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 

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Almonds

Ground Ginger

Extra Virgin Olive Oil

Seasame Oil

Ancho Chile Powder

Soy Sauce, Low Sodium

Worcestershire Sauce

Directions

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.