My winter break from work has sadly come to an end (which is why I've fallen behind with my posting promptness) and that means running around on campus without much time to eat lunch. My noshing strategy while at work is to pack a bunch of small snacks and eat in between classes. While I used to bring plain old almonds and walnuts, I have revamped the nuts in my life (ha!) with these recipes.
The key is to buy raw nuts, available at your local health food store. That way you can control the temperature you cook them at, preserving as much of the nutrients as possible. Nuts are a staple of vegetarian and vegan diets as they provide healthy fats and protein, and in the case of walnuts, very important omega-3's.
Add these to your snack list and you won't regret it.
Maple glazed walnuts
Adapted from Rebecca Katz's One Bite at Time
Makes 2 cups -- they won't last long though!
2 cups raw walnuts
1/2 cup maple syrup
1 teaspoon sea salt
1/8 teaspoon ground ginger (don't leave this out!)
Pinch of cayenne
Preheat oven to 350 degrees F.
Combine all ingredients in a bowl and mix well.
Line a rimmed baking sheet with parchment paper and spread nuts on the sheet, making sure they're evenly distributed.
Cook for 8-10 minutes, depending on how "cooked" you want your nuts.
Savory spiced almonds
Makes 2 cups
2 cups raw almonds
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1 teaspoon sea salt
1/4 teaspoon cumin
1/4 teaspoon curry powder
1/4 teaspoon ginger
1/8 teaspoon cayenne
Preheat oven to 350 degrees F.
Combine all ingredients in a bowl and mix well.
Line a rimmed baking sheet with parchment paper and spread nuts on the sheet, making sure they're evenly distributed.
Cook for 8-10 minutes, depending on how "cooked" you want your nuts.
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