By Mark Hyman, MD

Nutritional analysis per serving: calories 254, carbohydrates 7.3 g, fiber 3.6 g, protein 9.8 g, fat 22.8 g, cholesterol 0 mg, sodium 3 mg, calcium 118 mg.

  • YIELD: 4 Servings
  • PREP: 1 min
  • COOK: 10 mins
  • READY IN: 16 mins



  • 1/2 Cup Walnuts
  • 1/2 Cup Almonds
  • 1/4 Cup Pepitas (pumpkin seeds)
  • 1/4 Cup Sunflower Seeds
  • 2 Tablespoons Sesame Seeds



  • To roast the nuts: Heat oven to 350°f. Place the nuts on a dry baking sheet. Bake for approximately 8-9 minutes, checking often. The nuts are done when they start to change color and impart a nutty fragrance.
  • Remove from the hot baking pan and cool. Store in a sealed container in a cool, dry place, and the nuts will remain fresh for up to 2 weeks.
  • To roast the seeds: Heat a dry skillet to medium and add the seeds. Stir continuously until the seeds start to brown. Pumpkin seeds will even pop a little. Remove from heat immediately and cool before storing. The seeds will remain fresh for several weeks.
  • Combine and store in a sealed container in a cool, dry place.