Positive Vibration Food - Honey Cinnamon Roasted Nuts (homemade!)

Well, it all comes upon so fast doesn't it? The holidays are practically here and for the most part, ready or not, we are going to dive into this season and make the most of whatever comes our way. Except the food - you can't make the most of bad food....

Food in general is one of those things that is vibration specific, if it's of a low or poor quality then it's essence is low or already gone. You simply cannot breathe new life into dead food. And I for one would never expect my body to eat something that doesn't have a positive frequency.

With this in mind it's always best to make as much of your holiday fare as possible - one of our favourites around here is nuts. Of course nuts are usually very good for you - however when heavily  processed they end up on the dark side of junk.

I enjoy salted as well as sweet or honeyed nuts - and they are so easy to make at home. I have mentioned here a few months ago the details of making your own roasted salted cashews - which are yummy and can be made in a few minutes or a few hours if soaking in brine.

And then there are Honey Roasted Cinnamon Nuts.....this is what makes the ultimate Yule time snack for us here and no holiday season would be complete without them. I kept myself busy yesterday making these and then enjoying the aroma of deliciousness!

To make this type of nuts get 2 cups of almonds or my favourites, pecans, walnuts and almonds - but keep them all separate from each other in different bowls. As long as you have 2 cups in total of all these nuts together.

You will need 2 tablespoons honey, 1 tablespoon oil (I use olive oil), 1 teaspoon cinnamon, 1/2 teaspoon sea salt, dash pepper. Preheat your oven to about 170C and prepare a baking sheet by covering with parchment paper. 

Mix all these ingredients (not the nuts) in a small saucepan and gently heat while stirring constantly until runny. Then spoon out evenly over each batch of nuts and toss the nuts into the sticky mixture, but still keep them separate because they require different cooking times. 

On the baking sheet, spoon out the nuts in different batches - the almonds will take the longest at about 15-17 minutes while other softer nuts take about 12-14 minutes. Watch them carefully once in the oven and take them out if they start to burn or darken too much. 

When ready, take out the softer nuts first and using a wooden spoon, lift them onto a piece of tin foil to cool. Separate them while you do this. After a few minutes all of the nuts will be cooling on the foil. Once cool you can mix them together in an air tight jar, add a tiny bit more salt if desired and they will keep for about a week or so.

These are so tasty, we can't stop eating them!

Enjoy,

April

Honey Roasted Cinnamon Nuts

Just Go Nuts!

Today I am making some things for our party next week - I like to be a little organized, but it is also so much fun to be busy in the kitchen cooking, creating the foods we love. Even though I am fasting for my Master Cleanse and I can't taste these treats, my sense of smell is very keen, so I have a very good idea when they turn out well.

I decided to go through my list of requests for our feast and see which items I could make this week and store, as well, many things taste a little better after a few days or need the time to 'mature'. Homemade foods also taste a little better then shop bought mostly because they are made using fresher ingredients.

Starting with cashews I thought to try two different ways to make them. The first one is to soak the cashews over a day in a light brine solution of sea salt and water, then at the end of the day to roast them in a hot oven for about 20 minutes, adding more salt if needed and cooling. So far, this batch is still soaking, so I will let you know how they turn out tomorrow.

Cashews soaking in a light brine coating

With some other cashew pieces I wanted to just throw them into the oven with a tiny bit of oil (I used sunflower oil) and sea salt and see how they turn out. I have done this many times before to good results, however, we would still go out and buy ready salted cashews! I know, doesn't make any sense at all.

Oil, sea salt, brush for coating the cashews

Next,  I used a Christmas recipe for honey cinnamon roasted almonds, I have been making these for a few years now and they always taste lovely. For the almonds, I roast them first in the oven, while I make a syrup from water, honey, oil, cinnamon, sea salt and a pinch of pepper.

Once these are out of the oven I simply coat the hot almonds with the hot syrup, stir and turn a few times and then allow to cool on a piece of parchment paper. Often they stick together, but that is usually no problem as they are gobbled up so quickly!

Honey cinnamon roasted almonds cooling on parchment 

For a feast, I like to have snacks, treats and things in the house ready for any impromptu gourmet needs and roasted nuts are so easily made at home in a few minutes. One thing that I will note - the smell is delightful as they come out of the oven, nothing like anything from a package - it is deep, rich and full as if the nut itself is bursting open. 

Homemade food just doesn't compare to anything else! 

Have a healthy day,

April

Lightly salted roasted cashews