Raw Almonds are a fantastic and healthy snack. Adding spices makes them all that much delicious and nutritious. I was inspired to try this based on the recipe from Elana’s Pantry.
According to Wikipedia, curry is a generic term used in Western culture that refers to a wide variety of dishes whose origins are from India and other East Asian countries. In traditional cuisines, the precise spice blend of a curry can be determined by everything from regional preferences to family customs. The spices in curries can be both whole and ground.
The addition of turmeric, cumin and coriander not only produces amazing flavors, it provides various health benefits including, but not limited to: anti-inflammatory, lower cholesterol, assistance with proper liver function, control of blood sugar, antibacterial properties helping to fight off various bacteria including salmonella, and production of iron.
This quick and easy snack has been great for me to obtain so much needed protein while on the run.
- 1 tbs extra virgin olive oil
- 2 cups almonds (raw/unpasteurized if available)*
- 1 tsp celtic sea salt
- 1 tsp turmeric
- ½ tsp freshly ground black pepper
- ¼ tsp cumin
- ¼ tsp coriander
- Place olive oil in a large cast iron skillet over medium heat. Add almonds to skillet Stir in salt, tumeric, pepper, cumin and coriander. Continue toasting the almonds in the skillet until they are fragrant, about 5-7 minutes (I recommend using a cast iron skillet for best results – I use La Creuset cast iron skillet which I highly recommend, you can purchase it via Amazon). Remove from heat and allow the nuts to cool in the pan. Serve.