Prep time: 5 minutes/Cooking time: 20 minutes
2 cups almonds, raw
1 cup pecans
2 cups walnuts, raw
2 cups pumpkin or squash seeds, raw
2 cups dried cranberries
1 tablespoon olive oil (optional)

In a bowl mix together almonds, pecans, walnuts and seeds.

Cover with water. Soak overnight.

Preheat oven to 300°. Rinse and discard soaking water.

Add cranberries and olive oil. Mix until everything is coated well. Spread the mixture out evenly on a baking sheet and
place in the oven for about 20 minutes or until you can smell the roasting nuts and they start to turn a lot. Cool and store
in airtight glass container.

Note: Try any nuts and dried fruit you like. Nuts and seeds do not have to be soaked, but soaking makes them more easily
digestible.

(Yields 10 servings.)