Almonds

Few nuts have an equally long tradition in western civilizations. The almond has been mentioned in the bible and other historical texts. The Romans called almonds “the Greek nuts” as they were cultivated in Greece for the first time. Still today, Greeks are almost religiously devoted to their almonds.

Almonds contain a lot of goodness of nature. We should profit from all the benefits they offer and consume them regularly as a snack. They contain a lot of monounsaturated fats, the same type like olive oil, which promote a healthy heart. Almond’s fats reduce the “bad” cholesterol and – combined with the antioxidant action of vitamin E – reduce the risk of heart disease.

In addition almonds provide plenty of magnesium and potassium. With sufficient magnesium the body enjoys an improved flow of blood, oxygen and nutrients through all blood vessels. Potassium, necessary for nerve transmission and muscle contraction, takes care of blood pressure and heart function. Almonds also contain manganese, copper and vitamin B2 which are important to produce energy from the food we eat. If you want to make the most of your almonds, eat them with the skin. The more than 20 flavonoids in the skin together with the vitamin E found in the nut itself more than double the antioxidant power of the almond.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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