- June 30th, 2013
The almond is a perfect example of a food best eaten raw due to its nutritional benefits and the plethora of ways to eat this tiny pseudonut. Botanically speaking, almonds are considered seeds, not nuts—they come from the almond tree and are the seed of the drupe fruit. However they are commonly (though inaccurately) referred to as a nut.Nut or not, eat your almonds raw
- January 1st, 2013UnfeaturedWeekly Recipe:NonWeeklyServes 8
1/2 cup almond aioli [or curried almond aioli]
1/2 cup almonds, natural, ground fine
1 teaspoon Old Bay seasoning
1 teaspoon flaxseed, ground fine
1 tablespoon Dijon mustard
3 tablespoons parsley, rough chop
1/3 cup almond meal
1 pound crab, jumbo lump
32 lemon wedges
canola oil, as needed
parsley, finely minced, to garnish
2 cloves roasted garlic
4 tablespoons almond butter, roasted
1 tablespoon kosher salt
1/8 cup fresh lemon juice
1/8 cup champagne vinegar
3 cups almond oil
1/4 cup cold water
Almond Curried Aioli
16 ounces almond aioli
1/2 cup scallions, washed and sliced thin
1/4 cup Greek yogurt, plain
1 tablespoon Madras curry powder
1 tablespoon freshly squeezed lemon juice
Combine almond aioli, ground almonds, Old Bay seasoning, egg, ground flaxseed, Dijon mustard, and parsley in a medium-sized bowl and mix together until well blended. Gently fold in sliced almonds and jumbo lump crab meat. Form mixture into 16, 1 1/2 ounce cakes and sear in a sauté pan over medium high heat with canola oil for three minutes, 1 1/2 minutes per side. Finish in 375 degree oven for two minutes. Serve immediately with two on a plate garnished with two lemon wedges and a sprinkling of fresh parsley.
For almond aioli, add the first six ingredients to the bowl of a food processor. Purée until smooth. While puréeing, slowly add almond oil, alternating with water to achieve desired consistency. Store in an airtight container in the refrigerator.
For almond curried aioli, combine all ingredients and stir to incorporate evenly in a clean stainless bowl. Store in an airtight container and refrigerate.
Recipe courtesy of the Almond Board of California.
- February 1st, 2008Unfeatured
1/4 cup olive oil
1/4 cup raspberry jam
1 tablespoon balsamic vinegar
1 to 2 small canned chipotle
6 cups mixed baby greens
1 cup dried plums (prunes),
1/2 cup toasted almonds, chopped
4 ounces goat feta cheese
1. In a blender, combine olive oil, jam, vinegar, and chipotle peppers; purée until smooth, and set aside.
2. In a medium bowl, combine greens, plums, and walnuts. Add just enough dressing (about half), and toss to mix.
3. Divide among four salad plates, and top with goat cheese. Serve immediately.
nutrition info per serving (4): 349 calories; 19 g fat; 6 g saturated fat; 25 mg cholesterol; 9 g protein; 7 g fiber; 357 mg sodium