Almonds

In the Mishna Torah Rambam (Maimonides) advises against eating fruits in general, but does say that a person may eat as much as they want of grapes, figs and almonds. This article will discuss the uses of almonds and how to best eat them.

Almonds posses a very high nutritional profile and are revered for their ability to strengthen the body and soothe mucus membranes. In the Indian tradition, they are called the “King of Fruits.” Being that almonds are composed primarily of protein (16.5 percent) and oil (41 percent) and do not contain any starch, powdered almonds have historically been made into bread, cakes and pudding for people suffering from diabetes. Almond oil is similar to olive oil, but is sweeter tasting and more nutritious.

Almonds can be ground in a coffee grinder or a food processor with the addition of water, sugar and gum arabic to make what is called an emulsion (preparation time: 5 minutes). An emulsion makes a pleasant drink to soothe the intestines and urinary tract. By adding an egg yolk and removing the gum arabic, the emulsion can be used for lung ailments and old coughs. If the emulsion is made with an ounce of almonds and a quart of water it makes almond milk (you can also simply add ground blanched almonds and some sugar to water until you achieve the preferred consistency) which shares many characteristics of cow milk and makes a delicious refreshing beverage. Almonds can also be used to relieve heartburn. Dosage is six to eight blanched almonds. Almond butter is made by grinding the blanched almonds and is far healthier than peanut butter. This is a nutritional and delicious alternative for adults and children alike.

According to Chinese medicine almonds posses a neutral temperature and sweet taste and benefit the lungs, transform phlegm and soothe the intestines. In the Ayurvedic and Unani Medical systems almonds are a primary tonic food used to promote vitality and are used to treat anemia ( due to its high iron content and vitamins), mental fatigue, constipation, impotence, respiratory disorders and warm the body during the winter.

If possible almonds should be purchased in their shell. This helps to ensure that your almonds are fresh and not rancid. Almonds should be soaked to improve their digestibility and nutrition profile. Soaking also removes harmful tannic acid and enzyme inhibitors. Soak in cool water and if possible drain the soaked water after 20-40 minutes. Add fresh water and continue the soaking for another 8-12 hours. If you want to continue and sprout them you can (they make one of the best sprouts) though it is not essential. Being that the almond skin is potentially irritating to the lining of the stomach and intestines the almonds should be blanched (following the soaking). To blanch almonds:

(difficulty level: easy easy       preparation time: 5 minutes)

1. Place the soaked almonds in a saucepan of boiling water.
2. Time seven (7) seconds.
3. Immediately remove from heat.
4. Drain and cover almonds with cold water to cool.
5. Press each almond between thumb and forefinger to slip off skin.
6. Dry almonds on paper towels.
You can also try blanching them in warm water (15-30 seconds in hot water from faucet.)

To Further protect the almonds from the effect of rancidity and enhance digestion lightly toast the almonds in an oven.
Here's how you toast almonds:

(difficulty level: easy       preparation time: 10 minutes)

1. Preheat oven to 375 degrees F.
2. In a low sided pan, evenly spread nuts.
3. Bake, stirring occasionally, for 5 to 10 minutes or until lightly browned.
4. Oven toasted nuts are done when you can smell them.
5. All nuts should be cooled on paper towels.