First of all, welcome to January! Wow, I can't believe another year has come and gone. I feel like it was just January 2017 and I was thinking about what I wanted to accomplish in the year ahead and now I'm here again facing another year. Maybe this is just how it is as we get older? Years fly by in a blink. Well, I'm definitely working on living in the moment in 2018. With my family - soaking up each dinner and holiday together. And especially with Dylan - watching her grow each day. Laying on the floor as she plays or holding her as I nurse, I watch her every move, trying to write it in my memory because I know she won't be this small forever. I know in a blink it'll be 2019, 2020, 2021... and I'll be writing a similar post about how fast the year went. Ahh life is crazy! But crazy wonderful.
Okay, okay. Speaking of the new year. One thing my husband and I have been doing the last few years is starting off the new year on a clean slate. And that means cutting out all the processed foods, especially sugar. Eating all whole foods for the first month really puts us back on track with our sleeping, our mood and our bodies. A reset if you will. It's a Whole30 with a goal to just slow down and cook meals at home using whole foods. For us, it's always a great start to the new year and boosts our mood during a season that is very, very cold and dreary. And it definitely gets us back in the kitchen together and excited to cook, which lately with a newborn, we've found ourselves getting away from.
Well, these nuts are a staple snack this month... and every month. But for some reason I make them the most in January. It makes 3 cups because trust me, you'll want a bit batch! I buy the raw cashews at Trader Joe's or in bulk at Whole Foods (or any store with bulk raw nuts). My husband always loves these and I've already made 2 batches this month alone. I store them on our counter in a large mason jar.
Time to put those raw nuts you are snacking on aside and give these a try.
Lime & Chili Roasted Cashews
- 3 cups raw whole cashews
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- ¼ tsp. cayenne pepper
- 1/2 tsp. sea salt
- Juice from 1 large lime
- Preheat oven to 350 degrees. In a medium bowl add the nuts and olive oil and toss to combine. Add in the chili powder, cayenne pepper and sea salt.
- Add in the fresh lime juice and pour the mix on a baking sheet lined with parchment paper.
- Roast for about 15 minutes, tossing halfway through. Make sure to keep an eye on the nuts around 15 minutes, and take them out before the nuts start to darken too much and burn. (I definitely let the nuts darken too much in the batch I photographed here! Mostly because I didn’t start a timer, ooops...)
- Take nuts out and let cool. Store in a large mason jar at room temperature.