Cashew nuts with curry and coconut

Cashew nuts with curry and coconut

When you have a little craving, you tend to choose foods that are processed and therefore filled with sugar and questionable ingredients, so I like to make my own snacks at home and place them in Mason jars, ready to fill all the places. munchies!

An exotic treat, these cashews will take your taste buds on a trip to India!

This recipe is taken from the blog of Dr. Hyman. Dr. Mark Hyman is leading a revolution in health - a revolution that has used food as medicine to support longevity, energy, mental clarity, happiness and more. This American physician is also a New York Times bestselling author, founder and medical director of the UltraWellness Center. He publishes Doctor's Farmacy on the Internet, which discusses many topics related to human health and well-being.

Just like Hippocrates, he believes that food is the basis and the essential key to health. And healthy eating should taste great too! So without further ado, indulge yourself with this all-natural and delicious snack!

Cashew nuts with curry and coconut

Makes 2 cups
Preparation time: 35 minutes 



1⁄2 cup of organic raisins 
2 cups of walnuts organic raw cashews 
2 tablespoons of organic unsweetened grated coconut
1 tablespoon of curry powder
pinch of sea salt




  1. Put the raisins in a small bowl and cover with 3⁄4 cup of boiling water. Leave to soak for 30 minutes. Preheat the oven to 275 ° F. Line a baking sheet with parchment paper.
  2. Transfer the raisins and their soaking water to a blender and mix on high speed for about 45 seconds. The mash should have the consistency of a loose paste; if it is liquid, pour it through a fine mesh sieve placed over a bowl and allow the excess liquid to drain.
  3. In a bowl, combine the raisin puree, cashews, coconut, curry powder and salt and mix until well combined. Spread mixture onto prepared baking sheet and cook, stirring every 10 to 15 minutes, until cashews are golden, 25 to 30 minutes.
  4. Let the cashews cool completely and serve immediately or store in an airtight container at room temperature for up to 1 month.


Bon appétit!


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  • Caroline Bisaillon
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