Daily Tips









RECIPE1Today Tip #25: Almonds are Awesome!
Remember we spoke about carrying them around in a baggy in your purse or car for when you get hungry? These are one of the BEST snacks there is because they are easy to carry around with you, have tons of protein and fiber to boot. They are loaded with magnesium, (key for body-building), Vitamin E and calcium too. Just a handful a day makes a difference! They will help suppress your appetite as wellJ I enjoy cooking with them. Attached is a recipe from “Your ph Balance” by Dr. Robert Young. Yum!

“Almond/Carrot/Ginger-Stuffed Zucchini”
  (serves 4)

1 large onion, peeled and chopped
2 Tbs. olive oil
4 med. Zucchini
1 clove garlic, minced
4 med. carrots, scraped and finely diced
1 tsp. grated fresh ginger
2/3 cup soaked almonds, chopped
Real Salt
Zip (Spice Hunter) or pepper to taste

(Note: I used 3 carrots when I made the recipe, and it seemed sufficient. Keep your fresh ginger in the freezer.  It stays fresh for a very long time and is easy to grate when needed. Soaking almonds makes them easier to chop.  Real Salt and Zip are just healthier alternatives. You can use plain salt and pepper).

Preheat oven to 375 degrees.

Saute onion in oil in a med. saucepan for 5 min. Halve the zucchini lengthwise and scoop out the soft centers to make good cavities for stuffing.

Chop the scooped-out centers of the zucchini and add it to the onion along with the garlic, carrots, and ginger.  Cover and sauté gently for 10 min. until the veggies are slightly soft.

Remove from heat and add the chopped almonds and seasonings to taste.

Place the zucchini skins in an oiled shallow casserole and fill them with the carrot mixture.  Cover and bake for about 30-40 min. Serve immediately.


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