Packed full of goodness, a popular snack, a key ingredient in our delicious RAWBITE bars: almonds tick all the boxes. We take a look at what makes this superfood so special and why you should eat a handful of them every day.
A symbolic kernel
Many centuries ago, in Italy it was a tradition to sprinkle almonds on newlyweds to bless them with fecundity. A slightly modified version of this old tradition still exists: in Italy and Greece it is customary for married couples to present to their wedding guests with five beautifully wrapped sugared almonds as favours. The number stands for the five good wishes for the bride and groom: happiness, prosperity, health, fertility and a long life. Such a sweet gesture! And if you happen to be invited to an Italian wedding, don’t worry – you won’t be committing a faux-pas by eating your almond favours, but you will be doing yourself a favour!
One hundred grams of almonds contain 25.6 grams of proteins, 6.5 grams of carbohydrates and 52.1 grams of fat. (1) And that’s not all: almonds are a fantastic source of fibre, magnesium, manganese and vitamins E and B2. (2) They even contain the trace elements zinc, selenium and iron. (2) A large proportion of the fatty acids in almonds are mono- and polyunsaturated fatty acids. (2) And if that isn’t enough to get you running to stock up, these all-round superstars are a great snack for in between. High time to incorporate almonds in your daily snacking routine!
Almond oil has been used for centuries as a natural skin treatment, and specifically to target lines and wrinkles. The oil contains a host of antioxidants that can help to improve the skin’s moisture content. Minor skin damage, like a sunburn – one of the most widespread causes of premature skin ageing – recovers faster if you apply almond oil.
Vegan for fun
You’re probably familiar with spooning almond butter straight from the jar or adding it to porridge. But have you even tried it in gluten-free, vegan mini almond pancakes? The recipe is as easy as it’s tasty: For 8 to 12 pancakes, soak 70 g almonds in water for about 8 hours and then drain. Mix with 50 g dates and 250 ml water in a mixer to make a smooth paste. Add 70 g rice flour, 1 tbsp psyllium husks and ½ tsp baking powder and blend again. Heat some vegetable oil in a frying pan, spread 1 heaped tbsp batter per pancake in the pan. Fry over medium heat for about 2 minutes until golden brown and then flip. For the sauce, mix 2 tsp almond paste, 1 tsp maple syrup, 1 tbsp unsweetened cocoa and 1 - 2 tbsp water. Very moreish!
Enjoy every Bite.
(1) DTU Fødevareinstituttet, Afdeling for Risikovurdering og Ernæring (2020), https://frida.fooddata.dk/food/35?
(2) Chen, C.Y, Lapsley, K., Blumberg, J. (2006), A nutrition and health perspective on almonds. J Sci Food Agric 86, 2245–2250.