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These nuts make a crunchy addition to salads and grains or just to snack on.
Try them on oatmeal for a change of pace.
1 Cup Almonds
1 Cup Walnuts
½ cup Pumpkin Seeds
1-2 Tablespoons reduced sodium soy sauce or tamari
½ teaspoon ground cumin (or more to taste)
½ teaspoon ground coriander
½ teaspoon garlic powder (or more to taste)
pinch of cayenne (optional but adds a nice kick)
Preheat oven to 300 degrees.
Place nuts & seeds on cookie sheet. Toast in oven until they begin to turn golden and give off a nutty aroma (10-12 minutes). Mix reduced sodium soy sauce or tamari and spices together in large bowl with toasted nuts and toss until well covered. Return to oven to dry out (2-3 minutes).
Store in freezer or sealed jar.
Recipe adapted from Feeding Your Family With Whole Foods by Cynthia Lair
Makes 12 servings (1 ounce each)
Per serving: 160 Calories, 14.4g fat, 1.3g sat fat, 5g carbohydrate, 5.4g protein, 2.5g fiber, 45mg calcium, 1.1mg iron, 46mg sodium