I love turmeric.

What’s not to love? The colour reminds me of the sun; and I love the sun! It tastes earthy and amazing. It is so very good for you; antimicrobial, antibacterical, anti inflammatory, antioxidant…it truly is a superfood.

It is used extensively in India and especially in ayurveda. I remember it being used for brides to brighten their skin before their wedding day. I’ve also heard from friends that they use it on their legs and arms to reduce hair growth. It helps to keep the ants at bay as well – sprinkle turmeric in inconspicuous corners of your home (we did this all the time in India) to stop an ant infestation in your home. So, it can be used both topically and internally and has various uses.

In India I had only ever seen the powder and the dried root in the local markets. In Australia, I discovered the fresh rhizome…and the colour this brings to your dishes is nothing like the powder. Also, using fresh turmeric (I grate it into a loooot of dishes) gives you the benefit of the curcumin in its freshest & whole form.

Turmeric helps inflammation – so if you’ve got a nagging pain, reach for the turmeric; it boosts your immune system – I use it extensively through the year, but increase the usage in winter; it helps reduce depression – the gut-brain connection comes into play here (keep your gut happy and your brain will be happy and healthy).

Turmeric is fat soluble, so use it with an oil. To boost it’s bioavailability (or absorption by the body), add a pinch of black pepper to the recipe/concoction.

Cashew nuts contains healthy fats that are key to keeping you full and helping you lose weight. Their benefits include the prevention of heart disease and promotion of oral health.

Asafoetida helps to reduce asthma, blood pressure, treats IBS, controls blood sugar, etc. It smells like something awful that your child has just done, but tastes divine. I think it gives any dish that oomph factor. Don’t skimp on this – my mum used to tell me to put a pinch of asafoetida – I don’t anymore; I add loads. You can buy this in any Indian store, however read ingredients very carefully as they contain wheat. Buy organic where you can – these don’t have any GMO fillers.

My inspiration was a recipe given to me by my friend, Meggan. I will get her to post her very famous ‘coconut snack’ sometime soon.

Store nuts in the freezer – it is amazingly crunchy and delicious. And it lasts a while, if there is any left!

The best turmeric cashew nuts

A quick, nutritious, moreish snack that is easy to make, eat and store
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: easy snack, healthy snack, kids lunch box, kids snacks, quick snack, Side Dish, snacks
Cuisine: fusion
Keyword: easy, gluten free, kids lunch box ideas, nutrient dense, quick, snacks
Servings: 4


  • 1 cup cashew nuts
  • 2 tsps coconut oil / ghee
  • 1 tsp asafoetida powder
  • 1/4 tsp turmeric powder
  • Pinch black pepper
  • Salt to taste


  • Preheat your oven to 180ºC
  • Mix all ingredients in a bowl and put in on an oven tray (or parchment paper lined oven tray)
  • Place it in the oven for 10 minutes
  • Give it a good stir and put it back in the oven for around 5 minutes
  • Switch the oven off and keep the cashews in the oven for another 5 minutes
  • Once it is browned to your liking, take it out of the oven, cool and enjoy!
  • Put nuts in a glass bottlea and store in the freezer (nuts in the freezer are soooo crunchy! You will never store nuts any other way anymore)


You can also make this on a pan over medium heat, but remember to add the turmeric towards the end as it could burn pretty easily. 


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