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June 25th, 2016 | Health and Wellness
Well I was going to send this out yesterday but with the whole Brexit ordeal I got rather distracted. I also figured making Turmeric Cashew Cheese was probably rather trivial in comparison to the global economic situation that has followed Brexit. In saying that we all do go on eating, cooking, sleeping; life continues but with just a bit more uncertainty.
I remember some years ago, when working in Hong Kong (living a different life in my banking days), I escaped to the Philippines to spend some time at a health retreat called The Farm in San Benito. It was the perfect place to recharge my batteries and cleanse my body.
I have to say this was probably my first experience of gourmet raw food. I remember the most delicious raw food buffet masterminded by the in-house German chef – I lost count of the times I filled my plate with the most tasty raw food concoctions. It was there that I also tried my first nut ‘cheese’, which really was a pleasant surprise. Not to be compared to a hard milk cheese but definitely similar to a cream cheese or soft goats cheese.
It is surprisingly easy to make your own nut ‘cheese’ – the only time consuming part is soaking the nuts for a couple of hours prior. Once this is done everything can be put in the blender and you are away. In this recipe I have added turmeric. I was inspired by a Paleo nut cheese that my sister bought me and I thought maybe I can try to make my own.
As you may have noticed turmeric is in vogue at the moment and with very good reason. Turmeric has been used in India, Sri Lanka and China for many centuries in their cooking and their medicine.
South Asians are half as likely as Australians to suffer from dementia and also have lower rates of cancer. Could the anti-inflammatory and high antioxidant properties of turmeric be the reason why? Although western research still has a way to go to definitively prove this, there have been over 6000 peer reviewed articles published proving the benefits of turmeric and it’s healing compound curacumin (the main active ingredient in turmeric).
A few of the Health Benefits of Turmeric
There is an ever- growing amount of research around the benefits of turmeric and its active ingredient curacumin. I try to add turmeric into as many foods as I can. Here is an interesting fact: curcumin is poorly absorbed into the bloodstream, however if you consume it with black pepper (which contains peerine) you can enhance the absorption by 2000%, making it much more bioavailable
The other ingredient I add to my Turmeric Cashew Cheese is Nutritional Yeast Flakes, which are a commonly used ingredient in raw nut cheeses.
Nutritional Yeast is packed with essential vitamins and nutrients; it is superior to brewers yeast or traditional yeast in that it is an inactive yeast. If you have a yeast sensitivity this is a great alternative.
I personally love adding nutritional yeast to my food, whether on eggs, a salad or in a dip. Nutritional Yeast is an excellent source of vegetarian B12 (B12 is predominantly found in meat). Vitamin B12 helps to keep the body’s nerve and blood cells healthy. One tablespoon of nutritional yeast gives you your daily recommended amount of B12. Nutritional yeast is also high in protein, fibre and it is gluten free.
For pregnant or breastfeeding mothers, nutritional yeast is also an excellent source of folic acid, which is essential for the development of a healthy baby. Always consult your doctor on your nutritional requirements during pregnancy.
Turmeric Cashew Nut Cheese
To summarise, this recipe is incredibly nutrient dense, it is an excellent anti-inflammatory food, is high in protein, fibre, B12 and folic acid.
Gluten Free, Paleo, Dairy Free, Vegan
Wishing you a wonderful weekend!
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