Let’s just keep it simple.
Appreciating the simple things.
My theme this week is …… SIMPLE….when you suddenly come down with a horrible bout of the stomach flu, things need to reset. For me these past five days, regardless of what I thought I should be doing, were about re-setting from zero to simple.
It is not easy to appreciate simplicity at its onset. It is moments like these, when you can’t possibly eat or drink anything of substance that you realize how amazing a cracker can taste. Then you are well again, and Continue reading ‘Vegan Cashew No-gurt’
A bit of history- when your best friend from third grade calls you up to say “It’s okay to be a good hot mess.” It is safe to say that she isn’t talking about the latest inspiration (AKA craving) – Spiced Bar Nuts or for SABS shall we call them ‘Hot Mess Spiced Bar Nuts’? Done!
If you had thought I would share more of this story….well, let’s just leave it at a cliff hanger. Rumors are always more interesting than reality and the name just works despite the origins of the inspiration.
Hot Mess Spiced Bar Nuts
NOTE: Please do not hold me accountable if you can not stop eating these nuts.
2 3/4 cups assorted nuts (whole almonds, Brazilian nuts, cashews, hazelnuts, pecans)
2 TBS rosemary, coarsely chopped
1/2 tsp cayenne pepper
2 TBS dark brown sugar
2 tsps sea salt (if using salted nuts then reduce salt by 1 tsp)
1 TBS unsalted butter, melted
Preheat oven to 350 degrees.
Mix nuts together on a baking sheet and toast for a approximately 10 minutes, or until golden brown.
In large bowl, combine melted butter, cayenne, rosemary, salt and sugar and stir well. Add in mixed nuts and serve warm.