Sweet Christmas Cashews
What could be more festive than these spicy snacks?
1 tsp Lucuma Powder
Mixed Spice Powder *
4 dessertspoons (dsp)
raw Honey or Agave Nectar (I used a mixture!) A Dessertspoon is an American Tablespoons.
Cashew Nuts, soaked
Drain the soaked nuts into a bowl and add the olive oil.
Mix thoroughly to coat the cashews in oil.
In a separate bowl, mix the other ingredients to a thick paste.
Pour the nuts into the second bowl and stir thoroughly to coat the cashews in the sauce.
Dehydrate on a
non-stick sheet until sticky, then scrape off and remove non-stick sheet to continue dehydrating until crunchy.
Messy to clean-up, but delicious and so worth it!
* Mixed Spice contains: Coriander, Cinnamon, Ginger, Nutmeg, Fennel, Cloves. In the US I believe this is called Pumpkin Spice. Mix your own if you need to. It tastes so Christmassy!
I don’t find raw aubergine (“eggplant” to all my
American friends!) very easy to eat, so I am always pleased to find ways to make it more palatable. Here’s something I tried last week, which Mr H and I absolutely loved. We nommed the lot, as soon as they came out of the dehydrator!
: Spiralizer or sharp knife and steady hand, Equipment Dehydrator
Oil (I used
Hemp Seed Oil)
Make up a
Miso soup from a little Miso paste and hot water. (If you want to go All- Raw, use an alternative marinade such as a raw veg juice or herb salt etc)
Spiralize the Aubergine into thin spiral slices, using the flat blade.
Cut through the spiral to make thin slices. (Alternatively simply cut the aubergine into the thinnest slices you can manage.)
Dip the aubergine slices into the marinade and let them soak for about 10 minutes.
Lay the wet slices onto a dehydrator sheet and lightly brush a little oil onto both sides.
Dehydrate over night. They will go hard and crispy (like crisps) and will be ever-so moorish.
Now, I want another aubergine!
Note: “Crisps” in the
UK are the same as “chips” in the US. We have a different use for the word “chips!”
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