This morning I made a trusty snack of mine: dry-roasted mixed nuts, drizzled with coconut oil and coated in spices.
I love the toasty, crumbly texture of dry roasted nuts. These in particular are reminiscent of autumn and Christmas time for me. They remind me of the cinnamon-sugar coated nuts they sold at the zoo in Ohio, when my family went to see the annual Christmas lights. And the the pumpkin pie spice, especially, feeds autumnal images in my mind. Since sugar is no longer an option for me, I add Truvia sprinkles as an ode to the timeless sensation of cinnamon-sugar. No blood sugar spike; all the nostalgic flavor.
I’ve tried a couple of variations like cinnamon alone, cinnamon and nutmeg, apple pie spice. But my favorite is cinnamon, nutmeg and pumpkin pie spice. Once when I was testing this recipe to get the measurements just right, I accidentally plopped a lump of spice into the dish when I inadvertently opened the scoop side, not the sprinkle side. You know what I mean. You’ve done that before… right?
I inhaled the burnt amber cloud. My olfactory lead my mind to Ohio in the fall.
The sweet smell of decaying leaves mingles with pumpkin-spiced doughnuts. I’m walking toward the open-faced, barn-style storefront at MacQueens orchard. Panes of slotted garage doors line the structure. Some are pulled up to invite visitors, some down to keep it warm inside. The pavement is damp, and a flurry of orange and red leaves pull themselves up to catch the sudden breeze that whips them around my feet. My hair and clothing are tousled as I’m caught in the little burst of natural, tangible ecstasy between the wind and leaves.
I really breathe it in. I really feel it on my skin. The sky is the only true blue thing I’ve ever laid eyes on. True, true, deep blue. Is it the angle of the earth this time of year? Or is it just the contrast against the leaves still clinging to the limbs of oak and maple; burning their last florescent breath.
Inside it smells like pumpkin and sugar and cinnamon. Rows of living apples of different breeds, baked breads and puffs, butters and spreads to slather them with.
Me as a kid. The apples are level with my eyes.
Me as an adult. The apples are level with my nephews’ eyes, too high for my niece. Only her little hands can grasp them, reaching above her head and knowing that she’s onto something good. Even through she can’t see it. Her fingers know.
I’m sick with love for Ohio. I’m aching to be there again in October.
On my first production assistant job, one of the producers asked me, “Whats your favorite kind of pie?”
After half a second’s consideration, just for the sake of thoroughness, I responded resolutely, “Pumpkin.”
He smiled. “Oh! Buckeye girl! I like cherry myself. But I’m from California.”
Yeah. Buckeye girl. Still am. I love a lot of things about California: instances of seasonal affective disorder are essentially zero, fresh veggies, mountains, beaches, skyscrapers. But I’m made up of Ohio. My consciousness is wood paneling, custard pie, cold mournful rivers, and clouds so magnificent they make you catch your breath like your head’s out the car window.
Here’s a simple recipe that’s a little California, a little Ohio, and a lot easy and portable.
These are an ideal afternoon snack due to their high protein, unsaturated healthy fats, and fiber content. This combination helps you feel full and satisfied. They also offer omega 3s, magnesium, and even plant streols and L-argentine which have been shown to lower LDL (bad cholesterol) and strengthen the arterial walls
And let’s talk about cinnamon for a second; it’s been shown to help fight fungal and bacterial infections, to improve the glucose and lipid levels in diabetes patients and to act as an anti-inflammatory, even stopping the process of MS. Cinnamon and coconut oil are both known to have powerful anti-fungal properties.
So essentially, if you want to have an incredibly delicious, health-bomb snack that satisfies you and makes you feel amazing, these nuts are it. They’re sweet, toasty treats that you actually feel good after eating. They nourish immediately, promote longevity, and trigger endorphins through synaptic ties to Christmas lights and pumpkin pie. Enjoy!
Do you remember those sugary, spice coated nuts they sell at the mall? How does this healthier version compare in your taste?
- 1 Cup Mixed Nuts (No peanuts or pistachios for Candida Diet)
- 11/2 Tablespoons Coconut Oil
- 11/2 Tablespoons Pumpkin Pie Spice
- 1 Teaspoon Cinnamon
- 2 pinches of Nutmeg
- 1 packet Truvia
- To dry roast the nuts-
- You'll want two different times for pecans and other nuts, as they're softer and will burn.
- Preheat over to 350
- Spread pecans on one cookie sheet
- Spread other nuts on another cookie sheet
- Roast pecans for about 8 minutes and other nuts for about 12 minutes total. So basically once you pull the pecans out, close the oven and leave the others in there for 2 to 5 more minutes.
- Put nuts in a bowl, drizzle with coconut oil and stir to coat.
- Add spices and Truvia and stir again.
- Eat immediately or cover bowl with plastic wrap and pop them in the fridge. They're good cold too because the coconut oil hardens up and helps with the "candied" feel.