BeetBalsamic Almonds & Spicy CrunchyCashews

Heading home!…but first, a quick stop at AlexandraBridge Park. Meet BeetBalsamic Almonds paired with Spicy CrunchyCashews and fresh blueberries✨ We also munched on some Organic RaspberryYogurt Fruit Leather – will post in the coming days/week. Just topping up the ‘tank’ with a lil’ fresh air and some protein before the long-ish but beautiful drive home. Makes for a pretty great Monday. Any other roadie snacks must haves?? We find water is key too – have to keep the travel bloats to a minimum:)

These cashews are lightly spicy and super crunchy! They make a great snack when you’re feeling like a little something to take away the tummy rumblies.
Spicy CrunchyCashews
1cup raw cashews
1 egg white
*Add the egg white to a bowl & whisk until frothy. Toss the cashews in the whisked egg white. In a separate bowl, add the following:
1/4tsp onion powder
1/4tsp all spice
3/4tsp fine sea salt
1&1/2tsp paprika
1/2tsp cayenne
2tbsp arrow root powder
*Stir the dry ingredients until well combined. Scoop out the cashews from the egg mixture with a spoon and drop into the spice mixture. Toss/stir until the cashews are coated in spices. Prepare a baking sheet with parchment paper. Preheat the oven to 300*F. Spoon out the coated cashew and place them, spaced out, onto the prepared baking sheet. Place in oven for about 20mins or until they appear cooked on the outside – they look more ‘full’ or fluffed up. Allow to cool slightly & then they’re ready to serve. To store, place them in an air tight container. They should remain crunchy for up to 3 days – humidity levels pending. 

I usually use the almonds as a topper for salad, but when there are leftovers…we find ourselves munching on them as is.
BeetBalsamic Almonds *Raw
1cup raw whole almonds
3/4cup fresh beet juice

1/2cup balsamic vinegar

*Add the beet juice and balsamic vinegar to a sauce pan. Heat over med/low. At a light boil, turn the heat to low. Stir often to prevent burning. The juice and balsamic will reduce in volume greatly. Once it gets to the point of being syrup like (dip a spoon in and see how the syrup runs off), turn off the heat and add the almonds. Toss until each almond is coated. Prepare a baking sheet with parchment paper and spoon out the almonds onto the prepared sheet. Leave a little room between the almonds. Allow to dry on the parchment until beet/balsamic coating is firm – about an hour or two. *I placed mine in my dehydrator at 135*F for 4hrs to get the almonds extra dry on the outside so I could store them in a jar without sticking together.

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