Tamari & Cumin Toasted Almonds


tamari & cumin toasted almonds

This is one of my favourite ‘go to’ snacks. This delicious snack contains protein, calcium and essential fatty acids. It also makes a great ‘handbag snack’ for when you are on the run. Keep them in an airtight jar and pop a few into a zip lock bag on your way out.

Tamari & Cumin Toasted Almonds

Ingredients

2 tbsTamari

1tbs Cumin powder

1 cup Raw Almonds (you can soak the almonds in the tamari overnight to help activate them.)

Directions:

Preheat the oven to 140C

Line a baking sheet with baking paper

Pour the tamari over the almonds in a bowl and mix to coat.

Add the cumin and mix well.

Spread the almonds out evenly onto the baking sheet and roast in the oven for 15 minutes.

 

Orange and Carrot Quinoa Salad

Orange & Carrot Quinoa SaladI love the concept and practice of eating colour. Each colour has certain nutritional attributes and health benefits. Our featured colour, orange has plenty of vitamin C and beta carotene which are both vital for strong immunity and good skin to name a few.

Why not keep colour in mind, next time you are choosing something to eat? See what you are drawn to, it might be something that your body needs more of.

This salad is a nice way to keep some fibre as well as vitamin C, beta carotene, essential fatty acids and protein in your day. It can be used as an accompaniment to another protein or eaten on it’s own.

ORANGE & CARROT QUINOA SALAD

Ingredients

1 cup Quinoa

2 Carrots

1 1/2 Oranges

3 tbs Sunflower seeds

1 tsp Cumin powder

1 tsp Agave nectar

1 tsp Sea salt to taste

4 tbs Coriander leaves

2 tbs Olive oil

 

Put the quinoa in 2 cups of water in a saucepan and bring to a boil. Turn down to low to simmer until liquid is absorbed.

Meanwhile, grate the carrot and put aside in a bowl.

Scrape the outer peel of the orange to make the zest and then juice the orange.

Add the zest and juice to the bowl.

Add the cooked quinoa to the carrot mix and combine.  Set aside to cool slightly and absorb the juices.

In a separate bowl, Pour in the agave, cumin, sea salt and olive oil and whisk until combined.

Pour the dressing over the quinoa salad and sprinkle with coriander leaves and sunflower seeds.

Toss and serve.