NUTTY TIPS

Blanching Almonds:

To blanch shelled almonds, put them into boiling water and let stand 3 minutes. Drain. Slide
skins off with your finger. Spread nuts on absorbent paper towels to dry. Roasting also will loosen the skins of peanuts, either shelled or unshelled. Source: Almond Board of California.
Chopping Nuts:
If you need large nut pieces, simply break nuts like pecans or walnuts with your fingers. For finer pieces, use a knife or chopping bowl. Almonds may be chopped in a blender or food processor, 1/2 cup at a time for 30 seconds on high speed. Or, place nuts in a zip lock bag and pound with a mallet or the bottom of a small sauce pan.
Roasting Nuts:
Roasting improves the flavor of nuts. To roast, place blanched or blanched nuts on a baking sheet in a preheated 300 o F. oven. Bake for about 5 to 10 minutes, turning frequently to avoid scorching. Watch closely, as the nuts may be golden one minute then turn dark brown the next.
Storing Nuts:
Store nuts in their shells to protect from light, heat, moisture, and exposure. If already shelled, store tightly covered in cool, dark, dry place or in the freezer. Salted nuts are more prone to rancidity than unsalted, so we recommend refrigerating after opening.
Bonus Tip! Roasted Oats:
Roast in a 325*F (160*) oven, stirring 2 or 3 times during baking, watching closely, as the oats will roast faster than nuts. Try using roasted oats the next time you make oatmeal for breakfast... yum!

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TEN FOODS FOR LONGEVITY

TOMATOES – A major source of the antioxidant lycopene that reduces the risk of cancer by 40% - notably prostate, lung and stomach cancers – and increases cancer survival. Tomato eaters’ function better mentally in old age and suffer half as much heart disease. Concentrated tomato sauces have 5 times more lycopene that fresh tomatoes and canned tomatoes have three times more than fresh.
OLIVE OIL – Shown to help reduce death from heart disease and cancer. Recent research shows that heart-attack survivors on a Mediterranean diet had half the death rates of those on an ordinary low-fat diet. Olive oil is also high in antioxidant activity.
RED GRAPES, Including red grape juice. Red grapes have moderate antioxidant power, while purple grape juice has four times more antioxidant activity than Orange or tomato juice. Red wine (not white) has about the same antioxidant capacity as purple grape juice or tea. French research shows that drinking red wine in moderation increases longevity, but excessive drinking has the opposite effect, so limit to two glasses per day. Drink grape juice.
GARLIC – German researchers have found that garlic is packed with antioxidants known to help fend off cancer, heart disease, all-over aging, and prolong cancer survival time. Let crushed garlic “rest” for about 10 minutes before cooking to preserve disease-fighting agents.
SPINACH – Second among vegetables only to garlic in antioxidant capacity and is also rich in folic acid, which helps fight cancer, heart disease and mental disorders. New University of Kentucky research shows folic acid may help prevent Alzheimer’s disease. Eat both raw and steamed for best benefit.
WHOLE GRAINS – A University of Minnesota study suggests the more whole grains you eat, the lower your odds of death by 15%. Whole grains contain anticancer agents and help stabilize blood sugar and insulin, which may promote longevity. Whole-grain “dark” breads, cereals such as All Barn, and “old fashioned” oatmeal are an excellent source.
SALMON AND OTHER FATTY FISH – Contains high amounts of omega-3 fat that performs miracles throughout the body, fighting virtually every chronic disease known. Without it, your brain can’t think, your heart can’t beat, your arteries clog, and joints become inflamed. You need one ounce a day, or two servings of salmon, sardines, mackerel, herring or tuna per week.
TOMATOES – A major source of the antioxidant lycopene that reduces the risk of cancer by 40% - notably prostate, lung and stomach cancers – and increases cancer survival. Tomato eaters’ function better mentally in old age and suffer half as much heart disease. Concentrated tomato sauces have 5 times more lycopene that fresh tomatoes and canned tomatoes have three times more than fresh.
NUTS – A Harvard University study found that eating more than 5 ounces a week can cut heart-attack deaths in women by 40% and help prevent deadly irregular heart beats in men. Almonds and walnuts lower blood cholesterol. Most of the fat in nuts is the good-type monounsaturated and/or omega-3. Unsalted nuts are best.
BLUEBERRIES – High in antioxidants, Tufts University researches say a half-cup of blueberries a day can retard aging and can block brain changes leading to decline and even reverse failing memory.
TEA – Green or black tea has equal antioxidant benefit. Harvard researches found that one cup a day can cut heart disease risk in half, whilst Tufts University shows that made from loose tea or tea bags, instant or bottled tea has little effect.

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