Turmeric Cashews

Turmeric Cashews

Some fascinating emails have come through my in-box over the past decade. One example arrived back in 2015 from Erica Sonnenburg, which led to this write-up shortly thereafter. Erica and her husband, Justin Sonnenburg, are researchers at Stanford where they study the collection of bacteria that inhabit our gut. It's called the microbiota. Her name struck me as familiar because the Sonnenburgs, both Ph.D.s, were included in Michael Pollan's article - Some of My Best Friends are Germs from May 2013. Her note went on to say they often cook recipes from 101 Cookbooks because many of them have the hallmarks of "good microbiota food". This immediately made me feel great, but also sparked many questions that have been dancing around my head ever since.
Turmeric Cashews
When it comes to broad strokes, I get it. You want to encourage, nourish, support your internal bacterial community. The good bugs. And there are some general "best practices" in life that help. But, for me, the real, well-researched, specifics beyond that start to get increasingly hazy. I immediately wanted to know from her, which recipes exactly, and why? How exactly do I befriend and support my microbiota? How much does food impact it, and what are the other major factors? Best beverages - beer? wine? smoothies? In short, I wanted to know what sort of things I was doing in my day-to-day to support (or hurt) my unique-to-me friendly bugs, so I could continue to do more to support my microbiota.
Turmeric Cashews
Erica went on to tell me about the book they were working on - The Good Gut. It establishes the case for the importance of gut microbiota, and documents their research and findings. They've done a lot of work to start to understand the role of diet in this realm, and what they're finding is that a diet rich in dietary fiber (plant matter) helps to keep the microbiota happy. Also, because different microbes feed on different things, diversity in your diet is key. Broadly speaking, you're after a wide range of beans, whole grains, seeds, and vegetables. And you'll want to consume foods rich in microbiota accessible carbohydrates. It's a fascinating read that goes well beyond dietary recommendations. They are doing the direct research into what makes your microbiota happy, and have some amazing findings based in good science.
Turmeric Cashews

The back of the book includes a recipe section to set the tone for this type of beneficial food choice. These turmeric cashews became one of my favorite snacks of the week. They're substantial and filing, and microbiota friendly. I used the recipe in The Good Gut as a jumping off point, and flared it out with a few extra spices. They were extra special because I used turmeric gifted by Tara (Seven Spoons) when I saw her last recently. She told me the turmeric is from her maternal grandfather's estate in Dehra Dun (Dehradun) in Uttarakhand, in the north of India - beautiful turmeric. I've exhausted my turmeric supply from Tara, and fortunately I'm now able to source this special turmeric from Diaspora Co. 

Other favorite turmeric-rich recipes to try! This Instant Pot Congee with Brown Rice and Turmeric, my favorite Pad Thai, Turmeric Popcorn, Turmeric Cashews (so good!), Pickled Turmeric Eggs, this Lemongrass Turmeric Curry Paste, and these Turmeric Soaked Chickpeas. There's also a whole directory of recipes using turmeric.

Other Related Links:

- The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long-term Health

- Cute Family. And You Should See Their Bacteria

- Some of My Best Friends are Germs

browse more:

Turmeric Cashews

3.88 from 8 votes

Ingredients
  • 2 cups raw cashews
  • 1/2 tablespoon toasted sesame oil, plus more if needed
  • scant 1/4 teaspoon fine grain sea salt, or to taste
  • half an 8x8-inch sheet nori seaweed
  • 1 1/2 teaspoons sesame seeds
  • scant 1/4 teaspoon cayenne
  • 1/2 tablespoon ground turmeric
Instructions
  1. Toss the cashews with the sesame oil and sea salt and toast in a 350F oven for 5-10 minutes, or until golden, tossing once along the way. Remove and toast the seaweed for a few minutes. Allow it to cool and crisp, then crumble it. 

  2. Combine the seaweed, sesame seeds, and cayenne in a mortar and pestle, and grind together. In a bowl (one that won't stain) toss the cashews with the sesame spices and turmeric, really go for it. If you need to add a few drops of sesame oil, do so to moisten things up a bit. Taste and adjust the seasonings, to taste.

Notes

Makes 2 cups.

Inspired by the Turmeric Cashews in The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long-term Health by Justin and Erica Sonnenburg.

Serves
8
Prep Time
3 mins
Cook Time
10 mins
Total Time
13 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • Love your recipes and have been making them for a few years. I've read The Good Gut and am recommending it to everyone. One thing, though, to make the turmeric more bio-accessible is to add black pepper into the mix. It works synergistically to support immune function. So glad I found your site!

    Marcia
  • Great recipe. I put whole turmeric in my smoothies in the morning. And pepper and oil. And it helps my joints from swelling so much. I don't think I could get around as well as I do with out it. Thanks for another use!

    kandice bangsund
  • Yum, yum! I am doing a small collection of turmeric recipes, this is such a lovey inspiration for my Golden series... thank you. Happy Eating!

    Rumin
  • I read that Pollan article as well and this book has been on my list to get soon -- now I'm really encouraged to step it up! This topic is so fascinating and the family in question super interesting. So cool that you have that connection with them! I'm dying to know which of your recipes they targeted as well. Always looking for new and exciting ways to consume two of my favorite things -- cashews and turmeric. Definitely giving this recipe a try =o) www.threadandbones.com

    Jessica
  • As a health coach, I'm always talking about the importance of gut health and feeding our microbiome, so I really appreciate that you not only dedicated a post to it but also made this topic very approachable for us all! I'm always toasting cashews, but these few extra but simple steps would take them over the top. Love it! (I believe the instructions left out the step where turmeric would be added. ;-)

    Katie @ Whole Nourishment
  • thanks for this recipe and the recent super foods tapenade! just the kinds of stuff we're looking for to round out our menus!

    annie
  • Looks delicious, can't wait to stain my fingertips eating these cashews...perfect afternoon snack!

    Jessica
  • Nori would be found at a Japanese grocery store, or sometimes already crushed in a spice bottle with sesame seeds in a large grocery or international store. If I had no nori I would crisp up a couple kale leaves, or even parsley, to substitute. Sounds great. Wish I had some cashews on hand...

    Janet
  • Which brand of nori do you use? I have to say I've been uneasy about buying Japanese seaweed since the Fukushima disaster. :^(

    HS: Hi Barb - Recently I've been buying raw nori at my local co-op under the Bright Earth label (Ashland, Oregon) - it seems to be independently tested by two labs.

    Barb Finch
  • Toasted and crushed curry leaves would be an excellent substitute for seaweed in this recipe. Not sure if they are available at places other than Indian stores though.

    Suja
  • Yum! I just made these. I used dulse flakes instead of Nori because that's what I had in the cabinet. I had to leave out sesame seeds because I was out and didn't want to wait for a trip to the store. They were very good and easy!

    Lisa
  • I always feel a little lost when I see nori in a recipe. I am eager to learn where to purchase and how to use. I live in central Texas, in a town without a Whole Foods or Trader Joe's... The nearest being about 80 miles north or south... although I always manage to get difficult to source items one way or the other. I'd love to see a post about nori sometime Heidi. I've learned much in the many years I've followed your blog. Thank you for that.

    Katherine M
  • Thank you so much. I love your blog. I'm English, but live in S. America. Neither fresh feta, phyllo, nor nori is available. Any suggestions for substitutions please? Thank you, and pls. Don't go away! Jk

    Jay kastel
  • Don't forget the black pepper! Adding a small amount of black pepper enhances the bioavailability of turmeric. Sounds delicious!

    Maureen
  • With cashews and turmeric eager to be used in my pantry for some time I cannot wait to try this recipe. Thank you!

    Patois
  • PERFECT timing as my mom just gave me a jar of turmeric last weekend! Thank you Heidi -- I love reading your blog posts every week and I can't wait until your cookbook comes out in September. I've already tagged it as a birthday present to myself.

    HS: Thanks Maggie! xo

    Maggie
  • And when you add black pepper to turmeric it makes a proven treatment against cancer cells!

    Margreeth van der kooij
  • looks like a great recipe! how would you suggest toasting the nori? could it maybe just sit on the rack in the oven for a minute or two?

    HS: Yes, exactly Beth - per the instructions, just place it in the already hot oven to crisp up a bit.

    beth
  • I have an allergy to seaweed. Is there something I could use as a replacement?

    HS: Hi Suellyn - You can always omit it, and take it in another seasoning direction.

    Suellyn Scoon
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