This summer, delight in a healthy snack that boosts protein, calcium and bone-building phosphorus, while alkalinizing the body, lowering bad cholesterol, slowing the rise of blood sugar and nourishing your brain and nervous system. Are you sold yet? If so, grab a handful of almonds!
Almonds are one of my favorite things to snack on, especially now that I am recovering from a broken wrist and need food that are easy to eat and help my bones rebuild. Almonds are satisfying and flavorful in any form: raw straight out of the bag, roasted with tamari, soaked overnight to germinate, or ground into nut butter and smeared on a celery stick (or even just on a spoon!)
My latest find is seasoned, sprouted nuts. The California company Living Intentions has put out an amazing line of raw, sprouted nuts and seeds with delicious, natural flavors. These seeds are vibrant with life when I open the package. They are a real treat! The Lemon Pepper Cajun almonds, and Spicy Cocktail Mix, are scrumptious and more-ish. When I can refrain from simply eating them by the handful, they’re great on a salad.
If you wish to try sprouting your own nuts, the process is quite similar to sprouting other seeds: soak overnight in a jar with mesh over the opening, drain, invert the jar, and rinse twice daily. If you are in North America, you should know that most almonds you encounter labeled “raw” are not really raw. United States law requires that all almonds grown in the US be pasteurized. As such, you can soak these nuts overnight to make them more digestible, but do not try to sprout them. To get truly raw almonds in North America, you have to get imported, European-grown raw almonds. You will notice a big difference in taste!
Here is a decadent freezer fudge recipe you can enjoy with almonds and Candida-quenching coconut butter. It is completely vegan, is completely raw if you use raw almonds, is Paleo if you use honey, and is sugar-free if you use Stevia. And it tastes better than any fudge you’ll find in the store!
Luscious Almond Freezer Fudge
Soak one half cup of almonds overnight. Drain thoroughly, and place into a food processor with the following ingredients:
3/4 cup coconut oil, at room temperature
1 tbsp raw honey or maple syrup, or 5-8 drops liquid stevia
1 tsp vanilla (or use vanilla stevia in the ingredient above)
pinch of sea salt
Optional: Half a teaspoon of cinnamon
Blend until thoroughly mixed – about 30 seconds, and make sure you scrape the sides with a spatula.
Line an 8×8 baking pan with parchment, or spread 1/4 cup of chopped almonds or shredded coconut across the bottom.
Pour the mixture into the pan, and use a spatula to spread it out as evenly as you can. If it sticks, wet your spatula.
Top with your choice of chopped almonds, shredded coconut, cacao nibs (if you do chocolate), or dried fruit such as goji, apricot, cranberry or raisin.
Place in the freezer for 10 minutes. Then use a paring knife to score the top. Freeze again at least 20-30 minutes.
This luscious dessert is not solid at room temperature, so store it in the freezer. Bring it out five minutes before you want to serve it. Then cut in small pieces (it’s very rich) and enjoy. Return any leftovers to the freezer.
Pranada Devi is a communications professional living in Toronto, Canada. She is the Managing Editor of Parvati Magazine, and serves as an advisor on marketing communications for Parvati’s various projects. Recently, she edited Parvati’s new book “Confessions of a Former Yoga Junkie”, which has gone on to sell out its first two printing runs.