Turmeric is the most powerful of all spices. Hailed as a superfood, it is a rhizome that belongs to the ginger family. It has amazing anti-inflammatory properties and boosts the antioxidants in your body if consumed on a regular basis.
I grew up on a diet rich in turmeric. From curries, daals and stir-fries to fresh, raw turmeric salads – it was an essential cog in the wheel of the Ayurveda-based cuisine in our home. Mum used to say that it was a salve for our insides, and that having turmeric every other day meant that any internal ailments we had would be healed. I found this to be extremely true, especially in the cooler months when the body would otherwise be racked with cold, aches and flu. Turmeric helped with common ailments and helped bring internal warmth to the body.
In addition to a quick turmeric latte every now and then, I have devised this delicious, quick and nourishing snacking option. I have used activated (soaked) cashew nuts but you could use whatever nuts you have on hand. It is great for your lunchbox and also works a salad or soup topper. The chia adds a wonderful crunch.Turmeric roasted cashews with chia
Makes: 2 cups
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
- 2 cups raw cashew nuts
- 1 tbsp chia seeds
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- 1 tsp chilli flakes
- 2 tsp dried rosemary
- 1 tbsp extra virgin olive oil
- Pre-heat oven to 140°C.
- Place all ingredients into a large bowl. Toss to mix well.
- Spread nuts evenly on a rimmed baking tray and place in oven. Bake for 10 minutes. Remove, toss nuts around and spread evenly. Bake for another 10 minutes until a shade darker and starting to turn golden.
- Remove from oven. Cool completely before storing in an air-tight container.
- Nuts can be stored in an air-tight container for up to two weeks.
- If you like, you can ‘activate’ the cashews first. Soak them in water for an hour and drain well before continuing the recipe as per normal. This will produce a less crunchy result but the nuts will be easier to digest and gentler on your stomach.
Sneh Roy is a food and lifestyle photographer and stylist based in Sydney, Australia. She is the creative force behind the multi-award winning food blog Cook Republic. She is also the author of the Tasty Express cookbook.
Sneh develops recipes, styles and shoots cookbooks and creates content for magazines and food businesses all around the globe. She often conducts pop up workshops to teach food photography and styling from her home studio.