Cashews are absolutely my favorite nut. Not only are they awesome as is, they are also so versatile in making creams, milks, smoothies and cheese. I also love them roasted. And I do often buy the smoky and cheesy varieties, I have no clue what has been added to them! Rancid oils, natural flavorings and preservatives, and way too much salt most probably.

The recipe below will satisfy that roasted cashew craving…and it has triple S flavors – Sweet, Salty and Spicy! This recipe is from the book Eating Clean by Amie Valpone, creator of thehealthyapple.com. It’s part of the Quinoa Taboule recipe which although delicious, I haven’t made it again…but the cashews I have made so many times, I just had to share it here. I must mention the book is definitely worth buying – it has so many healthy eating recipes that are plant-based and gluten-free, with a very comprehensive introduction that explains how to heal the body from inflammation through food. It also includes a 21-day plan yo detox, fight inflammation and reset your body. After all the tastings I’ve been doing at Crumbs for the new menu, I think I need do that detox!