Curry is a blend of spices, which includes Turmeric. Turmeric is known for its anti-inflammatory and anti-oxidant properties. Turmeric may help prevent Alzheimer’s disease, as well as hamper the growth of cancerous cells.
Cooking with a variety of herbs and spices is really important to me. I think of them as nature’s medicine. Over thousands of years nature has created foods to protect the health of humans.
Cashews are a favorite in my home. I send my son to school with a mixed bag of raw nuts and seeds to replace the daily snacks that are handed out in the classroom. Once in a while, it’s fun to jazz up the cashews making a special treat. These curried cashews are fabulous as is, or on top of anything from salad to rice dishes.
This recipe took me a few tries to create. My husband and son were great helpers with the tastings. I’m really happy with the end result. It wasn’t long before the curried cashews were all gobbled up.
I hope you enjoy! Wishing you happiness & good health!
1 cup raw cashews
1 Tbsp. + 1 tsp. organic blue agave nectar
1 tsp. curry powder
1/8 tsp. (or small pinch) habanero powder (if you can’t find habanero, try cayenne)
½ tsp. sea salt
Preheat oven to 325 degrees F.
In a medium size bowl, add cashews, agave nectar, curry powder, habanero powder and sea salt. Stir until cashews are well coated.
If desired, line a baking sheet with a silpat or aluminum foil. Spread the cashews evenly onto the baking sheet.
Bake for 10 minutes.
With love, gratitude & smiles,