Roasted Turmeric and Chilli Cashews
By Amy Crawford
In my kitchen of late, it's turmeric everything. Today it just happens to be turmeric cashews. The healing power of this golden stuff amazes me; I've written about it previously here. I have issues with my lower back on occasion, stemming most likely from the amount of time I spend perched here, tip tapping away. Back in 'the day' I used to take pain killers. These days I chop up a 1cm piece of turmeric into pill sized pieces and swallow them with water, just like that, as often as I remember (usually a few times a week). I honestly seem to be managing my back pain with turmeric and a more committed stretching regime. It appears that my osteo can no longer rely on my instalments to pay off his mortgage.
Anyway, best we don't ignore the cashew nut, in light of the fact it's the real hero of this recipe. Last year I wrote about why you need to love cashews AND within that post shared the simplest and yummiest of recipes for Lemony Coconut Cake Balls. Chuck the ingredients in a food processor and you're good to go!
As for simple recipes, this one doesn't get much simpler. It came about upon the realisation Mum and Dad were to walk in the door (in fifteen minutes) and I had nothing to offer with their 6pm evening drink. A quick squizz in the pantry and fridge (at the very slim offerings) and the realisation it was cashews or nothing.. and spices, which I always have at hand.
Quick recipe edit: it's a known fact that curcumin, the active ingredient of turmeric, is not so bioavailable on its own which means we do not always obtain its full nutritional benefit. However, by combining turmeric with black pepper the bioavailability of turmeric is enhanced. So, where ever you add turmeric to a recipe, don't forget the pepper grinder!
Makes 2 cups.
2 cups raw cashews
2 teaspoons coconut oil, melted
1 teaspoon turmeric powder
3/4 teaspoons chilli powder (or to taste)
1/2 teaspoon fine sea salt
A good pinch of cracked black pepper
Preheat your oven to 180 degrees celsius and line a baking tray with baking paper.
In a mixing bowl, combine the coconut oil, turmeric, chilli, pepper and sea salt. Add the cashews and coat well with the spicy mix. Have a taste and feel free to add a little more of whatever you need.
Spread out evenly on your baking tray and place in the oven for 10 minutes. Pull them out and if not golden, give them a stir and pop back in for a further 5 minutes or until beautifully golden. Keep an eye on them, nuts burn very easily!
Allow to cool and serve. Once fully cold they'll keep well in the pantry in an airtight glass jar for weeks.
Oh and if you feel like going nuts over cashews, have a try of this Crunchy Cashew Caramel Chew, this Coconut Cashew Chia Cream, or even these Chickpea & Sunflower 'Meat Balls' in Coconut Cashew Curry. Clearly I love a cashew, or 14.
Don't forget to pin the recipe to your Pinterest board so you've got it saved for 'Ron.. aaaand...don't forget to tell me what you think of this super simple yet tasty recipe!