I have been developing a series of healthy snacks in collaboration with a friend who runs her own Yoga classes: Zoe Rowe. She wanted to offer her students a taste sensation that also supported the philosophy of Yoga and focused on the specific lessons of the class by maintaining energy levels throughout the day. More posts to come on Me treats and the importance of self-care.
These are so easy to prepare and can be customised with a variety of seasonings, which makes them super satisfying and fun to make! I have experimented with two types of nut seasoning; Persian Spiced Nuts and Chilli with Seaweed. The first is inspired by middle eastern flavours using rose petals and pomegranate molasses for a sticky sweet, sour result. The second makes the most of umami flavours from the seaweed and smokiness from the chipotle and paprika. I’m partial to heat, so both of these have a little kick in them, feel free to add/ take away should a little fire not be to your liking.
Nuts in general have many benefits, cashews for example have a higher content of protein which keeps you fuller for longer. Almonds are also a great source of protein as well as fiber and Vitamin E. These will keep your energy levels up and are a great post workout snack.
The benefits of seaweed are numerous as well; high in Iodine and Tyrosine which support thyroid function, it’s full of anti-oxidants and generally a good source of many vitamins, minerals and fiber.
200g Nut Portion
Persian Spiced Nuts Ingredients:
· 100g blanched almonds
· 100g cashews
· 1 tsp rose petals
· 1/4 tsp of cumin seeds
· Pinch of ground cinnamon
· Pinch of ground cardamon
· Salt and Pepper
· 1/2 tsp of red pepper flakes
· 1 tbsp sunflower oil
· 1 tbsp pomegranate molasses
· sprinkle of sesame seeds
Method:
Preheat the oven to 150ºC degrees and prepare a baking sheet with parchment paper
Placed the cumin seeds and rose petals in a spice grinder or rough texture pestle and mortar and grind to a fine powder.
In a medium sized bowl, simply place all the ingredients except for the sesame seeds and coat well with all the spices, oil and molasses.
Lastly, topple the nuts onto the prepared baking sheet and finally sprinkle the sesame seeds on top. Place in the pre-heated oven for 15-20 until the nuts begin to turn a golden brown. Depending on your oven type, this may need shorter/longer so make sure you keep an eye on them!
Take them out and leave to cool before munching away.
200g Nut Portion
Seaweed & Chilli Spiced nuts:
· 100g blanched almonds
· 100g cashews
· 1 tsp chipotle chilli flakes
· 1/2 tsp of cumin seeds
· 1/2 sheet of seaweed nori paper (found in supermarkets and is made of roast seaweed)
· Juice of 1/2 lemon
· Salt and Pepper
· 1 tbsp sunflower oil
Method:
Preheat the oven to 150ºC degrees and prepare a baking sheet with parchment paper
Cut with scissors (or rip) the sheet of nori seaweed and place in a small food processor or in a spice grinder along with the chilli flakes, and cumin seeds. Grind to a fine powder.
In a medium sized bowl, place all the ingredients and mix thoroughly together.
Place in the pre-heated oven for 15-20 until the nuts begin to turn a golden brown. Depending on your oven type, this may need shorter/longer so make sure you keep an eye on them!
Take them out and leave to cool before munching away.
