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NO-SUGAR SNACK ALTERNATIVES

CINNAMO-NUTS
2 cups crispy almonds (or walnuts, pecans, etc.—see Nourishing Traditions for details)
1 egg white, preferably from pastured hen
1 teaspoon coconut oil 1 to 2 teaspoons cinnamon
1 teaspoon green stevia powder (not extract) 1/4 teaspoon sea salt

Preheat oven to 300 degrees. Whisk egg white until frothy but not stiff. Blend in the oil. Add almonds and stir until
well coated. Sprinkle on the cinnamon and stevia powder and mix well again. Spread out evenly on a baking sheet lined
with parchment paper. Bake for approximately 45 minutes, until golden, stirring every 20 minutes to ensure even cook-
ing. Note, the nuts will become crisper as they cool. Store in an airtight container. For variation, try other nuts (pecans,
walnuts, brazil nuts) and play around with different spices (add a dash of cayenne or nutmeg or replace the cinnamon
with turmeric and ginger), but bear in mind that cooking times may vary a bit.

PUCKER-UP RED TEA
4 cups boiling filtered or spring water
1/4 - 1/2 cup dried hibiscus flowers
2-3 teaspoons green stevia powder (not extract)
Cinnamon stick (optional)
Pour the boiling water over the dried flowers, stevia and optional cinnamon stick in a glass container and stir. Al-
low the tea to stand for at least 10 minutes, up to overnight. Strain out flowers and dilute to your liking with additional
filtered water or a fermented beverage, such as water kefir or the Punch (similar to lemonade) or Ginger Ale recipes in
Nourishing Traditions.

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