When the wind picks up and batters the trees that seem to swallow our little home, the leaves cascade on our roof by the cart load. With more wind, most of them blow away but the ones that block the gutters are the ones that let the water into the roof when the rain falls. From there the water makes its way via a natural slope of corrosion to a small drilled hole right above my bed in the bedroom where a baby mobile used to hang on a hook in a previous life. And then when I get anointed on the forehead with the drip drip drip of the holy water in the middle of the night, it is time to do two things. First, wake Nick up so we can push the bed out of the trickling waterworks and second, nag him to get up on the roof and get rid of the damn leaves.
After we moved to this house almost a decade ago, I developed an irrational fear of trees falling on roofs and leaky ceilings. We live in the bush, surrounded by national parks on three sides. Tall looming trees are part of the territory. Now that I have seen the house bare-boned during the renovation, the fear of falling trees causing havoc is receding. The house seems strong enough to withstand a tree. And I have gotten so used to the rude splashes of water from my ceiling on my face a couple of times a year, that it is no longer exciting.
This over sharing of information is courtesy of the rain beating on my roof as I make a batch of these delicious-ly spicy and more-ish roasted cashews. As I watch the rain pouring down, I know Nick hasn’t been on the roof to clear out the leaves. I also know we have been pro-active and already moved the bed last night in anticipation of the drip drip. Boo ya soddy leaves! You won’t get me this time.
These roasted cashews remind me of monsoon in Mumbai. When the heavens would open up and it would pour, street carts would pop up with fire charred corn, roasted water chestnuts and spicy nuts. There is something guttural (no pun intended) about wanting to roast something on an open fire and chow down on when it is wet and gloomy. These cashew nuts are a siss-ied up urban version of the proverbial fire roasted snack. They are roasted in an oven but every bit as delicious as they were meant to be. Healthy too with a boost of chia seeds and the mighty turmeric.
A delicious, quick and nourishing snacking option for your lunchbox. Also works as salad or soup topper. Roasted with the goodness of turmeric and chia.
2 cups raw cashew nuts
1 tablespoon chia seeds
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 teaspoon chilli flakes
2 teaspoons dried rosemary
1 tablespoon extra virgin olive oil
- Pre-heat oven 140C.
- Place cashew nuts in a large bowl with all the other ingredients. Toss to mix well.
- Spread nuts evenly on a rimmed baking tray and place in oven. Bake the cashew nuts at 140C for 10 minutes. Remove, toss nuts around and spread evenly. Bake for another 10 minutes until a shade darker and starting to turn golden.
- Remove from oven. Cool completely and store in an airtight jar for up to two weeks.
Optional – Soak cashew nuts in cold water for an hour. Drain. Then mix them with all ingredients and bake in oven. This will produce a less crunchy result but the nuts will be easier to digest and gentler on your stomach.