As a prime source of Vitamin E, almonds have been recommended by the US Food and Drugs Administration as an effective weapon in the fight against heart disease. The Almond Board of California has suggested that people eat a handful of almonds every day to lower cholesterol as part of a balanced diet.

　　In order to diversify recipes, chefs have introduced a novel menu of almond breakfasts that people can easily complete at home.

　　Here are some of the items for a healthy breakfast.

　　 Strawberry-Almond Smoothie

　　Ingredients

　　(serving four glasses):

　　1. two cups milk or soy milk

　　2. 12 to 16 strawberries (300 grams)

　　3. two medium bananas (250 grams), cut into chunks

　　4. two to three tablespoons of honey

　　5. half-teaspoon of almond extract

　　6. four tablespoons of finely chopped almonds

　　Method:

　　Combine the ingredients in a blender, whirl until smooth. Pour into glasses and garnish with strawberries and chopped almonds.

　　Tips:

　　A cool and fruity drink that refreshes and fills you up. Add some yogurt too if you like. Use whatever fruit you have on hand. Almonds can be cut with kitchen scissors.

　　 Oatmeal-almond Pancakes

　　Ingredients

　　(makes 12 small cakes):

　　1. 1.25 cups all-purpose flour

　　2. 3/4 cup quick-cooking rolled oats

　　3. three tablespoons sugar

　　4. 1.5 teaspoons baking powder

　　5. half-teaspoon salt

　　6. 1.5 cups enriched milk

　　7. five tablespoons cooking oil

　　8. two large eggs

　　9. half-teaspoon almond extract

　　10. half-cup roasted slivered almonds

　　Method:

　　Whisk together flour, oats, sugar, baking powder and salt in a large bowl. In another bowl, whisk together milk, three tablespoons oil, eggs and almond extract.

　　Add wet ingredients to dry ones and whisk until mixed. Fold in almonds.

　　Use some of the remaining oil to lightly grease a large skillet or griddle pan and heat over medium heat. Ladle 1/4 cup batter for each pancake. Brown each cake on both sides, flipping once and using more oil as necessary.

　　Tips:

　　Almonds add crunch and texture to hot and delicious pancakes. Serve pancakes with butter, honey and your favourite fresh fruit.

　　To roast slivered chopped or sliced almonds: spread in an ungreased baking pan; place in 175 centigrade degrees oven and bake five to six minutes or until golden-brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.

　　 Almond porridge

　　(Chinese rice soup)

　　Ingredients:

　　1. six cups water

　　2. four tablespoons almond slices

　　3. 50 grams of rice

　　4. 20 grams of mungbeans

　　5. three teaspoons sugar

　　Method:

　　Bring water to a continuous boil. Add rice and mungbeans to water. Stir over low heat until mungbeans are thoroughly cooked. Top with almond slices. Remove from the heat to cool for two or three minutes. Serve with sugar to taste.

　　Tips:

　　Adding almonds provides a tasty twist to a classic Chinese comfort food.

　　(Recipes provided by the Almond Board of California)