Almonds

I've developed a substantial taste for almonds. Mostly I eat whole raw almonds, but sometimes whole roasted. They have lots of fiber, protein, mangnaese, a nice profile of fatty acids, etc. I also throw them into food, e.g., couscous, by pan roasting them first. You can make (or buy) almond butter and use almond meal as a substitute for flour in some circumstances.

A long time ago I made this recipe up:

Curried Almonds

1 lb. whole raw almonds (or use slivered almonds instead)
3 tbsp. olive oil
1-2 tbsp. hot curry powder

Roast the almonds in a skillet over medium heat using 2 tbsp. olive oil. You have to be careful when roasting nuts because they burn so make sure to stir them. Go until they start to brown. Add the curry and remaining olive oil, toss thoroughly to combine and allow to cool in the pan. They will be soft because of the cooking---don't worry as they will harden upon cooling.