Silk Road Spiced Walnuts

Healthy eating, dry foods.

Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct her own recipe, Silk Road Spiced Walnuts from The Longevity Kitchen Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.


2 tablespoons freshly squeezed orange juice
1/4 teaspoon orange zest
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon sea salt
1/4 teaspoon ground ginger
Pinch of cayenne
1 cup walnuts
1/4 cup unsweetened dried cranberries


Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Put the orange juice, orange zest, olive oil, cumin, coriander, salt, ginger, and cayenne in a small bowl and whisk to combine. Add the walnuts and cranberries and toss until evenly coated. Spread the mixture evenly on the lined baking sheet.

Bake for 10 to 15 minutes, until liquid is bubbly and has mostly cooked off and the walnuts are aromatic and slightly browned. Let cool to room temperature, then use a metal spatula to loosen the mixture.

Variations: Substitute raisins for the cranberries. Substitute almonds for some or all of the walnuts or use pistachios in place of some of the walnuts; you could even use a combination of all three nuts. For a high-powered antioxidant trail mix, after the mixture has cooled, add1 tablespoon of dark chocolate chips and 1/4 cup of dried blueberries.

Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson,Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. 

(Photo Credit: Leo Gong)

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