We got whole almonds. We’ve got whole almonds pasteurized. Almonds oil-roasted and unsalted. Then a whole bunch of trail mixes that contain almonds. How is a person supposed to choose between all these different types?
Well, I say if you’re gonna start with almonds, just start with almonds, whole un-roasted almonds. Why? Because we want to develop a appreciation for the taste of natural almonds, preferably organic almonds, and then you can add, you can layer on top of that with roasted almonds, salted almonds, chocolate covered
almonds. Start with the source, and even still if you can come to a place like Whole Foods and find fresh, non-dry almonds, like straight from the almond tree — and you can still find those in certain places, specialty Mediterranean fruit shops. Maybe specialty online stores that sell fruits and nuts might be able to sell you fresh almonds, and there’s nothing like a fresh almond, I’ll tell you that. Fresh almonds are always the answer to the question, “Can You Eat Raw Almonds?”.
In Morocco, this grows in the trees in a person’s backyard my parents are from Meknes, Morocco. This grows on trees, they make beautiful flowers, and you used every part of the almond tree, say in Morocco or in the Middle East, North Africa. You can use the flesh to eat, just like I’m doing, you can grind the flesh into almond flour. Almond flour makes delicious pastries, and it’s really good in stews, soups, but especially in desserts.
It’s high in protein, high in antioxidants, high in different kinds of vitamins, and some good trace minerals, because seeds, these are seeds of a fruit. So when you eat that, you’re eating all the beneficial ingredients that give birth to life.
Almonds As Seeds
It’s like eating an egg. Almonds have everything you need. It’s plant-based. Whole almonds pasteurized, is because some people have some qualms about eating organic food. They say it doesn’t have as much of a shelf life, and it doesn’t, because it’s not treating with pesticides, or fungicides or any of those things.
They’re quickly flash heated, maybe steamed, maybe very quickly steamed at over 100 degrees Celsius. The purpose is to kill all of the pathogens that might be on it, whether it’s fungi, bacteria, viruses, whatnot. So it’s pasteurized, just like your milk is pasteurized, or your orange juice is pasteurized, these almonds are pasteurized.