If you want to give something more personal, especially to friends and staff at the office, consider roasting your own collection of mixed nuts packed into a glass jar with a red ribbon on it. I usually keep a mix of roasted almonds, macadamia nuts, and pecans lightly salted on hand. I follow the recipe in The Garden of Eating by Rachel and Don, which consists of spreading the nuts in one layer on a cookie sheet and pop in the oven for about 10 to 15 min at 350-degree F. Then place in a bowl, sprinkle with a little bit of celtic salt (I also sometimes sprinkle on dried dulse as well) and after cooling I pack them into glass jars. Your friends will thank you!
Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.