Fitness with Flavor

Jerk-Crusted Almonds

Makes 8 ounces

The beauty of this recipe is its versatility; using the nuts and egg whites as a base you can add any number of spices or seasonings to perk up plain nuts.

• 8 oz. unsalted almonds (whole or sliced)
• 1 oz. jerk seasoning
• 1 egg white, unbeaten
• 1 tsp. cinnamon
• 2 oz. honey or Splenda
• Pam nonstick cooking spray

1.   In a bowl, mix almonds with jerk seasoning, cinnamon and Honey/Splenda

2.   Slowly add egg white until nuts are evenly coated

3.   Spray cooking spray on a cookie sheet and then spread the nuts in an even layer

4.   Bake at 350 F, mixing every 10 minutes until nuts are toasted and dry, about 25-30 minutes

7-spice Powder (Kevin 7 Pan-Asian Spice)

Lime zest (zest on cookie sheet with parchment paper; toast it 275 until aroma forms.)

1/8 teaspoon Cinnamon

1/8 teaspoon Ginger

1/8 teaspoon Star Anise

1/8 Wasabi powder

1/8 Sichuan Peppercorn

½ teaspoon Black or White Sesame Seed, toasted

1 tablespoon Coriander Seed, toasted

`1/2 teaspoon Garlic powder

½ teaspoon Onion Powder

1 teaspoon Dried Chives

1 teaspoon lime zest

275 F or frying in pan

Toast the coriander seed, peppercorn, sesame seed

Curry Powder

1 tbsp Corriander seed

1 tbsp cumin seed

½ tsp. fennel seed

½ tsp. Mustard seed (black)

Tsp. fergeek (research that one; it’s an Indian spice)

1/8 teaspoon powdered ginger

1/8 tsp cinnamon

1/8 teaspoon allspice

1/8 teaspoon cayenne

2 tbsps Curry powder (hot)

1 tbsp turmeric

1/8 teaspoon Spanish paprika

Toast all seeds and grind; and blend; enough for a couple of ounces, at least 4-5

Kevin’s Caribbean Seasoning

1 teaspoon allspice

¼ teaspoon cumin

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cayenne pepper

½ teaspoon ginger

½ teaspoon sea salt

¼ fresh-cracked black pepper