I decided to spice up some almonds with garlic, paprika and chili powder for a heathier snack aternative for when that afternoon craving for sweets kicks in. Just one handful of almonds can provide a great deal of nutrients including, vitamin E, protein, and magnesium to name a few. They also may help in lowering cholesterol. The almond fruit is a drupe, and the seed inside is what we know as the nut. I am reminded of the days when I was studying neuroanatomy in college. It was easy to remember the almond shaped region deep within the brain called the amygdala (latin for almond) which is part of the part of the limbic system, or 'pleasure center of the brain'!
One thing to note about this recipe is to not use a lot of oil. I used a little too much and used the left over oil to spread on some bread and baked for delicious spiced toast bites for hummus dipping. Have fun and try out different spices!
2 cups whole, unsalted almonds
1 teaspoon tsp Garlic Salt
1 teaspoon paprika
1/2 teaspoon Chili Powder (optional)
2-3 tablespoons vegetable oil
Roast almonds in skillet without oil for about 3min. Remove almonds from skillet and add oil, and spices. Let the spices mix for about 2 minutes. Add the almonds to the spicy oil mixture and cook for another few minutes. I also cooked in the on 250F for a few minutes since I used a little more oil. The added roasting time provided more flavor.
|Spicy toast bites!|
While enjoying some spiced almonds, check out Do Not Forsake Me Oh My Darling, a band inspired by the 60's cult spi-fy TV show The Prisoner. Sophia Cacciola is the drummer and lead while Michael J. Epstein plays bass. They are both bandmates in The Michael J. Epstein Memorial Library where I play some kalimba! Check out their next show coming up on Febuary 10th at Wellesley College where you can also experience and learn about the science of Miracle Fruit!