On the go? Need a snack? Looking for travel, hiking or cycling food? This is quick, easy, tasty and stores for weeks. Almonds are slightly warming in thermal nature, sweet in flavor, moves stagnant lung qi transforms phlegm, alleviates cough and lubricates the intestines. Almonds are high in riboflavin, Vitamin E, magnesium and manganese. Walnuts are warming in thermal nature and also sweet in flavor. They tonify qi (vital life force), reduce inflammation and can help alleviate certain kinds of pain. They nourish the kidney-adrenals and brain as well as enrich sperm. They can be used to treat symptoms of constipation, especially in elderly or those who tend toward dry stools. They are also high in copper and manganese. Cashews are high in Vitamin K, iron and magnesium. Pecans are high in thiamin and manganese. Brazil nuts are high in selenium, magnesium, phosphorus and thiamin. All these nuts are high in fiber, protein and healthy fat. They help stabilize blood sugar, increase brain function, and support overall health. If you tend to get canker sores easily (mouth sores) or herpes then be careful and only eat a handful at a time. Nuts are high in the amino acid L-Arginine. It has been linked to allowing the release of viruses which may have been latent in our system. This can easily be countered and symptoms healed by taking Lauracidin (my favorite is by Dr. Jon Kabara) or Monolaurin.
- 1 cup pecans
- 1 cup cashews
- 1 cup walnuts
- 1 cup almond Soak and dehydrate your nuts. Almonds need about 12 hours of soak time, the other nuts are softer and only require about 4 hours. I usually soak cashews for two hours. I dehydrate until they are crunchy.
- ½ cup raw sunflower seeds
- 1 ½ tsp cumin
- ½ tsp chili powder
- ¼ cayenne
- 1 ½ tsp cinnamon
- 1 tsp vanilla extract
- ¼ tsp raw vanilla bean powder
- 1 Tbsp coconut oil or grape seed oil
Soak and dehydrate your nuts. I do this in large batches and store them in sealed glass containers so I always have them on hand. Mix the spices (except the vanilla extract) in a small bowl and set aside. Preheat a large skillet (cast iron or enameled cast iron). Add the nuts and lightly toast them, careful not to burn them. Add the oil and vanilla to coat the nuts then sprinkle the spice mixture and stir until well combined. Spread the nuts out on a large cookie sheet to dry.
Store in a sealed glass container or serve warm.
Option: substitute any nut you like- pistachio, bra zil etc.