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Roasted Nuts and Seeds

Roasted Nuts and Seeds

Nutritional analysis per serving: calories 254, carbohydrates 7.3 g, fiber 3.6 g, protein 9.8 g, fat 22.8 g, cholesterol 0 mg, sodium 3 mg, calcium 118 mg.

Roasted Nuts and Seeds Recipe

Roasted-Nuts-and-Seeds

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  • Yield: 4 Servings
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Nutritional analysis per serving: calories 254, carbohydrates 7.3 g, fiber 3.6 g, protein 9.8 g, fat 22.8 g, cholesterol 0 mg, sodium …

Ingredients

Instructions

  1. To roast the nuts: Heat oven to 350°f. Place the nuts on a dry baking sheet. Bake for approximately 8-9 minutes, checking often. The nuts are done when they start to change color and impart a nutty fragrance.
  2. Remove from the hot baking pan and cool. Store in a sealed container in a cool, dry place, and the nuts will remain fresh for up to 2 weeks.
  3. To roast the seeds: Heat a dry skillet to medium and add the seeds. Stir continuously until the seeds start to brown. Pumpkin seeds will even pop a little. Remove from heat immediately and cool before storing. The seeds will remain fresh for several weeks.
  4. Combine and store in a sealed container in a cool, dry place.

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.