creamy cashew-turmeric dip

Yoga Journal - - LIVE WELL -

SERVES 3

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

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