Relaxing and Eating in Pokhara, and Mixed Nut Sadheko

After our long trek we spent several days chilling out Lakeside in Pokhara. There we spent lazy days barefoot on cushions, in low-tabled bungalows or on hammocks tasting the local food while enjoying long conversations about life and plotting our next adventure.

Annapurna Circuit is most definitely on the list, but it’s a 20-day trek at a higher altitude than Base Camp. It’s also where a recent avalanche killed 39 people. We’d need a month or more to properly enjoy it safely, so that is still a few years off. We also agree that a full year of travel would be the greatest luxury and an important necessity at some point in the future, but again, with work obligations being what they are, that too would have to wait. Still, these were lovely ideas to contemplate as we lounged around Lakeside under the warm Nepalese sun, snacking on Peanut Sadheko and sipping Everest Beer.

photo 4I’m not much of a beer drinker but the mellow malt flavor of Everest beer was the perfect compliment to the spiciness of Peanut Sadheko, our favorite afternoon snack. It’s a popular bar food that showed up on most of the Lakeside menus and we sampled it at every opportunity. As soon as I tried it, I knew it would end up as a Motivational Monday with a few tweaks.

To make this dish as healthy as possible, I used mixed nuts rather than peanuts. I also used cucumber rather than tomato to cool off the heat of jalapeno and spices. Also, I cooked some parts of it while leaving other parts raw, whereas in Nepal what we experienced was either a raw version or totally sautéed version of this dish.

The results were awesome if I do say so myself, and served as a perfect afternoon snack yesterday while I got ready head out for the evening (minus the beer 🙂 ). You can also serve it as an appetizer at your next party or take some to work to have with a green juice or just plain water in the afternoon.

There are more Nepalese inspired recipes coming down the pike in the coming weeks. I hope you try them and that they become a healthy addition to your culinary repertoire.

Wishing you all a happy and healthy week!


Mixed Nut Sadheko



  • 1 cup raw, mixed nuts, chopped (I used almonds and Brazil nuts but you can try with cashews, walnuts or anything you have on hand)
  • 3 scallions, sliced thin (including all the healthy looking green parts)
  • 3 cloves of garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 jalapeno pepper, deseeded and minced
  • 1 medium cucumber, peeled, deseeded and diced
  • 1 cup fresh cilantro leaves, cleaned and coarsely chopped
  • 1 teaspoon chili powder
  • ½ teaspoon curry powder
  • ½ teaspoon cumin powder (I used seeds and pounded them in a mortar and pestle because it was all I had on hand, but the powder is certainly easier)
  • ½ teaspoon Himalayan salt
  • 1 tablespoon olive oil
  • Juice of one lime


  • Combine the chopped nuts, scallions, cucumber, and cilantro in a bowl. Mix well and set aside.
  • Heat the olive oil in a small sauté pan and sauté the garlic for one minute then add the ginger, jalapeno, chili powder, cumin and chili powder. Saute for another minute or so until fragrant.
  • Add the sautéed mixture to the cold ingredients along with the lime juice and mix well. Enjoy.

Makes about 2 cups of sadheko, which can be stored in the refrigerator for up to 3 days.





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19 comments on “Relaxing and Eating in Pokhara, and Mixed Nut Sadheko

  1. AvatarBarb

    The recipe sounds delicious! Do you just eat it on its own or do you have it with something? How much would you typically have as a snack?
    Thanks so much.
    PS: You are quite an inspiration and I love your site.

  2. AvatarPete Holmes

    Our son has just returned from a year in South Korea & is keen on following a vegetarian diet. He had us watch a programme called Fork Over Knives which had some interesting suggestions on how we should be eating. I wondered if you had seen this & what your thoughts were on their findings?

    1. AvatarBarbara Mendez R.Ph. M.S. Post author

      This is a great question with not such an easy answer… clearly a plant based, low fat vegan diet can yield positive improvement in many people with heart disease. President Clinton is rumored to follow this diet. That being said, it is well documented that the Mediterranean diet (which is not vegetarian and includes lots of healthy fats like olive oil) yields the best results across the board with regard to heart health. So what to do?
      My personal opinion is that in order for a low fat vegan lifestyle to be healthy it must be mindfully approached and NOT include refined carbohydrates like too much bread or pasta and instead focus primarily on loads of vegetables, beans, lentils, and some healthy grains like rice and quinoa. This can be challenging for some people. If you take a look at the video I did on the recent study comparing low-fat and low-carb diets, you will see that it showed that low carb improves most cardiovascular risk factors over the low fat diet which would debunk to some degree the vegan approach used in Forks Over Knives.
      Genetics likely plays a big role in what diet would work best for any individual and science is certainly on the cusp of customized diets to manage health concerns with genetic testing. For now, until such a test is readily available for everyone, my suggestion would be to do a trial run on each diet and see how you feel. Your body will let you know if a diet is right or wrong for you. Try to for 3 months and see what happens….and then let me know how it goes… it would be interesting for me to hear~
      Wishing you much health!

  3. AvatarIrene

    What gives it the heat? The jalapeno or the chili powder? How would you adjust for “not-so-spicy?
    Love reading about your adventures and nutritional advice. I gave up wheat 3 weeks ago and feel great!

  4. AvatarSholeh

    Great recipe. What is in the bowl next to the scallion bowl. It looks chopped onion, which is not part of the ingredients. Thank you for the great posts and recipes.


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