BY LAURA LANGSTON
SOMETIMES CALLED the king of nuts,
almonds have been cultivated, enjoyed and
revered around the world for centuries.
Ancient Romans showered newlyweds with
almonds as a fertility charm. Persian rug
makers wove almond images into rugs as
symbols of beauty and hope. King Tut was
buried with handfuls of almonds to nourish him on his journey into the afterlife.
King Tut was on to something because
almonds are good for us. “A ;-ounce serv-
ing—which is basically a handful of about
;; whole almonds—is an excellent source
of antioxidant vitamin E and also provides
; grams of protein, ; grams of fiber and a
good dose of heart-healthy monounsatu-
rated fats,” says Jackie Newgent, a regis-
tered dietitian, nutritionist and spokes-
person for the Almond Board of California.
“Almonds can’t be beat, because they can
keep you energized, curb your hunger and
they’re easy to take wherever you go.”
Along with being an easily portable
snack, almonds are incredibly versatile in
the kitchen. Chopped or slivered, they add
texture and crunch to cereals, salads, rice
pilafs, stir-fries and vegetable dishes.
Finely ground almonds can be used instead
of breadcrumbs for coating fish or chicken
tenders, or they can be combined with a
little sugar and butter and baked in crumb
crust form. Reach for almonds when you’re
making pesto, or grind almonds with gar-
lic, parsley and lemon zest for a gremolata
to garnish green beans or grilled salmon.
Almonds can also be made into almond
butter, almond milk, almond flour and
Almond butter, a great alternative to
peanut butter, is delicious spread on apple
slices, or blend it with coconut milk and
minced garlic to make a dressing for
cooked noodles. Substitute almond milk
for dairy milk in smoothies, on cereal or as
a base for dairy-free desserts. High-
protein almond flour, made from
blanched, ground almonds, is popular
with paleo diet enthusiasts as a lower-carb
and gluten-free alternative to white flour.
Though it can be used on its own, it’s best
combined with other flours to help main-
tain the structure of your baked goods.
Whole natural almonds are good keepers. Store them away from direct sunlight,
in a tightly closed container (they can
absorb odors), in a cool, dry spot like the
refrigerator, where they’ll keep for up to a
year. Roasted almonds should be stored
the same way, but once roasted, they’re
best eaten within a few weeks.
That’s never a problem. The king of
nuts is always a delicious treat. C
Author Laura Langston, who lives in the
Paci;c Northwest, has been known to build
an entire lunch out of almond butter and
sliced bananas on crackers.
Nutty for almonds
Portable, tasty and healthful snacking
FOR YOUR TABLE
Look for a variety of Kirkland Signature
almond products at your local Costco.
ROASTED BRUSSELS SPROUTS
2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup almonds, chopped
Preheat oven to 400 F. Place the sprouts in a
baking dish and drizzle with olive oil; stir to
combine. Season with salt and pepper, add the
almonds and toss. Roast for 40 minutes, stirring
halfway through. When done, sprouts will be
tender, but will still have some bite. Pairs well
with seared salmon. Serves 6.
Recipe courtesy of Almonds.com
WITH THE EXCEPTION of almonds sold at farmers markets, all almonds
sold by U.S. retailers are required by law to be pasteurized—either with
steam, with propylene oxide (PPO), or through blanching, dry or oil roasting. Costco’s Kirkland Signature™ almonds are now steam-pasteurized.
“As of January 2017, 100 percent of the Kirkland Signature almonds
sold in 3-pound bags around the world are steam-pasteurized,” says
assistant buyer Casey Rasmussen. “We’ve been working on this for the
past few years, after receiving a lot of feedback from our members. It
has just taken some time to find enough quality suppliers to handle our
volume for steam pasteurization.”—LL
OUR DIGITAL EDITIONS
Click here for a video recipe for
homemade almond butter. (See
page 10 for details.)