All wrapped in cinnamon and curry

J'adore Chocolate and Zucchini. Clotilde displays a chef's technical skill while writing breezy, efficient prose. She makes heavenly lemon kefir ice cream. On her blog, I'm just as likely to learn where to buy a sesame mill as I am to discover methods for making sourdough starter.

Most of the time, I love rooting through well planned, information-dense blogs like C&Z. But occasionally my brain needs a break. Something fluffy and sweet as cotton candy, like Woman's World Magazine.

Unlike other mags you'll find at the Safeway checkout, Woman's World at least *tries* to be woman-positive. Their weekly "lose 30 pounds in a week!" diet is mostly based in science, it encourages readers to fight cancer with vitamins, supplements, and exercise--plus, there's always a recipe for an animal-shaped party cake. (An edible panda bear constructed of cupcakes? Sure!) WW is a lot of laughs for only $1.79.

When I worked at a healthy grocery in Wichita, we'd keep a copy of Woman's World on the break room table, somewhere near Jordan Rubin's newest Bible-health book. Like an oracle of things to come, if WW published on açaí berries one week, we'd see a rush of customers asking about açaí the next. We'd clip recipes for Milky Way cheesecake and roasted asparagus amandine and try to interpret our horoscopes.

Last week, I stayed home sick from work, so I had oodles of time to revel in a trashy magazine while watching Stranger Than Fiction for the 150th time. That's where I found the recipe for these spicy-sweet nuts. The title read: "Get slim with our sweet n' spicy curried nut mix! Lose weight by eating nuts? Yes!"

It's plain refreshing to get a little low-brow. Now, If you'll excuse me, I've got some leftover Chinese take-out to reheat.

Sweet n' Spicy Curried Nut Mix
from Woman's World Magazine
Volume 31, Issue 17

• 3 cups mixed nuts (cashew, pistachio, almond, walnuts, etc.)
  
• 1 tsp. sesame seeds
• 1 tsp. cinnamon
• 1 tsp. cayenne powder (more for a greater kick)
  
• 2 tsp. curry powder
• 1/4 tsp. sea salt
  
• 1 tsp. grated lemon zest
  
• 1 Tb. honey
• 1 Tb. olive oil

Preheat your oven to 300 degrees Fahrenheit. Line a baking sheet with foil, then coat the foil with cooking spray or a light layer of coconut oil.

Mix together seasoning, oil, and honey in a large bowl. Stir in the nuts and mix well to coat. Transfer the nuts to the sheet; bake for 10 minutes, stirring once. Store in an airtight container for up to two weeks.

If you liked this recipe, you might enjoy:

Quickie pumpkin seeds
Sesame coconut cookies