Meet Your New Favorite Snack

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It's time again for another recipe sneak peek from Amanda's The Anti-Inflammation Cookbook. Meet your new favorite snack: Curry-Spiced Nuts with Maple and Black Pepper.

Always looking for ways to incorporate anti-inflammatory ingredients into snack foods, here Amanda combines nuts, seeds, coconut oil, turmeric (in the curry powder), and black pepper. The result is spicy, slightly sweet snack perfection. 

Amanda always has it on-hand at her desk for healthy snacking. Yet somehow it keeps disappearing...

Have a great week in your kitchen!
xo

This Week's Recipes

 

Curry-Spiced Nut Mix with Maple and Black Pepper

 
Curry-Spiced Nut Mix with Maple and Black Pepper I am always looking for new ways to incorporate anti-inflammatory ingredients into my snacks. With nuts, seeds, coconut oil, turmeric (in the curry powder), and black pepper, this spicy and slightly sweet mix is the perfect solution. I keep it at my desk and watch people sneak in to eat it.
  • tick Vegetarian
  • tick Gluten Free
  • tick Dairy Free

Ingredients

 
1 cup [130 g] raw cashew pieces 1/2 cup [70 g] raw macadamia nuts, roughly chopped
1/2 cup [70 g] raw pumpkin seeds 1 tbsp fresh-pressed coconut oil
2 tsp maple syrup 2 tsp curry powder
1/2 tsp kosher salt 1/4 tsp freshly ground pepper
pinch of cayenne

Preparation

 
Preheat the oven to 300°F [150°C]. Line a baking sheet with parchment paper.

Combine the cashews, macadamias, and pumpkin seeds in a large bowl.

In a medium saucepan over low heat, melt the coconut oil with the maple syrup, about 1 minute. Remove from the heat and pour over the nut mixture. Add the curry powder, salt, black pepper, and cayenne pepper and stir well to coat. Spread the mixture on the prepared baking sheet. Bake, stirring once, until the nuts are light brown, 30 to 35 minutes. Let cool on the baking sheet.

Store in an airtight container at room temperature for up to 3 days.

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