{"id":6288,"date":"2017-02-16T14:15:40","date_gmt":"2017-02-16T22:15:40","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=6288"},"modified":"2018-03-15T15:56:14","modified_gmt":"2018-03-15T23:56:14","slug":"almonds","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/almonds\/","title":{"rendered":"Almonds"},"content":{"rendered":"

Almonds whether raw, toasted, or made into a smooth butter \u2014 these little nuts are so great for you. They’re rich in dietary fiber, vitamin E, and minerals like calcium, iron, magnesium and zinc.<\/p>\n

Most importantly, they’re a great source of protein and perfect for a mid-day snack \u2014 just 10 almonds can get your energy going!<\/p>\n

I love them toasted and tossed into basmati rice, sprinkled over yogurt or morning oatmeal, and subbed into a batch of chocolate chip cookies instead of walnuts. And of course they add a great crunch factor to salads \u2013 like in my Cranberry Almond Crunch Slaw<\/strong> recipe.<\/p>\n

Have you ever had fresh ground almond butter? Lots of our local stores offer \u201cgrind your own\u201d \u2013 so yummy spread on whole grain toast and topped with a few fresh berries for a quick and healthy start to your day.<\/p>\n

Add a healthy crunch to your next dish with d\u2019lish almonds! \u2013Kathy<\/p>\n

\"\"
\nPhoto by Kathy Casey Food Studios\u00ae<\/p>\n

Cranberry Almond Crunch Slaw<\/strong>
\nMakes about 8 servings<\/p>\n

1\/3 cup unseasoned rice vinegar
\n1\/4 cup honey
\n1\/4 cup sour cream or plain Greek yogurt
\n1 tsp salt
\n1 tsp Sriracha
\n4 green onions, thinly sliced
\n10 cups thinly sliced napa cabbage (about 1 large head)
\n1\/2 cup dried cranberries, coarsely chopped
\n1\/2 cup coarsely chopped fresh cilantro
\n1 cup toasted sliced almonds<\/p>\n

In a large bowl, whisk together vinegar, honey, sour cream, salt and Sriracha. Add green onions, cabbage, cranberries and cilantro and toss until well coated.<\/p>\n

The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss the almonds into the salad right before serving.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae – www.KathyCasey.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Almonds whether raw, toasted, or made into a smooth butter \u2014 these little nuts are so great for you. They’re rich in dietary fiber, vitamin E, and minerals like calcium, iron, magnesium and zinc. Most importantly, they’re a great source of protein and perfect for a mid-day snack \u2014 just 10 almonds can get your […]<\/p>\n","protected":false},"author":6,"featured_media":6289,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11748,15,1404,11355,57,1,4,6,11,1405],"tags":[333,3410,9254,1710,8724,2792,1388,988,1504,2000,442,8326,1519,2447,11571,931,4364,324,11655,4143,3657,9252,1533,1521,6795,2798,1091,11449,1089,8660,11451,11456,1616,8665,706,9250,8496,4536,1730,11656],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\n\n\t\n