Toasted Almonds
Almonds are one of the healthiest nuts.
Although they have a lot of great nutrients, the one that stands out most is
VITAMIN E
Vitamin E is a powerful antioxidant that works together with Vitamin C and protects the integrity of cell membranes.
Almonds are the highest food source of Vitamin E.
But the roasted almonds lose a little vitamin E because of the high temperatures of roasting (not to mention they can be a bit stale, no?).
Raw almonds are just not that tasty (in my opinion).
And anyway, according to the national nutrient database, even raw almonds have less vitamin E than toasted almonds (9.23 vs 17.59 per 1/4 cup!)
(printable recipe sheets available during nutrition counselling sessions)
How to toast almonds
This is so easy!
Warm a DRY stainless steel or cast iron pan on LOW heat.
Add raw almonds to the pan in a single layer
(don’t overload the pan)
Let them toast for 2-5 minutes then use a spoon to stir them up and use the back of the spoon to flatten them into a single layer again.
Stir 2-3 times more at 3-5 minute intervals until you’ve got lots of dark brown spots (try not to get them totally black).
Spill the pan onto a large cutting board and spread the almonds out to cool
Repeat with all your almonds.
Add these to breakfast or snacks or chop and toss over salads.
So smoky, crunchy, and meal enhancing
(while boosting your Vitamin E status!)
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