Summer Almond Recipes

1. Almond and Soya Milk Smoothie

Serves: 4
Preparation time: 15 minutes
Cooking time: no cooking time

Ingredients:
Almond Flakes – 100g
Soya Milk – 750ml
Honey – 150g
Whole almonds – 350g
Banana – 200g

Method:
In a mixer jar, take whole almonds without skin, add soya milk, honey and banana in it. Blend it and garnish with roasted almonds flakes.
Tip: Add a berry flavour as per availability to enhance flavour.

Nutrient Analysis:
Calories 3588
Protein 122g
Total fat 240.6g
Saturated 17.4g
Monounsaturated 144g
Polyunsaturated 56.6g
Carbohydrates 267.6g
Fibre 40.8g
Cholesterol 0mg
Sodium 440.7mg
Calcium 2154mg
Magnesium 1407.6mg
Potassium 4351mg
Vitamin E 118.5mg

2. Almond, oranges and Roast Pumpkin salad

Serves: 4
Preparation time: 50 minutes
Cooking time: no cooking time

Ingredients:
Pumpkin – 50g
Fresh Orange – 50g
Mixed Lettuce – 200g
Almond Flakes – 50g
Olive oil – 25g
Honey – 10g
Mustard – 10g
Almond paste – 20g
Balsamic vinegar – 20ml
Almond slivers toasted – 30g

Method:
Cut Pumpkin into wedges and marinate it with honey, rosemary and roast it for 30-35 minutes or until cooked at 180 C.Peel fresh orange and cut into wedges. Then, in a bowl, add olive oil, honey, salt and almond paste, and balsamic. Blend it and keep it aside.

In a bowl mix all the ingredients, including lettuce, roasted pumpkin, then add dressing and plate it.Sprinkle with toasted almond slivers.

Nutrient Analysis:
Calories 853
Protein 24.3g
Total fat 70.7g
Saturated 6.9g
Monounsaturated 48.9g
Polyunsaturated 14g
Carbohydrates 39.7g
Fibre 10.4g
Cholesterol 0mg
Sodium 121mg
Calcium 356.2 mg
Magnesium 324.9mg
Potassium 817.8mg
Vitamin E 28.6mg

3. Almond and Peach relish

Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes

Ingredients:
Almonds whole – 400g
Peach – 350g
Sugar – 150g
Cinnamon – 1no.
Star anise �“ 1no.
Fresh red chili – 1no.
Balsamic Vinegar – 50ml

Method:
In a clean bowl, soak whole almonds in hot water and keep it for 15 minutes. Then remove the skin.On a clean chopping board cut peach in dices and keep it aside. Take fresh red chili, slit it and remove the seeds and keep it aside.

In a pan, put grain sugar and caramelize it add whole skinless almonds in it. When it is done add diced peach, cinnamon stick, star anise and slit chili in it and cook further.Add Balsamic vinegar in it and let it reduce.Add the blanched and peeled almonds and let it simmer for 20 minutes.