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
- 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
- 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
- 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
- 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!