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Warm Rosemary Lemon Cashews!

Sylvia Shirazi, the Gourmande in the Kitchen, develops seasonal, yummy, sugar and gluten free recipes that are just plain good-for-you!

Here is one of my favorites for Warm Rosemary Lemon Cashews:


16 oz Raw Cashews
2 T extra virgin olive oil
3 sprigs fresh rosemary with leaves removed
the peel of one lemon (pith removed)
4 drops rosemary essential oil
2 drops lemon essential oil
3/4 t coarse sea salt


*Preheat your oven to 375°F
*Place the nuts on a baking sheet and roast for about 8-10 minutes until warm and lightly golden.
*While the nuts are roasting, warm the olive oil, fresh rosemary and lemon zest in a small skillet over medium heat until it begins to sizzle and smell fragrant. Add the roasted cashews and stir to coat completely.
*Remove from heat and stir in the rosemary oil, lemon oil and salt.  Serve warm.

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