Have you ever made your own nut butter? If not, you should. It’s fun, easy and really gratifying plus you can get really creative with your flavor profiles and add-ins. This turmeric butter is my latest concoction to follow the Cocoa Hazelnut Butter I created a few weeks back. I was craving something more savory and was eager to experiment with a variety of nuts and seeds. I had some fresh turmeric on hand and, well, this awesome spread is the result!
Clients often ask me, “what is the best nut/seed”? My reply is always the same. Variety is the best! Each nut and seed brings a unique nutrient profile to the table. One of my favorite tips is to head to the store, preferably the bulk section, and collect a small scoop of a variety of nuts and seeds like pumpkin seeds, chia seeds, hemp seeds, sunflower seeds, poppy seeds, sesame seeds, cashews, walnuts and more. I combine them in a mason jar and store it in my fridge. This way, every time I reach for my nuts/seeds I get the benefits of the bunch! I used this principle when I created this spread and added to that the amazing healthy benefits of turmeric!
Why Add Turmeric? This beautifully hued golden root has been used for hundreds of years as a powerful anti-inflammatory. With proven anti-cancer effects, turmeric has also been shown to promote heart health, lower cholesterol, decrease the risk of Alzheimer’s and even support the livers detoxification pathways. I could go on.
So, I tossed a gaggle of nutrient dense, anti-inflammatory nuts and seeds in my food processor with a few spices and the result was magically delicious. The earthy, savory flavor paired well with slightly sweet fruits like peaches, pears and apples. This super yummy and super nutritious spread is definitely worth whipping up.
- 1 cup cashews
- 1 cup walnuts
- 1/2 cup pumpkin seeds
- 1/4 cup chia seeds
- 1/4 cup hemp hearts
- 1/4 cup sesame seeds
- 1-2 tablespoons grade B maple syrup (optional)
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 inch fresh turmeric root, peeled (and/or 1 tablespoon dried)
- 1/2 teaspoon sea salt
- pinch of ground pepper (improves the bio-availability of the turmeric)
- Puree all ingredients in a food processor for 10 minutes (scrape the sides as needed during the process) to form a nut butter consistency.
- Store in the refrigerator for up to two-three weeks (if it lasts that long!!).