Sunday, June 16, 2013

Jaggery Spiced Walnuts
My Sunday ritual is to create spiced walnuts. They are a wonderful protein snack  and gratify my need of nutritional sugar. You can do this with any nuts, however I enjoy the texture of walnuts and the crunchy aspect that can be added to morning cereals, rice, stir fries and really almost any dish.
For kapha dosha use sunflower seeds or almonds.
For vatta use a mix of nuts.

  • 3 1/2 ounces jaggery,* chopped or pounded into smallish pieces
  • 2 ounces walnut halves, shells removed
  • 3 tsp of satya spices for your dosha. try the children blend for a tangy taste of the happy heart for the cocoa decadent satisfaction.  
  • Put the jaggery into a small pan and heat gently, stirring frequently, until the jiggery is melted and smooth. Add the spices and mix well. Add the walnut halves and stir to coat evenly.

    Spread the walnut halves onto a sheet of baking or parchment paper or an oiled plate, working quickly before the jaggery starts to harden. If it does, return to the heat for a few seconds, or until it is melted again. Allow the mixture to cool completely, and then break into pieces. Store the pieces in an airtight container until needed.

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