I remember the first time I came across a whole almond in its shell. My grandparents used to have them around and would shell them fresh. I used to love having a go at cracking them open with the nutcracker and eating them fresh out of the shell.
My next encounter that I remember was with the pastel-coloured sugared almonds at my neighbour’s Greek wedding. A little mesh bag filled with these dusty treasures that I wasn’t really sure if I liked, but wanted anyway.
My almond adventure has come a long way since then, and they are hands down my favourite nut based on their versatility and nutritional prowess.
Nutty nutrition
In fact, almonds are not actually a nut at all. They are technically the seed of the almond fruit on the tree, and are related to the peach, cherry and apricot trees.
Their nutritional value cannot be denied. Rich in monounsaturated fats, almonds have a favourable effect on our blood lipids, and studies have found that the intake of almonds is associated with a reduced risk of cardiovascular disease.
この記事は Eat Well の Issue #30, 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Eat Well の Issue #30, 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
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Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
