Almonds for Lunch?

We hear over and over again that almonds are a great food with benefits for heart, brain, and overall health.

I am not sure why people think of nuts, avocados, seeds as being so fattening. We need certain fats to survive and plant fats are much easier on our bodies than animal fats. When you soak your nuts and seeds you provide your body enzymes to assist with digestion. Ask a lump of butter to do that! Also remember that the nutty stuff is often the meat of your meal: You do need to eat. If you deprive yourself of nutrients, you will likely end up with something not so healthy, like cake or cookies, that the secret compartments of your mind have tricked you into eating to avoid starvation.
Read more about health benefits of almonds in my article on healthy foods.

I have also written that one ought to soak almonds and other nuts overnight to remove the enzyme inhibitors which are a natural part of most nuts.

Okay, so now what? What are we supposed to do with these soaked almonds? Well, here is a delicious recipe that will fill you up nicely and leave you full of energy. This is a good prospect for lunchtime since everyone knows that after your average satisfying lunch, one often just wants to sleep (hence the siesta in so many countries!)

1 cup raw organic almonds - soaked over night, then rinsed
1/8 cup raw organic pine nuts or 1/4 c raw organic cashews - also soaked over night
1 tbsp cumin
1/2 tsp curry powder
1 tsp salt (Himalayan, Real Salt, or your preferred sea salt)
1 tbsp lemon juice
1/2 clove garlic
2 tbsp extra virgin olive oil (more if desired)

Blend half the nuts with the rest of the ingredients in a food processor. Open the lid to add some water and push the mixture back down to the bottom with your spatula until smooth. At this point you want the mixture to be a wee bit watery. With the food processor running, add the rest of the nuts slowly through the opening in the cover so that you get a thick creamy consistency. You may need to open up the processor again and the mixture down with your spatula a couple of times. Use small amounts water and/or olive oil to adjust the consistency as desired.

The result will be much like hummus, but with greater health benefits. The monounsaturated fats and other plant fats in this recipe will feed your body, brain and cravings in the most delightful way.

Use as a dip with snap peas, baby carrots, celery, red bell peppers, and/or raw flax crisps or raw seed crackers (easy to find at health food stores). You can also spread it along the spine of a large collard leaf (cut off the stem at the bottom of the leaf. Add sprouts and roll tightly lengthwise.

With a salad on the side: voila, mes amis! You are eating a healthy raw food lunch!

Salsa Verde - Delicious and Raw

9 medium to large tomatillos (16 - 18 tiny or small) OR 2 medium zucchini*
1 large bunch cilantro
juice of 1 lime
1 tsp salt (or as desired)
1 or more jalapeños (cut seeds out of some or all to decrease the spicy heat: start with 1 jalapeño, seeded, and taste the mixture, then add more chiles as desired.)
1 bunch green onions (optional)

Pulse until in very small pieces
Taste your mixture before serving and adjust the flavors to your liking. Remember, it is easier to add than to subtract when dialing in a recipe.

I made this spicy dish for a Christmas party and it was the belle of the ball. Although it is one of my raw recipes, the omnivores at the party put it on anything and everything - from chips to mashed potatoes to turkey.

This low calorie recipe can really spice up a meal, especially for those struggling with weight loss who find low fat often means low flavor!

*For those who aren’t partial to tomatillos(small green and tomato like), a substitution of zucchini works fine - 2 medium or 3 small should do the trick.