ALMONDS, ALWAYS ROCK!
Almonds are packed with nutrients, vitamins B and E, Calcium, Magnesium, Phosphorus, Zinc to name a few. High in monounsaturated fat they lower our risk to heart attacks. Low in calories and high in fiber, they are great healthy snacks which boost your energy and benefit your brain.
When I took my licensing test, almonds were all I had for breakfast, lunch and throughout those grueling 10 hours which took for me to finish the exam. I felt focused,
energized, engaged and never got that postprandial dip some of my colleagues suffered
after lunch. I credit my high score to this little trick.
Almond milk is readily available to substitute for cow’s milk, so it is almond cheese but some of my patients find this a little pricier, so here it is an easy recipe you can prepare at home yourself.
Recipe for Almond Cheese:
5.5 ounces ( 1 1/4 cups) of unroasted, blanched almonds
2 1/2 tablespoons of lemon juice
3 tablespoons of extra virgin olive oil
1/2 clove of garlic
1 1/4 teaspoons of sea salt
2/3 cups of water
Cover almonds with water and let soak for 24 hours.
Drain water and rinse almonds.
Puree almonds, lemon juice, olive oil, garlic, salt and water in blender or food processor until really creamy.
Place a triple layer of cheese cloth on a strainer over a bowl and spoon mixture into the container.
Chill for 12 hours.
After cheese has chilled overnight, carefully invert on lightly oil baking sheet. Bake at 325 degrees Fahrenheit for 25-30 minutes. After cools down, put back in the refrigerator to chill for 6 more hours.
Once set, you can top with herbs like minced parsley, dill, rosemary, thyme or roasted hazelnuts or walnuts or black sesame seeds.