22 May The Amazing Truth about Apricot Kernels
These unassuming little seeds might not look like much at first glance – but their list of health and beauty benefits are seriously impressive! We’re talking about apricot kernels, which have come into the spotlight lately for their potent cancer-fighting properties. These little superstars are the soft parts found at the centre of apricot seeds, and they’re jam-packed full of goodness. Here’s a look at the health-boosting, disease-fighting nutrients that make apricot kernels so special:
- Amygdalin: Also known as B17 or laetrile. This natural substance helps to destroy malignant tumours, and kills cancer cells without harming the immune system.
- Antioxidants: Promote a healthy, clear complexion; high vitamin A and E content also contributes to beautiful healthy skin.
- Calcium: Supports strong, healthy bones and teeth.
- Vitamin C: Provides immune system support.
- Iron: Helps to form red blood cells, prevents anaemia.
- Potassium & Sodium: Support healthy electrolyte balance.
It’s clear that there are just so many benefits to eating apricot kernels regularly – and if you’re wondering how to work more of these little beauties into your daily diet, here are two delicious, simple recipes you can try at home.
Apricot Kernel Pesto
Ingredients:
- Basil leaves
- 2 cloves garlic
- ¼cup apricot kernels mixed with raw cashews & walnuts
- 2/3cup extra virgin olive oil
- ½cup freshly grated Pecorino cheese
- Salt & pepper to taste
Directions:
- Combine the basil, garlic, apricot kernels and nuts in a food processor/ blender, and pulse until coarsely chopped.
- Add ½ a cup of the oil and process until fully incorporated and smooth.
- Season with salt and pepper.
- If using immediately, add all the remaining olive oil and pulse until smooth.
- Place your pesto in a large serving bowl and mix in the Pecorino cheese.
- Makes a great topping for crackers, breads and salads.
Apricot Kernel Chocolate Butter
Ingredients:
- 2cups apricot kernels
- Pinch of Himalayan pink salt
- 1½tbsp coconut cream/ almond milk
- 1tbsp coconut oil
- 1tbsp raw cacao
- 2tbsp maple syrup
- ½tsp vanilla essence
- ½tsp cinnamon
Directions:
- Blend the apricot kernels & salt in a food processor on a low speed.
- Keep blending and scraping down the sides, until you have a smooth creamy consistency. (Patience is key; turning the kernels into butter can take around 20mins).
- Add the rest of the ingredients and blend. You can add more cacao or maple syrup for a sweeter mix.
- Enjoy in smoothies and yoghurt, on top of pancakes or straight out the jar!
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