The cold wind blowing makes our bodies feel like they need to pack on the pounds to protect ourselves from the cold. This must be a deep ancestral thing because you would think our bodies would know by now our houses are generally warm and we don’t have to work hard to keep it that way most of the time.
The transition in weather can also cause more cravings for flavors. Transition in seasons can bring about a shift in the liver meridian, and one of the cravings of the liver can be bitter but show up in our guts and brain chemistry as sweet or salty. That is why I like this treat. It hits all those notes plus knowing that an almond is packed with nutrients such as protein and magnesium.
Maple Coconut Toasted Almonds
1. Don’t overdo the maple syrup, the excess liquid will never dry
2. Make sure you cool and spread out to dry at least 60 minutes before storing
3. ****** They can burn quick!!********
Preheat oven 375 degrees
Use two cookie sheets
line with parchment paper (less mess)
Ingredients in one bowl:
2 cups raw almonds
2 tablespoons maple syrup
1 tablespoon unsweetened shredded coconut flakes
1/4 teaspoon sea salt
Stir all ingredients together and spread out on the two cookie sheets with parchment paper.
Bake for a total of 10-12 minutes*** caution they burn quickly after that!
Stir at about 5 minutes
Cool spread out for at least 60 minutes before storing.