I was craving some salty chips the other day – I find in winter time I tend to want to increase my salt intake. So with the salads I was going to be making I was looking for some crunch and spicy/salty taste. I went through my recipe books for some inspiration and found a spicy cashew mix. As I didn’t have most of the ingredients I had to experiment and came up with this. Can I just say these are SO GOOD. After a few house in the dehydrator the house had that spicy smell of slow cooked winter meals. When they had finished dehydrating I started making my dinner and tried a few. Talk about moorish – I almost didn’t have any to go on the salad! If you do not have a dehydrator you can set the oven on low and dry the nuts that way. Keep an eye on them while they are in the oven.
- 1 cup raw cashews
- juice of 1 lime
- 1 Tsp of olive oil
- 1/2 tsp celtic sea salt
- 1/2 tsp chinese five spice powder
- 1 tsp hing powder*
- pinch of cayenne pepper
- Place all base ingredients in a bowl and mix well. Ensure the cashews are coated with the lime juice and spices
- Spread on a teflon sheet and place in the dehydrator for 6 hours.
- Store in an airtight container (if there are any left to store!)
*Hing or asafoetida is dried gum from the rhizome or tap root of the Ferula, a perennial herb. It is of the same family as carrots and parsley. This spice is used in a number of India dishes along with turmeric to enhance the flavour. It is often used to harmonis e the sweet, salty, sour and spicy components of the dish. In it’s pure form is has a fetid smell and can contaminate other spices and herbs if kept in the same area. Once dried however is has a taste and aroma of sautéed onion and garlic. For those that can not eat garlic or onion this spice substitute with this spice. It is used by the merchant caste of the Hindus who do not eat onion or garlic.
In good health, Vicki