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Apricot
Kernel Information
These are fresh, high quality, naturally-dried, California-grown
apricot kernels which have not been steamed or cooked and, thus,
retain their full compliment of natural nutrients. Because of their
unusual flavor, many of our customers consider them to be a spice.
As with most spices, however, the flavor may not be pleasing when
consumed alone or in large quantities. One would not expect to eat
a handful of pepper corns, for example, without experiencing an
adverse reaction. Likewise, one should not expect to enjoy eating
apricot kernels straight out of the bag - although we are informed
by many customers that they do not mind the taste that way and even
have come to like it.
For
most, however, this is not the case, and we recommend that the kernels
be ground in a blender, placed into a grated-cheese shaker, and
then sprinkled lightly over main-course foods. When used in this
fashion, they take on an almond-like flavor that, to most people,
is quite pleasing. They are especially tasty on hot vegetable dishes,
fruit, baked potatoes, and soup, and also when mixed into cold cereal
or granola. They really add to the flavor of almost everything.
Many customers also like to chew the kernels, whole or chopped,
along with something sweet, such as a trail mix of carob chips,
unsulfured raisins, peanuts, and coconut flakes. A delicious candy
roll can be made from this mix by adding a little honey and coating
with melted carob. Some of our customers tell us they purchase empty
gelatin capsules at their health-food store or drug store and then
fill them with ground-up kernels. This is a convenient way to carry
the kernels as seasoning for use away from home.
Apricot
Kernel Caution
It is important to remember that, like with most
spices, enough is good, but more is not necessarily better. There
is a natural limit to the proper number of kernels that can be safely
consumed at one sitting or within a day's time. Generally that limit
is the number that one would eat if he or she were also eating the
whole apricot. That, of course, depends on a person's size. A large
man might eat eight or nine apricots at a time before becoming full;
a small woman might eat five or six; a child probably would eat
but two or three; and this could be repeated three or four times
a day so long as the stomach was given several hours between times
to digest the last meal. A further complication is that there is
a great variation between the strength of Apricot Kernels depending
on their size, the tree from which they come, and the part of the
world in which they are grown. We believe it is a good idea, therefore,
to follow this rule:
Take
no more kernels than half the number you likely would eat if you
also were consuming the entire fruit.
Cutting
the number in half, as suggested above, will provide an extra safety
margin. Nevertheless, pay attention to your body's signals. Three
of the signs of toxicity from too many kernels are dizziness, blurred
vision, and nausea. If any of these occur, then remember how many
kernels you ate at one time and simply make sure you don't repeat
that experience. If the symptoms persist or if they are severe,
see a physician immediately, because cyanide poisoning is a serious
matter. But, really, none of this is likely to happen if you practice
moderation and common sense. People who swallow a whole can of pepper
or an entire bottle of aspirin should expect to become ill. All
we are saying is that the same is true of Apricot Kernels.
When
grinding kernels in a blender, process only a half-cup at a time
to avoid having them compact and become butter-like. The usual shelf
life of Apricot Kernels at room temperature is four months but,
if kept under refrigeration, it is about a year. We recommend storing
them in the refrigerator or freezer to keep them fresh and to prevent
infestation. These kernels have been shelled by machine, and every
effort has been made to make sure that the shards have been removed.
No process is 100% perfect, however, so please be on the lookout
for occasional small pieces of hard shell.
Apricot
Kernel Recipes from Customers
Apricot seed recipes
will be posted here as they become available.
Marzipan
-
1 1/4 C. unblanched almonds, unroasted
- 2
t. grated apricot kernels
- 2
1/4 C. dark brown sugar
- 3
small fertile egg whites
Grind
almonds, kernels, and sugar in the blender until very fine. Blend
in egg whites with fingers one at a time. Knead until smooth and
plastic. May be pressed into molds or formed into roll, chilled,
and sliced. 1 1/2 cups
Sharon's
Egg Nog
-
2 C. raw milk, chilled
- 2
fertile eggs
- 1
banana
- 2
T. sorghum cane syrup
- 2
T. carob powder
- 1
t. inactive yeast powder, primary or brewers'
- 2
T. raw wheat germ, fresh
- 2
T. powdered milk, non-instant
- 2
t. apricot kernels, ground
Blend
all ingredients together in the blender at high speed. Drink at
once. Contains about 35 grams of complete protein.
Apple
Bites
-
8 oz. package cream cheese
- 16
apple seeds
- 16
raisins
- 1
apple, grated
- 3
T. apricot kernels, ground
- Pinch
of mace
Mix
apple with cream cheese. Place apple seed inside of raisin. Form
a small ball of apple and cream cheese with raisins in the middle.
Roll in the apricot kernels. Chill several hours.
Almond
Bavarian Cream
- 2
envelopes gelatin softened in
- 1/2
C. cold milk in blender
- Add
1/3 C. boilng water and start blender
- Add
1/2 C. honey
- 4
organic, fertile eggs
- 1
T. Vanilla
- 2
t. grated apricot kernels
- 1/2
C. raw cream and enough milk to make 4 C. liquid
Pour into mold and chill four hours or overnight. Slightly warm
exterior of the mold with a hot towel and place upside down on a
serving plate. Decorate with unroasted almonds.
Serves four.
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