Almonds Local TM 250g More info

Almonds Local TM 250g
  • Product Code: Mary-Ann's
  • Availability: In Stock

Texas Mission - The almond with flavour!! Darker in colour but a more 'almondy' flavour to them, these little nuts are full of flavour.

Almonds are the only alkaline forming nut and are a highly nutritious source of protein (20-25%) - this is as much as chicken or fish and meat, but raw so fully usable by the body. Almonds are also a great source of magnesium and other minerals, Vitamin E, essential fatty acids (6 & 3) and Calcium (24%). The calcium in almonds is considered 22 x more usable than calcium in cows milk.

Great in smoothies, lightly toasted in Jim Bright's Cabbage, corn (cut off cob or thawed from frozen), lime or lemon juice, a dash of Mary-Ann's EV olive oil, fresh coriander or cilantro and Mary-Ann's Seasoning Salt toss and tuck in mmm..

You can used pumpkin or sunflower seeds in place of almonds in most recipes if you prefer a more reasonably priced source of plant proteins, fibre and essential fats

Smoothie Recipe:
30g (a tight handful) Almonds, blended with frozen or fresh strawberries and pineapple, fresh or 100% pure apple juice, makes a delicious and nutritious smoothie.
Optional: Add Aim's Propeas - taste like dessert

Instant smoothie: Place ingredients in a shaker-bottle,
2 Dessert spoons ground almond flour - make your own by grinding almonds in a blender or grinder until smooth
1-2 heaped tsp Propeas, a pinch of Aim's Redibeets for a pink colour with 250ml Berry juice mixture or Aloe Berry Nectar
Add ice if needed.
Shake well and serve.
Instant energy and nutrition for anyone

Almond flour can be used in all baking. Great for gluten free products. Use to make cup cakes, bread and cakes

My all time  Favourite Almond salad (from my friend Jim Bright is Kansas
4 cups shredded cabbage
handful chopped coriander (cilantro)
2 cups sweetcorn cut off the cob
Half to 1 cup lightly toasted almonds coarsely chopped
Mary-Ann's Seasonings salt (you have to use this it makes it!
juice of 1 lime or lemon
1-2 Tbsp.  Mary-Ann's Extra Virgin olive oil
diced tomatoes
diced red pepper
Mary-Ann's dried olives
Combine and tuck in!!

My daughter Meredith's favourite teenage snack
This is my daughter Meredith's favourite snack when growing up (she is now in her 30's)
Mary-Ann's Raw almonds and Mary-Ann's raw honey
mix well and eat
I like to add our ground cinnamon - it is the best tasting cinnamon ever (actually it known as cassia and this is a form of cinnamon with this unique flavor

Almond Mayonnaise
half a cup of Mary-Ann's raw almonds
quarter cup Mary-Ann's EV olive oil
1-2 tsp Mary-Ann's Garlic & Herb salt
1-2 tsp Mary-Ann's mustard seeds
1 cup filtered water
juice of 1-2 lemons
Blend at high speed until smooth and creamy
adjust seasoning and add more lemon juice of not tangy enough
You can also add raw honey or fructose for sweetness or replace the water with fresh or bottled apple juice (preservative free naturally!)
Keep in fridge for up to 1 week or the freezer for months - freeze in ice cube trays for easy use.

Almond Milk
1 cup Mary-Ann's raw almonds
4-6 cups (1 - 1 & half liter) filtered water or half apple juice
1 scoop Aim's Propeas (Yummy)
Blend at high speed until very smooth and creamy - you can filter in a fine sieve to remove the fibre if you prefer - freeze the fibre and add to smoothies

Vegan Almond Gluten-free Cake
1 cup almond milk
1 tsp. Mary-Ann's organic apple cidervinegar
1 cup, plus 2 Tbs. Gluten-free flour
1/3  cup almond flour1½ tsp. baking powder
½ tsp. salt
½ cup fructose
1/3 cup coconut oil
1 tsp. vanilla extract
2 tsp. almond extract

Preheat your oven to 180°C/350°F degrees and grease and flour your cake pan.
Whisk the vinegar into the almond milk and set aside.
In a medium bowl, whisk together the flour, almond meal, baking powder and salt.
In a separate bowl, combine the fructose, oil, extracts and almond milk mixture.
Make a well in your dry ingredients and pour in the wet.
Stir until just combined and only a few clumps remain.
Pour into the prepared cake pan and cook for 30 - 35 minutes, or until the edges brown and pull away from the pan.
Let sit for about 5 minutes before removing from pan and letting cool on a wire rack.
Sprinkle with powdered fructose and fresh berries and enjoy..