Rosemary-Roasted Cashews: Stir 1/2 pound of cashews, 2 tsp. dried rosemary and 2 tsp. olive oil in a bowl until the nuts are coated. Spread the nuts on a baking sheet, sprinkle with salt and pepper, and roast for 10 minutes at 350 degrees F. Serve warm.
Marinated Goat Cheese: Slice a 4-ounce log of goat cheese into 1/2-inch rounds and arrange in a wide shallow bowl. In a small bowl, mix 1/4 cup olive oil, 2 sprigs thyme (or 2 tsp. dried thyme), 2 tsp. chopped garlic and 1 tsp. fennel seeds. Pour the oil over the goat cheese, sprinkle with salt and pepper, and serve at room temperature with whole wheat crackers.
Indian Vegetable Dip: Season a small container of plain yogurt with cumin, garlic powder, chopped cucumber and a bit of salt. Use as a dip for cucumber rounds, bell peppers or baby carrots.
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