Balance June 2018 - 59

S O N U T- R I T I O U S

ALMONDS:
BEST
SERVED
BITE-SIZE

160

NUMBER OF
CALORIES IN A
TYPICAL SERVING
OF ALMONDS
(AROUND 30
ALMONDS)

Nuts about
almonds

IMAGES: GETTY IMAGES, JACKSON AND LEVINE PHOTOGRAPHY: KRISTIN PERERS

Versatile,
nutritious
and delicious
- we salute
the much
underrated
magic of
almonds
Happy
and healthy

Y

ou possibly have a go-to snack. Perhaps
it's a favourite bag of crisps that you've
not shaken off since childhood. Is it
a bar of chocolate you just can't say no to? Or
maybe it's a health bar that, upon reading the
ingredients, you realise isn't healthy after all.
How about a new snack that's packed with
goodness and won't ruin your appetite: almonds.
Yes, really. Almonds are teeming with healthy
fats, fibre, protein, magnesium and vitamin E.

'ALMONDS ARE
A GREAT WAY OF
KEEPING YOUR
ENERGY UP AND
STAYING FOCUSED'
- ALICE LEVINE

6

GRAMMES OF
PROTEIN IN A
SINGLE OUNCE OF
ALMONDS

CONTAIN MORE

CALCIUM
THAN ANY
OTHER NUT

JAC KSO N & L EV I NE O N T HE K EY TO A BA LA N CED LI F E

Laura Jackson and Alice Levine
host successful supper clubs,
are in demand as presenters and
have had a best-selling book
with another on the way. The
dynamic duo shares tips on...

...FRIENDSHIP
AL: Whenever we have
a difficult decision to
make as a business,
we return to the fact
that we're friends
first, that has always
brought balance.
Nothing should erode
that and it leads to
better decisions
because we always
think long-term. We benefit from
being really close.
LJ: Friends who are different is
also important for balance: I'm like
a bull in a china shop; I'd be more
crazy if it wasn't for Alice.

...MIXING IT UP
AL: Variety keeps things fresh. We
never know what the next thing
will be. And the great thing about
having 'Jackson & Levine' is that we
can go off and do different things.
LJ: I love having five or six
different plates spinning.
...THE FUTURE
LJ: If you set rigid goals for
yourself, you're only going to be
disappointed. You're giving
yourself deadlines and, with that,
stress. If you don't meet the goal
you set, you'll end up upset.
AL: With our supper club, it keeps
evolving. We are creating as we go. B

BA LA N CE June 2018

Watermelon with
almonds and dill

Ingredients
* 2 large banana shallots,
thinly sliced into rounds
* Cider vinegar, for soaking
* 300g almonds, chopped
* 1 small watermelon, cut
into 2.5cm cubes
* 300g feta
* 300g radishes,
thinly sliced
* Large bunch of dill (about
75g), roughly chopped
* Sea salt and black pepper

1. Place the shallots in
a bowl and pour over
enough cider vinegar
to cover. Mix, making
sure all the shallots are
coated and set aside.
2. Place the chopped
almonds in a dry
frying pan over a low
to medium heat. Toss
until toasted and the
skin has turned golden
brown; this will only
take about 5 minutes,
so don't leave them
unsupervised. Tip onto
a plate to cool.
3. Place the watermelon
in a large bowl and
crumble over the feta.
Remove the shallots
from the vinegar and
add them to the bowl,
along with the radishes
and toasted almonds.
4. Scatter over the
dill, season and mix
well with your hands.
Transfer to a large
platter and serve.
Taken from Round to
Ours, £25, Quadrille.
Alice Levine and Laura
Jackson want people to
say yes to snacking with
California Almonds. For
information and recipes,
visit almonds.co.uk

59



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