A new protein powder will soon be on the market, and it will be a game-changing brand: a brand called Noosh has developed the first almond protein powder.
A spoonful of ordinary, unsweetened non-gmo certified products (the only ingredient is “almond protein powder”) provides up to 21 grams of protein; Eight grams of carbohydrates, five of which are dietary fiber; 3 grams of healthy fat; 20 percent of daily calcium needs and 10 percent iron requirements. It’s 120 calories.
The powder is a much stronger source of protein than whole almonds. For example, an ounce of almonds (about 22 nuts) can only provide 6 grams of protein, and 6 grams of carbs (3.5 grams of fiber) and 14 grams of fat – 163 calories. The new powder is also different from almond flour (or almond powder), which is made from whole almonds. A quarter cup of flour contains 10 grams of protein, 10 grams of carbohydrates (2 for fiber), 10 grams of fat and 160 calories.
Almond protein powder is an excellent plant, no cereal selection, and is a good choice for those who need or want to avoid soy protein and whey protein (dairy products). More importantly, Noosh produces less waste: it involves extracting the natural oils from nuts to create the first American brand of native almond oil.
I predict that shortly after, we will see the presence of amygdalin in many protein support products – from bars to baked goods, and everything in between. When I pour the powder into the smoothies, it adds a silky texture and a hint of nutty, not chalky or gritty. But it’s too much for smoothies. Here are five simple and satisfying recipes – all gluten-free and vegan – that I developed using a plain version of Noosh’s almond protein powder. (it is not available until may, but you can place an order here.)
In a small bowl, combine the dry old oatmeal with 1/4 cup of flat almond protein powder. Add 1/2 cup of hot water and stir to dissolve into oatmeal. In a separate small bowl, stir together a tablespoon of coconut oil and honey, and a quarter teaspoon of cinnamon. Stir 1/2 cup chopped zucchini. Mix the vegetable mixture thoroughly with the oatmeal mixture and place it in a finely chopped green apple. Garnish with a little cinnamon and a few almonds for a night, then refrigerate overnight. Do a.
Combine a cup of pumpkin can, 1/4 cup of flat almond protein powder, 1 tablespoon of pure maple syrup, 2 teaspoons of pure vanilla extract and 1 teaspoon pumpkin pie. Garnish with chopped coconut (or roasted pumpkin seeds, if you choose one of these). Freeze and enjoy, or freeze and make ice cream. Make two copies.
In a medium-sized bowl, put two cup of boiled broccoli florets, 1/4 cup flat almond protein powder, a tablespoon of low sodium organic vegetable broth, original coconut oil, a tablespoon of half half a teaspoon of garlic, half half a teaspoon Italian sauce and a cup of each sea salt 8 teaspoons, black pepper and crushed chili peppers. Mix thoroughly with fresh or dried parsley. Do a.
In a small, low-calorie pot, saute 1/4 cup chopped yellow onion in 1 tablespoon olive oil until translucent. Transferred to the small food processing plants, with a small roast sweet potato (not leather), 1/4 cup flat almond protein powder, organic glass of low sodium vegetable broth, half half a teaspoon chopped garlic, and one 8 teaspoon of cinnamon, black pepper, and sea salt. Move back to the pan and heat it low. With a couple of roasted pumpkin seeds. Make two copies.