Turmeric Cashews
If there was a buzz word last year it was totally turmeric. Ok, and maybe collagen peptides but that’s a topic for another day. But what’s the deal with turmeric anyway (and that sneaky little “r” thrown in there)?! Aside from adding flavor to your food and tasting really good in that fancy latte, the active ingredient, curcumin, is a great anti-inflammatory (Ding! Ding! Ding! There’s another 2017 buzzword!). Here is a list of just a few of the benefits:
It has the potential to prevent DNA damage & help DNA repair.
It helps to fight infection.
It reduces blood sugar.
It has antidepressant effects.
It protects the liver.
So maybe it’s worth a few shakes in your house! Check out this recipe for Turmeric Cashews from Goop. I’ve already made two batches of this in the last few days!
Turmeric Cashews
Ingredients:
1/4 tsp sea salt 1/2 tsp ground turmeric Fresh cracked black pepper, to taste 1 tsp grated fresh ginger 2 tbsp melted coconut oil 1 cup raw cashews
Instructions:
Combine all ingredients in a bowl and mix until cashews are fully coated.
Spread evenly on a parchment-lined baking sheet and bake 10 minutes at 350.
Take out and let cool 10-15 minutes.
Mmm…try not to eat it all at once…moderation is an important buzz word too.
Enjoy!
