I hope this snapshot moment in your existence finds you well and doing all of the things that make you feel extra cozy.
Reading blogs and scouring the internet for delicious recipes is one of my favorite pastimes too.
You have come to the right place.
I have spent the past several months hibernating and cooking a lot and am currently on a clean health kick, which also means I have been hanging out with my girl, Gwyneth Paltrow.
Hate her or love her, I personally love her, she knows her way around a clean kitchen and her recipes always satisfy and have me drooling for more.
This brain healthy snack I am sharing with you is completely inspired by a recipe I found in her Clean Plate Cookbook called, Rosemary Sea Salt Nuts.
I have made them every week for a month and now Lauren and I are both addicted.
I substituted raw cashews from GP’s recipe that called for pecans and I also switched the grapeseed oil out for olive oil because that shit is extra good for our brains, and brain health is kind of a big deal around here.
Enjoy this zesty snack. I am confident you will be just as obsessed after you try them. You’ll for sure end up sounding like me when I say,
“I’ve just got to have my nuts.”
Rosemary, Lemon and Olive Oil Nuts
- parchment paper
- 1 cup raw cashews
- juice and zest of one lemon
- 1/4 cup chopped rosemary
- 2 tbsp olive oil
- Preheat the oven to 375°.
- Mix all of the ingredients together and spread on a baking sheet lined with parchment paper.
- Bake for 15 mins or until lightly browned. You can toss them around halfway through.
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