We're Going Nuts Over Here!!!

So it's day three of our unprocessed journey and we are all still alive. I've found the meals to be easier to convert than the snacks. And it's the snacks I'm really missing. Dr. Beth suggested nuts as a between-meals-go-to food. Would you believe that almost every roasted nut is cooked in "peanut and/or safflower oil." Man, I hate that "and/or." Which one is it? And or or? Peanut oil will leave me curled up in a ball with a killer migraine, but safflower oil will create a yummy treat. I guess I could eat my cashews raw, but that's just boring. Might as well chew on yet another carrot stick. Let's be honest, we're all eating our almonds for their salty, satisfying roast. What's a sensitive gal like me to do? Well, make my own, of course.

Roasting your own almonds/cashews/nut of your choice is really quick and simple. I can't believe I didn't whip some up on day one!

First, preheat your oven to 350 degrees.

While that's warming up, gather a couple cups of nuts, a few tablespoons of oil and whatever seasonings you desire. I used 1 cup of cashews, 1 tbsp of olive oil, and a generous dusting of kosher salt.


Pour all your ingredients into a container with a lid, or a zip lock bag and toss. I used my trusty old white rubbermaid bowl & lid. It's ugly as sin, but it's the right size for mixing and I love it. Shake it up until your nuts are evenly coated.

Spread your nuts out in a single layer on a cooking sheet. Place in oven for 5-10 minutes. Check every few minutes and shake them around once or twice for good measure.

Remove when they are starting to brown and smell like delicious toasty nuts. You don't want to over cook, because they'll continue to toast even after you remove them from the oven.Extreme Makeover: Cashew Edition. Raw cashew (left) & roasted cashew (right)

So, say you're like me and you've got a sweet tooth clamoring for attention. How 'bout some honey roasted nuts, then?

Keep your oven preheated to 350 degrees. Gather another cup of nuts, 1 tbsp. pure maple syrup, a couple tbsp of honey (how much is up to you. Do you want them slightly sweetened or covered in a sticky, gooey mess? I went with the latter) and a little salt. Mix them up the same way as the roasted nuts above. Spread them out in a single layer on your cookie sheet. Roast for 5-10 minutes, checking every few minutes and shaking once or twice. Remove once they start to brown.

Voila! Snack time!!!