Spicy Turmeric Cashews! (And Thoughts on Home Cooking)

Hippocrates once famously said, “Let food be thy medicine and medicine be thy food,” underscoring that the way we eat enormously influences the way we feel.

You’ve likely experienced the difference yourself when comparing how short lived your energy feels after having a muffin for breakfast let’s say, as opposed to the long lasting fuel of a vegetable omelet. Or how an apple with almond butter can carry you through the afternoon whereas a candy bar leaves you drained and craving.

Healthy food feels awesome not only in the moment you put fork to mouth but also for hours afterwards. Cookies? They feel good for the 3 seconds they’re in your mouth and then punish you with hours of sluggishness, guilt, bloating and gas. Not worth it…. Most of the time anyway.

Eating a whole foods diet is the very best first step you can take on your road to a healthy lifestyle. Once you’ve mastered that, keep going because the next best step you can take in your own self-care is preparing your own food.

Even if you make wise and healthy choices when ordering in or grabbing take-away, you are still eating fast-food, prepared by someone who may be overworked and underpaid and not at all concerned with your wellbeing. You’ll also consume more fats and sodium in these foods than you’d use at home. Additionally, you’re likely paying three times more than necessary.

One way to begin taking charge of your menu is to prepare one dish a week that you can freeze for quick meals. Soups are especially great because they are simple, satisfying and filling. I make a pot or two of soup every week so I have options available, which keeps my menu interesting. There are a bunch of recipes in the archives you can check out like Turkey Minestrone, Carrot-Tarragon or Mushroom soup.

Additionally, you can begin making some of your own snacks. Rather than buying humus, make your own. Same with guacamole. Serve with carrots or radishes for a healthy balanced snack. Olive Loaf bread dipped in olive oil makes a satisfying treat too.

Another idea is making your own toasted nuts.

When you buy roasted nuts in the grocery, there’s no way of telling when they were manufactured or how long they’ve been sitting on the supermarket shelf. If it’s been a while, the oils become rancid which in turn can create free-radical damage in your body. Plus, the salt used in commercially roasted nuts is usually refined and liberally used, giving you a shot of sodium with those rancid oils.

Instead, make your own flavored nuts. It’s easy and they’re far more delicious than commercial brands. You can jazz them up by using different spices, many of which have great health benefits.

turmericcashewsHere’s a recipe I made yesterday morning. It took all of 10 minutes and tasted so much nicer than the store bought spiced cashews I’ve had in the past. I used Turmeric, known for it’s anti-inflammatory, cancer fighting and immune boosting benefits, cayenne, for some heat on a cold winter’s day, and garam masala, for an extra kick. You can make this recipe with any nut or seed, although cashews are a nice source of Tryptophan, so if the winter’s got you down, they would be a nice one to choose to enhance your mood. I hope you enjoy them!

So I have a question for you… what percentage of your meals are homemade vs. store bought? If you cook a lot at home, how do you organize it for efficiency, time and cost effectiveness? And what’s your favorite thing to make at home? I’d love to hear in the comments below.

Wishing you a warm and happy week!

xo
B

Ingredients

  • 1 cup raw cashews, soaked in water for about an hour. Drain and dry thoroughly. Place in a bowl
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon olive oil
  • ¼ teaspoon Himalayan salt
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • ¼ teaspoon cayenne pepper

Directions

  • Pre-heat oven to 350’F
  • Place the sesame and olive oil in a container that has a lid. Add the spices and salt and cover tightly. Shake jar until ingredients are well blended.
  • Pour oil and spice blend over cashews and toss to coat completely.
  • Spread spiced cashews on baking tray and place in oven. Bake for 15-20 minutes until toasted brown, tossing after 7 to 10 minutes. Remove from oven, sprinkle with a tiny bit of Himalayan salt and allow to cool before serving.
  • You can store them in a mason jar in the fridge once they are completely cooled.

Share Your Thoughts...

8 comments on “Spicy Turmeric Cashews! (And Thoughts on Home Cooking)

    1. Barbara Mendez RPh MS Post author

      Hopefully you’ll love the cashews so much that you’ll make them again and again, but the salt can be used in place of regular salt and the garam masala can be used to spice up soups, meats, etc…. google recipes for it and you will see how you can incorporate it. I’ll also look to post a blog soon with a recipe that might be helpful~
      Thanks for loving my blog! It is nice to hear~
      Happy weekend!
      xo

      Reply
  1. Page

    Love your blog! I live aboard a sailboat so meal planning is huge for me. Every week I buy a whole chicken to roast. I remove all meat after the first dinner. I then will use the last of the veggies from that week or the saved ends when making a stock. I wash all produce as soon as it comes home to avoid fruit flies…a real hassle on board. I make hummus and tzatziki and have it on hand in our fridge. I keep basic staples and make most from scratch, my “pantry” is loaded with dried beans, lentils, rice, assorted oils and vinegar, spices etc. although I do keep on hand canned beans, tomatoes and fish for those days we need something quick. When the closest store is an hour away making my own breads, tortillas and pita etc is often a necessity. I also soak my Steel Cut Oats in the water overnight to save on propane cooking time. It only takes about 5 minutes the next morning, add some walnuts, raisins and Maple Syrup (the real stuff) and we’re good to go. Spices are a go to as it’s difficult to have fresh herbs in the winter here…looking forward to planting more in pots this spring for the dock :D. Thanks for all your great tips and recipes!

    Reply
    1. Barbara Mendez RPh MS Post author

      Wow Page! I am so inspired by your efficiency, not to mention the adventure I imagine your life to be! how very cool to live on a boat! I’m sure doing so allows you to be perfectly clear about what is most important, whittling life down to essentials in order to have the ability to live freely and roam the world as you please. I can see that you get as much pleasure as I do from making the most of what’s available and cooking with what’s on hand…
      Where do you live? I’d be curious to know~
      Thanks for taking the time to post~ I so appreciate your comment!
      xo

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *