in the food processor and stick together pinched with fingers.
3. Spray an 8×8 square pan with nonstick spray and line with plastic wrap hanging over the sides for easy removal later. The spray helps the plastic wrap from moving. Press the crust onto pan evenly using hands.
4. Freeze to set, while filling is being made.

 

For the Acai and Mixed Berry Cheesecake Filling:

1. In a high-speed blender or food processor, add all ingredients, except thawed mixed berries, accai berry powder, organic beetroot powder. Blend until smooth.
2. Scoop put 3 tablespoons in a small bowl and set aside for swirling.
3. Add remaining ingredients and blend until well combined and completely smooth.
4. Pour over the prepared crust.
5. Take remaining cheesecake filling that has been set aside, dot using teaspoon all over cheesecake and pull with a toothpick to make swirls.
6. Place in freezer for 2-4 hours to set or overnight.

Enjoy!!!

Recipe Source: http://www.bioglan.com.au/acai-berry-beet-raw-vegan-cheese…/

 

Warm Rye Berry, Roasted Pumpkin & Kale Salad

Warm Rye Berry, Roasted Pumpkin & Kale Salad

Ingredients:

  • 1 cup rye berries
  • ½ teaspoon salt
  • 2 ½ cups pumpkin, peeled and cut into ½-inch cubes
  • ½ tablespoon grapeseed oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon yellow miso paste
  • 1 teaspoon maple syrup
  • 2 tablespoons walnut oil
  • 3 cups kale (about ½ bunch), stems removed, cut into bite-size pieces
  • ¼ cup almonds, roughly chopped

 

Directions:

Cook the rye berries and salt according to your pressure cooker directions. (I used the water and timing guidelines for brown rice and my rye berries came out perfectly cooked.) If you don’t have a pressure cooker, combine the rye berries, salt and 3 ½ cups water in a heavy pot. Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender.

Meanwhile, preheat the oven to 400°F. Place the pumpkin on a sheet pan and toss with the grapeseed oil. Roast for 20 minutes, stirring halfway through baking.

In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth. Slowly whisk in the walnut oil. Place the kale in a large bowl and toss with 2 tablespoons of the dressing. Massage the dressing into the kale, until the leaves are soft and pliable. Add the cooked rye berries, the pumpkin and the remaining dressing and toss to coat. Sprinkle the almonds over the top and serve warm or at room temperature.

Enjoy!!!

Recipe source: http://amp.gs/CTPW