Ours is an era in which "super food" trends come (and go) with startling rapidity. In recent years we have learned the nutritional value of acai berries from the tropics of the Amazon, quinoa from the mountains of the Andes, chia seeds from the Aztecs and coconut water from the tropical Caribbean. If you haven't noticed camel's milk yet in the freezer of your local health food store, it will be there soon.
An ancient though less exotic food which has been a prized source of sustenance for much of human history is the almond, Prunus Amygdalus. First domesticated in the Middle East during the Bronze age (3,000- 2,000 BCE), the almond tree's agricultural roots have since spread far across the globe, from North Africa and South Asia to Southern Europe, Australia and the United States, where California now produces eighty percent of the wold's supply of almonds.
Rich in vitamins, minerals, protein, healthy oils and fiber, almonds are densely nutritious, versatile and delicious. Few foods surpass the almond's health giving properties or convenience. The ultimate in snack foods, almonds travel well; a handful on the hiking trail, while aloft at 30,000 feet or at your desk will stave off hunger for hours.
Store raw almonds in clean glass jars in a cool place or in the fridge; they will keep well for months, available for immediate eating with no waiting.
If you're not quite ready for camel's milk, home made almond milk is refreshing, energizing and nutrient rich. For a simple almond milk recipe see blog post titled "Raw Almond Milk, Creamy and Delicious".
