Things you will almost always find in my purse: wallet, car keys and raw almonds. Nuts are just about the handiest on-the-go source of protein and healthy fats to help keep hunger at bay in between meal times. I like a variety of types but almonds are definitely at the top of that list.
I just recently became enamored with blanched almonds for both their taste and variety of uses. The process of turning raw almonds into blanched is quite energy intensive but it can also be rather therapeutic. Thankfully if you are tight on time, blanched almonds are becoming more mainstream in grocery stores. I tend to see that seasoned varieties are more common so if you are looking for unseasoned, it is best to prepare them yourself.
There are several ways to enjoy blanched almonds:
1. Simply raw. Since the skin is removed, it gives it a butterier, less bitter taste.
2. Pulverized into almond butter for a lighter, creamier taste and texture.
3. Transformed into almond flour and added to baked goods for lighter-colored confections.
4. Seasoned with unique spices and herbs (I like rosemary and sea salt) and added to a bowl on the countertop as an easy-to-grab snack.
Nutrition:
Almonds: Even though their skin provides more than 20 antioxidant flavonoids, I can’t help but covet blanched & roasted almonds from time to time. Skin or not, almonds are a pocketful of heart-healthy mono and polyunsaturated fats that helps lower bad cholesterol in the bloodstream. They are also an excellent source of fiber and protein. Vitamin E is a standout in these pocket-sized confections which is a fat-soluble vitamin and antioxidant that protects our cell membranes from free radical damage. Vitamin E is also needed for the structural and functional maintenance of skeletal, cardiac and smooth muscle.
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