Superfood Snacks & Sips To Ring In 2018
As we close out the year, we’re reflecting upon all of the accomplishments—big and small—that have helped us grow stronger, climb higher and ascend. We’re proud of, and grateful for, our Ascend community—and can’t wait to see what we’ll achieve together in 2018. It’s time to set new intentions and goals as we welcome the year ahead—and we’ll be snacking on these superfood goodies as we do just that. These homemade treats make great gifts, too!
The hint of spice perfectly balances the sweetness of these nuts. This recipe calls for regular sugar, but you could easily substitute another sugar if you choose. These are delightfully easy to prepare and they make your house smell amazing.
Servings: makes 5 cups
¾ cup sugar
1 tablespoon kosher salt
1 tablespoon chile powder
2 teaspoons cinnamon
2 teaspoons cayenne pepper
1 large egg white
2 cups raw cashews (9 ounces)
2 cups raw almonds (9 ounces)
1. Preheat the oven to 300 degrees. Coat a rimmed baking sheet with nonstick spray (or use parchment paper).
2. In a small bowl, whisk the sugar with the salt, chile powder, cinnamon, and cayenne pepper.
3. In a large bowl, beat the egg white until frothy. Add the almonds and cashews, stir to coat with the egg white mix, then add the spiced sugar and toss.
4. Spread the nuts out on the prepared baking sheet and bake for about 45 minutes, stirring once, until browned.
5. Let the nuts cool on the baking sheet, stirring occasionally.
Reishi Chocolate Almonds
If you’re looking for ways to add healing mushrooms to food, this one’s for you. The recipe calls for reishi, but I had an adaptogenic mushroom mix on hand that I used. You can also leave this out if you wish. Finish your chocolate almonds with a sprinkle of sea salt and you’ve got a satisfying superfood treat that won’t disappoint.*
Servings: makes about 1 cup
6 ounces dark chocolate
1 teaspoon reishi mushroom mix (or another adaptogenic mushroom mix)
1/3 cup raw honey
pinch of ground cinnamon
1 cup raw almonds (unblanched; soaked for at least 4 hours - optional)
sea salt (optional)
1. Line a baking sheet with parchment paper.
2. Melt the chocolate in a double boiler over low heat, about 10 minutes. (Alternatively, you can microwave for one minute, then additional 15-second increments as needed). Add your mushroom mix to the melted chocolate and stir well to combine.
3. Meanwhile, combine honey, cinnamon and 1/3 cup water in a saucepan. Bring to a simmer over medium heat. Once simmering, stir in the almonds and cook for 5 minutes, stirring occasionally. Remove from heat.
4. Pour the honey-coated almonds into the chocolate and stir until all are coated evenly. Spread the chocolate-covered almonds over the prepared baking sheet and set aside to cool, allowing them to harden for at least 1 hour before serving.
5. Add a sprinkle of sea salt just before serving. Enjoy!
*Note: Pregnant and breastfeeding women should consult with their doctor before taking any supplements.
Anti-inflammatory (or Recovery) Tonic: Big Batch Golden Milk
Anyone else feel like they’re glowing from the inside out when sipping on some golden milk? Perfect for the winter months (or post-party recovery), and loaded with anti-inflammatory turmeric (refresh yourself on turmeric’s benefits here), golden milk can be even easier to whip up when you have a pre-made spice mix on hand. This recipe makes quite a lot, but know that you can add this spice mix to curry dishes, soups, stews, and smoothies, too. I halved the recipe and still filled a couple small mason jars. Share with friends and family to enjoy all winter long (don’t forget to include the golden milk recipe).
Servings: approximately 120
1 ½ cup ground turmeric
2/3 cup ground ginger
1/3 cup ground cinnamon
2 ½ tablespoons ground pepper
2 tablespoons ground cardamom
scant 3 tablespoons ground cloves
2 ½ tablespoons ground nutmeg
3 tablespoons ground star anise
¼ cup ground coriander
Note: you can buy spices in bulk at MOM’s Organic Market
1. Combine all spices in a large bowl. Sir well.
2. Transfer mix to large jar or several smaller ones and seal with an airtight lid.
3. Keeps for up to 6 months.
Golden Milk Recipe (single serving)
½ tablespoon golden milk spice mix
1 cup milk of choice (such as coconut milk, cashew milk or almond milk)
½ - 1 teaspoon virgin coconut oil (or you can use coconut butter or ghee)
½ - 1 teaspoon sweetener of choice (maple syrup or raw honey)
In a small saucepan over medium heat, warm milk until just before it simmers. Whisk in golden milk spice blend until smooth. Remove from heat and stir in coconut oil and sweetener. Enjoy!
Happy New Year!