If you have inflammation, want to become more alkaline, want clearer skin, or are trying to balance your blood sugar look no further than to the humble, sweet almond.
Delicious, meaty, sweet, and full of nutrients almonds are the most ideal snack. They are portable, shelf stable, and versatile. I'm actually eating some right now.
Almonds are beneficial in so many ways, but I'm just going to list a few of my favorites.
Every other nut is acidic, but not almonds! Almonds alkalize the body's pH which helps to maintain our mineral balance, ward off illness, reduce inflammation, and increase blood oxygen.
Almonds are ideal for anyone dealing with chronic yeast infections and candida overgrowths. Almonds are satisfying to the taste, but have no sugar. The fact that they alkalize and fight fungus makes them an ideal food for preventing and treating fungal conditions.
Most almonds, even "raw", are pasteurized with steam or some other heat method to kill a portion of bacteria that they may be carrying. Sicilian almonds are the only true raw source and they contain good levels of B-17. B-17 is an amazing nutrient that has been known to kill cancer cells and starve tumors. More on that here.
Almonds have been known to help rehabilitate and strengthen the lungs. Specifically when they are ground and made into a drink (homemade almond milk).
Almonds are loaded in highly available protein, protective fats, fiber, vitamin E, antioxidants, selenium, and other minerals. All of this means that they are perfect packages of nutrition - much better than synthetic supplements and vitamins.
How does one use almonds? The possibilities are almost endless. Start by soaking them to reduce their phytic acid content and improve their digestibility. Soak as many as you desire overnight in water. Rinse and drain them in the morning. To make them sweeter AND even more digestible, squeeze them between your fingers to make them pop out of their skins. You can eat them right away, or you can do any of the following:
Raw and Soaked
Simply let them sit on a cloth or paper towel until they air dry and store in the refrigerator, or in a pantry that doesn't get too hot. Eat within a few days.
One can roast almonds on a baking sheet at 350 for about 12 minutes, or until brown and popping. You can mix the roasted almonds in a bowl and add a few drops of tamari, sea salt, and spices like rosemary or curry.
Add 1C of soaked, skinned almonds to 2-4C of water. Blend on high and strain through a cheesecloth or fine metal strainer. Add a pinch of salt and a drop of maple syrup if desired. Store in a sealed container for 3-4 days in the refrigerator.
"What about the meal?" Save the meal from the strained milk and add salt and rosemary. Bake in the oven, or dehydrate, to make crackers. You can also add the meal to smoothies, porridges, or eat alone. It's mildly decadent and contains valuable nutrients and fibers.
Instead of snacking on processed foods, enjoy some homemade soaked and roasted almonds and know that you're doing your body a favor.