During my journey with Paleo, nuts have been a staple in my diet. When eaten raw or dry roasted (dry-roasted at home, not purchased as roasted/salted), they are exceptionally nutritious. So, today I’d like to show you two recipes showcasing nuts as a sort of condiment, and nuts as a snack.
The first recipe is called dukkah. We use it to season our vegetable sautees. Cauliflower, kale, chard… it really takes the flavor of the vegetables to another level! 🙂
You can modify/change up these ingredients to your liking:
1/4 cup ground coriander
5 tablespoons sesame seeds
2 tablespoons cumin
2 tablespoon black peppercorns
2 teaspoon fennel seeds
2 teaspoon dried mint leaves
2 teaspoon salt
1 1/2 tablespoon crushed red pepper flakes
1/2 cup raw hazelnuts
1/2 cup raw pistachio nuts
1/2 cup raw almonds
3/4 cup cashewsIt’s easiest I think to roast all the nuts in the oven first, until they are golden brown. I do this on a sheet pan at 350° until they turn color. Be sure to watch closely, they will burn fast.
While the nuts are toasting in the oven, toast the herbs, spices, and seeds until they are brown/toasty/aromatic. Allow each of them to cool completely.
Place the nuts and seeds, along with the mint and salt, into a food processor and pulse into a coarse consistency.
This is the finished product…
Curried Cashews and Almonds
1 cup cashews
1 cup almonds
1 Tbsp curry powder
1 tsp salt
1 tsp crushed red pepper flakes
1 Tbs coconut oil (melted)
Toast the nuts in the oven or in a skillet until they are golden brown.
Place the spices in a mortar and pestle and grind to incorporate the curry and the red pepper flakes.
Drizzle 1 Tbs coconut oil over the toasted nuts and then sprinkle the curry powder mixture over it. Stir with a spoon to coat the nuts completely.
Bag them up and sneak them into any sort of function where the food options are limited/non-Paleo!!
This way, you won’t starve–you eat clean–no matter what, you win–you might be/or eventually be the sexiest person in the room. #truth!