|photo via todayifoundout.com|
We've got a nice recipe (two actually) here for you today. But let's start with a few of the many benefits of eating almonds:
Almonds help to increase the level of high density lipoproteins (HDL) and reduce the level of low density lipoproteins (LDL) in your blood. The mono-saturated fat, protein, and potassium (which helps to regulate blood pressure) contained in almonds are good for the heart. Vitamin E acts as an antioxidant and reduces the risk of heart diseases. The presence of magnesium in almonds helps to prevent heart attacks. (Magnesium also regulates the absorption of calcium and is involved in the structural integrity of bones and teeth.) According to livestrong.com, women need about 320 mg of magnesium per day, while men need 420 mg. Almonds are also a source of folic acid, helping to reduce the level of homocystein, which causes fatty plaque buildup in arteries. Folic acid is very important for pregnant women because it helps to reduce the incidence of birth defects in newborns.
Almonds are beneficial great for the skin. A massage with almond oil is often recommended for new born babies. Almonds improves the movement of food through the colon, thereby helping to prevent colon cancer by preventing constipation. Be sure to drink a fair amount of water (or herbal tea) after eating almonds.
In addition, almonds offer protection against diabetes: They help to reduct the rise in sugar and insulin levels after meals.
Believe it or not, these are only a few of the health benefits of almonds. And let's not forget how delicious they are--raw, toasted--plain or with tamari. NOTE: If you suffer from kidney or gall bladder problems, consult your doctor to learn whether or not almonds are good for you.
Now here's a tasty recipe using almonds:
Combine in a bowl:
1 1/2 lbs. tofu, cut in 1/2" cibes
3 TBs fresh lemon juice (or more to taste)
1/2 tsp. celery salt
1 1/2 cups celery, diced
1/3 cup green onion, minced
3/4 cup almonds, slivered and toasted
1/2 tsp. salt (if you use tamari almonds, you can eliminate the salt)
Blend together with:
1 1/2 cups tofu sour creme dressing (which follows).
When it's all blended, chill and serve to 4-6 delighted people.
Tofu Sour Creme dressing:
(The only way this recipe could be easier is if you opened a jar and poured it out.)
Combine in a blender:
1/2 lb. tofu
1/4 cup oil
1 TB lemon juice
1 1/2 tsp. sugar (or 1 tsp. agave)
1/2 tsp salt (or less, or none at all)
Blend unti smooth and creamy. Voila. That's it. Just add it to the salad and you're there!
Tofu Cookery by Louise Hagler