Green Smoothie – Lemon Blueberry Cream

After a belly full of inSANEity over Thanksgiving, America really needs a new *SANE green smoothie.

It’s true that it took me a while to get on board the green smoothie train, but now I have, I’m going all the way.  I even surprised myself with this one – kale.  KALE.  I have never purchased kale.  Ever.  I’ve eaten it a couple times when other people have served it up, but when I see it at the store it just doesn’t make me think, “Oooooh!  How delicious!  I want kale and I want it now!”  Much like spinach, I do not enjoy eating cooked kale.  AT ALL.  However, because I am deeply concerned for your dietary welfare, and because I like to keep the Bailornator happy, I needed to find a means to insert kale into your world in a way that is palatable for everyone concerned.  Honestly, if this tasted of kale, I would not be drinking it – and even the master of SANE himself  could not persuade me otherwise.  I’m not like Bailor - that boy’ll eat anything that’s good for his body, no matter how it tastes.  Me?  It’s gotta taste great.  Which is why we leave the science to Jonathan and the recipes and cooking to me.

Green Smoothie - Lemon Blueberry Cream

Other than the color, you would never know this was chock full of vegetables.  Sometimes I wish I could fix the color, but secretly I get quite a rush out of drinking something that looks like pureed kale but tastes like blueberries and cream with a hint of lemon.  If you need a post-Thanksgiving dose of *SANEity, this may well just do the trick.

Gobble gobble!

Green Smoothie – Lemon Blueberry Cream
Prep time: 
Total time: 
Serves: 1
  • 1 cup / 8 fl oz. unsweetened thin coconut milk
  • 5 oz / 140g kale
  • 1 lemon, peeled
  • 1 small avocado
  • ⅔ cup / 2 oz / 55g vanilla whey
  • 6 oz / 170g frozen blueberries
  • 1⅓ cups / 10 fl oz. water
  • Xylitol or equivalent sweetener to taste if needed
  1. Place ingredients in blender in order listed.
  2. Blend on high until completely smooth.
  3. Sweeten if necessary to taste.

Green Smoothie - Lemon Blueberry Cream



*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Liz - you have GOT to try kale ‘chips’
big in the raw food scene! I have yet to find someone who does not like these- even those who swear to never eat a green vegetable!

carrie - For you, I will try them. But only because you asked me to! :-)

Cowgirl Rae - I have tried the kale chips, I even made them once. They were surprisingly fun to eat and better than they look.

Be brave Carrie.

carrie - OK, you’ve inspired me, Rae! If you all can stop eating sweets and starches, heck I can eat kale chips!!

Cowgirl Rae - I’ll be looking forward to the Great Kale Chip experiment blog post.

carrie - Ha ha ha ha, Rae! I almost went there this weekend! Was thinking about you and your kale chips but then backed out at the last minute…but really only because the kale I had was very small and I think it will work better with larger leaves. I’ll do it!

Cowgirl Rae - HAR! come on, I promise it’s good…..

carrie - I’ll give them a whirl, Rae :-)

kellie - I have been listening to your podcast and you talk about a smootie with spinach and an orange. I can’t find the recipe. Can you tell me where to find this one?

carrie - Look in the left hand side bar and look for “smoothies” under “topics”. YOu will find them all there. Hope that helps, Kellie!

Serena - I am not crazy about coconut. Can almond milk be used in these?

carrie - Serena – yes on the almond milk!

Cindy E. - Carrie. Why do you use boiling water. If I used room temperature would it change th flavor or texture?

carrie - Hi Cindy – the hot water just helps to soften the fruit for blending. Feel free to use cold!

Pam - Carrie – I’ve been trying all your smoothies and am in Heaven! Question – if I don’t have Kale will spinach in the same amount work on this one?

carrie - Pam – yes on the spinach!

The Monday Memo #7

Well, last week sure was a busy one around here.  It involved more plaster dust than a working pottery has clay, fumes so noxious that the “kids” all wanted to leave home, a perfect new creative space at Marmalade HQ, a visit from Bailor, a periwinkle blue leather couch, a highly frustrating number of chocolate cooking fails, and Thanksgiving.  Ah, Thanksgiving.  My Thanksgiving was completely *inSANE.  It included a large loaf of crusty French bread, a jar of cranberry sauce, a fair amount of butter and 1½ lbs of roast turkey.  Let whoever has eaten a perfectly *SANE diet since they started this whole SSoS thing cast the first stone!  Not even our beloved Jonathan could claim that.

Turkey Sandwiches

Those sandwiches were awesome.  And then Friday, well, that wasn’t so awesome.  I was as lethargic as a drunken slug, had the headache from hell, and felt altogether blah.  I blame the bread entirely.  Happy taste buds, sad belly.  And never have I been so thoroughly excited to drink a smoothie that had 6 cups of raw spinach in it.

Here’s where my head was on Thanksgiving morning, before the *inSANEity began:

I am especially thankful for the husbands I’ve been able to borrow when girl power just wasn’t quite the ticket: Charlie Owen, Jonathan Bailor, Shaun Meehan, Duane Walter, Duane Blanchard, Jeff James, Stu Fusman, Jason Anderson, Larry Shaw, Justin Schoen.  THANK YOU!

And for glorious girlfriends who’ve helped make my 2012 so much better: Lorrie Walter, Marjorie Ferris, Joan Yarkosky, Michaela Van Putten, Michelle Fusman, Jennifer Meehan, Penny Jones, Minta Hale, Susan Shaw, Becky Schoen, Cindy Kelly…and so many other fabulous friends who do all sorts of little things on a daily basis to help and to nurture. Even when I am a total PITA. THANK YOU!

And I wouldn’t be here without the straight-talking I get from Marc Levine, Charlie Owen, Jeff James, Geoff Nyheim, and Reid Downey. THANK YOU!

My life is completely transformed from the life I had 3.5 years ago. I do not have words to express the gratitude in my heart for the 4 people who told me I could do it, empowered me, and who now support me so completely on my journey: Marc Levine, Geoff Nyheim, Charlie Owen and Jonathan Bailor. It is absolutely true when I say I would not be where or who I am today without you in my world. Your influence in my life is profound.

Here’s stuff I made and ate and wrote about last week, in case you missed them in all the excitement that was Thanksgiving – if you’re in America, that is. 

Caramel Orange Spice Cashews

 Caramel Orange Spice Cashews - because nuts are awesome and these are even more awesome.

Brussel Sprouts with Leek and Poppy Seeds

 Brussel Sprouts with Leek and Poppy Seeds – you too can love sprouts!

Beet and Tarragon Soup

 Beet and Tarragon Soup – BEST. THING. I. EVER. MADE.


Events over at Marmalade HQ included the finishing of the new creative space as the walls were painted the color of butter, the trim was fitted, and all the lights and sockets were hooked up.  I am absolutely loving it.  Now I can create, cook, shoot and write all in one contiguous space.  IT. IS. AWESOME.  It helps that I had a fabulous contractor who finished on time, on budget and did fantastic work.  Not to mention that he moved furniture, hung blinds and secured my pull-up bar for me.  Just because.

In other news, it was pretty darn handy having Jonathan in the house when Charlie showed up with the new periwinkle blue leather couch in the back of his truck – I immediately put those bulging Bailor muscles to good use.  I realized I have a lot of amazing people in my life, as well as a ridiculous number of vases.  I went to IKEA for a rug and came home with white porcelain dishes; because you can never have too many of those, and I discovered that Turkey Day Eve is the very best time of the year to go to IKEA.  No one else was there.  It was just me, a bunch of room sets and more allen keys (wrenches) than you could count in a lifetime.  Plus, girlfriends came to clean after the building work was done, because it’s amazing the places that plaster dust gets into.  I also finally came to accept that making a mess in the kitchen and creating dirty dishes have become core competencies of mine.

On the food front there were an awful lot of tomatoes, tarragon, and probably not surprisingly, turkey.  There was also an unbelievable amount of chocolate, but nothing worthwhile to show for it.  That 100% cocoa chocolate can be right tricky you know.  However, do not despair!  I will make you *SANE chocolate stuff if it’s the last thing I do.

From around the web I got some first rate loving from the lovely Fi Mackenzie over at HIFIFI’s Transformation.  Meanwhile, this made me laugh out loud for a really long time, although I think perhaps a British sense of humor may be a pre-requisite.  If you remember Mr. Blobby from years gone by that’ll also be a plus.  This also made me smile an awful lot.  I’d like to see someone try that with Ms. Daisy.  That has the potential to be even funnier.

And last but not in the slightest bit least – on the other side of the pond – Charlie my nephew turned 4.  HAPPY BIRTHDAY, Charlie!!


The Bailinator and I podcasted, with Elmo.  We do like to keep things interesting for you.

EPISODE 22: SANE Eating Practically — Practical Tips to Easily Eat SANEly

You can listen to all the podcast episodes right here, or if you have an iTunes account you can head here.

All iTunes, Facebook and Amazon love is very gratefully received!



Stuff I made and ate and will write about in the coming couple weeks. You mentioned that you like a preview to the movie. I aim to please.

Broccoli and Red Pepper Quiche Cups

Broccoli and Red Pepper Quiche Cups

Creamy Peanut Butter Mousse

Orange Cranberry Scones


Smoked Salmon Baked Eggs

Smoked Salmon Baked Eggs

Leek and Pear Soup

Leek and Pear Soup

Turkey Tarragon Baked Eggs

Turkey Tarragon Baked Eggs

Cheesy Pea Shoot Scramble

Cheesy Pea Shoot Scramble

Seriously Green Soup

Seriously Green Soup

Green Smoothie Raspberry Almond

Green Smoothie – Raspberry Almond

Oeufs Plats (Baked Eggs)

Oeufs Plats (Grilled Eggs and Ham)

Tomato Salad Soup

Tomato Salad Soup

“Goals are like the stars: They are always there. Adversity is like the clouds: they are temporary and will move on. Keep your eyes on the stars.” – Byrd Baggett


Happy Monday!


*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Melanie - can’t wait for the peanut butter mousse and the cranberry scones!
Thanks for the recipes – they are such a great guide.

Chris - OMG! Love your recipes! Not to pressure or anything but I could really use the PB Mousse for my boy, like yesterday! They are getting a little bored with the pumpkin “custard” I have been making, and both DH and DS are PB fiends! Thanks for all you do!

carrie - It will be up at the weekend! Hang in there :-) THANK YOU so much for your enthusiasm and support.

Julie - Happy thanksgiving Carrie! I had the same craving for a green smoothie the day after! I’m very thankful that I found your blog. We ate a celery soup with cheesy biscuits tonight and I made an obscene quantity of the poppy seed brussel sprouts. Thank you!

carrie - Melanie – Cranberry Scones will be up later this week, PB Mousse at the weekend!!!

carrie - Thanks, Julie for the very kind words. Thrilled you love the Brussels!!

Julie - I had 26 oz of brussels sprouts instead of 10 so I went for it. We got one of those giant stalks in our farm box and it didn’t fit in the fridge with the turkey. So delicious. I am excited for the mousse and the scones too!

Claire Lucas - When are we getting this recipes???!!! I can’t wait :)))

carrie - I am getting them up as fast as I can!

carrie - Good lord that’s a lot of brussels!! :-))

Gabi - Hi! I LOVE your SANE recipes :) I wonder if you’ll have one for some chocolate crepes I saw in one of Jonathan’s posts somewhere I can’t remember …… Thanks!

carrie - Hi Gabi – YES! I improved JB’s recipe :-) and will be posting it soon. Hang on!

Ann - Hi Carrie,
I made the “rice pudding” and now I eat it all the time! I love it! Thank you for coming up with something easy, good for me, and ridiculously tasty… Now, more importantly, I am writing you because I can’t stop thinking about that peanut butter mousse. Hurry please! And thanks for all the awesome recipes :) I am going to make those chocolate espresso cookies tomorrow. Yum!

carrie - Ann – it will be up tomorrow!! THANK YOU for your kind words. It means a lot to know that these recipes are helpful to you.

Brussel Sprouts with Leeks and Poppy Seeds

I think I’ve seen more recipes lately for America’s least popular side than any other vegetable, which is rather odd, if you think about it.  The food bloggers of the world are united in their desire to increase the mileage of these cute little leafy green crucifers, it would seem.  I can get behind the Brussel Sprout wagon with gusto.  Before I proceed, though, I must explain how in England we call them Brussel Sprouts and in America we call them Brussels Sprouts.  That extra ‘s’ at the end of Brussel gives me all kinds of heartburn.  So please forgive me if I leave the ‘s’ off.  I am certain we all know to what I am referring.

I have always loved brussels.  We ate them regularly in England, and Sunday roasts were always more special, somehow, with a dozen of them  rolling around my plate.  But, after having my first few forkfuls of them on this side of the pond, I quickly understood why many Americans are not so keen.  If you’ve only ever had sprouts that grew before the first frost – you got off to a rough start.  And then, if your sprouts were boiled to the very edge of death, they were certainly long past any possibility of sweetness.  Once mushy, grey-green oblivion has been reached in the rolling waters of the pan, bitterness is all you would have left.  Now we’re headlong into winter though – and I can attest to a first frost or two, at least in Washington State – those brussels will be sweet and scrumptious.

I will happily eat a whole plateful of steamed sprouts au naturel, but I realize that most folks who’ve had a scary sprout experience will almost certainly opt to ease their way back into that pool.  If bacon is your thing, you could dip your toe in by starting here.  Or, if you’re feeling brave and already have your water wings, try these.  Alternatively, you could just start right now with this recipe.  I can imagine the wine might help with the easing you in part.

Brussel Sprouts with Leek and Poppy Seeds

This recipe started life as a pet way to a quick and easy leek-fest.  The other day, while I was musing about ways to inveigle folks into giving the small green spheres another shot, the whole leek and wine recipe popped into my mind.  How could brussels not be fabulous mixed with the finest vegetable on earth and a splash of fermented grape juice?

Brussel Sprouts with Leeks and Poppy Seeds
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 TBSP coconut oil
  • 3 oz / 85g leeks, very finely sliced
  • 10 oz. / 280g bag shaved brussel sprouts
  • ½ cup / 4 fl oz. white wine
  • 1 TBSP poppy seeds
  • 1 TBSP lemon juice
  • ¼ tsp salt
  1. In a skillet, saute leeks in coconut oil until just tender.
  2. Stir in the shaved brussel sprouts, white wine, poppy seeds, lemon juice and salt.
  3. Turn heat to high, and stirring constantly cook for 4 minutes – the sprouts will be bright green, and barely tender.
  4. Turn heat to low and continue cooking for 1 minute.
  5. Serve.

Brussel Sprouts with Leek and Poppy Seeds



*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Beet and Tarragon Soup

I know, right??!!  I only made this soup on Saturday, and the next thing you know it’s swaggered straight to the front of the post queue like it owns the joint.  Like it was special, or something.

Here’s the thing, dear readers – it is.  In fact, I think this may well be the best thing I have ever invented.  More to the point, I’d like you to stop whatever it is you are doing right now and drive to the store.  Pick up some beets (beetroot) and some fresh tarragon and drive straight back home and MAKE THIS SOUP.

Beet and Tarragon Soup

We can tell beet stories another day, because boy do I have some beet stories for you.  Right now though – at this very instant – all you need is to eat this soup.

Beet and Tarragon Soup

It is the most amazing color.  The flavor completely rocked my world – almost off it’s axis.  I am supremely happy knowing I have another bowlful slumbering in the ‘fridge for my lunch tomorrow.

And, because I don’t want to delay your beet-buying trip for one second longer, that is all I have to say.

5.0 from 2 reviews

Beet and Tarragon Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 cups / 1½ pints chicken or clear vegetable stock
  • 2 lb / 900g beets (beetroot), peeled and chopped into 1 ” pieces
  • 1 TBSP coconut oil
  • 7 oz. / 200g onion, chopped
  • 2 TBSP fresh tarragon
  • 1 tsp seasalt
  • Ground pepper
  • ½ cup / 4 fl oz. 2% Greek yoghurt
  • 4 oz / 100g fresh spinach
  • ¼ tsp guar gum
  1. Bring stock and chopped beets to boil in a large pan, then reduce heat and simmer until beets are tender when pierced with a knife.
  2. Heat coconut oil and cook onion until transparent.
  3. Working in batches, place onion, beets, stock, tarragon, salt and pepper in blender and blend on high until completely smooth.
  4. Add Greek yoghurt and fresh spinach and blend until spinach has disappeared.
  5. During last 10 seconds of blending, shake guar gum through the food opening in the blender lid.
  6. Blend for 5 seconds.
  7. Re-heat if necessary and serve.

Beet and Tarragon Soup

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Ali - Hey Carrie,

First of all, I love listening to you on The Smarter Science of Slim Podcast. I think you’re hilarious and love your real world perspective.

This soup looks amazing and I really want to try it, but I’ve never heard of tarragon and certainly never seen it in the fresh herbs section at the supermarket. I looked it up and apparently it’s native to the northern hemisphere, so that would explain it because I live in Australia.

Would you suggesting using dried tarragon if I can find it? Or would it be better with a substitute and if so, which herb would it be closest to in taste?

carrie - Hi Ali – thanks for the podcast love :-) Tarragon – interesting that no other Aussies have reported a problem finding tarragon, and I know a bunch of our Aussie friends have made this. Maybe we’ll be lucky and one of them will see this and help you locate it?! Yes, you can use dried tarrgon if you can’t find fresh, you just won’t need as much. I cna’t think of any other herb that tastes like it, so that would be my best suggestion. Let me know how it works out!

Ali - Thanks Carrie. I decided to have a better look, since other Aussies didn’t seem to be having any trouble and I found it in the third place I checked out! So perhaps it’s not the most common herb in my neck of the woods, but certainly not impossible to find. I’m going to try making the soup this weekend. I can’t wait!

carrie - ALI – I am so excited for your tarragon find! I have several recipes with tarragon in and I would hate you to miss out on them :-)

Ali - Thanks Carrie, just thought I’d let you know I tried the recipe and it turned out great! My boyfriend didn’t like the look of it (it probably looked a bit too healthy for him) but the second he had a taste of it he asked for a large bowl. It tasted really good with a bit of extra Greek yoghurt drizzled on top. I’ll definitely be making it again.

carrie - YAY, Ali!!! I just love this soup, so it makes me happy when others do too!!

Cheryl - I finally made this soup tonight and I LOVE it! I must confess that I don’t like tarragon so I substituted my beloved thyme. It was absolutely delicious! Anxiously awaiting the SANE soup cookbook!

I had SANE Rocky Road for dessert too! I think I need to experiment with different brands of thick coconut milk (no Thai kitchen in the UK). I’ve made a few of the ice creams that use thick coconut milk and I can always taste the coconut. Could I cut back on the coconut milk and add more double cream? Probably less SANE. The marshmallows are the bomb!

carrie - Hi Cheryl – yes you can swap out thick coconut milk for cream and vice versa. I could not taste the coconut in any of mine, except the ones that were supposed to! Aren’t those marshmallows fantastic?! Soup Book coming soon!

Sherry - Hi Carrie- Is there a non-dairy sub for the Greek yogurt in this recipe you would recommend for those of us on a dairy-free diet? I just discovered you and SANE this past week…SO excited! Thank you!

carrie - HI Sherry – welcome! Typically I would use thick coconut milk (comes in a can) to replace cream or yogurt in recipes, but bear in mind I have not tried that in this recipe. YOu could also just leave it out but it won’t have the richness and depth of flavor. Hope that helps!

Sherry - Thanks Carrie, I’ll give the canned coconut milk a try (maybe let it thicken in the fridge first). Helps a bunch!

Jayne - This soup really intrigued me since I love beets. I made this tonight, oh, my! One needs to make this just for the color of this scrumptious soup! Even my husband, who doesn’t care for beets said it was good. I thought I didn’t like tarragon but I’m so glad I tried it again after 30 some years of avoiding it. It added such an interesting dimension to the soup. I even tried the fresh leaves, and I like the flavor of tarragon after all! My daughter said it was quite a rich soup and indeed it tastes rich, but it is so healthy, a good way to get in your vegetables. Thank you, Carrie! Your recipes are always delicious!

carrie - Thanks for the beet soup love, Jayne! It is one of my favorites!!!

Caramel Orange Spice Cashews

Nuts, nuts, nuts.  I am pretty sure I’ve mentioned this a handful of times before now – I love nuts.  With the holidays approaching I get even hotter and heavier about the things, because Christmas growing up in England meant nuts – at least at our house.  All kinds of nuts from salted peanuts to sugared almonds; and masses of fresh nuts still in their hard, brown winter coats.  Every Christmas Eve, out would come the nutcrackers and large wooden bowls brimming with unshelled nuts – brazils, walnuts, cobnuts (hazelnuts), and almonds.  As a family we sure put those nutcrackers through their paces, but mostly it was my father and I who took first place in the nut-cracking and devouring stakes.  From my mother I inherited a desire to cook, a mind like a steel trap when managing the household budget, a sweet tooth, and a penchant for ironing everything  – and I mean everything – that comes out of the washing machine.  From my father I inherited mad driving skills, silky fine hair, a lifelong fascination with psychotherapy, and a love for nuts.

When I lived in Australia I used to send Care Packages of indigenous foods to my parents back in England.  My mother would get parcels of ginger – prepared every conceivable way you can imagine ginger could be - from the Buderim Ginger Factory in Yandina, Queensland.  My father would get parcels of nuts.  I remember the note I got after sending him a box crammed with all things macadamia – chocolate covered, roasted and salted, raw, and even some still in their shells.  “Thanks for the macadamia nuts.  Those things are something else - I broke 3 sets of nutcrackers and ended up clobbering them with a sledge hammer on the terrace to get the shells off.”  Yes, my father and I, we love nuts.

I’ve added pecans, pine nuts, pistachios, coconut, chestnuts and cashews to my list of nutsome favorites since then.  Turns out my nutty upbringing was just getting me ready for my calling in life – creating SANE stuff for all you lovely people out there in the land of eat-more-and-exercise-less, smarter.  Do you even have any idea how many pounds of almonds I’ve gone through in the last few weeks while I’ve been conjuring up biscuits and scones and cookies and other baked deliciousness with no grains in them?  Or how many total pounds of nuts and seeds I’ve consumed creating hot cereal, cold cereal, granola, and all manner of other nutty seedy delicacies for you?  I am not complaining, in the least.  Truly, I love nuts.

It was hard not to think about the holidays approaching while wandering the decked-out aisles down at Trader Joe’s the other day.  I looked at all the pre-packaged nuts – the Honey Sesame Almonds and the other bags of sugar-laden nut morsels – and realized the world of nut snacks needs some *SANEity.

Caramel Orange Spice Cashews

So just in time for the holidays, here’s some Caramel Orange Spice Cashews.  They’re awesome.  Festive, slightly sweet, a touch of zing, crispy, crunchy nuggets of nutty gloriousness.

Eat them instead of candy.  Eat them instead of plain nuts.  Eat them instead of those other nuts loaded with sugar or honey or whatever sweetness they come dunked in.  Grab a handful for dessert.  Throw some in your Greek yogurt for breakfast.  Just remember they’re an addition to all those fabulous non-starchy veggies and proteins you’ve already downed.  Or they’re a snack.  They’re not the main deal.  Munch on them accordingly.

Happy Holidays!

5.0 from 2 reviews

Caramel Orange Spice Cashews
Prep time: 
Cook time: 
Total time: 
Serves: 6 – 8
  • 1 egg white
  • ¼ cup / 2 fl oz. sugar-free caramel syrup
  • 1 tsp vanilla extract
  • ½ tsp orange extract
  • 1 lb / 450g cashews
  • ½ tsp salt
  • 3 tsp cinnamon
  • 2 oranges – zest only
  1. In a large bowl whisk egg white, syrup, vanilla and orange extracts until frothy.
  2. Add cashews and stir until nuts are evenly and well coated.
  3. Add salt, cinnamon and orange zest and toss until cashews are completely covered.
  4. Spread nuts out onto a foil-covered baking sheet.
  5. Bake at 350F for 25 minutes until deep, golden brown, stirring the nuts to separate them every 5 minutes.
  6. Leave to cool completely before storing in an airtight jar.

Caramel Orange Spice Cashews

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Julie - Amazing! These just came out of my oven. I finally tracked down the sugar free caramel syrup at Starbucks. Turns out they sell these syrups, but don’t have them out on the shelves. I burned mine just slightly but they are great! I wasn’t sure if I should adjust the cooking time b/c my cashews were raw. I think I also need to calibrate my oven.

carrie - I know I need to calibrate mine….too busy cooking! I have to be really careful not to eat too many of these in one sitting!!

Kati - Hi Carrie. I love listening to you and Jonathan every week. It seriously is a highlight for me! Unfortunately I have a miserable challenge being SANE – I’m allergic to eggs, white and yolk, chicken and duck, so I really can’t do anything with them. I have a powder substitute I can use for cooking, but I don’t know about using it when it’s a primary component. Will it work with this recipe well enough? Of do you have another substitution you would suggest trying? Thank you!!!!!

carrie - Kati – just leave the egg out and either add a little extra syrup or a little water. The egg white is just “glue”, it will be fine without. You lose out on a little protein, but that’s ok. Thanks so much for your podcast love and support!!

Carole Huxman - Are the cashews to be raw, or roasted, salted?

carrie - Carole – raw.

Kara - Hi Carrie!
I’m also an ex pat, now living in Northern California. What kind of suger free syrup did you use? The Starbucks/Toranis kind or the thicker Smucker’s type?


carrie - Hi Kara!! I use Torani sugar-free syrups. Great to “meet” you!

Charge Headlong » Carrie Brown | Marmalade and Mileposts - [...] And I Mean Everything [...]

Nancy - I made these nuts for Christmas Eve along with Carrie’s Chocolate Espresso cookies and some inSANE Christmas goodies. To my surprise (and disappointment because I was hoping to hoard them for myself) these nuts and the Chocolate cookies were the first to go.

This nut recipe is super adaptable. I didn’t have cashews so I substituted half raw almonds and half raw pecans. I didn’t have the caramel syrup so I used the sugar-free vanilla instead.

carrie - Oh, Nancy – your comment made my day! I LOVE that people who didn’t know they were eating “health” food chose it over the normal stuff :-)) If that doesn’t make you feel good about staying SANE, and not worrying about what others think, I don’t know what will. Good call on the nuts for using what you had available.

MVP - I finally got around to making these, and boy are the delicious! We are going through these like crazy at my house. And when you are baking them the house smells like orange cinnamon rolls, its heavenly!

carrie - Don’t go mad now…a gal canot live on nuts alone ;-)