Quick Recipes and Easy

All About Almonds

History of Almonds:

Domesticated almonds first appeared in about 3000-2000 BC in the Near East. A variety of almonds was even found in King Tut’s tomb in Egypt. Almonds were a delicacy added to the breads served to Egyptian Pharaohs. Explorers along the well-known “Silk” road between Asia and the Mediterranean ate almonds while traveling. This led to almonds flourishing next in the countries of Spain and Italy.

In the mid 18th Century, almonds first arrived in California. Almonds didn’t grow very well in California’s climate but. But, in the late 1800s, research and cross-breeding developed the almond varieties we still eat today. Most of the world’s almond production now comes from California’s Central Valley.


Almonds are one of the most nutrient dense foods available. They are a fantastic source of high quality protein, vitamin E, magnesium, and unsaturated stout, calcium, fiber and phosphorus. They also contain manganese, vitamin B6 and arginine. Almonds do not have any cholesterol.

Almond Trivia:

• Japanese teenagers delight in snacking on a mixture of dried sardines and slivered almonds.
• The world’s largest almond factory is in Sacramento, California. It processes 2 million pounds of almonds daily.
• The protein in almonds very much like the proteins found in human breast milk and is the Canadian College of Naturopathic Medicine’s choice as a base for baby formula.
• When growing almonds, you must always have more than one variety in your orchard because almonds must be cross-pollinated with another variety.
• Almond trees must be pollinated by bees.
• The almond is a member of the rose family.
• The Hershey company has produced several special editions of their “Almond Joy” candy bar, including: (2004) Pina Colada and Double Chocolate Almond Joy, (2005) Chocolate Key Lime and Milk Chocolate Passion Fruit and (2006) Toasted Coconut Almond Joy.
• According to superstition: if you eat almonds before taking a drink, you will reduce the chances of getting drunk and avoid having a hangover.


Glazed Almond Rice

Serving Size: 4
Categories : Side Dish


• 2 teaspoons olive oil
• 1/2 cup slivered almonds
• 1 tablespoon almond liqueur
• 2 cups rice — cooked
• 1/4 cup green onions — minced

Heat oil in skillet; add almonds and sauté just until golden. Add liqueur and rice to skillet. Stir until heated. Add onions; stir to mix well. Add rice to skillet. Stir until heated. Add onions; stir to mix well.

Low Carb Almond Bread

Serving Size: 12


• 8 ounces cream cheese
• 1 cup butter-softened
• 4 eggs
• 2 tablespoons Splenda
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 3 cups almond flour
• 2 tablespoons flax seed meal

Preheat oven to 325 degrees. Prepare a 1 and ½ quart loaf pan with spray oil. Combine wet ingredients together in a blender until smooth. Mix dry ingredients together and then fold in wet ingredients. Pour evenly into the baking pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, then invert on a serving plate.

Keep refrigerated.


Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at home.stopsign.com home.stopsign.com. He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: recipefor.com recipefor.com

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