These nuts are a wonderful way to incorporate plenty of turmeric into the diet without feeling as if you are making a great effort to do so. Curcumin, the active ingredient in turmeric, is a spice super hero. It’s a potent anti-inflammatory and anti-oxidant and supports the immune system. Black pepper is an important addition to any recipe containing turmeric. Piperine, in black pepper, increases the absorption of turmeric by a whopping 2,000%. Fat is also an important adjunct to any turmeric recipe as it too increases absorption. If you were wondering,
I’ve used cashew nuts here, but feel free to use any kind of nuts though I think it works best with cashews. Just make sure they are raw and unsalted. That goes for all your nuts. You’ll get the most health benefits from raw, unsalted nuts, not those that have been heated and added to (though I concede that is exactly what you are doing here but it is the turmeric that is of specific interest and what’s more you know the quality of ingredients you are adding).
Serves 4 (Or however many you choose to share them with)
300g cashew nuts
2tbsp curry powder (choose your heat)
2 tbsp turmeric powder
1 tsp sea salt
1/2 tsp black pepper
1 tbsp melted coconut oil
Put your oven on to 150C/Gas mark 2.
Place all the ingredients in a bowl and mix thoroughly, making sure all the nuts are evenly coated. Place on a baking tray lined with baking parchment and put in the oven for approximately 20 minutes or until the nuts are golden. As everyone says in recipes like these watch them, or put on a timer. I’ve burnt more than I care to remember.