Spicy Lime Rosemary Cashews
Being latina, I was raised enjoying the combination of lime and spice. This combo is was on everything ~ apples, cucumbers, chips, tacos, sandwiches, you name it. Stepping into the holistic and culinary world opened my palate up to an expansive flavoring of bright, earthy, sweet, and everything in between.
Sweet, salty, spicy, and herbaceous.
Spicy Rosemary Lime Cashews is a delicious and nutritious snack to support moods, cravings, and energy levels.
It highlights our herbal friend, Rosemary (Rosemarinus officinalis). Rosemary is native to the Mediterranean but can be grown in your garden or even in a pot on your front porch. :)
Rosemary, along with chilies are anti-inflammatory, supports mental focus, circulation and the nervous systems, while the richness of healthy fats is nourishing to hormone health. This nutritious snack is simple and fun to make too!
Bringing nostalgic flavors to healthy modern snacks!
Ingredients
2 cups Cashews (raw)
2-3 sprigs of fresh Rosemary (more if you want it very herbaceous), chopped into tiny pieces (dried is ok too)
2 tsp Smoked Paprika
2 tsp Red Pepper Flakes
2 tsp Red Chili Powder
1 whole Lime (juiced and zested)
2 tsp Raw Honey
2 tsp Avocado Oil
1 tsp Sea Salt
Method
Preheat the oven to 325oF (163oC) and line a baking sheet with parchment paper.
Pull the rosemary leaves off its sprig. Carefully, chop them up into tiny pieces.
In a small bowl, whisk together the rosemary, smoked paprika, red pepper flakes, chili powder, lime juice, honey, avocado oil and sea salt.
Add the cashews to a large bowl.
Mix the rosemary chili marinade to the the cashews until fully coated.
Place on the baking sheet, making sure to have them spread out evenly. Bake for 15 minutes, then remove from the oven and toss. Put them back in the oven for an additional 10 to 12 minutes, or until slightly crispy. Set a timer so you don’t forget!
Remove the cashews from the oven and let them cool on the pan for 5 to 10 minutes so they crisp up. Garnish with lime zest and enjoy.
Store in a sealed container for up to one week.
Notes:
Alternatives: maple syrup instead honey, and almonds, walnuts or pecans instead cashews.
Adjust spices and salt to your liking.
Oven temps range, so keep any eye on them to prevent them from burning.
