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 in between meals, I reach for fat. A spoonful of coconut butter with 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. (Read below for their health benefits.) I store a few jars of these nuts in the refrigerator and take out a handful when I need it. They would also be perfect for entertaining.
I 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.”)
- SOAKING AND TOASTING
- Soak cashews in water for 6-8 hours. The cashews will expand, so the water level should be at least 2 inches above the cashews to start. **See Notes **
- Preheat the oven to 175.
- Drain and rinse the cashews. Place the cashews on a baking sheet and dry them out in the oven for about 3-4 hours. Increasing the temperature to 200 will make the process go faster.
- SPICING AND ROASTING
- Preheat the oven to 325
- Warm the coconut oil in the oven to melt it. (This will only take a few minutes.)
- Mix together all the spices, salt and pepper in a small bowl.
- Mix the cashews (and pumpkin seeds if using) with the coconut oil in a bowl, and once thoroughly mixed, add in the spices. Mix until the spices are evenly distributed.
- Place the nuts on a baking sheet and roast for 15 minutes, stirring half way to prevent any burning.
- Allow the nuts to cool in the refrigerator to solidify the coconut oil again and make them less sticky.