In the traditional western diet, it is becoming increasingly harder to find a source of dietary fibres, which help the digestion and feed the probiotics. Almonds, actually stone fruits, are a rich source of those fibres, but also minerals and vitamins, such as manganese, magnesium, copper, phosphorus and vitamin E.
It is exactly the vitamin E, a natural antioxidant, in combination with monounsaturated fatty acids, that help reduce the risk of cardiovascular arrest by 45%, and with regular intake, the blood sugar levels are also being regulated (almonds prevent the sudden blood sugar surge!)
– prevention of heart-attacks and strokes
– regulation of blood sugar levels
– improves the nervous system
– helps with losing weight
– prevents the formation of gallstones
– great source of proteins, healthy fats, vitamins and minerals
Our oils are made by the cold press method. It is quite self-explanatory, the process happens on low temperatures, so oils that are made this way are not recommended to be used for frying and roasting. As opposed to refined oils, cold pressed oil keep most of the nutrients you find in the seeds, and therefore have a better and more natural taste, smell and colour.
Cold pressed almond oil is made from 100% almond seeds. It is tasty as an edible oil, but more and more it is being used in – cosmetics. At first it was used for eczema, psoriasis and dry and irritated skin, and today it is also used for „aesthetic“ purposes – for a healthier scalp and the regeneration of the skin – with only a few spoonfuls of almond oil a day, you can say goodbye to your stretch marks.
This oil is special due to its texture which is easily soaked into the skin – if it’s dry, this oil will improve its vitality, and if it’s oily, it soaks in easily and nourishes it.
It is extremely soft and nourishing, so it’s often used for the care of sensitive baby skin, and with its fatty acids and vitamins A, B1, B2, B6 and E, it will revitalize any problematic area (for those with skin older than a baby’s).
We love almonds for breakfast, as a snack, seeing them in pictures, but especially – in cakes. But not only as an additional ingredient, or by no means, as an accessory for a photo, but rather as a main ingredient. In the form of a flour it spreads its taste throughout the whole baked product and wins us over with its texture and delicious smell.
The luscious and nutty taste remains intact after the grinding, as well as its nutritive benefits.
It doesn’t contain gluten, so it’s suitable for all gluten-free diets, but, let’s be real, it’s so delicious that everyone loves it.
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