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Crispy Rosemary Walnuts

This recipe is slightly adapted by Summer Waters, L.Ac., NTP, CGP, from page 516 of “Nourishing Traditions” cookbook – contact Summer for additional information on getting your own copy of this valuable cook and health book.

Makes 2 cups

2 cups crispy walnuts, preferably organic (see “Nourishing Traditions” for instructions on how to make crispy nuts, and why it’s important to)

2 Tablespoons butter or ghee (organic, preferably from pastured animals)

2 Tablespoons dried organic rosemary

1 teaspoon sea salt (unprocessed is best)

½ teaspoon cayenne pepper (if tolerated, or other spice or herb if preferred)

Melt butter or ghee with rosemary, sea salt, and cayenne pepper.  Toss with walnuts, spread on cookie sheet and bake at 350 degrees for 10 minutes.  Let cool, then store in an airtight container in the refrigerator.  These delicious nuts make an outstanding snack, addition to meals, and/or holiday gifts for loved ones. Enjoy!

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