Bonus Recipe: Clean Green Herbed Cashews

recipe by Candice Kumai


Candice Kumai is multi-talented: She is a clean-food chef, multiple cookbook author, TV host, former Top Chef contestant, judge on Iron Chef America, and a writer for health and fitness publications like Shape and Women’s Health, among many other talents. Candice’s passion is in helping people eat healthier, cleaner, but still delicious food — and she does just that with her upcoming cookbook, Clean Green Eats, to be released this June. We promise to give the full scoop once the cookbook is available to the public, but in the meantime, Candice agreed to sneak us a recipe ahead of time.


These delicious cashews are made with dried dill, spirulina powder, tamari soy sauce, and decadent coconut oil. Remember, all nuts are packed with nutrition when raw, but when you need a pick-me-up kinda recipe, just make a big batch of these delicious, roasted green cashews to munch on!  Serves 6.


1 pound raw cashews (about 3 cups)

1 tablespoon coconut oil, plus 1 teaspoon, melted (mmmm yum!)

2 tablespoons reduced-sodium tamari soy sauce

1 tablespoon dried oregano

2 tablespoons granulated garlic powder

1 tablespoon dried dill

½ teaspoon spirulina powder (optional)



Preheat the oven to 375˚F. Place the nuts on an ungreased baking sheet and pre-roast for 8 to 10 minutes until slightly golden. Remove from the oven and let cool. Reduce the oven temperature to 350˚F. Line baking sheets with parchment paper.

To a medium bowl, add the melted unrefined coconut oil, tamari soy sauce, 2 teaspoons of the dried oregano, 1 tablespoon of the garlic powder, and 2 teaspoons of the dried dill, and mix well to combine. Add the cooled nuts to the bowl and toss well to coat.

Transfer the nuts to the lined baking sheets and bake in the oven at 350˚F for 10 minutes.

Remove the nuts from the oven and sprinkle with the remaining 1 teaspoon oregano, 1 tablespoon garlic powder, 1 teaspoon dried dill, and the spirulina powder, if using.

Return the nuts to the oven for 2 additional minutes.


To best serve:

These nuts are delicious warm, but can also be stored in an airtight container for up to 2 weeks. Enjoy!



Candice Kumai is a classically trained chef, healthy lifestyle expert, and best-selling author of Clean Green Eats, Clean Green Drinks, Pretty Delicious, Cook Yourself Sexy and Cook Yourself Thin. She is a regular contributor on E! News and The Dr. Oz Show, and has appeared as a regular judge on Iron Chef America and Beat Bobby Flay. She contributes to food and lifestyle publications such as Cosmopolitan, Shape, Men’s Health, Clean Eating and Prevention, and volunteers at dozens of charitable organizations. She is a Top Chef alumni, and is obsessed with avocados, coconut, and her cat, Sisi. She lives in New York City. Stay tuned for her cookbook: Clean Green Eats.


Find Candice at Twitter @CandiceKumai, Instagram @CandiceKumai, and her site