From The Anti-Inflammation Cookbook
By Amanda Haas and Dr. Bradly Jacobs
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.
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Makes: 2 cups/ 270 g
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 black pepper
Pinch of cayenne pepper
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.
Reprinted with permission from the Anti-Inflammation Cookbook by Amanda Haas with Bradly Jacobs, photographs by Erin Kunkel, Chronicle Books 2015.