almond joy

[Guest guest]

Hi ladies,

In preparing a recent batch of pp herbal goodies, I got to thinking

about the almonds. First off, please refresh my memory. I have been

measuring then grinding the almonds because I like to start the gum

arabic/acacia in my cuisinart, first. Is it better to grind the

almonds then measure?

 

I just prepared some almonds for myself by soaking 2 nights in mildly

salted water (changed water once), then roasting. They taste great!

They actually sprouted (subtle change but you can see it) after one

night. Knowing the benefits of a soak/sprout, I was wondering what

the difference would be if we used soaked almonds in the roasted

almond snack. Might make the nutrients even more assimilable.

 

Love & Blessings,

Adrienne

 

Dear Adrienne;

Taking the time to soak overnight is definitely the best! Dry roasting inthe

oven keeps them from spoiling later. Interesting you used salted water and

they still came alive! So the taste was good in the almond herbal snack,

salted?

 

I measure the almonds whole, then grind. I grind them with the gum acacia, to

keep the acacia from scratching the cuisinart, and the almonds from getting too

oily and otherwise requiring that way more stop start push down action.

 

Our clients sure LOVE this recipe, don't they? I've a woman wanting some before

the birth, just made a big batch here too.

 

Many blessings, great to hear from you.

Martha

[Guest guest]

Hello ladies,

 

Yes the women surly love the almond herbal, tis many a

favorite around here.

I was wondering if using the slivered almonds are

okay. My thoughts on using them is that they have no

skins and i recall that the skins are hard on the

liver. We get them in the bulk at our health food

stores (we've got so many now!)

My current client reports to be feeling better

everyday. I still haven't massaged her yet (one week

young baby girl), but sunday is the day. she is well

equipped with herbals, herbs and diet which she claims

to have been following quite strictly and when she is

unsure she calls me....good thing, since the other day

she was trying to eat a can of pinto beans, whew, i

said, oh no, i hope that was right, my intuit says it

was.

Jill (co-student) has a client now as well so we are

keeping in close contact. She had a question I

couldn't answer though, is the medicated massage oil

used for enemas also?

We used the recipie in our notes minus sandalwood and

one other ayurvedic herb (my notes are not with me

now) with sesame oil.

Must go for now, nice to hear from you Adrienne, and

you too Miss Martha!

Bless

Rebecca

 

Dear Rebecca;

My son and I have been doing a little beach time before he leaves; forgive the

delay! But sounds like your intuition serves you well. I have used the slivered

almonds to good success, tend more often to do the slower blanch and roast as

often the slivereds are old and lack freshness/taste. Bigger the batch, more

the call for preblanched. Use your instincts and of course the roasting gently

brings out good flavor. BTWay, it is easy to overroast the almonds - just a

slightly golden/crispness is perfect. As I remember Rebecca, you have it down

purrfect.

 

How did your massges go so far? She is lucky you called halt to the pintos,

canned or freshly cooked!!! If it was necessary, (budget/only avail in house

that day, what would you do ... this is a test for all students

 

Could use the massage oil for the enemas, I was taught to use only the BALA

herbalized sesame for bastis. I sometimes will add a few drops of fennel or

such essential oil into the basti as well, geranium or the like for hemmorhoids

too for special needs. Or ghee soaked cotton ball with a couple drops of the

latter, for the latter.

Your mothers must be in much love with you by now?

Blessings,

Martha