Tip Of The Month
Almonds are one of the most nutritious nuts of all.
It has been shown that eating nuts five times a week reduces the risk of heart attack by 50 per cent. Low in saturated fat with calcium and magnesium protective nutrients. Vitamin E and phytochemicals which protect against cardiovascular disease. The list goes on and on about the wonderful nutritional and protective facts of almonds. This recipe will give you a tasty snack that is easy to make and can be enjoyed any time...
Roasted Ginger Almonds - Serving's: 16
Per Serving: - Calories 179; Sodium 109mg;
Fat 16g; Protein 6g; Carbohydrate 7g;
Cholesterol 0mg; Dietary fiber 3g
Extra Virgin Olive Oil
Ancho Chile Powder
Soy Sauce, Low Sodium
Heat the oven to 250 degrees F. Line a half sheet pan with parchment paper and set aside.
Combine the ginger and salt in a large mixing bowl and set aside.
Heat the olive oil,sesame oil and chile flakes in a 12-inch saute pan
over medium-low heat and cook, stirring frequently, until the chile
powder begins to give off an aroma, about 30 seconds.
Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes.
Add the low sodium soy sauce and Worcestershire sauce and cook until reduced slightly
and the pan looks dry, approximately 1 minute.
Immediately remove the nuts to the large bowl with the ginger & sea salt mixture
and toss to coat the almonds.
Spread the coated nuts into a single layer on a half sheet pan lined with the parchment paper
and bake in the oven for 20 minutes.
Remove the pan to a cooling rack for at least 30 minutes or until completely cool.
Store in an airtight container for up to 1 week.