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Salt and Teriyaki Almonds

I made Robyn’s Teriyaki Almonds for the first time this week, and they are awesome!!! but both my daughter and I had the same reaction when we first tasted them:   whoa they’re salty. Followed the recipe exactly (yes, I used raw absolutely positively unpasteurized almonds, soaked overnight). Maybe my taste buds have changed since doing green smoothies and I no longer can handle a strong salty taste.   Is there another way to make these, another flavor perhaps, that isn’t so salty? (aside from the candied almonds) And — just asking — how is it possible that all the nutrients, enzymes etc. aren’t baked right out of those suckers after drying them out for nearly 36 hours?!?   That I REALLY don’t get.

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