creamy cashew-turmeric dip
Turmeric contains anti-inflammatory curcumin, a powerful antioxidant that helps fight free radicals and disease. Adding black pepper and olive oil boosts curcumin’s bioavailability by as much as 2,000 percent.
¾ cup raw cashews
3 garlic cloves
1 tbsp nutritional yeast
1½ tsp ground turmeric
½ tsp freshly ground black pepper, divided
¼ tsp salt
¼ cup fresh lemon juice
2 tsp olive oil, divided
In a bowl, cover cashews with water and let soak at least 2 hours. Drain and rinse thoroughly. In a food processor, pulse garlic until chopped. Add cashews, nutritional yeast, turmeric, ¼ tsp black pepper, salt, lemon juice, 1 tsp oil, and 3 tbsp water, and process until very smooth (add more water or oil if needed). Refrigerate at least 1 hour before serving. Garnish with remaining ¼ tsp black pepper and 1 tsp oil.
PAIR WITH cauliflower, broccoli, bell pepper, jicama, purple carrots, raw fennel, blanched green beans, veggie chips, pita chips, or whole-grain crackers NUTRITIONAL INFO 234 calories per serving, 19 g fat (3 g saturated), 14 g carbs, 2 g fiber, 7 g protein, 280 mg sodium