Power-Packed Vegetables With Roasted Almonds
Contributed by: NewsUSA
New Research Indicates Almonds Don't Cause Weight Gain
(NewsUSA) - Finally, there is good news for people worried about gaining weight. Recent nutrition research shows that almonds can play a role in weight management.
Dispelling the myth surrounding nuts, a recent study by researchers from Purdue University observed that despite the addition of a handful of almonds to a daily diet, subjects did not gain weight, and the health benefits extended far beyond weight management.
A recent analysis, conducted at Tufts University, showed that a handful of almonds (about 23) contains levels of flavonoid antioxidants similar to a serving of broccoli or brewed black or green tea. According to a recent study in the American Journal of Clinical Nutrition, flavonoid antioxidants may help lower the risk of heart disease and reduce the risk of chronic disease.
A one-ounce, 160-calorie, handful of almonds is an excellent source of vitamin E and magnesium, a good source of protein and fiber, and offers potassium, calcium, phosphorous, iron and heart-healthy mono-unsaturated fat. So, including almonds in your diet can make a big difference, both to taste and health.
Next time you stroll through the supermarket aisles considering what to buy, remember almonds - they add a crunchy and satisfying boost of healthy flavor to virtually any meal or snack. To combine the powerful health benefits of almonds with veggies, try the following quick and easy recipe.
Ingredients:
- 1 small red bell pepper
- 1 small orange or yellow bell pepper
- 1 head bok choy
- 1/4 cup sliced almonds
- 3 separate teaspoons olive oil
- 1 teaspoon minced garlic
- 1 teaspoon lemon juice
Directions:
Trim peppers, remove seeds, and slice thinly. Trim both ends of bok choy, slice thinly and place in a large bowl of cold water for a few minutes to remove any grit. Transfer by handfuls to a fresh bowl of cold water. Drain in a colander.
Roast almonds on a baking sheet at 350 degreeF for 10 minutes, tossing once or twice. Heat 2 teaspoons of olive oil in a large sauté pan or wok and sauté peppers on medium-high heat for 3 minutes. Add garlic, and continue to sauté for 3 more minutes. Remove and set aside in a medium-sized bowl.
Heat remaining teaspoon of olive oil, and sauté bok choy for a minute. Add lemon juice and cover pan, letting bok choy wilt. Return peppers to pan, add roasted almonds and stir gently before serving.
For additional information about almonds, including easy recipes and snack ideas, visit www.AlmondsAreIn.com.
Serving Size: Makes 6 Servings
