The anti-inflammatory nature of turmeric and the digestion-promoting qualities of ginger, mixed with the healthy fats in nuts, makes these Turmeric Spiced Nuts one satisfying and healing snack.
When I get hungry or feel a sugar low during in between meals, I reach for fat. A spoonful of coconut butter and a glass of water and I’m usually good. These nuts are another healthy fat bomb of a snack that take it to the next level thanks to turmeric and ginger. I store a few jars of nuts in the refrigerator and take out a handful when I need it. They would also be a huge hit at a party.
Hope you enjoy!
- Cashews – In the recipe you’ll see that I recommend “soaking and toasting” of the nuts before adding the spices. This involves soaking the nuts for 6-8 hours with a touch of salt, then dehydrating them on the lowest oven setting until crisp again. This is not a necessary step, however, soaking raw nuts lessens the effect of phytic acid. Phytic acid is a naturally occurring nutrient found in nuts, grains and legumes. The problem for us is that it’s there to help defend the plant. What this means, is when we eat grains, legumes and nuts, the phytic acid can “lock-up” a percentage minerals such as calcium, copper, iron, and a few others so that our bodies can’t absorb them. Soaking the nuts improves the digestibility and neutralizes phytic acid present in raw nuts, which makes the nutrients available in the nuts more available to our bodies. The taste and texture of the recipe results will be the same regardless of this step. Of course, raw will work as well.
- Ginger – Many think of turmeric as the powerhouse of anti-inflammatory properties, but ginger root also has that effects – particularly in the area of easing arthritic pain. In addition, ginger helps promoted healthy digestion. (Knowledge gained from many sources, one of which is the book “Healing Foods.”)
- Turmeric – We consume the root of the turmeric plant just like ginger. Its anti-inflammatory qualities are thanks to curcumin which can help with arthritis, inflammatory bowel disease, diabetes and heart disease. (Knowledge gained from many sources, one of which is the book “Healing Foods.”)