Almond, Almonds Everywhere

Wednesday, March 1, 2006

Almond, Almonds Everywhere (NAPSA)—More people are calling almonds their favorite nut—and they are putting their almonds where their mouthsare. Over the past six years, American almond consumption has increased by 11 percent per year. From roasted and seasoned almonds in creative, portable packaging to almond granola bars, energy bars and breakfast bars to entrees and vegetable dishes, almonds are found in a variety of new food products. One reason for their popularity may be their health benefits. Stud- ies have shown that almondsas part of a balanced eating plan can lower LDL, or “bad,” cholesterol and can help promote a healthy weight. In addition, almonds are packed with the antioxidant vitamin EK, magne- sium, protein and fiber. They also contain calcium. So, it’s no coinci- dence almonds have become a favorite ingredient and the healthy snack of choice. Quinoa Salad with Almonds, Feta and SummerVegetables Serves: 6 Ingredients: 1 cup quinoa 2 cups low-sodium chicken broth or vegetable broth 3 ounces cubed feta cheese % cup sliced almonds, roasted* 4 pint grape tomatoes, halved 1 small red bell pepper, seeded and diced 1 small zucchini, trimmed and diced 2 scallions, diced Basil-Chive Vinaigrette (recipe below) Instructions: Place quinoa in a medium pot and rinse with water. ..Joa

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