Cashews are considered a "good fat" and are highly regarded in Ayruvetic medicine as restorative to the body. Lets face it; they are just plain good. This recipe, adapted from, Taste of Home, just puts them over the top.
Ingredients:
- 2 cups raw cashew pieces (Vitamin Cottage store their nuts in a refrigerator to assure freshness)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Worchestershire sauce (Anne's Naturals)
- 4 teaspoons Madras curry (homemade or store bought)
- sea salt and fresh pepper to taste
Directions:
In a dry skillet, roast the cashews over medium high heat, stirring till lightly toasted.
Remove from the heat and add the olive oil, Worchestershire and curry powder. Return to the heat and roast until all the ingredients have coated the cashews and nuts are golden. This will take under a minute and be sure to stir continuously to prevent burning. Remove from the heat, add salt and pepper to taste and allow to cool on a sheet of wax paper. Store in an air tight bag in the refrigerator.
The nuts make a great snack and travels well. Also may garnish use as a garnish for meat dishes, vegetables or salad.
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