Snacking is, I feel, something very few people can live without in this day and age. Who doesn’t like to wind down in front of the TV (in the industrialized parts of the world, at least) after a long day of work, and munch on whatever we can get our hands on.
Popcorn is, of course, a classic. Just like chips, would they be potato or otherwise. Although highly satisfying, neither of those are really healthy or light. I mean, popcorn can be, as long as you don’t dump a bucket of butter on it (then what’s the point, huh?).
Nuts can also be extremely satisfying, and it’s fairly easy to prepare them in a healthy way right at home. With only three ingredients, you know what’s going into our body, without having to deal with a bunch of unnecessary ingredients. You know; Too much salt, artificial conservation agents, loads of processed crap we don’t even know what they are.
I’ll admit, the tamari sauce isn’t technically a “one ingredient” type of thing, but the brand I use doesn’t seem all that bad. Can we REALLY ever not used any processed anything at ALL times? I guess it’s possible… but like that clever lady once said: Nobody ain’t got time for that!
The good news is I found the original recipe again, it’s right here. I know it’s this one because as I read the page (again) I realized how I’m pretty much saying the same stuff (about the dirty pan, most specifically) the author does.
I’m just that unoriginal! lol
Still, I’ll be leaving the recipe below, if only because I tweaked the ingredients a bit. She’s making half the recipe (2 portions) and uses twice as much rosemary as I do. Not a big difference, but it’s still there. You get to choose to use hers or mine.
1 cup of Raw Almonds
2 tablespoons of Tamari Sauce
1 tablespoon of Dried Rosemary
1. On a stove over medium-high heat, roast the raw almonds in a pan. Move them around frequently so they can roast evenly.
2. While they’re doing that, mix together the tamari sauce and dried rosemary.
3. When the almonds start to smell (about 4 minutes), take the pan off the heat.
4. Pour the tamari mixture in the pan and move the almonds around to coat them in the sauce.
5. Let cool down, then they’re good to eat.
6. Store in the fridge in an air-tight container.
Yields 4 portions of 1/4 cup each.