Parmesan and Rosemary Cashews

Posted: July 24, 2017

These are so moreish and delish. You can increase or decrease the seasoning as you like, or you could try some other herbs and spices.

If you have healthy snacks on hand, you are more likely to eat healthy and eat for your mood. Nuts and seeds are a great snack to eat every day. They are full to the brim of vital nutrients needed for brain health – depending on the nut or seed. Cashews are a great source of tryptophan, our serotonin building block, essential fats and magnesium. They are also rich in iron, selenium, zinc and B vitamins.

Try making a fresh batch of flavoured nuts and seeds each week to keep a bit of variety in your diet. You can always freeze them, so you have some on hand at all times.

I don’t eat much dairy. In fact, it’s very rare for me to eat it. But once in a while a little good quality cheese is a nice treat.

 

Parmesan and Rosemary Cashews
Ingredients
  • 1 cup Cashews activated if possible
  • ¾ tsp Sea Salt
  • 1 tsp Dried Rosemary
  • 15-30 gm Freshly Grated Parmesan
  • 1 tbsp Olive Oi
Instructions
  1. Preheat oven to 180 degrees.
  2. Place the salt and rosemary in mortar and pestle (or spice grinder) and grind to a fine salt mix.
  3. In a bowl mix the cashews, salt mix, oil and half the parmesan.
  4. Place on a lined baking tray and top with the remaining parmesan.
  5. Bake in over for 15-20 minutes, until cashews are starting to get toasty and cheese is browning. Remove from oven and allow to cool on tray.
  6. Store in an airtight container.

No Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

0

Your Cart