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Yogi Bhajan's Candied Sauteed Almonds

By Siri Ved Kaur Khalsa from From Vegetables, with Love: Recipes and Tales from a Yogi’s Kitchen

Yogi Bhajan gave this recipe for a woman to enjoy as breakfast during the first few days of her menstrual cycle, and also for a new mother during the first 40 days after having a baby. They help to keep her youthful radiance. Serve with ginger tea and chase those blahs away! I love them on top of cooked cereal such as oatmeal, or tapioca.

When not on her cycle or postpartum, a woman should not eat these candied almonds, but instead, soak almonds in water overnight and then peel. If a woman eats almonds with the skins on any time besides on her period, "she will age so fast, you won't believe it!"

½ teaspoon ghee or oil (almond or sesame)

1 handful whole, raw almonds

2-3 teaspoons honey

Heat ghee or oil in a small frying pan over a medium­high flame. Add whole almonds and fry, stirring constantly until they begin to snap and pop and become a bit browned. This happens quickly so be vigilant! Remove from heat and immediately add honey. Stir to coat almonds well. Cool and serve.

©2015 Siri-Ved Kaur Khalsa

Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh. http://consciouscookery101.com/