© 2018 by MANGO MENUS

 

 

  • Twitter App Icon
  • Pinterest App Icon
  • Wix Facebook page
  • Instagram App Icon
  • HOME

  • RECIPES

  • KIDS

  • MENUS

  • HK RESTAURANTS

  • MY HEALTH

  • CONTACT US

  • BLOG

  • Blog

  • ABOUT

    • Wix Facebook page
    • Twitter App Icon
    • Pinterest App Icon
    • Instagram App Icon
    • Facebook Basic Square
    • Twitter Basic Square
    • Google+ Basic Square
    Follow Us

    Yellowtail Sashimi with Jalapeño & Coriander

    June 9, 2018

    Teas to fight cancer

    May 22, 2018

    Raw Vegan Birthday Lunch with Private Chef Tina Barrat

    February 1, 2018

    Easy Music Cake

    January 30, 2018

    Far Infra Red Sauna

    January 27, 2018

    Curried Tigernuts

    January 5, 2018

    Float On

    November 30, 2017

    Shakshuka

    November 4, 2017

    Keto Stuffing

    September 10, 2017

    Easy Kit Kat Treasure Chest

    September 5, 2017

    Please reload

    Recent Posts

    Gravadlax

    December 16, 2015

    BOOZY BARBIE - cheapest fillet of beef in HK

    June 7, 2014

    Yellowtail Sashimi with Jalapeño & Coriander

    June 9, 2018

    1/10
    Please reload

    Featured Posts

    Salt & Vinegar Almonds

    June 23, 2015

     

    These are simple to prepare, nutritious and incredibly moreish. I soaked my almonds first but you could just use roasted almonds and bake for a shorter time. The balsamic vinegar gives them a nice sweetness, but for a lower sugar or gluten-free alternative, use apple cider vinegar.

     

    What you need:

     

    1 cup soaked raw almonds

    1 tablespoon Balsamic vinegar or apple cider vinegar

    1/2 teaspoon high mineral salt

     

    Method:

     

    Soak your almonds overnight in drinking water. Read why we soak nuts and seeds here. Drain in the morning and pat dry. The almonds in the picture were bought blanched, but you can use those with the skin on.

     

    Mix 1 tablespoon of balsamic vinegar and 1/2  teaspoon salt with the almonds and dehydrate for 12-24 hours, or until dry.

     

    In the absence of a dehydrator, place on a baking tray in the oven on the lowest heat possible and check them every 30 minutes until they appear dry. If there are still moist, they cannot be stored since they will go mouldy. Store in an airtight jar.

     

    Makes 3-4 snack servings.

     

    Tags:

    soaked almonds

    salt n vinegar almonds

    activated almonds

    balsamic vinegar

    high mineral salt

    gluten-free

    gf

    no added sugar

    i quit sugar

    Please reload