Seasoned, dry roasted cashews -- or other nuts

For a plant-based family like ours, nuts and seeds can play a big role. When it comes to eating them, we use many seeds in cooking, we use nut butters, and we also love roasted nuts. Among our favourite are dry roasted cashews with seasoning. Nuts are not inexpensive. Prepared nuts are expensive. Organic prepared nuts are very very pricey. We get around some of the expense by buy raw nuts, and roasting them ourselves.

I would recommend getting the freshest, best quality raw nuts you can, because stale nuts can definitely taste rancid. I am a huge fan of the Yupik raw cashews, which are a really good price and taste fantastic.

For 500 g of raw cashews, I put them in a big bowl, add a couple of tbsp of water, add in my seasaonings, mix them around, spread them on a lined baking sheet, and the dry roast them in the oven for 2 hours on a low temperature. Once they are fully cool, I store them in an airtight container. Fantastic, delicious, and really good for you. 250 is high enough for them to brown without getting too brown. Anyone who has roasted nuts on a high temperature has learned the sad downside of burnt nuts.

equipment needed:

mixing bowl
mixing spoon
measuring spoon
baking sheet
silicone mat or parchment paper


ingredients:

A)
500 g raw cashews (or other nuts)

B)
2-3 tbsp water

C)
1/2 - 3/4 tsp mountain salt
1 tsp vegetable seasoning or chili powder or mixed herbs and spices whatever you like -- why not a little lime juice and garlic?

directions
1. preheat the oven to 250
2. in a large bowl, toss together all the ingredients that you wish to use
3. give them a moment to absorb
4. spread the nuts on a lined baking sheet
5. bake at 250 for 2 hours
6. if the nuts are not as crisp as you would like them, you can turn your oven down to the lowest temperature (mine is 170) and dehydrate your nuts for a few more hours.
7. remove from oven and cool
8. once cool, store in an airtight container. I often use mason jars.

cooks notes:
1. if you like tamarind almonds, skip the water and just toss your almonds with 2 tbsp tamari before baking
2. i will sometimes soak my walnuts or almonds over night before draining, rinsing, and seasoning to bake them. They will then require extra dehydrating time on 170.
3. roasted nuts can make a nice host gift when going to someone's home.
4. err on the side of extra dehydrating for the nuts. Not-quite-crisp nuts just aren't as nice.

Cacao and Date Balls

cacao and date balls, rolled in finely shredded dried coconut for a non-sticky taste sensation

I love the idea of combining whole foods to make a delicious taste sensation. We get the nutrition we need, with a taste that can't be beat. I've gone through many evolutions with this recipe and others like it to create a cacao ball that we enduringly enjoy, and this has remained our stead-fast go to for quite a while now.

These little darlings are each a supernova of nutritional intensity. Cacao is a sublime source of many micro nutrients and minerals, as well as fibre and deliciousness. Cacao butter gives you fat that is both fuel, and incredibly beautifying. Oh, and did I mention delicious? Cacao butter and vanilla together? Hello, beautiful. Coconut is one of nature's most perfect foods -- and such an amazing source of energy fuel. Chias, of course, need no introduction, for their reputation for gut healing and health protecting precedes them. The gorgeous proteins and high octane fats in our humble little hemp hearts will make both your body and your brain happy. Even dates, which are so incredibly sweet, and little powerhouses of micronutrients, minerals, and fibre. Even mountain salt brings minerals to the table, as well as elevating what would otherwise be bland into a state of high harmonic resonance and fabulousness.

My words to you: don't fear the fat, and when you eat sugar (like these dates) make sure they are with great sources of fat and protein to keep your blood sugar stable and keep your body happy and your energy sustained.

equipment needed:

food processor

coffee or seed grinder for chia seeds

measuring cups

measuring spoons

bowl for tossing the balls in coconut 

silicone mat for rolling out balls on (not necessary, but I find it helpful -- you can also lay out a sheet of parchment

ingredients:

A)

1/4 cup ground chia seeds

1/4 cup hemp hearts

1 cup shredded coconut, packed and heaping

1/2 cup raw cacao powder

3/8 tsp mountain salt

B)
1/4 cup raw cacao butter
1 tsp vanilla extract

C)
60 to 70 pitted date, check each one to make sure there are no pits (pitted dates that are perfect for this)
D)
finely Shredded coconut (or desiccated coconut)


Directions:

1. Put the ingredients from part A) into a food processor, and run until finely ground
2. Add in the raw cacao butter and vanilla and pulse until combined -- don't run too long
3. With the processor running, add dates through the spout (check for pits before adding). Add enough dates that a sort of ‘dough’ forms, and it no longer looks sandy or crumbly Depending on how soft and how big your dates are, it could be 30 or it could be 60. I think my dates are quite small. This is half a bag of them.
4. Remove the dough from the food processor, and roll into bite sized balls
5. Roll each ball in shredded coconut. I like to place some of the coconut in a bowl, add a few of the rolled balls, and then toss the bowl to get the balls coated in coconut.
6. Store the cacao date balls in the fridge in an airtight container. They will keep in this manner for weeks, unless they are eaten first.