Long before dairy products became one of the mainstays of a Western diet our ancestors were making milk from nuts and seeds and even corn and I often serve almond milk at Healthy Living Courses to illustrate this point.

Almonds, are unlike most other tree and ground nuts in that they are actaully the seed of the fruit of the almond tree and so technically are not a nut at all. However, we do refer to them as nuts and some people do exhibit sensitivites and intolerances to them. For this reason I do not include almond oil in any of the body care products I produce just in case anyone who is sensitive fails to read the ingredient list. As a foodstuff however they are more easily avoided if necessary, but for those of us who can toterate them (and most of us can), they make a very healthy addition to the diet. Anyone who avoids almonds because they are a high fat food can really be missing out as this perceived negative is far outweighed by their many postive halth attributes.

* Almonds are high in monounsaturated fats (the same as those found in olive oil) which are associated with a reduced risk of heart disaease *

* Almonds have proved cholesterol-lowering effects *

* Almonds have been shown to lessen after-meal surges in blood sugar and therfore help protect against diabetes and heart disease *

* Almonds provide antioxidants which help mop up free-radicals which depress the immune system and are implocated in premature aging *

* An almond-enriched low calorie diet can help individuals shed pounds more effectively than a low calorie diet high in complex carbohydrates. Almonds are also a good building food for those who are underweight. In a nutshell (sorry!), they are balancing *

* Almonds (like most vegetables and fruits and all salads) are very alkaline as opposed to grains, cheese, eggs, meat, fish, sugar and processed foods and some other nuts which are acid-forming foods. A healthy diet should consist of a ratio of 80% alkaline foods to 20% acid-forming foods *

* Almonds are high in many nutrients including calcium, folic acid, some B vitamins and vitamin E *

Because almonds are so vesatile they can be used in a variety of ways and just three recipes are given below:

Soaked Almonds

These are excellent healthy snacks and much less demanding on the teeth than unsoaked or roasted almonds. Soaking the almonds also makes them more easily digestible and gives them a lovely creamy taste. You really have to try them to appreciate what I mean.

Pour boiling water over 250g of whole almonds and leave for about 10 minutes until the water has cooled to a hand-hot temperature. Slip off the skins and soak the nuts again in some fresh boiled water. You can leave them for a few hours or overnight. Then strain them, rinse under cold water and dry them with a clean tea towel. Store in an airtight container in the fridge for up to 5 days.

Roasted Almonds with Tamari or Paprika Salt

For each 250g of whole almonds you will also need 2 teaspoons of olive oil, plus 1 tablespoon of tamari or 1 teaspoon of sea salt ground together with 1 teaspoon of smoked paprika.

Remove the skins from the almonds as directed in the previous recipe, dry the nuts thoroughly and spread them out on a baking tray. Pre-heat the oven to 180C, 350F or gas mark 4 and dry roast the nuts for about 15 minutes. Check them regularly and shake the tin so that they brown evenly and when lightly golden add the olive oil and stir. Return to the oven for 2 minutes then add either the tamari or the paprika salt and continue roasting for a further 3 minutes. Remove the pan from the oven, stir the nuts again and then leave to cool in the tin. When completely cold transfer them to an airtight conatiner to store.

Almond Milk

Almond milk is delicious as a drink in its own right or can be used measure-for-measure to replace dairy milk in baking, on cereals or in milk shakes. It can be added to soups or sauces at the end of their cooking time by gently heating rather than boiling which will cause it to break down and it is truly wonderful when mixed half and half with fresh fruit juices. Frozen berries especially raspberries or blackberries look spectacular when added to a glass of almond milk as ice cubes.

For every 160g of whole almonds you will need approximately 1 litre of water (depending on how creamy or thin you like your milk).

Skin 160g of whole almonds as in the recipes above and grind to a fine paste in a food processor. Add about
¼ litres of water and continue blending to form a smooth cream. With the blender still running add the rest of the milk through the feed tube and continue processing for 2 minutes.

Place a strainer lined with muslin over a large jug or bowl and pour in the almond milk allowing it to gradually filter through. When done, gather up the edges of the muslin and gently squeeze out any remaining liquid. Tie up the top and store the almond grounds in the fridge for up to 3 days to use as a moisturing body scrub in the bath or shower. The milk itself will keep fresh for up to 4-5 days in a sealed container in the fridge.